Lemon Raisin Scones (plant-based)
Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.
Lentil Sausage Rolls with Garden Herbs (plant-based)
Rough puff is a quick and relatively easy method to create flaky layers of crispy pastry for vegan sausage rolls. I found it easier than I originally thought it would be to make all the layers – the key is to keep the dough cold and handle it as little as possible.
Miso Mushroom Pasties (plant-based)
Mushroom pasties are flaky baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
Chick’n Leek and Potato Pie (plant-based)
I adapted this chick’n, leek and potato pie to be vegan. These make great picnic snacks too if there are any leftovers from dinner.
Blueberry Maple Grunt (plant-based, gluten-free)
Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
Peach Blueberry Bread Pudding (plant-based)
This peach blueberry bread pudding is a plant-based version that uses coconut milk for extra creaminess.
Crusty Fluffy Cob Loaf (plant-based)
This crusty fluffy bread came out so tasty, our most particular eater asked for 4 helpings!
Macarons with Lemon Curd (plant-based)
These macarons with lemon curd taste like sunny lemon meringue pie bites without the crust!
Scones with Fruit and Cream (plant-based)
These quick scones are delicious to whip up for a weekend breakfast. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and (plant-based) cream.
Zucchini Lemon Drizzle Cake (plant-based)
It reminds me of drinking tea out of a fancy china teacup on a rainy afternoon in Scotland, with a fresh slice of lemon drizzle cake to sweeten the day.
Molasses Raisin Bread (plant-based)
The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread. This recipe can fill two loaf pans or one large round pan with a whole in the middle.
Biscuit Pot Pie (plant-based, gluten-free)
Here’s a comforting casserole filled with tofu, veggies, and a creamy sauce, topped with soft, pillowy biscuits. It’s a wonderful weekend project if you have some extra time and love to put into making dinner.
Winter Bean Stew with Dumplings (plant-based, gluten-free)
We make this bean stew with dumplings pretty often in winter months, with the lovely combination of dill, rosemary, and sage warming our tummies.
Rumbledethumps (plant-based, gluten-free)
This is a fun Scottish way to use up leftover mashed potatoes. You mix them with other veggies and bake them in the oven with (vegan) cheese.
Creamy Rice Pudding (plant-based, gluten-free)
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y good rice pudding.
Orange Raisin Chelsea Buns (plant-based)
Enjoy the packed fruit in these Chelsea buns, a British variation of cinnamon rolls. They make my mouth water and my heart melt.
Green Pea Risotto (plant-based, gluten-free)
Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham risotto?
Old Faithfuls, aka Grandma’s Oatmeal Raisin Cookies (plant-based, gluten-free)
Whenever my British Grandma went to a potluck, party, or family gathering, she would have these oatmeal raisin cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them.