I've been tweaking scone recipes for a couple of years now, trying to match my Canadian husband's ideal of what a scone should be. Here's my best effort so far.
Basic Scones 2 c all purpose flour (can sub part with whole wheat or other flour) 1 tsp cream of tartar 1/2 tsp baking soda pinch of salt 1/4 c margarine/Earth Balance 1/4 c sugar 1/2 c soy creamer (or soy milk, but creamer is richer) 2 tbs soy milk (or extra creamer)
Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Sift flour, tartar, soda, and salt into a bowl. Cut margarine into slices and rub in with your fingers until mixture is crumbly. Stir in sugar and creamer. Stir just until dough forms a ball. Turn onto lightly floured surface. Knead lightly, just until dough is smooth. Divide dough in two. Roll each half into a round that is about 3/4 " thick. Cut into quarters. Brush with milk or creamer to glaze. Bake about 12 to 15 minutes, or until just barely tan.
If you want to use raisins, I highly recommend soaking them in water beforehand so they don't suck any moisture out of the scones.
No pictures right now, but these make very fluffy scones.
I have never been able to contribute to this community...
I have replaced tortillas in my diet with large leafs of romaine lettuce, so I usually eat lettuce wraps for lunch/dinner. Today I was starving for something that wasn't RAW sooo I made these awesome stir-fry wraps!
First I heat up 1/4 cup of almond slices and some sunflower seeds (probably around a tablespoon) in a small skillet sprayed with Pam. Then I added around 2 tablespoons of chopped onions. Then I quartered carrot sticks, separated pieces of broccoli, and chopped up 2 button mushrooms and added those in. I let them heat up at a medium heat to make sure they got all the flavors though.
Then I took two leafs of romaine lettuce and 1/10 of a large avocado. I mushed up the avocado piece and spread some on each leaf. Then I added the stir-fry mix. After I sprinkled some Greek Seasoning on the top for more flavor.
I ate this along with slices of pear and apple, and it was delicious! The slices came in handy and acted as crackers for the stirfry that spilled out of the wrap.
Well, hope this was easy to understand, and I hope you all try it! Sorry I don't have pictures, but I only realized I should post this after I was done!
For the soup, I scoured the leftover veggies and dumped stuff in the crockpot. Included were: Cooked potatoes, celery, diced carrots, leeks and garbanzo beans. I threw brown rice in during the last hour, then added some frozen corn at the end with some salt and pepper.
The recipe for the biscuits:
Yam Biscuits (adapted from Lorna Sass' Complete Vegetarian Kitchen)
Oven: 425 for 12-14 minutes
2 1/2 cups whole wheat pastry flour 1 Tbsp baking powder 1/4 tsp salt 1 cup mashed yam (I use butternut or other squash instead) 1/3 cup oil 1 Tbsp maple syrup Water if needed
Grease cookie sheet. In a large bowl, combine the flour, baking powder and salt. In another bowl (I use a large measuring cup) blend the mashed yam (or squash), oil and maple syrup. Ppour into the dry ingerdients and stir until 3/4 of the flour is absorbed. Transfer to lightly floured surface and knead 15 or so times to creat a soft dough. Add a little water id it's dry, or additional flour if it's sticky. (This is different every time, since the water content of the yam/ squash varies.) Roll about 1/2" thick and cut biscuits with a 2 1/3" cutter or glass. You can also roll it into a rectangle, score, then cut after it's baked. Handle the dough as little as possible, the biscuits will be more tender that way.
Hello chaps. I have a full tub of soy yoghurt to be used up. I also have a bunch of bananas going off rapidly. I wante to make something tonight. They do not have to be used together. Ideally, I would like to make at least 2 things, and use up all 500ml or so of yoghurt. I will want to make a savoury dish for dinner and would not mind using the yoghurt in that BUT!!! the last time I put yoghurt in a curry it came out deeeesgusting, so good suggestions which will not revolt me are to be appreciated. Excessive raw yoghurty taste does not go down well either.
I should point out I currently have no egg replacers, nutritional yeast, miso or other vegan staples - but do have frozen broad beans, peas, some withering peppers and tomatoes in the fridge which should also be consumed, and most storecupboard items (eg coconut, seeds, oats, yeast, raisins, etc).
I am a total fly-by-the-seat-of-my-pants cook. This was a classic example of what I make for dinner:
I sauteed some leeks in a little olive oil, then added some pesto I had in the freezer (walnuts, basil and I don't remember what else!), a can of tomatoes and some chard. Tossed it with some pasta... It was really good!