Yields: 6 SconesIngredients:
1.5 cup whole wheat pastry flour
1 tbsp baking powder
3.5 tbsp maple syrup
1/2 cup pumpkin (pureed, not pumpkin pie filling-that has spices!)
1 tsp pumpkin pie
2 tbsp non-dairy milk (optional)
1/2 cup cranberries (if using dry- plump them as you would raisins, by adding
them to some water or orange juice and allowing them to get rehydrated)(Edited to Add: You can use fresh pumpkin that's
been cooked, if you can't find canned. Pumpkin pie spice is a blend of cinnamon, ginger, cloves, and nutmeg. You can blend
your own to taste)
1. Preheat oven to 350 degrees F. Grease a cookie sheet.
2. Combine flour, baking powder,
salt and pumpkin spice and whisk together to ensure even distribution of the ingredients.
3. Add wet ingredients; pumpkin,
maple syrup, and also your cranberries. Incorporate all ingredients together, scones make a dry dough(like biscuits) but if
you think your dough is too dry and all your flour hasn't been incorporated, add non-dairy milk 1 tbsp at a time.
can make these 'drop' scones by using a measuring scoop and dropping the dough onto the prepared cookie sheet, or you can
cut them into triangles (like Starbucks!). To make triangles, roll dough into one large ball and then flatten slightly. Cut
the dough like you would cut a pizza! I first cut in half, and then divide each section into 'slices'.
sprinkle a little raw sugar on top of scones, just to make them glisten and give them a pretty textured top. This is totally
5. Bake for 13 to 15 minutes, or until firm to the touch.
Caribbean Peas & Rice
Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and
add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional
broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to
rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce
heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water
(some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces.
Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.
top 10 suggestions!
- Find a good "milk" substitute. Try all the kinds, all the brands. Sweetened plain almond milk tends to
be popular among new vegans.
- Eat as much as you want of anything while you adjust. If you want a vegan cookie, have a vegan cookie.
Let yourself off the hook this first month. Adjusting to a new diet and way of thinking is hard enough. Don't try to also
hold yourself to a strict or restrictive diet. If you're worried about weight gain, exercise.
- Have a laundry list of 10-25 recipes that are easy to make. Pick ones you've had before or ones you know
you'll like. Keep the ingredients for those recipes on hand.
- Make meals that yield leftovers like lasagna rolls, red lentil dal and chickpea noodle soup.
- Have a well-stocked pantry and fridge of basic like wraps, refried beans, beans, salsa, instant brown
rice, frozen veggies and pasta. Remember that meals don't have to be complex. Slap beans and salsa into a wrap. Combine equal
parts soy sauce and sugar and mix it with cooked stir-fry veggies and rice.
- If you really liked meat or cheese get yourself some fake stuff. I lived on Boca burgers at first, I'm not ashamed to
admit that. Heck, I still eat fake meat and cheese from time to time. Gardein, Field Roast, Gardenburger, Yves... and Daiya!
All good stuff.
- Network! Start a blog, join online veg groups -- make friends through social networks... build an online
community of friends you can swap recipes with, ask questions and talk to. Most vegans are really welcoming and happy to meet
new people. I know I am!
- Try new things every week-- at least one! whether it's something you've never had before like tempeh
or something you previously disliked. Before I was a vegan I *hated* mushrooms and now they're one of my favorite foods.
- Examine cravings. Is your body asking for a nutrient (iron, calcium, protein) that you're simply associating
with animal products or is it more mental and you're looking for a comfort food. Even people who are not typically emotional
eaters can get mentally-charged cravings.
- Stash vegan food everywhere -- your locker, purse, car, desk at work -- over load it so you're never
without options. Know where Subways are at all times, too! if possible too!