Hello fellow food lovers.
I'm sharing vegetarian recipes for wholesome foodies here.
My book "Bowls of Goodness"  is released in January 2017.

Jessicas Kale Scones and a Butternut Squash and Turmeric Soup

Jessicas Kale Scones and a Butternut Squash and Turmeric Soup

Nourishatelier_kale_scones

It's been a really perfect cosy September Sunday here. I spent a few hours on the beach with a dear friend that I hadn't seen all summer, barefoot in the sand with the sun warming our faces. Back home I decided to bake scones from Jessica Prescott's lovely new book "Vegan Goodness". You might know Jessica already from her blog Wholy Goodness. It was hard choosing between all the delicious looking recipes and I was considering the rainbow kebabs, lasagne and mushroom stew before I felt that this was a kale scones kind of afternoon! It did help that the organic shop where we live have been stocking big bunches of deep green and proud Cavolo Nero the last few weeks!

I just love scones and would normally have them with cheese or marmalade, but these vegan scones have added flavour from sautéed onion and kale. Really delicious and they can of course be eaten with a little cheese too. I sliced the scones and added avocado for creamy goodness. For serving with soup they're really best au naturel.

Having lots of butternut squash at home, another ingredient in abundance right now, resulted in a soup companion to the scones. With fresh turmeric, coconut and herbs for comforting goodness! I add the turmeric raw and grated after removing the soup from the stove to preserve as much of the raw vital benefits of turmeric as possible. This recipe makes 8-9 scones and it's an easy and quick one. If you are out of kale you can substitute for spinach, savoy cabbage or swiss chard. My only alteration to Jessica's recipe was using my go-to spelt flour instead of all purpose flour.

Kale Scones

Recipe by Jessica Prescott from her book "Vegan Goodness"
Makes 8-9 scones

INGREDIENTS
a drizzle of olive oil
2 small white or red onions, sliced small
4-6 large kale leaves, stems removed and cut in thin strips

for the scone mixture
375g spelt flour (or use all-purpose flour)
6 teaspoons baking powder
50 ml olive oil
1 teaspoon salt
250ml plant based milk of choice ( I used almond milk)
pumpkin or sesame seeds to garnish (optional)

HOW TO
Preheat the oven to 180°C. Place the shelf on the middle rack. Heat up a frying pan to medium high heat and add a drizzle of olive oil.
Sauté the onion for a couple of minutes then add the kale. Fry until the onion is transparent and the kale is limp.
Place the flour, baking powder and salt in a large bowl and stir with a fork to combine. Add the olive oil and stir again with a fork, then use your fingers to mix thoroughly. Add the milk and then, first using a fork and then your fingers, gently combine everything together. Add the kale and onion mixture and mix it in with your fingers.

Place 8-9 blobs of scone mix onto an oiled baking tray. Top the scones with pumpkin or sesame seeds. Sprinkle with salt and bake for 10-12 minutes or until golden (I baked them for 20 minutes because my oven always needs extra time). Remove and let cool for 10 minutes before eating.

Notes from me: Try nut butters, vegan or dairy cheese or why not try onion confit with these beauties. Or eat as they are with a soup. Scroll down for my Turmeric Squash Soup.


 

Butternut Squash and Turmeric Coconut Soup

Turmeric has besides it's beautiful golden colour anti-inflammatory properties and will help boost your health. This soup is mild and comforting with turmeric being the main flavour. You can vary and spice it up with extras such as fresh ginger or coriander; see suggestions under the recipe. Make an extra big batch of this soup and keep in the fridge to enjoy later in the week. The soup is perfect to serve with kale scones or other good bread.

makes ca. 1200ml
(serve 2-3)

INGREDIENTS
1 medium butternut squash, peeled, halved lengthwise, sliced into thin pieces
500 ml vegetable broth
400g coconut milk
1 tablespoon tahini
1 teaspoon lemon juice or white vinegar
1 teaspoon smoked paprika
1 teaspoon fresh or ground thyme
1 tablespoon freshly ground turmeric
salt and pepper to taste

HOW TO

Add the broth, coconut milk and butternut squash to a pan and bring to a boil. Lower the heat and add tahini, lemon juice, smoked paprika and thyme. Let it simmer on low heat for 20 minutes. Remove from heat and place the soup in a blender with turmeric. You might have to blend in two batches. Salt and pepper to taste. Serve straight away.

Tips: I like this soup mild and kind but if you like more of an edge add one or more of the following ingredients while the soup is simmering:
1 teaspoon freshly grated ginger
2 cloves of garlic
a handful of fresh coriander
1 teaspoon sambal oelek or other hot sauce
 

I warmly recommend "Vegan Goodness" for easy and fun vegan recipes, there's a big variation of dishes in the book, from pizzas tacos to stews and sweet desserts. Jessica has also written a lovely intro about her pantry and about veganism. I'm not a strict vegan myself but I'm striving to eat mainly plant based so a book like this is the perfect inspiration in my everyday cooking. Find "Vegan Goodness" on amazon here.

The Breakfast Club #5 – Sherrie's Autumn Vegetable Skillet with Sunchokes & Sage

The Breakfast Club #4 Rene Byrd’s spirited cooking and her Raw Strawberry Cake

The Breakfast Club #4 Rene Byrd’s spirited cooking and her Raw Strawberry Cake