Dinnerwithtayo

Easy to Bake Pumpkin Scones

It’s that time of the year when pumpkin everything is in style. These easy to bake pumpkin scones topped with a decadent maple glaze are perfect with a hot cup of coffee on a crisp Fall morning or cozy afternoons. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these scones are packed with autumn flavors. The dough comes together easily with just a few simple ingredients, and the scones are ready to bake in no time. Once they’re out of the oven, the scones are tender, flaky, and just the right amount of sweet. Whether you enjoy them with a cup of coffee or as a quick breakfast on the go, these Easy to Bake Pumpkin Scones are sure to become a fall favorite.

INGREDIENTS

  • 2 cups all-purpose flour
  • ¼ C sugar
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt
  • 6 Tbsp hardened coconut oil (or vegan butter/margarine)
  • 3/4 C pumpkin puree
  • 1/3 C unsweetened almond milk 

Maple Glaze

  • 1 C organic powdered sugar
  • 2 tsp pure maple syrup
  • 1 Tbsp unsweetened almond milk

INSTRUCTIONS

  1. Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.
  2. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and lightly grease with oil.
  3. In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the coconut oil, and using either a pastry blender or mixing spoon, mix well. Then add the pumpkin puree, vanilla, and milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.
  4. Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a circle, (see picture above – roughly about 1 inch high 8 inch wide). Using a knife, gently divide the dough into 6 – 8 slices.
  5. Place the scones on the baking sheet. Place in the oven and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.
  6. Once your scones are cooled, drizzle the glaze in a zig zag across the top of each scone. Let the glaze set before serving. Enjoy.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Breakfast Avocado Toast: A Delicious Way to Start Your Day

Looking for a quick and easy breakfast option that’s both delicious and nutritious? Try this Avocado Toast recipe! Simply toast a slice of bread, some fresh avocado, and sprinkle with your favorite toppings for a satisfying and flavorful meal. Avocado Toast is packed with healthy fats, fiber, and protein, making it a perfect way to fuel your day. Whether you’re in a rush or just looking for a tasty breakfast option, this Avocado Toast recipe is sure to become a go-to. Give it a try and start your day off right!

INGREDIENTS

  • 2 slices cinnamon raisin bread
  • Vegan cream cheese
  • Just eggs (or choice of vegan eggs)
  • Salt and black pepper for taste
  • 1 ripped avocado

INSTRUCTIONS

  1. Toast the slices of bread.
  2. Cook the just eggs – Add salt and pepper for taste
  3. Remove the skin and seed from the avocado then slice (see photo above)
  4. Build your toast with cream cheese, eggs, avocado.
  5. Top with micro greens. Add salt and pepper for taste.
  6. Serve and enjoy. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Make Spicy Vegan Chick’n Dumplings That Will Blow Your Mind

This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.

INGREDIENTS

  • 1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
  • ½ cup Darling planted based Chick’n chopped
  • ⅓ cup scallions thinly sliced
  • ½ tbsp siracha
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 2 tsp soy sauce 
  • 2 tsp toasted sesame oil 
  • salt and red pepper flakes to taste
  • 2 tbsp oil
  • ¼ cup water
  • 1 packet dumpling wrappers

Sauce:

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, minced (or a pinch)
  • 2 cloves garlic, minced
  • 1 tbsp hot chili sauce
  • Kosher salt (a pinch if needed -taste before adding this)

INSTRUCTIONS

  1. Heat sesame oil in a large saute pan over medium heat.
  2. Add carrots and cabbage, along with a large pinch of salt and pepper.
  3. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
  4. Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper. 
  5. Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
  6. While the filling is cooling, combine dipping sauce ingredients and set aside.
  7. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  8. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
  9. Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
  10. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  11. Saute dumplings in a batch of 7-8 depending on how large your pan is.
  12. Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
  13.  Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
  14. Remove the lid and allow the dumplings to get crisp on the bottom again.
  15. Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Start Your Morning Right with Blueberry Banana Baked Oatmeal

Made with simple and wholesome ingredients like rolled oats, ripe bananas, and juicy blueberries, this Blueberry Banana Baked Oatmeal is a perfect way to start your day. The oats are baked to perfection, creating a warm and comforting texture that’s both satisfying and filling. The sweetness of the ripe bananas and the tartness of the blueberries make for a perfect balance of flavors. This dish is easy to make, nutritious, and can be customized with your favorite toppings like nuts, seeds, and more fresh fruit. So, whether you’re in a rush or have a leisurely morning ahead, this Blueberry Banana Baked Oatmeal is the perfect way to fuel your day and start it off on the right foot.

