Posts Tagged scones

VeganMoFo: One Feast to Rule Them All

VeganMoFo 2013 has come to an end!  I didn’t reach my goal of posting every weekday, but I did make 19 posts which is great considering how sporadic my blogging has been the past two years.

Dave and I are kind of nerds when it comes to how much we like watching movies.  We’ve been talking for a while about holding a Harry Potter marathon, where we watch all the movies in one day back to back.  This would take about twenty hours and we’d like to wait until the weather is cooler, so as a test run we decided to have a Lord of the Rings marathon with a few friends.  We originally intended to just make a bunch of easy food that we could eat all day in order to relax, but of course I had to get all intense about it and decided that we’d eat the way hobbits do, which is many, many meals a day!

“And laugh they did, and eat, and drink, often and heartily, being fond of simple jests at all times, and of six meals a day (when they could get them).”  The Fellowship of the Ring, Prologue, J.R.R. Tolkien

In the movies it’s seven meals.  I thought we wouldn’t need supper and dinner after a full day of eating and lazing, so we stuck with six.  I found this post incredibly useful in planning the timing of the movies and meals, and this fan fiction post on meal etiquette helped us figure out what to actually serve for each meal.  In the interest of not being in the kitchen all day, we chose a lot of foods that could be made ahead of time and reheated or served cold.

Here’s the schedule we aimed for, although everything ended up running a little later.  We let the credits roll for bathroom and fresh air breaks, and only took real breaks for lunch and supper so that we could eat at the dining table.

8:30 – The Fellowship of the Ring
noon – The Two Towers
4:00 – The Return of the King

8:30 – Breakfast
9:45 – Second Breakfast
11:15 -Elevenses
1:00 – Lunch
3:45 – Afternoon Tea
6:00 – Supper

Our friends brought over their super awesome Salvation Army find, two authentic Lord of the Rings goblets!  The Arwen glass held my OJ, and later, beer.

Breakfast was Cinnamon Roll Baked Oatmeal from Chocolate Covered Katie, baked in muffin cups for easy serving.  Rather than frosting, I thought Stewed Apples would be a nice, light topping to start with.  I wasn’t sure how the healthy, vegan baked oatmeal would go over, but everyone seemed to like it!

For Second Breakfast, Dave made everyone else egg and cheese casserole and sausages, so here is my version.  I made a variation of the Shiitake Dill Frittata from Vegan Brunch, swapping the shiitakes out for criminis, subbing chives, parsley and tarragon for the dill, and adding Daiya cheddar shreds.  The sausages are Vegan Dad’s Breakfast Sausages, which I like very much and now have a freezer full of.  The toast was made from a country style wheat loaf, with boysenberry jam.

You know we had to have some Lembas bread for Elevenses!  I veganized this recipe, adding some almond extract and chopped toasted almonds, since my extensive internet research suggested it was a good idea.  It turned out a little dry and plain, but good enough to eat, which was kind of exactly the point.  We also served Earl Grey tea and non-vegan chocolate biscuits.

Lunch was a picnicky affair, a build-your-own-plate type of meal.  In the Lazy Susan is heirloom tomatoes, canned beet slices, olives, marinated mushrooms, dill pickles, and two types of mustard.  Accompanied by potato salad with mustard vinaigrette, Black Forest Rye bread, and a green salad with balsamic vinaigrette.  Dave and our guests also had a platter of cold cuts and cheeses.

I had open-faced sandwiches with Tofurky roast beef slices and Daiya swiss.  I really enjoyed this meal, there were lots of different flavors and the dressings on the salads were very tasty.  It was very filling while still feeling light.

Etiquette dictated that we serve something sweet after lunch but we didn’t want it to be heavy since we still had one and a half movies and two meals to get through.  These fresh strawberries were nice with cool whipped coconut cream.

Afternoon Tea was a particularly special affair with a real life fancy tea set purchased last minute from Goodwill.

Tea sandwiches and scones seemed like the only appropriate food for high tea!  Dave wasn’t sold on the tea sandwiches, but they turned out really well – cucumber and Tofutti cream cheese or radishes and Earth Balance on white bread.  They would’ve been perfect if I had sprinkled on a bit of salt while assembling.

