I can not express in words how Tomato Rosemary Scones (from Vegan Brunch) have changed my life. I promised I'd blog about them a while back, but I never had the time to give them their due. Tomato and rosemary is always a delicious combination so they caught my eye the first time I opened Vegan Brunch. I was making sauce with tomatoes from my garden one morning. Enjoying the sauce making experience. Adding onions from my CSA share, sweet peppers from my garden, more thyme, more oregano over the course of the morning. Soaking some cashews and adding them to the sauce and a little bit of this and that. I pureed the whole thing because the kids will pick out the tomato skins (I just like to cook them chopped skins on) if I don't puree. The end result was several cups of sauce luscious lovely homemade sauce. Plenty to make Tomato Rosemary Scones and some leftover. I use white whole wheat flour instead of all purpose and subbed date sugar (just a couple Tablespoons not the 1/4 cup of sugar the recipe calls for). They were so easy and fun to make. I started making them as a normal daily routine when I made sauce. I made them as part of a meal for an omni friend who just had a baby and she asked for the recipe. I made them so much that we went through our 25 lbs. of white whole wheat flour in record time. Tomato Rosemary Scones, farmer's market black berries (from freezer), whole wheat past with broccoli and VeganYumYum's Hurry Up Alfredo
The first picture is dinner and the second lunch the next day. I saw this recipe on VeganYumYum and didn't really think much of it until I saw Lisa post about it and knew I had to try Hurry Up Alfredo. It worked fine in my food processor since we still don't have a blender. (Sigh, on top of this our dishwasher broke down again, our oven is acting like it is on its last legs, we discovered our roof is leaking before we left town this weekend, and yesterday we found out we have a broken pipe on one of our radiators which we haven't yet turned but it got cold enough in the house to start up by itself at 50 degrees F...back to the food!) I would definitely make Hurry Up Alfredo again.
Carrot Bisque (Vegan with a Vengeance) with raw pumpkin seeds, Tomato Rosemary Scones, fresh mango
Tomato Rosemary Scones (Vegan Brunch), Carrot Bisque (Vegan with a Vengeance) served over quinoa with raisins and raw pumpkin seeds