Savoury Scones

I have heaps of courgette frim the garden.  I'm thinking of every way to work it into my cooking.  These savoury scones pack in garden-fresh zucchini. Normally, I don't like fake food.  But, Daiya has a fairly good imitation cheese.  Adding a bit to this dish adds a nice flavour.

Using the ratio recipe found in the Ratio Cookbook, I use 300g spelt-wheat flour blend, 100g coconut oil and 200g almond milk.  And, baking powder. To make it savoury, smoky and flavourful, I use: smoky paprika, onion powder, garlic powder and an extra bit of salt.

In a food processor, add the flour, baking powder and solid coconut oil.  Blend until crumbly.  Then, add in the almond milk, spices, salt, "cheese," and grated zucchini.  I also added chopped onion and tarragon.

Blitz a few seconds - just until the ingredients are mixed.  Any more mixing and it'll make a tough a tough scone (and it would completely smash up the zucchini).

Gather the dough and press into a parchment lined baking round.  Bake at 180˚C (350˚F) until the tops are golden brown.

Serve warm, garnished with a bit of "cheese" and chives.

Squash Blossom Fritters

Mmmm... fried food.

Prepare mashed potatoes with a nice savoury spice: onion powder, dill, green onion, parsley, smoked paprika and salt.

Pick full and large flowers that open easily.  This has to be done early in the morning as the flowers tend to wilt in the sun.  Be sure to pick the "male" flowers as they are the easiest to work with.  It's easy to tell the difference - the female flowers have small squashes attached.

Pipe in the potato mix:

Coat with a flour-water batter.  I used buckwheat so that it's gluten free.

Fry ~375F until golden brown.  Buckwheat is a darker grain, so these are fairly brown.

Drain on kitchen roll (paper towels):

Serve while still hot - otherwise they go soggy.

Mind-blowing Vegan Burger

One year anniversary of jLAmode!

Too good to be vegan!  A local restaurant inspired me to make this flavourful stack.  The patty is also gluten free.

First, set out the spices:  garlic powder, dried chives, turmeric, salt, onion powder and smoked paprika.

Then mix with a puree of beans (nearly any kind will do).  To help hold things together add tofu, oats and white rice flour.

Form the patty and give it a good fry:

Add some char for a deep flavour.

I baked fresh burger buns just for this:

Completed with lettuce, tomatoes, yellow bell pepper, avocado and grilled onions.  Served with a salad made of: fresh-from-the-garden mixed greens, toasted pine nuts and pomegranate seeds.

Avocado Spread

This isn't like most mushy avocado spreads, rather the addition of fresh, shredded kale gives it a texture.  Also, it's not a guacamole flavoured spread.  Instead, it's seasoned with smoked paprika, onion powder and saffron.

It goes great on (or in) grilled wraps:

Butternut Squash Soup

Butternut Squash Soup served with Greek Youghurt, shreds of beet leaf and kale.

This soup, like most takes a while to prepare, but it's worth it!

Made from:

• roasted butternut squash
• parsnips
• onions
• peppers
• smoked paprika
• turmeric

[Omit the youghurt or substitute it with a vegan alternative]