So, I had some peaches that I wanted to use:
Hee hee. In Japan, you rarely get unwrapped produce. It's actually kind of nice knowing that not everyone and their granny has groped what you're thinking about buying.
~Four large, ripe peaches, peeled, pitted and cut/sliced
~1-1 1/2 cups blueberries (I used a 250 gram bag of frozen blueberries)
~3 T. flour
~1 t. vanilla
~1/2 cup maple syrup
~1 heaping t. fresh grated ginger
~1/2 t. fresh ground cinnamon
~Juice of two lemons
In a large saucepan, cook only the peaches over low/medium heat for 2-5 minutes, just until the liquids begin to release. Add the rest of the ingredients and set aside.
~2 1/2 cups flour
~4 t. baking soda (This confused me, but since I've never made cobbler before, I went with it. It came out very bready, almost fluffy. I would suggest, maybe two and a half teaspoons.)
~1/2 t. salt (I used sea salt, and only put about an eighth of a teaspoon.)
~1/2 t. cinnamon
~Zest of two lemons
~2 T. non-volatile, neutral oil (I used untoasted sesame)
~1 cup soy/rice milk
~1 t. vanilla
**1/3 cup applesauce**
**1/2 cup maple syrup**
Preheat oven to 400 F. Whisk together the wet ingredients, including the zest in a small bowl. In a large bowl, mix dry ingredients. Add wet to dry, and stir just until incorporated. Pour the peach goop into a glass baking dish (glass really is best), spoon the dough over the top. Here's where all the asterisks come in. **I used less maple syrup and more applesauce, and made a topping of 1 1/2 cups chopped walnuts, a pinch of salt, one teaspoon ground cinnamon, and 2-3 tablespoons maple syrup.** Throw it in the oven for 20-25 minutes, or until the dough stuff is relatively firm.
Don't ask me what kind of nuts those are. I couldn't tell you if my life depended on it. They're kind of gross, but pretty to look at, so they are now simply decorations. So, I'm sure everyone and their sister knows how to make a vegan scone. Here, then is my vegan lemon curd recipe, which is delicious. If you really like lemon, that is.
~Zest of two lemons, and juice of three. (I simply had an extra zested lemon lying around. Feel free to use only two.)
~1 cup of water
~1/4 cup (or equivalent of) sugar substitute
~3 T. cornstarch or arrowroot
~1/2 cup soy cream
Put the zest, juice, sugar, sugar substitute and water in a saucepan and bring to boil, stirring occasionally. Remove from heat and allow to steep for one hour. Return to heat. While waiting for lemon stuff to heat, whisk together cornstarch/arrowroot and soy cream. Just when lemon stuff begins to show steam, add the starch mix. Stir until it thickens and the whisk leaves trails in the mixture. About five minutes. Remove from heat, and put into a sealable container. Put it in the fridge and allow to set. Try not eat it all on one scone.