Sour Cherry Scones

These little morsels are satisfying, just sweet enough, packed with nutrition, and easy to make if you have a good supply of this and that in the kitchen. You could replace the dried sour cherries with something else, like cut up dried apricots, or even raisins or pieces of dates. The dried sour cherries add an element of depth and character that a totally sweet thing doesn't. In fact, dried blueberries might be another good example of that sweet-tart layering in a scone. I decided to try something totally new and use coconut water (the less sweet type, about 7g sugar in 8 ounces) for liquid, since there was already some protein from the chickpea flour etc. Nice omega 3's from the chia, plenty of good stuff here, and tasty! I also used a bit of jam to finish up a jar in the fridge... and you can do that too with any flavor you have around, or just add a bit more sweetness with honey or maple syrup or some form of sugar if you use it.

Sour Cherry Scones (makes 6)
pre-heat oven to 375F

1/4 cup golden flaxmeal (or grind your own flaxseeds)
1/4 cup potato starch
1/4 cup chick pea flour (I wonder if ground quinoa would work here? maybe next time)
1/2 cup brown rice flour
1 tsp baking powder
1 TBLS chia seeds
1/4 tsp salt
1/2 tsp lemon zest

1-2 TBLS jam of your choice
1 tsp vanilla
1/2 cup coconut water (NOT MILK)

1-2 TBLS dried sour cherries
1/2 cup walnuts

Mix all the dry ingredients (1st 7on the list) plus the lemon zest.
Mix jam, vanilla and coconut water in a small bowl.
Add wet to dry, mixing sparingly.
Toss in the dried cherries and crunch up the walnuts into the size bits you like to find in your scones.  Mix this all together until it is consistently textured, but don't overdo it.

Plop extra large tablespoon ovals onto a non-stick silicone baking sheet, on a cookie sheet or other pan. Allow 35-40 minutes for baking but set your timer for 25 minutes and test for doneness, being ready to put them back in for up to 10 more minutes.

They will begin to brown and crisp a bit on the outer edges, but remain a little moist inside. These are scones -- not muffins -- and go well with marmalade, honey, or nut butters.

Brussels Sprout Balls

We bought a stalk of first of the season Brussels sprouts. When I steamed them to turn them into the main beautiful course for a dinner plan, it turned out that they just didn't have the flavor I hoped they would. They were immature, a little bitter, and quite plainly, not up to being the star of the show. I cooled them, put them in a bag in the fridge and regrouped dinner around spiced tempeh and quinoa. That all went fine but I was left contemplating what to do with a stalk's worth of young not-so-interesting Brussels sprouts. Today I came home from teaching and decided to just throw them in the blender, chop them into bits and turn them into something yummy. It would take lots of other ingredients with flavor to offset them, but they could definitely provide a texture that could make an interesting dinner. These are nice with any kind of sauce you like. They are good with both applesauce and kimchi!

Not expecting greatness, I didn't photograph the process -- but you can imagine how it looked.

BRUSSELS SPROUT BALLS (makes a dozen golf-ball sized crisp balls)

2 dozen (at least) small sprouts - a stalk's worth,
  chopped in a blender to make about 5 cups
3 small potatoes, grated
1 good sized carrot grated
1 small onion chopped fine (or several Vidalia slices)
3-4 sundried tomatoes chopped fine
3-4 garlic cloves smashed and chopped fine
2 tsp Bragg Liquid Aminos
1 tsp white Miso
1/3 cup buckwheat groats, ground fine
1/2 cup chick pea flour
1/8 tsp paprika
1/2 tsp sage
1/2 tsp cumin
salt to taste

1. Grate and chop all the veggies putting them all together in a good sized bowl.
2. Put the flour-like materials together with the spices and add to the bowl, mixing in the Bragg's and miso and combining until it is mostly uniformly mixed.
3. Heat oven to 375F, put a sheet of parchment paper in a baking pan (or use a silicone sheet).
4. Form 12 golf ball sized balls with your hands, and lay them out on the paper, lightly salting them. Bake for 30-40 minutes or until just as crisp and nice as you like!

