Now, continuing on with breakfast foods Andy doesn’t love...
Scones. I read Vaala’s post about banana pecan scones and remembered my love of the pastry that reminds Andy of Grandma. I flicked through a few of my cookbooks and decided on ‘Ginger-spiced scones with cashews and dates’ from Vegan Planet.
To make things easier, I mixed the dry ingredients the night before, and also chopped the cashews and dates. Then in the morning all I had to do was heat up the oven, cut in some buttah and mix in some soy milk and egg replacer. I found the mix really dry and crumbly, but I was nervous to overmix because I didn’t want tough scones. So I just kind of patted it all together and baked them. They were really good fresh out of the oven—beautifully soft and chewy and perfect with a cuppa. But they were still good when I came home in the afternoon, and they hadn’t gone hard like I expected when they cooled. Also, I cut the recipe in half and still had enough for a few people.
On the other side of the spectrum from sweet pastry, I made up a fried veggie brekky one morning. I fried up some potato and carrot, and then added a little block of frozen spinach. At the end I stirred through a spoonful of chilli-capsicum deli spread. With it, I had a homemade bagel spread with vegemite.
And of course, a cuppa tea. We have a habit of buying tea when its on special or reduced to clear, to the effect of a kitchen drawer absolutely chock full of herbal teas. Four or five types of green tea, white tea, peppermint tea, rooibos tea, chamomile tea, mint and ginger tea, Echinacea tea, lemon tea, lemon ginger tea, lemon black tea, black currant tea.... The list goes on. These two photos feature