The scones were lemon poppyseed, adapted from my scone recipe and cut into mini scones.  I added lemon zest, subbed fresh lemon juice for some of the liquid, and used baking soda in place of some of the baking powder.

None of us were hungry when it came time for dinner, but we forged ahead in the name of The King!

Dinner started with vegetable barley soup that had been simmering all day, and actually simmered a bit too long.  It tasted good but the vegetables were definitely overcooked.

The main course was chicken (Gardein for me), mushrooms slow cooked in garlic and white wine, braised cabbage and kale, roasted root vegetables, and corn on the cob.

For dessert, I made a warm Blueberry-Blackberry Tart served with vanilla ice cream.  The crust turned out a little tough, but that was probably my fault.  I’m not that great with pie crust.  The filling was really good though, and it was a nice end to our gluttonous day.

Yes, we ate all that food in one day!  We finally finished the last disc after 10PM, and everyone pretty much went straight to bed.  It was actually exhausting watching movies all day.  I have to say that watching them all in a row made me appreciate them even more, including appreciation for my crush on Viggo Mortensen’s Aragorn…

Advertisements

Leave a Comment

VeganMoFo: Flavor Bible Week – Rosemary

My Flavor Bible ingredient for today is rosemary, from page 293.  I’m not the biggest rosemary fan (I’d rather have thyme or cilantro any day), but I will easily admit that fresh rosemary has its place in the world.  The flavor matches I picked out were apples, baked goods and cream cheese.  You got it – I made a baked good with rosemary, apples and cream cheese.

I’m not sure why I chose scones, but I think the biscuity texture went really well with the apples and rosemary, kind of skirting the line between a sweet treat and a savory bread.  These were a little bit of work to put together, but worth it, in my opinion.  The cream cheese is a special surprise on the inside; if you don’t want to bother, just skip that step!

I used some spelt flour in combination with all purpose because I thought the nutty flavor would go well with the rest of the ingredients.  I was worried about overworking the dough, as can happen with scones, but the consistency turned out great.  They’re soft and a bit crumbly but not heavy or too moist, and you get sweetness from the apples without adding very much sugar to the mix.  The rosemary turns into a background flavor, lacing an herbiness throughout.  One of these babies was hefty enough to stand in as my dinner one night, along with a banana and some carrot pickles.

Cream Cheese-Stuffed Spelt, Apple and Rosemary Scones

2 medium apples, peeled, cored and cut into 1/2-inch dice
1 Tbs minced fresh rosemary, plus extra for garnish
1 cup spelt flour
3/4 cup all purpose flour
3 Tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup Earth Balance, cold
6-8 Tbs soy creamer
4 Tbs vegan cream cheese

1. Heat a small pot over medium heat.  Add the apples, rosemary and a pinch of salt and saute 10 minutes, stirring frequently, until the apples are softened.  Add a splash of water if the pan gets too dry.  Remove from the heat and allow to cool completely.
2. Preheat the oven to 400F.
3. Mix the flours, sugar, baking powder and salt in a large mixing bowl.  Cut in the Earth Balance using a pastry cutter until there are no large pieces and the mixture resembles fine crumbs.  Stir in 6 Tbs creamer, just until the flour mixture is moistened.  Add more soy creamer by the tablespoonful, if needed, just until the mixture comes together.  It is okay if there is a little unincorporated flour as long as the mixture holds when pressed together.
4. Gently fold in the apple mixture.
5. Turn the dough out onto a lightly floured surface and roll in the flour to coat.  With floured hands, knead gently 8times.  Add more flour to prevent sticking as needed.
6. Pat the dough into a 1/2 inch-thick circle.  Use a 3-inch round cookie cutter dipped in flour to cut as many circles as possible.  Move six of the circles to an parchment-lined baking sheet, and place a rounded teaspoonful of cream cheese on each circle.  Gather the dough scraps together, pat to 1/2 inch-thick, and cut more circles.  You want to have 12 total.  Place six rounds on top of the rounds on the baking sheet and press lightly around the edges to seal.
7. If the dough gets warm while you’re working with it, place it in the refrigerator for a few minutes to chill.
8. Brush the top of each scone with soy creamer and press a small rosemary sprig on top.
9. Bake 15-18 minutes, until the scones are turning golden and the tops don’t give in to the touch.  Immediately remove from the baking sheet to a cooling rack.  Serve warm.

