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.