INGREDIENTS

  • 1 C smashed ripped banana
  • 1 ½ C blueberries
  • ¼ C agave, or honey
  • 1 C uncooked old fashion oats
  • ½ tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 tbsp flax seeds
  • 1 C oatmeal milk, or almond or any milk you desire
  • ¼ C just egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 375ºF. Mash the bananas well with a fork (you’ll need 1 cup).
  2. In a large bowl, add the mashed bananas, eggs, salt, vanilla, milk and whisk until the ingredients are combined.
  3. In a separate bowl, Mix together brown sugar, oats, flax seeds, baking powder, cinnamon, and nutmeg. Mix together then add in wet mixed ingredients and mix together until combined.
  4. Finally add blueberries and mix again until combined.
  5. Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  6. Serve warm, top with extra blueberries and agave. (optional: refrigerate and enjoy cold!)
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy and Delicious Vegan Breakfast Burrito for Busy Mornings

Breakfast just got a lot easier. This loaded vegan breakfast burrito is the perfect way to start your day. All your favorites wrapped up in one.

INGREDIENTS

  • Just eggs (or choice of vegan eggs)
  • ½ C plant based ground beef
  • Spinach
  • 1/4 cup Cilantro minced
  • ½ cup onion diced
  • 2 cloves garlic freshly minced or crushed
  • 1 – 2 C grape tomatoes (diced into small pieces)
  • 1 tbsp lime juice
  • pre-cut sweet potatoes
  • 1-2 whole wheat tortillas
  • vegan queso fresco cheese
  • 1 Tbsp honey
  • 1 Tbsp habanero sauce
  • Micro greens
  • Salt for taste
  • Olive oil.

INSTRUCTIONS

  1. Prepare the eggs, set aside once ready
  2. Cook the ground beef and spinach separately over medium heat with olive oil. Set aside once ready.
  3. In a small bowl mix together, cilantro, onions, grape tomatoes, garlic salt and lime juice.
  4. Air-fry or pan fry sweet potatoes until tender.
  5. Assemble theburritos. Grab a large burrito-sized tortilla. Add sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the eggs scramble on top, followed by the roasted potatoes, pico de Gallo, ground beef, spinach, queso cheese.
    • Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
  6. Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
  7. Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
  8. Serve burritos warm with extra honey habanero sauce on the side, if desired.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Quick and Easy Fresh Green Sauce Linguine for Busy Weeknights

This Fresh Green Sauce Linguine recipe is a perfect way to add some color and freshness to your dinner table. It’s super creamy, packed with fresh greens and ready within a couple of minutes. The recipe features a delicious and easy-to-make sauce made with fresh herbs, lemon juice, and olive oil, which is then tossed with tender linguine noodles.

The result is a bright and flavorful pasta dish that’s both satisfying and healthy. This recipe is also customizable, as you can add your favorite veggies or protein to the dish to make it more substantial. Whether you’re a vegetarian or just looking for a light and refreshing pasta dish, give this Fresh Green Sauce Linguine a try and enjoy the taste of fresh and healthy ingredients in every bite.

INGREDIENTS

  • Pack of linguine (preferably fresh linguine or any choice of pasta)
  • ½ cup parsley
  • ½ cup cilantro
  • 3 cups spinach
  • 1 avocado
  • 2 cloves garlic
  • 2½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 tsp cayenne
  • ¼ tsp nutmeg
  • 1/4 cup tahini
  • 1 tsp salt
  • 1½ – 2½ tbsp lemon juice
  • 1 cup coconut milk
  • Vegan parmesan cheese

INSTRUCTIONS

  1. Cook the linguine according to the instructions on the package. Set aside once done.
  2. Remove the stone and skin from the avocado and peel the garlic.
  3. Add parsley, cilantro, and spinach to the bowl of a food processor or high-powered blender. Add the avocado, garlic cloves, ground onion, ground garlic, cayenne, nutmeg, tahini, and salt. Process until as smooth as possible.
  4. Add in the coconut milk and 1.5 tbsp of the lemon juice and blend for one minute. Taste for lemon juice and add the remaining lemon juice as needed.
  5. Cover and refrigerate until needed or stir into hot drained pasta straight away and sprinkle with vegan cheese, cracked black pepper, and extra herbs if desired.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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