Archive for vegan food porn

The ugliest scones the world has ever seen


With the help of my good lacky James, we made the pumpkin cranberry scones from Veganomicon, minus the pumpkin as I did not have any. Instead we used a cooked and pureed carrot and some apple sauce. We also made these into drop scones because the batter was wet and we are lazy, hence their hideous appearance.

We reduced the liquids a little to account for the added moisture of apple sauce, but obviously we could have reduced further. They also burnt a little on the edges (too close to the bottom element).
For an added twist (and because we lacked Pepitas to place on top) I ground some walnuts and brown sugar to sprinkle on top).Either way they taste great, and were delightful alongside coffee and allowed me to use my remaining soy cream.
Also here is just another shot of the coffee because it has been far to long since I last had some.

Ah, coffee my one true love.

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Despite the lack of photos, I have been eating.

See.

That mushroom I mentioned last post was finally put to use, and maybe even benefited from the extra marinade time. Lacking a BBQ I baked it in the oven for 25 (ish) minutes at 375, and it was just as juicy and tasty. The marinade was a take off of Joanna‘s (Yellow Rose Recipes), take off as in this is what I wanted to make but I’d forgotten to buy the ingredients so I wound up using rice wine, red wine vinegar, and presumably a few other things I can no longer recall. Very tasty.

To serve I sliced the mushroom over top of Tofu Basil Ravioli in a sweet marinara sauce with vegan soy cheese melted over top. The Ravioli was not home made, although I would recommend you make it yourself as although easy, tasty and filling. The soy boy version is too bland for my taste. The ravioli would be better filled with a vegan Ricotta recipe like the one in Vegan with a vengeance or even if the tofu had been marinated at all. But with a tasty sauce and mushroom pairing the blandness can be over come into something great for a working lunch.