Fresh Veggie Tortilla Lasagne

The heat of summer, the zucchinis are coming in, fresh onions and tomatoes sit on the kitchen counter and there's a package of old corn tortillas, drying and cracking in the fridge. It's hard for me to throw away good food, so I decided to use those tortillas and their cracked qualities to make a fresh lasagne without pasta. The fresh basil, garlic and tempeh layer added a wonderful pesto flavor, and the chickpea flour sauce not only bound things together but added an important element of creaminess. This is a good dinner for two plus salad or greens, with great lunch leftovers (hot or cold!).





Fresh Veggie Tortilla Lasagne

1 medium large zucchini
1-2 medium sweet onions
1 large potato
3-5 mushrooms (any will do)
1-2 large ripe tomatoes
1 package tempeh
1 medium sweet potato
1/2-1 loose cup fresh basil
3-4 big juicy garlic cloves or use a whole head!
2-4 drying old corn tortillas (ok, you can also use fresh ones)
1/4 cup roasted sesame seeds
salt and pepper

The sauce to hold it all together:

1/2-2/3 cup chick pea flour
1/2 tsp cumin
1/4 tsp tumeric
1/4 tsp salt
1/3 tsp ground mustard
1/4 cup soy milk

1. Slice the zucchini, onions, potatoes, mushrooms, and tomatoes in thin rounds. Tear the corn torillas into strips.
2. Layer in a wide (lidded) cast iron enamel casserole pan as follows:
1st: zucchini & onion & sweet potato
2nd: layer of corn tortilla strips (use about half)
3rd:chopped basil and garlic with crumbled tempeh (think pesto...) dash of salt and pepper
4th: potato and mushroom
5th: tomato
6th layer of corn tortilla strips -- leave a little space to bring out a little of the underneath layer of tomato
top: sunflower seeds

3. Make sauce by adding all the dry ingredients to a bowl first, then stir in the soy milk. You can add more soy and/or more chick pea flour if you want more sauce.

4. Pour the sauce over the top of the whole thing -- drizzling it so that you get it over most of the surface.

5. Bake with the lid on at 350F for about 30 minutes.  You can stop at this point and save this to finish later or tomorrow ... but if you want it soon, turn up the heat to 450F take off the lid and crisp for 10 minutes.  Serve hot and marvelous. This is yummy hot or cold the next day.

Veggie Black Bean Burgers

I've found a burger I really like - we ate them wrapped in lettuce after we covered them in dill pickle slices, ketchup, (relish on my husband's), onion slices and fresh summer tomato. Sorry I didn't photograph the process, but I was just not thinking that it would turn out as well as it did. So I'm posting the recipe, and next time I promise I'll add the way things looked as I go along. This started with a can of black beans (organic, low salt) drained and dumped in a bowl. It would need more salt if you cook your own black beans. I ended up with 7 burgers .. but you could fix that by making them all just a little smaller and get 8 out of it. We ate 3 between the two of us, and froze 4. (I'm so excited about that!)

Veggie Black Bean Burgers (makes 7-8)

Mash together in a medium sized bowl:
1 can black beans
1/2 cup finely chopped onions
1/4 cup roasted corn
1/4 cup chick pea flour
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp thyme
1/3 tsp salt

CHOP & THEN STEAM IN A STEAMER BASKET
Small bits but not too finely chopped:
1 small golden zucchini
1 medium-small carrot
1 small stalk of broccoli (1/2 cup?)
2/3 of a small sweet potato
(you could add a little mushroom... or red pepper ... or hot pepper)

Once this is softened, add it to the beans, and combine well.
ADD: 1/4 - 1/3 cup masa harina (flour made from roasted corn - Bob's Red Mill makes a nice one)

Spread about 1/2 cup masa harina on a plate, form patties and gently place one side and then the other in the corn meal. Cook in a non-stick saute or fry pan for about 10 minutes, turning gently. Cook less if you are going to freeze and reheat ... OH YUM!  I promise I'll show you how beautiful these were all wrapped in fresh lettuce and dressed up the way a burger should be!!

Veggie Black Bean Burger Nutrition Facts Serving Size: 1 Serving (118g) Amount Per Serving % Daily Value* Calories 96 5% Total Fat 1g 1% Saturated Fat 0g 1% Trans Fat 0g Cholesterol 0% Sodium 381mg 16% Total Carbohydrate 19g 6% Dietary Fiber 5g 21% Sugars 3g 0% Protein 5g 10% Vitamin A 11% • Vitamin C 20% Calcium 4% • Iron 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs. courtesy of cronometer.com using my data.