Yields:  6 scones

Amount Per Serving
Calories 299.81
Calories From Fat (40%) 118.43
% Daily Value
Total Fat 13.06g 20%
Saturated Fat 3.89g 19%
Cholesterol 0mg 0%
Sodium 555.5mg 23%
Potassium 145.35mg 4%
Total Carbohydrates 42.63g 14%
Fiber 3.9g 16%
Sugar 14.18g
Protein 4.68g 9%

Comments (10)

Care Packages, Laptop Lunches & Works In Progress

We successfully broke all the internets at our house (wireless AND non-), and with no solution in sight I am bringing you this post from my work computer.  So, I’m gonna jam a bunch of stuff in and keep it brief.

Firstly, I have been receiving a lot of love in food-related form lately, and I wanted to share the love with everyone!

I participated in my third PPK care package swap, and this time my partner was from Japan and sent me all manner of awesome Japanese stuff.

some sort of seitan stars (“fu”), a sushi mat, cooking chopsticks made of bamboo, shiratamako and red bean paste for attempting daifuku, and candy from Kyoto

candy closeup

Bento toys!  nori stamp machine that makes faces, onigiri molds, small containers, flag picks, a small monkey bento box int he back, little utensils, soy sauce bottles with animal heads, chopsticks in a case and monkey mayo holders.  I’m definitely going to have to go Japanese in some upcoming lunches.

I felt kinda bad when I got all this awesomeness because I mostly sent my partner Mexican food supplies and junk food.  That’s what we do well here!  Although he said he ate the Tings and Eco Planet Cheddar Crackers in one sitting each, so I think those went over well.

A few weeks ago I got a completely unexpected box in the mail from my mom.   She had read my blog post about having difficulty finding grits out here and sent me a “box of stuff Erin can’t find in CA”.

Satchel’s secret salad dressing, quick grits, yellow grits, a cute Publix tote bag, a cute notecard, and Southern Living.  Yeehaw!  Unfortunately, Satchel’s dressing is NOT vegan (which I only learned after eating it many times and falling in love…it has honey…sorry mom!), but fortunately a friend of mine who also recently moved out here from Gainesville loves it, so I’m going to pay the dressing forward.

This same friend gave me some love too!  Although she sent this over the day after I mentioned the dressing…hmm…Anyway, she’s an amazing gardener and lives in a house that already had some goodness growing in the backyard.  Thanks Hope!

lemons, mint, rosemary, thyme, keffir lime leaves, oregano and parsley

But I don’t just receive, I also give!  Remember back in November when I celebrated my 1,000th comment by promising to send whomever posted it a package of sweets?  Anybody?  No?  Well, Megan from The Sisters Vegan happened to win, and she happens to live in Berkeley, which is where I happen to work.  So we agreed to meet up for dinner one night after work, at which time I could give her her goodies.  She’s been testing for the upcoming cookie cookbook, so she was all cookied out and requested no cookies.  And said that it would be nice to have something she could grab for breakfast on the way out the door to work.  Enter muffins!

Full Meal Muffins from Vegan Lunchbox.  These have zucchini, pomegranate juice (subbed for the apple juice called for), bananas, walnuts and raisins, and I subbed in some quinoa flour for a bit of extra protein.  They’re completely sugar-free, sweetened by the bananas and juice and raisins.  They turned out sweet enough, I suppose, but next time I make them I’ll probably add a bit of sugar or stevia.

Smoky Jalapeno Corn Muffins.  Made from my Buttermilk Cornbread recipe, with added jalapeno, roasted corn from TJ’s (freezer section), and liquid smoke.

These were the real star, to me at least – Butterscotch Scones.  I had a bag of butterscotch chips in the pantry screaming to be used, and I wasn’t too keen on the idea of butterscotch muffins, so I decided on scones.  Even though I’ve only made scones once, and they turned out just okay.  The first time I used the recipe from Vegan with a Vengeance, and while it’s entirely possible that I botched up the recipe, I wanted to make more “authentic” scones, using the pastry cutting method that most biscuits call for.  So I looked in the good ol’ Betty Crocker Cookbook where I was sure I would find a scone recipe, and lo and behold, there it was.  Veganized very easily, and these babies turned out beautiful.  I typed out just the general recipe, so obviously you can add whatever extra ingredients you want, like nuts or fruit, but I would highly recommend the butterscotch chips if you have ’em.

