Vegan Gluten Free Pumpkin Ginger Beer Scones

The title is a mouthful, but these babies are so good, it’s worth the extra effort. As we’re doing so much gingery cooking, we considered halving the recipe to be sensible. Do not be sensible, make the whole batch and enjoy these with a hot rum toddy.

2 cups all-purpose gluten free baking mix
1 TBL baking powder
1 tsp salt
1/2 cup brown sugar
1 TBL fresh ginger, grated
¼ tsp nutmeg
1/3 cup non-dairy milk (soy or coconut, rice milk would probably be too thin)
1/2 cup canned pumpkin
1/4-1/3 cup ginger beer

Preheat oven to 425 F. Sift flour, baking powder, salt, sugar, and nutmeg together in a large mixing bowl. Stir in grated ginger with a fork. Form a well in the center and add soy milk and pumpkin. Using two knives or a pastry cutter, cut wet ingredients into dry ingredients. Gradually begin to add ginger beer until there is enough to form a soft dough.

****You may not need all of the ginger beer.*** The mixture should form a soft dough, but should not be too sticky.

Prepare a heavy bottomed baking dish (such as a lasagna pan) with parchment paper.

Gently place dough on a piece of wax paper with a little flour Handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 1 inch thick. It may be helpful to put another piece of wax paper on top to smooth the dough. Using a 3-inch biscuit cutter, cut out the scones and place them so they are just touching each other in the baking dish.

Bake for 15 minutes (maybe up to 20), until golden on the top. Remove from the oven and cool on a wire rack for 5 minutes. Cover scones with a cloth until ready to serve. Best when warm, with a dash of Earth Balance.

Adapted from Raspberri Cupcakes

Roasted harissa potatoes and chickpea curry

For the potatoes: preheat oven to 450, chop 3 yukon gold potatoes into 2-inch pieces. mix together 1 small onion diced, 1/4 cup harissa, potatoes, and water to cover. sprinkle with smoked salt. bake 50 minutes or until most of the liquid is absorbed.

For the curry: dice 1 onion and sautee in olive oil. chop 2 TBL ginger and 2 TBL garlic, and 1 tomato add to onions, and cook for 2-3 minutes until very fragrant. add 2 tsp cumin, 2 tsp coriander, and 4 tsp madras curry powder. season with a little salt. add 1 drained/rinsed can of chickpeas, 3 cups frozen spinach, and 3 cups broccoli. add about 1/4 cup water if needed. cook covered on medium heat 10 minutes, then reduce heat to simmer for 30.

Vegan spinach and potato enchiladas

Ok, enchilada with chili and vegan slaw of awesomeness. It’s a complete meal.

For the enchiladas:
Preheat oven to 400.
Saute 1 onion and 2-3 garlic cloves with about 3 cups of spinach (I used frozen). Meanwhile, boil and mash two smallish potatoes. Season with salt and pepper.

For the enchilada sauce: blend together 1 can (small) chilies in adobo sauce, 3 cups of water, 4 garlic cloves, 1 tsp cumin, 1 tsp oregano, 1 tsp sugar, 1 TBL vinegar, salt and pepper. Blend until very smooth. Then blend in 2 TBL cornstarch.

Pour 1/2 inch of sauce into a large baking dish (9 x 12 is good). Then roll your enchiladas, this should make about 10 with small corn tortillas. Pour additional sauce on top. Bake about 15-20 minutes or until crisp.

Mushrooms and potatoes with red wine vinegar

This recipe is adapted (or at least inspired by) Herbavoracious’s Potatoes, Chantrelles, Shallots in Red Wine Sauce. We only had one bottle of wine in the house and it was expensive, and moreover neither of us wanted to go out and buy more wine, or shallots, or chantrelles (if you can even get them this time of year). We did, however, have potatoes, onions, garlic, red wine vinegar, cremini mushrooms, and half a bag of dried porcinis. Anyway, this was amazing and it went perfectly with the richness from the cauliflower gratin.

2 TBL Earth Balance
4 yukon potatoes, chopped
8 oz. cremini mushrooms, chopped into quarters or eighths
1 small onion, diced
4 garlic cloves, minced
½ tsp dried rosemary
½ tsp dried sage
1 tsp parsley
3 oz. dried porcini mushrooms hydrated with 1 cup water (do not discard the water)
salt and pepper to taste
4 TBL red wine vinegar

In a dutch oven, melt the butter, then add potatoes, creminis, onion, garlic, and spices. Cook on medium 8-10 minutes until the potatoes begin to change color. Add porcinis and soaking liquid, cover the pot and reduce heat to simmer. Cook about 15 minutes until potatoes are very tender and liquid is mostly absorbed. Add red wine vinegar, salt and pepper. Cook 1-2 more minutes until the sauce has thickened. Garnish with extra parsley.

Vegan BLT and the story of a young gymnast

At the end of third grade, I remember sitting on the mat in front of the foam pit with all the girls on my gymnastics team. In preparation for the team’s annual party, the coaches asked each of us what kind of sandwich and cookie we wanted for party lunchbox. I was nervous about what to request. Fortunately, my last name is at the end of the alphabet, so I was able to listen to what everyone else picked. Unfortunately, the trendy lunch was a BLT and Oreos–things we did not eat in my Jewish household. And like I said, I was 8, so I don’t even know think I’d ever heard of a BLT. I did, however, know what being cool was, and it did not involve PBJ and/or chocolate chip cookies.

