Sunday, June 25, 2006

Cherry Scones

I've never really been a scone girl, more of a muffin person. This morning I tried something new and went with the scones from Vegan with a Vengeance, with my own changes and additions because I can never follow recipes.

3 Cups Flour
2 Tbl. Baking Powder
1/4 Cup Sugar
1/3 Apple Sauce
1 1/4 cup rice milk with 2 tsp. apple cider vinegar
1 cup or so of chopped frozen cherries.

Preheat Oven to 400F
Sift the dry ingredients, mix the wet until just combined.
Drop 1/4 cupfuls onto the greased cookie sheet and pat the tops a bit and sprinkle with sugar.
Bake 12-14 min. until slightly browned on the bottom.

Taste: These were great. I am use to dry scones that are kind of flavorless. These are just slightly sweet and perfect. Somewhere between muffins and biscuits.

Notes: If you don't already own Vegan with a Vengeance, go out and buy it. it's a great cookbook made by a great cook.

Raw Lasanga

1/2 zucchini cut into very thin rounds
Less than 1/4 onion cut into very thin slices
1 clove garlic
2 roma tomatoes
1/3 cup finely chopped spinach.
1/2 tsp. fresh rosemary
1/4 tsp. thyme
3 Tbl. chopped basil
3 Tbl. raw tahinni
1 1/2 tsp. lemon juice
1/2 tsp. dehydrated onion powder
salt and pepper to taste

1. As thinly as possible, slice the zucchini. Chop the garlic clove in half and gently rub on both sides of each piece of zucchini. Set aside.
2. Dice the tomatoes, a tiny bit of garlic, spinach, rosemary, and thyme. Mix together and add salt and pepper to taste
3. In a seperate bowl mix the tahinni, lemon juice and onion powder. Add 1/2 tsp. at a time until the mixture is light in color and isn't pastey or runny.

To assemble:
1. Lay zucchini down so they slightly overlap one another.
2. Layer the thinly sliced onion.
3. Spread half of the tomato mixture over this and 1/3 of the tahinni mixture.
4. Repeat the zuchinni layer.
5. Lay another around of onions or thinly sliced garlic pieces.
6. Repeat the remaining steps until you're left with the last third of the tahinni mixture. Pour this over thetop zucchini layer.
7. Cut and serve.

oh man. I never expected this to taste as good as it did. The best part about it was the lingering taste it left after it was done. I thought the tahinni was going to be too much but the way it mixed with the fresh tomatoes and the garlic flavor was so wonderful.
Brian doesn't normally say how it tastes until after I ask him. But with this, after the first bite he started talking about how good it was. He asked if I wrote the recipe down to make sure I know how to make it again. I can't wait to serve this to other people to see what they say.

Sharp knife is required for this recipe. When I say thin slices I mean less than 1/16". with the onion and garlic it becomes almost just the juices.
The zucchini might start to warp. They can be stored in a bowl with cold water and 1 clove of crushed garlic.

Introductory Post

My name is Webly and I live in Portland, Oregon. I work as an architect. I am a lover of buildings, dogs, a man named Brian, creative cooking, biking and crafts.
I've been posting my food creations on livejournal for over a year now and I wanted something a little more organized for my recipes. You can see some of those old
recipes at:

I am a bg fan of popcorn. I once said I could just eat popcorn and salad the rest of my life. But I'm not a health food vegan - just a big fan of popcorn and salads.

This blog will mainly be vegan food porn (Mom, that means picture of food, no nakedness here! Just drolling is okay.) I will try to post as many recipes as I can. I am not much of a recipe follower or writer, but I am trying.

Now a picture to get things started off: Coconut Lime Cupcakes from the cook book Vegan Cupcakes Take Over the World, by Isa and Terry of the Post Punk Kitchen fame. The book will be comming out in the fall.

Cherry scones consumed in the process of creating this blog: 3