Cherry Almond Scones

I guess that 8pm isn’t a great time for taking scone photos. So, this looks a little funky, but trust me, it tastes great.

I used the recipe from Vegan Brunch, which you can find on the PPK’s website in a slightly different version. Instead of lavender and marionberry, I used dried bing cherries and almonds (1/4 cup of each). I also upped the vanilla to 2 teaspoons, though I frankly could have added more. OH! And I changed one more thing–I was out of shortening, so I just used all canola oil. Just make sure to get it all nice and crumbly like you would normally. As a matter of fact, oil seems to be a lot less work for about the same results.

I’m sure this is just the start of my scone frenzy. I have a can of pumpkin in the cabinet just waiting to get sconed!


Cherry Sage Sausage Two Ways

Oh, Vegan Brunch! I love your sausages. And since I’ve figured out how to make them not so darn tough (secret: lower the vital wheat gluten to 3/4 of a cup) I’ll be making them all the time. ALL THE TIME. Sausagefest! (Someone is going to come here googling “sausagefest” and not like what they find).

So, I made the Cherry Sage Sausages the first time with Chickpea gravy (Appetite for Reduction), and they were pretty good. I think that sausage needs a little doctoring, because it was on the bland side. However, the next day, it tasted fantastic.

Then, I decided to try it with some spinach, onion, garlic and mushrooms over sliced polenta. So, so good. My husband smothered this in red pepper flakes, and announced it delicious.

This also makes a really pretty presentation, and polenta is so cheap, good for you, and low in fat and calories–it’s like the perfect food! I think if you had a little vegan parmesan it would go perfect on this. Also, easy. SO EASY.



Three Cookbook Pie

It’s the pie that three separate cookbooks built!

I had a lot of organic apples that were just starting to get mushy, so I thought–oh! There’s a great recipe in Vegan with a Vengeance for roasted applesauce! I’ll make that!

Cut to me, unable to actually make the apple smoosh into sauce. I didn’t have a good food processor at the time, so I just froze my apple concoction with the hopes of someday making it into a pie. That day arrived!

Step two was defrosting, and mixing the apples with a can of drained tart cherries and about 1/4 cup sugar. After they boiled away on the stove for about 10 minutes, some of the liquids had thickened up and made a nice sugary syrup.

I used the pie crust recipe from Veganomicon–it turned out much better than my previous crusty attempts. I don’t even think I did it correctly (my dough was a little on the dry and stiff side), but it still rolled okay, and made a nice flaky crust.

And since I like my pies to have a crumble top, I whipped out Vegan Cookies Take Over Your Cookie Jar and halved the Blueberry Crumb Cookies recipe. It still made a little more crumb than most people like, but I’m a streusel girl, and I loved it!Now I kind of want to make a berry pie, with every berry I can get my hands on. I can’t wait for summer!

For recipes, of course, buy the books! Or at least check your local library.