Both of my mystery series involve good food, and The Accidental Alchemist is full of culinary alchemy, so I’m excited to share some of my favorite recipes with you. In addition to the recipes included at the back of The Accidental Alchemist and the ones I’m sharing below, you can follow my Vegan Recipes board and Green Smoothies board on Pinterest.
A decadent and healthy comfort-food breakfast.
- 1/2 cup “quick” oats (not instant)
- 1 Tbsp unsweetened cocoa powder
- 1 Tbsp dried tart cherries
- 1 Tbsp walnuts
- dash of salt
- 1 tsp maple syrup
- Optional: 1-2 Tbsp almond milk
Put all the ingredients except the almond milk into a bowl, and pour boiling water over the mixture (approximately one cup of boiling water, but you can vary the amount of water depending on how thick or thin you want the oatmeal). Cover bowl and let it steep for 15 minutes. Steeping rather than microwaving lets the cherries plump and become both softer and sweeter. Once the oats and cherries have thickened, add almond milk, if desired.
Cranachan Scottish Pudding
My delicious, veganized version of the Scottish treat. (Cashew cream replaces heavy cream.)
- 1 cup oats
- 2 Tbsps honey or maple syrup
- 1 cup homemade sweet cashew cream (see recipe directly below)
- 1 Tbsp whisky (a bourbon works wonderfully here)
- 1 cup raspberries
Make your cashew cream the day before, so it thickens in the fridge; mix in 1 Tbsp of whisky (or more, to taste). Toast the oats in a skillet with the honey or maple syrup until it smells toasty, approximately 5 minutes. Once it cools, layer the raspberries, cream, and toasted oats into 4 dessert cups.
A vegan alternative to heavy cream that loses none of the delicious flavor.
- 2 cups raw cashews
- 1 cup filtered water (plus more for soaking)
For savory cream:
- 1/2 tsp salt
- 1 Tbsp lemon juice
For sweet cream:
- 2 Tbsp maple syrup
Soak cashews overnight in filtered water. Rinse and drain. Using a high-speed blender, blend cashews and water (add more water for a thinner cream). Add salt & lemon juice for a savory cream, or maple syrup for dessert baking.
A lemony tahini sauce is one part of my Roasted Butternut Squash recipe in The Accidental Alchemist. If you’d like to make your own tahini from scratch, here’s one way to do it:
- 1 lb. white sesame seeds
- 3/4 cup olive oil
- 1 tsp salt (but if you’re using this in a recipe that adds more salt, don’t add salt twice!)
More recipes shared on other websites:
My current favorite Green Smoothie Alchemy at Mystery Playground’s Drinks with Reads
Brownie Bites (delicious, healthy, and easy) at Cooking with Crimespree
Photos of my backyard vegetable garden, with the garden gargoyle watching over it: