Living Vegan For Dummies - Alexandra Jamieson [86]
4 Add the sautéed onions and sun-dried tomatoes to the milk mixture. Then add the milk mixture to the flour mixture. Stir until just combined (the dough should barely be holding together).
5 Gently pour the dough onto the prepared cookie sheet. Using your hands, lightly knead the dough to form an even, round loaf about 8 inches across.
6 Using a large knife, cut the dough into eighths, but don’t fully separate the slices. (Cutting the dough in this way makes the scones easier to cut completely once they’re baked.)
7 Bake for 15 minutes. Cool for 10 to 15 minutes before serving.
Per serving: Calories 245 (From Fat 134); Fat 15g (Saturated 2g); Cholesterol 0mg; Sodium 299mg; Carbohydrate 25g; Dietary Fiber 3g; Protein 4g.
Chapter 13
Sides and Lighter Meals
In This Chapter
Experimenting with homemade vegan condiments to liven up any meal
Preparing side dish recipes to accompany a variety of main courses
Making dining easy with one-dish meals
Recipes in This Chapter
Tofu Cheese
Tofu Sour Cream
Homemade Pickled Vegetables
Carrot Ginger Dressing
Homemade “Wheat Meat”
Kale Chips
‘Mazing Mashed Potatoes with Mushroom Gravy
Rice Balls with Sesame Salt
Greek Lentil Salad
Creamy Broccoli (or Spinach) Soup
Thinking and cooking small can make a big difference for your vegan kitchen. For instance, you can make your meals more exciting by mastering a few homemade condiments. Tofu Sour Cream, Homemade Pickled Vegetables, and fresh salad dressings, like Carrot Ginger Dressing, can take a simple plate of beans and whole grains in a totally new direction. Find all three of these recipes in this chapter.
Side dishes can make or break a meal as well; I know I’ve chosen certain meals from a menu just for the side dish! While a bunch of steamed veggies is nice, wouldn’t that homemade vegan lasagna be a little more exciting if it came with some creamy broccoli soup? Discovering a wide variety of healthy, tasty side dishes and lighter meals is simple and helps you feel like a budding gourmet.
After you discover the joys of creating your own condiments and side dishes, you can progress up the culinary ladder and start making simple, one-dish meals. Soups and salads, for example, can easily make a meal by themselves, and they also offer an opportunity for you to get creative: You can add almost anything to a salad, and soup can be made out of various bits and pieces from your refrigerator and cupboard. These dishes are healthy and delicious, and they’re easy to take to school or work.
Concocting Your Own Condiments
Making your own condiments, such as dips, cheeses, pickles, dressings, and spreads, allows you to create flavor combinations specific to your tastes. Vegan cheeses are available in many health food stores, but making your own gives you the ability to make it spicy, strong, or mellow tasting. All the condiments in this section have versatile uses and come in handy if you keep a nice selection in your refrigerator.
Dairy alternatives are easy to make at home, and the following recipes for Tofu Cheese and Tofu Sour Cream use simple techniques to get you started. And for you pickle lovers out there, rejoice! Did you know you can pickle almost any veggie or fruit? Use the Homemade Pickled Vegetables recipe to get your feet in the brine, and then branch out and start adding new spices or vinegars to explore the possibilities. You can impress your friends and family with a platter of homemade pickles at your next gathering.
Tofu Cheese
Cheese is often missed by new vegans; luckily the void can be filled with this recipe. This tofu dish is simple and tasty, and it comes with none of the negative attributes of cow’s milk. Spread this cheese on toasted bread or crackers, or crumble it on top of salads like you would feta cheese.
Preparation time: 5 minutes
Chilling time: At least 8 hours
Yield: 4 servings