Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

Cold Zucchini and Buttermilk Soup
Oil for sautéing
1 medium zucchini, coarsely chopped
1 medium onion, chopped
1 clove garlic, minced
3 cups buttermilk
salt and pepper to taste
fresh dillweed or parsley for garnish

Heat oil and sauté zucchini, onion and garlic until soft, but not mushy.
Purée in a blender.
Add buttermilk, salt and pepper.
Chill and garnish just before serving.

Ginger Tea

Source: May All Be Fed: Diet for a New World
Date tried: May 5, 2017
Yield: 4 cups
Time needed:15 minutes

This is a really delicious tea made directly from fresh ginger root. I prefer it without sweetening, but if you like add the maple syrup. I prefer my tea hot, but this can also be served chilled.

Ginger Tea

Ginger Tea
5 cups water
1 4” piece fresh ginger root, thinly-sliced
1/4 cup freshly-squeezed lemon juice
pure maple syrup for serving

Put water and sliced ginger root into a saucepan,
Cover and bring to a boil over high heat.
Immediately reduce heat and simmer 10 minutes.

Strain out ginger root for compost.
Stir lemon juice into tea.
Serve hot or chill and serve over ice.

Let each person add maple syrup to taste.

Marinated Tofu

Source: Whole Foods for the Whole Family
Date tried: April 25, 2017
Yield: 4 servings
Time needed: 4 hours

This is actually a quickly made dish. The four hours are needed to allow the tofu to marinate in the sauce first. It is also quite delicious.

Marinated Tofu

Marinated Tofu
1/4 cup tamari sauce
1/4 cup water
1/4 cup sherry
1 clove garlic
1 tsp. ground ginger
1 lb. thinly sliced tofu
1 cup sliced mushrooms

Combine the liquids along with the garlic and ginger in a bowl.
Add the sliced tofu and let marinate for at least four hours, turning occasionally.

Transfer to a skillet. Add sliced mushrooms and simmer until done to taste.

or

Drain tofu and put (with mushrooms) under broiler until golden brown, or brown (with mushrooms) in oil in skillet. In either case reserve the marinade to reuse with tofu, meat or poultry.

Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Fresh Spinach Salad

Source: More-with-Less Cookbook
Date tried: August 29, 2015
Yield: 6 servings
Time needed: about 20 minutes

Prior Preparation Needed
Boil and cool eggs

A very simple salad, my favourite kind, and quick to prepare. I used the Swiss cheese recommended in the recipe, but I think it would be quite nice with feta, havarti, or cheddar as well.

Fresh Spinach Salad

Fresh Spinach Salad
1 qt. chopped fresh spinach
1/2 c. chopped celery
1 onion or 3 scallions, chopped
3/4 c. Swiss cheese chopped into small cubes
3 hard-cooked eggs, chopped.

Dressing
1/2 cup mayonnaise
2 Tbsp. vinegar
1/2 tsp. salt
1/2 tsp. horseradish
1/2 tsp. Tabasco or dash of cayenne pepper

Combine salad ingredients in a bowl.
Combine dressing ingredients in a small lidded jar and shake well.
Just before serving, pour dressing over salad and toss.

Almond Milk

Source: May All Be Fed: Diet for a New World
Date tried: March 11, 2012
Yield: 2½ cups
Time needed: 5 minutes

Prior preparation needed:
Soak almonds for 12-24 hours

Twenty years ago, a vegan diet required a knowledge of how to make many pantry ingredients in the kitchen.  Today, almond milk is readily available in natural food stores and even many supermarkets.  But if you can’t get the pre-made product, or just want to try your hand at making it from scratch—here’s the method.

Almond Milk

Almond Milk
½ cup raw almonds
2 cups water
1-2 Tbsp maple or rice syrup (optional)

(It is best to use a sweetener if preparing the milk as a beverage.  No sweetening needed if it is for cooking.)

Soak the almonds in water overnight.  Drain and rinse.
Cover with boiling water.  Drain and rinse in cold water
Squeeze almonds out of their skin.

Place almonds and ½ cup water in blender and blend until smooth.  Slowly add rest of the water as machine is running along with syrup if using. Chill