Vegan Scones

1 3/4 c flour
3 Tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 c Earth Balance, cold
6-8 Tbs soy creamer
coarse sugar
1/2 c add-ins (butterscotch or chocolate chips, fruit, etc.)

1. Preheat oven to 400 F.
2. Mix flour, sugar, baking powder and salt in a large mixing bowl. Cut in the Earth Balance using a pastry cutter until there are no large pieces of margarine and the mixture resembles fine crumbs. Stir in 6 Tbs creamer, just until the flour mixture is moistened. If there is still unincorporated flour, add creamer by the tablespoonful, just until mixture comes together. Gently fold in any additional ingredients.
3. Turn the dough out onto a lightly floured surface and roll in the flour to coat. Knead gently 10 times. Pat into an 8-inch circle on an ungreased baking sheet. Cut into 8 wedges with a knife dipped in flour, and do not separate wedges. Brush the top with additional soy creamer, and sprinkle with coarse sugar.
4. Bake 15-18 minutes, until the scones are turning golden and the tops don’t give in to the touch. Immediately remove from the cookie sheet to a cooling rack, using a knife to separate the scones if needed. Serve warm.

Makes 8 scones.

On to the lunches!

4-6  lentil & tempeh-stuffed collards, dill pickle cashews (Archer Farms brand), pretzel nuggets, rosemary foccacia, boiled beets, strawberries

4-7 sandwich (multigrain toast, tofurkey, tofutti cheese slice, baby greens, gourmet mustard & red onion jam), broccoli & carrot sticks, goddess dressing, dried apricots, raisins & sour gummies

4-9 garlic crusted grit cakes, succotash, mango-habanero sauce, snapea crisps, lime cucumbers, prunes & dried cherries

4-13 tofusteak sandwich on ezekiel bun with greens & mustard,
bbq crisps, coleslaw, strawberries

4-14 salad stirfry, brown rice, clover sprouts, cucumbers &
sesame seeds, tangerines

4-16 lentil & tempeh-stuffed collards, pasta salad, corn muffin,
kiwi & strawberries

4-17 lentil & tempeh-stuffed collards, multigrain crackers, apple pieces, carrots with goddess dressing, cookies

And finally, I’m very fond of the W.I.P posts on Musing From The Fishbowl.  It stands for work in progress, and they’re crafty works which are posted on Wednesdays.  Other bloggers have joined in too – one who stands out for having super cute crafty posts is Amanda from Walking The Vegan Line.

I wish I could join in on these posts, but the problem is I’m just not crafty.  I’ll sew or make something every once in a while, but the craft is not in my blood.  However, I have a few food projects that I’m working on, so I thought I’d share them as works in progress.

I first posted a picture of this dish that I’m working on for a cooking contest here, asking if anyone could identify the triangles, and giving the hint that they’re not tofu.

The most popular guess was polenta, and that’s really SO close!  They’re grit cakes.  This is Garlic-Crusted Grit Cakes with Succotash Hash, Mango-Habanero Sauce and Quick Pickles.  BF says it’s too complicated, but the contest rules say that you have to prepare it within two hours, and I can do that, and sometimes complicated is how I roll.  I need at least one more run at this one and the contest deadline is the end of this month, so I need to get moving on it.

Another one I’m working on for a different contest is Creamy Corn Pudding.  My mom makes this for almost every family holiday gathering and it’s so good, but it’s full of butter and milk and eggs, so no corn pudding for me.  No more!

It’s not perfect yet, but it’s darned close.  I also need at least one more go at this one.

I posted a picture of this Swiss Chard Risotto two posts ago, and I thought I would have it perfect this time, but alas I didn’t have any white wine and subbed in with white wine vinegar and it was a little too much.  Luckily, I’m getting chard again in my CSA tomorrow and I think with one more try it will be perfect.

That’s it for now.  I don’t know when I’ll be able to post again because we’re cheap and refuse to pay to fix our internets.  Until then!

update:  BF fixed the internets, hooray!  He is now a wireless router reconfiguration master.

Comments (21)