British scones are different than American scones. They’re not flaky and are more like a soft, slightly sweet biscuit. Eat them warm with jam! British omni-monkey approved.
Vegan Scones by Charlotte O’Leary
8oz self-raising flour*
1 tsp baking powder
1½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
150ml/4¼fl oz soya milk, plus extra for glazing
To serve
strawberry jam
1. Preheat the oven to 220C/425F/Gas 7.
2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.
3. Add the sugar and mix together thoroughly.
4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.
5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.
6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.
7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.
8. Leave to cool.
9. Serve with strawberry jam.
This recipe is from the BBC vegetarian recipe site.
*Make your own self-rising flour, Mix:
1 C flour
1 1/2 tsp baking powder
1/2 tsp salt
Just a nice little snack!
1 pack of tempeh
3 Tbsp soy sauce
3 Tbsp maple syrup
2 tsp Chipotle Tabasco sauce (or liquid smoke)
1/4 tsp salt
oil
1. Cut tempeh into strips
2. Mix soy sauce, maple syrup, Tabasco sauce, and salt in a shallow bowl or container.
3. Place tempeh strips in mixture to soak.
4. Marinate for one hour, turning at least once.
5. In an oiled frying pan on med-low heat, fry tempeh strips for about 5 minutes each side until crispy!
OR
Place in toaster over and toast til crispy!
Eat by themselves, in a sandwich with lettuce & tomato, in a salad, etc!
Tonkatsu, a fried pork cutlet, is really a really well-liked dish in Japan. Envision my shock when I opened up The Asian Vegan Kitchen by Hema Parekh and saw its fatty fried vegan twin staring back at me! You use freeze dried tofu (known as “koyadofu”) which provides it a great texture when rehydrated. It even passed omni-monkey’s taste check. It is a small function, but SO worth it!
This is the exact recipe from The Asian Vegan Kitchen and you NEED to go buy this AWESOME book RIGHT NOW!!
“8 cakes koyadofu, about 6 ounces (170g) in total
All-purpose flour for dusting
1 C (125g) all-purpose flour
1/2 C (120 ml) water
1 C (100g) breadcrumbs (panko)
Vegetable oil for deep frying
Shredded white cabbage, for garnish
Lemon wedges, for garnish
Tonkatsu sauce
SIMMERING SAUCE:
2 C (480 ml) dashi stock
2 Tablespoons soy sauce
1 Tablespoon mirin
1/2 inch (1 cm) cube fresh giner, peeled and grated
1/2 teaspoon grated garlic
I used 5 large blocks that was about 6oz/170g
1. Soak the koyadofu cakes in hot water for 10 minutes, then drain.
2. In a saucepan use a large pan!!, combine the simmering sauce ingredients and bring to a boil. Put in the drained koyadofu and simmer for 8-10 minutes over medium heat, until all the liquid is absorbed.
3. Dab the koyadofu in the dusting flour. Mix 1 cup flour and 1/2 cup of water to make a thick paste. Dip the floured koyadofu in the flour-and-water paste, then roll each cake int he bread crumbs. Set aside.
4. Heat the oil for deep-frying to 350F (180C). Slide the breaded tofu pieces into the oil in batches and deep-fry until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage, lemon wedges, and tonkatsu sauce.”
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Oh, such a wonderful little lunch!
A veggie sandwich with homemade big bread and tofu mayo.
Sweet Couscous from the McDougall Diet online cookbook.
Lentil Dahl by Gellian McKeith’s You Are What You Eat.
Lentil dahl with vegetables
Ingredients
Serves 4
1 cup of red split lentils per person
1 tsp turmeric
1 tsp ground ginger
½ tsp ground coriander
pinch of cayenne
½ a cauliflower
1 stalk of broccoli
½ a turnip
1 tsp garam masala
tamari
nori flakes
Put the lentils in a large pan with PLENTY of water. Bring to the boil and skim off any scum that appears.
Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.
Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft.
Serve the dahl on top of the rice and sprinkle with nori flakes.
I obviously used brown lentils just fine and 1 cup makes a TON. If you want lots of leftovers, go ahead and double it! I also just used veggies at hand & no nori.
Sweet Couscous
Servings: 2
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1/3 cup water
1/4 cup orange juice
1/2 cup couscous
1/4 cup raisins
1/2 tablespoons brown sugar*
1/4 teaspoon cinnamon
Place all ingredients in a saucepan. Bring to a boil, cover and cook for 5 minutes. Let rest for 3 minutes. Top with sliced bananas, if desired.
*Original recipe calls for honey.
Oh man, this is so good! The contrasting tastes with steamed vegetables and the dahl on the side are amazing!
Vege Island