Split Pea Soup with Wild Rice and Apricot
April 2, 2010, 5:35 pm
Filed under: Uncategorized | Tags: , , ,
onions, to taste
garlic, to taste
thyme, to taste
1.5 cups split peas
1 qt broth (or more)
2/3 c wild rice
liquid smoke or smoked paprika
carrots, however much you have on your hand
other vegetables, whatever ones you want
something apricoty (jam, diced dried apricots, apricot juice, a pureed apricot, apricot chunks…)
Dice some onions, saute in whatever you saute things in.  I use coconut oil or broth in my soup pot.
When they’re translucent, add some garlic and 1 T of dried thyme or the equivalent of dried thyme.
Add 1.5 cups dried split peas and lightly toss in the oniony deliciousness.
Cover with a quart of broth (or water+kombu). Bring to boil.
Reduce to simmer for 1 hour.
Add 2/3 cup wild rice. If at some point there isn’t enough liquid, add water.
Cook for another half hour. (The peas will have been cooking for 1.5 hours, at this point).
Add smoked paprika or liquid smoke. Add at least a cup of carrot, cut the way you want.  Add any other vegetables you have on hand…cauliflower, rainbow chard, mushrooms…whatever you want.
Now get some apricot in there — diced dried apricot, apricot jam, fresh apricot — whatever you can find and as much as you dare.
Cook another 15 minutes or so until the vegetables and wild rice are tender.
Salt & pepper to taste.
To serve: Ladle into bowls.  Pour a thin stream of olive or grapeseed oil over the soup.  It looks fancy even if you feel like you have a 3 year old’s coordination.  Just swirl a little around, honest.  Sprinkle on some pepper and paprika.
Accompany with a salad:
Bed of mixed greens
Pea Pods
Any other veggies you like to have in salads
Now make the dressing: olive or grapeseed oil + some kind of apricot (jam/juice/puree…whatever) + vinegar (Apple cider, red wine, balsamic, or even white) + pinch of salt.

(Vegan) Scones w/Clotted Cream
December 18, 2009, 11:59 pm
Filed under: Food | Tags: , , , , , , ,
I posted this a bunch of places and even shared it with my (decidedly not vegan) grandfather.  Since they’re always a hit I thought I’d res-hare even though I don’t have pictures and recipe posts should always have pictures, AND I no longer eat this kind of thing.

I included some substitutions that I would try first to improve the health-giving properties of the recipe. I haven’t experimented with any of these changes in this recipe, though, let alone all of them at once.  So try the grey version of the recipe at your own risk/pleasure.

A lot of scones are brick like, too sweet, or full of cranberries or lemon flavoring. These scones are light, fluffy, and just a little sweet. Rock on. The clotted cream recipe is lifted from here with only mild changes.

1 1/2 cups white flour + 1/2 cup whole wheat flour (Sub 2 cups of whole wheat pastry flour, or use a gluten-free blend similar to Bob’s Red Mill GF All Purpose.  The increased protein of this blend is also helpful in digesting the sugars.)
5 tbsp sugar (At least use evaporated cane juice/sucanat.  Preferably use 5 tbsp date sugar, which is a whole food but not diabetic friendly, or 5 tbsp xylitol, which is diabetic friendly.  Alternately, this can be left out entirely because the toppings are so sweet.)
1 tbsp baking powder (non-aluminum!)
1/2 tsp salt
6 tbsp margarine, cut into pieces (at least make sure it is Soy Free Earth Balance.  Preferably use 6 tbsp coconut oil/butter +3/8 tsp more salt)
1/3 cup soy milk (1/3 cup almond, rice or cashew milk)
5 tbsp ground flax seeds
6 tbsp water

PRE-HEAT the oven to 400 degrees.
COMBINE combine the flour, 3 tablespoons of the sugar, baking powder, salt, and flax seed in a large bowl. Cut in the margarine.
STIR soy milk and water into dry ingredients until dough forms.
KNEAD a few times on a floured surface, then roll out into a circle about 2 inches thick. Slice like a pizza or a pie into 8 triangles.
PLACE the triangles on a baking sheet and sprinkle with the remaining sugar.
BAKE 20-25 minutes until lightly golden.
SERVE with clotted cream, jam, and tea.

Clotted Cream
1/4 cup Earth Balance, cold (at least 1/4 cup Soy Free Earth Balance.  Preferably 6 tbsp coconut oil/butter +1/4 tsp salt)
1/4 cup Tofutti Cream Cheese, cold (at least non-hydrogenated Tofutti.  Preferably 1/4 cup raw vegan cream cheese)
1 T soy milk (cashew, almond, or other neutral tasting non-dairy milk)
2 tsp. powdered sugar (The powdered sugar adds sweetness and a thickening starch: I might use 1 1/2 tsp agave, leave out the non-dairy milk, and assume I don’t need the thickener because I’ve used less liquid to begin with)

BLEND and chill.

Favourite Comment from a past posting:

Dharma Kelleher said…Sounds appetizing but the name “clotted cream” has to go. Seriously! Sounds like a really itchy yeast infection.