Friday, March 29, 2013

Rosemary Scones


I love scones! Don't you? What's not to love...butter, sugar, heavy cream and served with clotted cream! Add a dollop of raspberry jam and it's complete. While typically considered a 'sweet' they can also be a 'savory'.

I'd like to share a savory recipe that I have used over and over this past month, Savory Rosemary Scones. Not only awesomely wonderful, these scones are also healthier than the sweet scones. Serve with soup or stew, or even with a salad and you have a meal.

Savory Rosemary Scones
Makes 8

2 cups white-wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/3 cup olive oil
1/2 + 2 tablespoons soy milk
1 tablespoon finely chopped fresh rosemary

Preheat oven to 375F. Lightly oil a baking sheet or use parchment paper or a Silpat.

In a large bowl, combine the flour, sugar, baking powder and salt. Stir to mix. In a medium bowl combine the oil, soy milk and rosemary. Pour wet ingredients into the dry ingredients, stirring just until blended. Do not over mix.

Transfer dough to a lightly floured work surface and press dough into a 1-inch thick circle. Cut the dough into 8 wedges and place them on a prepared baking sheet.

Bake until golden brown, about 20 minutes. Cook for 5 minutes. Serve warm or at room temperature.

Note: You can also use regular milk or unflavored almond milk instead of soy milk. Additional rosemary can be added if desired.

Adapted from 1000 Vegan Recipes

Hope you enjoy these as much as my clients and I do!

Friday, March 22, 2013

The Vegan Challenge Continues

Almost a year ago I began cooking for a client who wanted to prescribe to a vegan diet. Her goal was to see if removing all animal and animal by-products from her diet would get her cholesterol levels back under control. She did not want to be on a lifetime of medicine to control it if she could do so another way.

So our relationship began and I must admit that even today I find cooking for her a challenge. I have cooked for vegetarians in the past and knew that I had a great arsenal of recipes that I could use. It was when I began moving into the truly vegan recipes that I became overwhelmed.

My client suggested a cook book, Forks Over Knives, which I bought and began using...occasionally. I found the recipes to be interesting but very daunting. The amount of work that needed to be done to complete one recipe was mind blowing. I found  there were many more steps/preparations to get to the finished product and it can be pretty expensive! Given that I prepare five different meals for her each time I cook, I don't need one recipe to take an hour and a half to prepare before I cook it.

Needing to find over sources for recipes I turned to the Internet and found Urban Vegan and Veg Web. Both have been provided me with a variety of recipes that don't have four hundred ingredients and steps!

Another challenge is keeping the menus "fresh"...aka known as exciting and full of variety. Cooking every two weeks makes this aspect especially challenging. I seem to stuff a lot of things, like peppers, cabbage and grape leaves, and tortillas. I use a lot of beans and grains and rice. Dense foods like lentil loafs are out as she doesn't like, well, the density of them. I've got a good thing going with side sides; it's the main dish that often throws me in a panic. 

To add to it all, many vegan recipes do not freeze or freeze well.

I cooked this week for my client, who I really like, which is probably one of the reasons I am still cooking for her! It was not too challenging of a day, but then I made soup for one of the meals.  Here's a photo of the results of the day.

Spinach and Lemon Paella with Wine Braised Brussels Sprouts

Sweet and Sour Stuffed Cabbage with Roasted Cauliflower and Broccoli finished with Walnut Oil

Gnocchi and Wild Mushroom Gratin with Italian Style Green Beans

Braised Tofu in Curry Coconut Milk over Brown Basmati Rice

Mushroom, Orzo and Kale Soup with Herb Bread
I welcome any suggestions and/or recipes/websites, that might help me not feel so challenged!