Dinner.

 Sometimes our dinners are really big and I make many dishes and other times I make just one but new dish so that we can try different things. I really like experimenting in the kitchen but there are also those days where I don't feel like cooking, like yesterday, and on days like that we have take out or just a simple salad. We all have lazy days or moments where we are just tired of standing in the kitchen all the time and that is ok. So salad for dinner is plenty.

Reading.

 After wonderful January this month is harder when it comes to reading, almost every book that I listen to is not so good, and the one physical book that I really want to read is taking forever but hopefully I will be able to finish it before the end of the month.

Baking.

We love scones and I always make buttermilk scones with cranberries but this time I decided to try something new and made pumpkin spice scones. They are from one of my favourite cookbooks Canadian Living The Complete Canadian Living Baking Book. They were very easy to make and taste delicious.

Scones:

- 2.5 cups all-purpose flour

- 1/3 cup packed brown sugar

- 2.5 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp each ground ginger, cinnamon and salt

- pinch ground cloves

- 1/2 cup cold butter, cubed

- 3/4 cup buttermilk

- 1/2 cup canned pumpkin puree

- 1 egg

- 1tsp vanilla

Icing:

- 1 cup icing sugar

- 2 tbsp milk

- 1/4 tsp cinnamon.

Scones:

In a large bowl whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt and cloves. 

Using pastry blender cut in the butter until crumbly.

In separate bowl whisk together buttermilk, pumpkin puree, egg and vanilla, pour over flour mixture. Stir with fork to make soft dough.

Knead gently, cut into desired shape and bake in 400F for about 18 to 20 minutes until golden.

Icing:

In a bowl whisk together sugar, milk and cinnamon. Spread over scones.

Mushrooms.

 I made again mushroom ravioli and a red borscht for dinner over the weekend. 

Croutons.

 Homemade croutons are the best, I tried making them from different breads but last time I used a baguette and they came out the best so from now on that is what I will use. I just add some oil and my kale seasoning and bake them.

Breakfast.

 Weekend breakfast was homemade vegan waffles with blueberries.

Cooking.

 I just got a new cook book and was so excited to try the recipes, they are all pretty easy and so good for you. The book is called Plant over Processed by Andrea Hannemann and the first recipe that I tried was the Shepherd's pie. It was so good, however I love more veggies than just carrots and peas so next time I will be adding mushrooms, red onion and peppers.

Reading.

 January was a really good month for reading, I finished 18 books, most of them were audio books and they all were good reads.

Here is my reading journal, I mark all the days I read and listened: 

And all the books I read:

End of the month stats:

And my February set up:

Morning.

 Yesterday I made vegan apple pancakes for breakfast. I love mine with homemade jam, this time kiwi jam.