In second grade, I’d broken my arm, missing out on a lot of gymnastics, meanwhile the other girls my age had shot ahead. I was on the training team and they were on the “D-team” or developmental team, a designation for highly promising young gymnasts too young to compete (this was in the 80′s, and if memory serves, 9 was the youngest age allowed in competitions). If that wasn’t bad enough, my from Lindsay. who lived down the street, was on the D-team and her mother dropped me off at the gym for the end of the year demonstration, and then told me to “get a ride with Lindsay” to the party afterward. I took that to mean that her mom was coming back and driving us to the party. An hour later, sitting in front of the gym, it was clear that her mom wasn’t coming and everyone was already at the party and no one knew where we were. I have no idea how we called her mom to come get us.

Needless to say, in third grade, I didn’t want to mess this up. So when Coach Mike called my name out, I said I wanted just an L. I knew I didn’t want bacon, and at the time I hate tomatoes. So for me, I had an L sandwich and some Oreos, which I’m sure I didn’t eat either. Probably not the coolest lunch, but I felt ok about it then.

Now, I’m much more confident about my food choices, and better yet, have devised the ultimate (vegan) BLT–portobello “bacon”, arugula, tomatoes, and avocado, on toasted bread, with a thin spread of Earth Balance. Crispy, salty, juicy, and not embarrassing in the least.

Vegan Português kale soup

This recipe is adapted from Rachel Ray, and inspired by my friend Heather (check out her photography).

* 1 tablespoon olive oil
* 1 tablespoon finely chopped garlic
* 1/2 cup diced onions
* 2 diced carrots
* 1 bunch kale, stemmed and roughly chopped
* Chorizo seasoning (see below) or [1-2 store-bought soy chorizo, but omit lentils]
* 1 TBL tamari
* ½ cup red lentils
* 1 bay leaf
* 1 TBL parsley
* ½ tsp thyme
* 2 not-beef bullion cubes
* 8 cups water
* 1 14 oz can kidney beans, drained
* 1 cup diced tomatoes
* 3 red potatoes, diced

**Chorizo seasoning mix: 1 TBL granulated onion, 1 tsp black pepper, 2 tsp smoked paprika, 1 TBL dried chili flakes, 1/4 tsp nutmeg, 1/2 tsp dried oregano, 1/8 tsp ground allspice, 1 tsp turbinado sugar

In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, and carrots and cook for 5 minutes. Add the kale, chorizo spices (or soyrizo), bay leaves, parsley and thyme and mix well. Add the “beef stock”, beans, lentils, potatoes, and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.

Remove the bay leaves and serve hot.

Vegan tomato pie

We made these mini ones and an 8 x8 square pie as well. Using Diet, Dessert and Dog‘s recipe for a summery zucchini pie, here is the recipe with our changes. This recipe is too good.

Tomato Pie with Potato Crust adapted from Diet, Dessert and Dog and  Seitan is My Motor
Crust:
2 pounds (900 g) russet potatoes, cut into large chunks
2 Tbsp (30 ml) finely ground flax meal
2 Tbsp (30 ml) chickpea flour
1/2 tsp (2.5 ml) fine sea salt
1/4 cup (60 ml) vegetable broth or stock

Filling:
1/2 cup (60 g) pumpkin raw sunflower seeds, lightly toasted
2 cloves garlic
3 green onions, cut in chunks
1/3 cup (15 g) lightly packed chopped fresh basil (we used 3 TBL dried)
1 package (12 oz or 375 g) extra firm silken tofu (such as MoriNu)
6 Tbsp (90 ml) vegetable broth or stock
1 Tbsp (15 ml) apple cider vinegar
1/2 tsp (2.5 ml) fine sea salt
1 tsp (5 ml) granulated onion or onion powder
1/4-1/2 tsp (1-2.5 ml) smoked paprika, to your taste
2 tsp (10 ml) light miso
2 tsp (10 ml) dijon mustard
1/8 tsp (.5 ml) nutmeg
1 Tbsp (15 ml) chickpea or soy flour
pepper, to taste
2 medium zucchini, washed, trimmed and sliced
(2 pounds campari tomatoes)
olive oil, if desired

Preheat oven to 375F (190C). Line a 10 inch (25.5 cm) tart pan (8 x 8 square will work) with parchment and spray sides, or spray with nonstick spray.

Prepare the crust: place potato chunks in boiling water and boil just until crisp-tender, about 5 minutes. Drain and rinse with cold water. Allow to cool completely, then grate the potatoes and place in a large bowl.

To the bowl, add the flax, chickpea flour,salt and broth and mix well with your hands. Using the back of a rubber spatula or a 1/3 cup (80 ml) measuring cup, press the potato mixture evenly into the bottom and up sides of prepared pan. Bake in preheated oven for 15-20 minutes, until the top is dry. Remove from oven and reduce heat to 350F (180C).

Meanwhile, make the filling: In the bowl of a food processor, blend the seeds, garlic, green onion and basil until you have a paste. Add remaining filling ingredients except for tomatoes and process again until smooth.

**Slice tomatoes the short way (so that you have pretty rings) and arrange on top of the crust. Reserve a few to decorate the top. Pour the filling over the tomatoes, smooth with a spatula, and then arrange the decorative topping (if desired).

Bake in preheated 350F (180C) oven 50-60 minutes, rotating the pie about halfway through, until the crust is browned and the tomatoes begin to brown. Allow to rest 5-10 minutes before serving. Makes 8 servings. May be frozen. (Great hot or cold!)