Lemon Maple Scones with Clotted Cream
Makes 12-15 2″ Scones
2 Cups All- Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
Zest of 1 Lemon
1/3 Cup Earth Balance Margarine
3 Tbs Maple Syrup (or regular sugar)
1/2 Cup Soymilk
2 Tbs Lemon Juice
Clotted Cream
4 Tbs Earth Balance Margarine
4 Tbs Tofutti Better Than Cream Cheese
2 Tbs Powdered Sugar
Whisk the ingredients for the clotted cream together. It takes some elbow grease, but it will soon be a thick, smooth cream. Let it sit out to soften a little if needed to ease mixing. Set aside at room temperature; refrigerating will make the cream stiffer.
Preheat oven to 400º F.
Whisk all the dry ingredients together in a mixing bowl (flour through zest). Mix the wet ingredients together (syrup, soymilk and lemon juice). Using a pastry cutter or a fork, blend the Earth Balance into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.
Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a slab 3/4″ thick. Using a biscuit cutter or a glass with about a 2″ diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you’ve used up your dough.
Transfer scones to a cookie sheet covered in parchment paper, or a non-stick mat. Brush the tops with a mixture of soymilk, powdered sugar and lemon juice.
Bake at 400º F for 12-15 minutes. If the scones aren’t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack.
While still warm, split and slather each side with clotted cream. Add berries or jam to the top and serve with your favorite tea.
I used penne instead of spaghetti for this dish. I also blanched my veggies because I am not all that fond of raw veggies in pasta. A pretty yummy dish, creamy and nutty.
Nearly Raw Tahini Noodles
Serves 4 to 6
1/2 lb Whole Wheat Spaghetti, cooked, rinsed in cold water, drained
2 Carrots, peeled and shredded
1/4 Green Cabbage Head, shredded
1 Stalk Broccoli, florets only, cut very small
A Handful Fresh Mint, chopped, optional (cilantro or basil would be good, too)
Sesame Seeds and More Mint, for garnish
Tahini Sauce
1/4 Cup Tahini, see section above
2 Tbs Low Sodium Tamari, or nama shoyu, or regular soy sauce
3 Tbs Water
1 Tbs Sugar, or raw agave nectar
1 Tbs Rice Vinegar
1 tsp Chili Sauce or 1 Chopped Fresh Chili
1 tsp Dijon or Stone-ground Mustard
1 Pinch Salt, if needed
Lots of Fresh Black Pepper
Cook the noodles and rinse under cold water. Drain and set aside, coating lightly with oil if desired to prevent the noodles from sticking. These can be made well in advance.
Cut your cabbage into quarters, then use a large chef’s knife to remove the core from one of the quarters, as shown at left. Discard the core, and wrap up the other three quarters for later use.
If you have a food processor, use it to shred your carrots and your cabbage. Use the shredder blade that has many holes for the carrots, and the blade that has one single slit for the cabbage. A box grater will work just fine for the carrots and a knife for the cabbage if a food processor is not available.
Chop the broccoli into small florets, creating pieces no bigger than small grapes. Toss all the veggies together and add the pasta. Stir together the sauce, tasting to adjust if needed.
When you’re ready to serve, add the sauce to the noodles and veggies and toss with your hands, coating everything evenly. Add chopped mint at the last moment, if using. Garnish with more mint and sesame seeds.
This rice dish was surprisingly yummy! I wanted to try a rice dish that was different but wasn't sure if we would like it. Nice surprise! I made a sauce to top it with which I think was essential to it's yummyness!
Rice Island Casserole (Source: Vegan on the Cheap)
1 T canola oil
3 garlic cloves, minced
1/2 cup chopped green onions
1 large shredded carrot
1 cup long grain brown rice
2 T soy sauce
1 t ground cumin
3/4 t dried thyme
1/2 t ground allspice
1/2 t salt
1/4 t pepper
2 cups veg broth
1 (8 oz) can crushed pineapple
1/4 cup shredded coconut
Preheat oven to 375. Lightly coat 2 quart baking dish with cooking spray. Set aside. In a large saucepan, heat the oil over medium heat. Add garlic, green onions, and carrot. Cook for about 1 min. Stir in rice, soy sauce, cumin, thyme, allspice, salt,a nd pepper. Stir in stock and bring to a boil. Reduce to simmer and cook for 10 min to soften rice and blend the flavors. Add pineapple and coconut - stir to incorporate. Transfer mixture to baking dish and cover. Bake unitl rice is tender - about 1 hour.
Special Sauce
1/2 cup all-fruit apricot jam
1/2 cup orange marmalade (I had some that my mom made)
2 t garam masala
1 t curry powder
Stir all ingredients together and serve over casserole.
Chickpea Fritters
These closely resembled vegetable pakoras (without the veggies!)sometimes served at Indian restuarants. They were quite tasty and were really good served with some of the leftover "Special Sauce" listed above.
Crispy Chickpea Fritters (Source: Clean Food)
2 cups chickpea flour
3 cups water
1 T coarse sea salt
1 grated carrot
1 T dried minced onion
2 T minced fresh rosemary
2 T olive oil
Olive oil for frying
In a large pot over no heat, combine flour, water, salt, onion, carrot, rosemary and olive oil. Whisking continuously, turn heat to medium and continue to whisk until mixture becomes quite thick (about 15 min). Remove from heat and either whisk by hand or with a handheld blender to smooth out any lumps (I just did it by hand without any trouble). Oil a 9x13 inch glass casserole dish and spread mixture evenly across bottom. Cool slightly , cover and refridgerate until firm (about 2 hrs). Remove from fridge and cut into thin strips and gently remove strips from dish. Heat oil in skillet over med-high heat. Fry strips until golden on each side (2-3 min per side). Place on a plate covered with paper towels. Keep warm in oven if desired until all fritters are done.
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