I posted these scones long ago when I first started my
Instagram account, and when I came across the photos in my computer last week, I remembered how delicious these scones were and just had to share the recipe.
I used to make a lot of treats like these when I first went vegan, and I really enjoyed (and still do enjoy) baking. I was living in a dorm room in Davis at the time, so weekends in Berkeley with my brother at his apartment were the only times that I was actually able to cook and bake in a comfortable kitchen. The dorms had a community kitchen, but it wasn't the same. When cooking and baking with a time constraint and, more often than not, in a kitchen full of people I did not even know, I wasn't able to
get in the zone if you feel me.
I have realized that cooking is very therapeutic for me, and if any of my readers have not spent time, alone, in the kitchen for a few hours on a saturday afternoon, I suggest you do so. It doesn't matter if you're a professional or amateur, the satisfaction of being able to create and enjoy something YOURSELF is an experience that never gets old. Use the time to mute out all of the stress and commotion in your life at the current moment and relax.
This is the Best Raw Vegan Vanilla Ice Cream I have ever tasted.
A bold statement, yes. The truth? ABSOLUTELY.
This is the ice cream that I used as a base for my Raw Vegan Mango, and you can definitely use it as a base for practically any other flavor you wish to create. For this recipe, a sweet and simple vanilla ice cream was perfect to go with the flavors of the cobbler. (Oh, I used the raw oat crumble as well, included in that same post!)
Feast your eyes on this beautiful pre-oven cobbler! Be sure that after you place all of the stone fruit into the batter, pour the remaining juices and sugar over it, that way you get all of the sweet fruity goodness.
I had a little too many plantains at once, so I decided I needed to somehow put them to use. If you can use extra ripe bananas up and make banana bread, why couldn't you do the same with plantains and make some plantain bread? Well, I got to it, and succeeded! I was able to create this delicious gluten-free plantain chai nut bread that I am sharing with you today.
More often than not, the guests who I have over when I am ripening plantains freak out over the "rotten bananas" I have on my counter."Oh my goodness, why are you bananas so rotten!?" Plantains ripen in a whole different way than bananas. Instead of waiting for brown spots and a yellow color as in regular conventional bananas, plantains come green, have a thick skin, and reach their ripest when fully black.
After posting a photo on my 
A healthy and delicious raw vegan carrot cake that is low in fat, gluten-free, and filled with nothing but the good stuff. Yes, you can have your cake AND eat it too AND feel amazing afterwords. You don't have to worry about any more of that "detoxing" nonsense after a long birthday weekend.
