Multiple Sclerosis Friendly Recipes

Quick and Easy Vegan Blueberry Scones

11/22/2019

This recipe idea came after my husband tried the biscuits and gravy recipe found here. It is a twist on the biscuits. When he tried those he had the brilliant idea that blueberries could be added to them to make a scone-like treat.

So I tried it...and it worked. This is probably the quickest baked good recipe you can find. The only down-side is that the blueberries are a little difficult to incorporate in the dough and you might have to manually fold them in. But in 20 minutes tops you can have a nice warm blueberry scone fresh from the oven! And as always, basically guilt-free.

Blueberry Scone Recipe
vegan, plant-based, refined sugar-free

Ingredients:

2 cups whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp maple syrup (can substitute honey), add 2 more Tbsp if you want to make them a little sweeter
1/2 cup extra virgin olive oil
1 cup almond milk (or any other plant-based milk)
8-10 oz. fresh blueberries

Instructions:

Preheat oven to 400°F.
Whisk together the flour, baking powder, and salt.
Then add the maple syrup, olive oil, and almond milk and stir to combine.
Gently fold in the blueberries, if it is difficult to incorporate them you can use your hands to push them in each mound as you add them to the baking sheet.
Line a baking sheet with parchment paper and add the mixture to the sheet 1 Tbsp at a time, leaving a little space in between mounds.
Bake for 10-15 min.

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Easy, Creamy, Vegan Potato Soup

11/9/2019

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This soup is perfect for those chilly days when you just want something warm and creamy to keep you company. There are only a few simple ingredients that you probably already have on hand. It comes together pretty easily and is quite forgiving. If you don't have sweet potatoes you can substitute carrots, squash, zucchini, or even celery. Really any vegetable addition will work alongside the potatoes.

In the picture, I added roasted garlic pieces as an additional topping and to add a little crunch. This soup keeps very well and the leftovers are still singing with flavor. So if you are looking for an easy, comforting soup as the days get shorter and cooler, you should give this one a try.

Vegan Potato Soup Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

1 onion, chopped
4 garlic cloves, peeled and minced
4 potatoes, peeled and cubed
3 sweet potatoes, peeled and cubed (can substitute 4-5 carrots)
4 cups vegetable broth (make sure there is no added sugar)
1.5 tsp salt
1 cup raw cashews (or almonds)
1 cup water
3-4 Tbsp nutritional yeast (optional)
Flax or walnut oil for topping

Instructions:

Add onions and garlic to a large pot and cook on medium heat. Add a little broth to keep them from sticking.
After 5-10 minutes add the regular and sweet potatoes, vegetable broth, and salt. Cover and simmer for 25 minutes.
In the meantime blend the raw nuts with water to make the cashew cream.
Once the potatoes are very well cooked, add the cashew cream and nutritional yeast if using.
Then either use an immersion blender in the pot or add small portions of the soup to a blender and blend in small batches to make a creamy soup. If you like it chunky only blend about half of the soup.
Serve warm with a little drizzle of flax or walnut oil on the top.

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MS Friendly recipes

Quick and Easy Vegan Blueberry Scones

Easy, Creamy, Vegan Potato Soup

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