Try out these great vegan recipes from Megan Clarke, who is organizing a unique bake sale this weekend as part of a worldwide event.

Rocky Road Mini Loaves


  • 1 cup unsweetened soymilk, room temp
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon flax seed, ground
  • 3 tablespoons water
  • 1/3 cup oil
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch cocoa powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup walnuts, toasted & roughly chopped
  • 1/3 cup almonds, toasted & roughly chopped
  • 1/2 cup chocolate chips or chunks
  • 2/3 cup marshmallows, chopped
  • Additional nuts & chocolate chips for topping (optional)


Preheat the oven to 350°F. Spray a mini loaf pan with oil.

In a measuring cup, mix together the soymilk and apple cider vinegar, set aside to let curdle.

Mix together the flax seed and water until well blended, set aside until gelatinous.

In a large bowl, whisk together the oil, sugars, espresso powder, vanilla. And flax seed mixture and mix until smooth, then add in the soymilk mixture and mix well.

In a small bowl, sift together the flour, cocoa, baking soda, baking powder and salt, pour into your wet ingredients. Stir together with a spatula until well-blended but do not over mix. Fold in walnuts, almonds and chocolate chunks.

Spoon the batter into the prepared loaf pans, about 3/4 full, evenly smoothing the tops. If desired, sprinkle with additional nuts and chocolate chips.

Bake for 22 minutes, remove pan from oven and sprinkle the chopped marshmallows over the tops, pressing slightly and bake for an additional 5 to 6 minutes.

Cool in the pan for about 10 minutes, then remove loafs from pan and place on cooling rack.


Sundried Tomato Basil Scones

Makes 6 scones


  • 2 1/2 cups unbleached all-purpose flour; more as needed
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons baking powder (non-aluminum if possible)
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried basil
  • 7 tablespoons cold margarine, cut into pieces
  • 1 cup + 1 tablespoon tomato sauce
  • 1/2 cup sundried tomatoes, roughly chopped
  • 1/3 cup packed fresh basil, chopped
  • Cold coconut milk for brushing tops


Position a rack in the middle of the oven and heat the oven to 400°F. Line at baking sheet with parchment.

In a food processor or large bowl, blend the flour, sugar, baking powder, salt, dried basil and pepper. If using a food processor, add margarine and pulse until only pea-sized pieces remain; alternatively using two knives, cut the margarine into the flour mixture until a few pea-size lumps remain. Stir in the tomatoes and basil. Add 1 cup of the tomato sauce to the flour and gradually stir until the mixture just comes together, add additional tablespoon if needed.

Turn the dough onto a lightly floured surface and pat gently into a 6-inch circle about 1 inch high. Using a chef’s knife or bench knife, cut the dough into 6 wedges. Transfer to the baking sheet, brush the tops with coconut milk.

Bake until the tops are golden, 25 to 30 minutes. Transfer the scones to a wire rack and let cool.