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.

Fresh Courgetti Salad

I just got a Spiralizer! I love it.  Here's a light and flavourful dish using summer squash from the garden.

Start with a couple medium sized courgettes (zucchini) and run through the small spiralizer blades.  Halve, or quarter, a dozen cherry tomatoes.  Dice half of a small red onion.  Add all the ingredients to a mixing bowl and season with salt.  Squeeze the juice of a lemon over the mixture and toss lightly.

Garnish with fresh herbs: parsley, tarragon and basil.

Chickpea Curry Burger on Turmeric Rolls

A (fairly) quick and easy vegan burger: Curried chickpea on a turmeric biscuit.

Using the ratio 3:1:2 (flour:coconut oil:almond milk), portion out the ingredients.  Add a bit of flax seed, nutritional yeast, onion powder and turmeric.  If you're not using self raising flour, be sure to add a bit of salt and baking powder.

Cut the chilled coconut oil into the flour - a food processor makes it easy.  Mix the seasoning ingredients into the milk and add it to the flour.  Gently work the flax seed, seasoning and milk into the flour.  Be careful to not over mix or it will make the biscuits tough.  Shape into rolls and top with sesame seeds.  Bake at 350˚F until light brown ~25 minutes.

Start with chickpeas, pecans and almond meal, oatmeal and flax seed.  Season with tamari sauce, curry powder, onion powder, garlic powder, smoky and salt.  Add all the ingredients to a food processor.  Blend until smooth, adding a bit of water if needed to make it smooth.

Shape into patties and fry.

Build the burger.  I used lettuce, avocado, tarragon, basil, savoury soy youghurt, tomatoes and red onion.

Avocado filled Potatoes

A delicious fusion of carbs and avocado bliss, this dish is energising and filling. The starchy sweetness of the potatoes melds delightfully with the mellow avocado.

First, wash and scrub the potatoes. Boil the potatoes with a bit of salt. Continue boiling until soft, testing for doneness by inserting a knife. When the knife can go through easily, they're ready.  Remove the potatoes from the heat and allow to cool in the cooking water. When they've cooled completely, coat with olive oil, dill and a bit of salt.  Then, halve them and scoop out the insides, leaving at least a quarter inch on the sides.

Mix the scooped potato with a couple avocados, a squeeze of lemon, salt, tarragon and blend in the food processor until creamy.

While it's mixing, warm the hollowed potatoes.  A hot grill, a skillet, the broiler are all perfect methods.  I just used a gas torch... because it's manly.

Quickly place the creamy avocado-potato puree in a piping bag fitted with a large star tip.  Fill the warmed, hollow potatoes with the savoury, sweet, tangy and smooth avocado mixture.  Garnish with tarragon, green onion, tomato and finishing salt (Maldon or fleur de sel).