Day 27 - Veggie Burgers

I love having a jar in the cupboard of my homemade veggie burger mix.  1 cup of the dry mix + half cup of water + tablespoon soy sauce = very easy dinner.  This amount makes 2-4 burgers depending on the size.  

We don't try and eat them while they are this high.  We squash them down like normal people would.

I did not make wedges last night much to dear husband's disappointment (well he did say he wasn't very hungry).  I wanted to save room for left over pumpkin scones for supper.   We don't usually do "supper" here in Australia.  But last night at our house we did.  Good book + cup of tea + pumpkin scone = blissful supper.

Day 26 - Pumpkin Scones

I have been a bit busy the last few days.  Apparently too busy to cook, or even to take photos when my husband cooks (fabulous stir fry again) and too busy to keep up with blogging every day in September.  But apparently not too busy to bake! 

Yesterday I had a craving for pumpkin scones that just had to be satisfied.  Pumpkin scones are a bit of a favorite of mine so it was about time my recipe was veganised.  I am very satisfied with the result and I can proudly say that they are delicious.  I defy even the fussiest non-vegan to say these aren't as good as non-vegan scones.

These scones smell absolutely amazing as they are baking!  I love the aromatic combination of cardamon, cinnamon and pumpkin.  However, if you don't like things with a bit of spice you could leave out the spices or change the spice mix to suit your taste buds (half a teaspoon of nutmeg is a good alternative but don't over do it).  The sultanas could also be left out or even substituted for currants which are also delicious in scones.

Ingredients
3½ cups flour
½ cup castor sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cardamon
1 teaspoon cinnamon
125gm margarine
1 cup sultanas
2 cups mashed pumpkin

Method
1. Preheat the oven to hot - 225°C.
2. Mix together the dry ingredients
3. Using a knife cut the margarine into the flour mix and then use your finger tips to rub it in until the mixture is fine and crumbly.
4. Stir in the sultanas.
5. Add the pumpkin and stir until just combined.
6. Gather half the dough into a lump and put it a floured surface.  Gently kneed it just a few times and form it into a thick circle.  Use a large knife to cut it into 6 wedges (think pizza).  Place on baking tray.  Repeat with the other half of the mixture.
7. Brush the top of the scones with soy milk and sprinkle with castor sugar.
8. Bake for ~ 10 minutes.
9. These are delicious served immediately.  But as they are more moist than regular scones they keep quite well and can be eaten cold over the next few days or reheated briefly in the microwave.

Hints
1. Don't bother cutting the skin off the pumpkin.  I just cut it into largish lumps and microwave it in a covered dish with just a little water.  When it is soft let it cool a little.  You will find that the flesh easily scoops away from the skin.
2.  I don't like cleaning up flour from my kitchen bench top.  So I use a sheet of baking paper to sprinkle flour onto whenever I need a floured surface.  It is so much easier to gather it up and toss it in bin at the end rather than having to clean up messy flour.

PS - How gorgeous is the material in the photo!?  I am going to make it into a wrap around skirt.
Did you get that.  I am going to make myself a skirt.  Now all I need to do is borrow a sewing machine and learn how to sew!

Day 24 - Twice as Nice

We had plenty of veggies and tempeh left so dear husband made stir fry again last night.  The first night he was a little out of practice, but on the second attempt he shined.  The result was a delicious, flavoursome concoction with all the veggies cooked to perfection - not too soft and not too crunchy.

Action shots.  Don't you just love to see a man in the kitchen?