Potato-Asparagus Soup

From Vegan with a Vengance

Ingredients:
3 pounds russet potatoes, peeled, diced
1 pound asparagus, rough ends discarded, cut into 1-2 inch pieces
2 Tbsp olive oil
1 large onion, diced
3 cloves garlic, chopped
1 tsp salt
few dashes pepper
4 cups veggie or chicken broth
2 bay leaves
juice of 1 lemon
1/4 cup chopped fresh dill

Directions:
1.  Place potatoes in stockpot and cover with cold water.  Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender.  Add asparagus, boil for 3 minutes, drain and set aside.
2.  Rinse out the pot, then in the same pot, saute the onion in olive oil for 5 to 7 minutes; add garlic, salt, and pepper and saute for 2 more minutes.  Add broth and bay leaves, boil for 10 minutes, discard bay leaves.  Add potatoes and asparagus, heat through, then puree half to three quarters of soup using stand- or hand-blender.  Reheat if necessary.  Add a squeeze of lemon and serve garnished with fresh dill.

Chipotle, Corn, and Black Bean Stew

2 Tbsp olive oil
1 large onion, quartered and thinly sliced
3 cloves garlic
2 tsp ground cumin
1/2 tsp salt
few dashes pepper
2 chipotle peppers (canned), drained and chopped
28 oz can crushed tomatoes
3 cups water
4 russet potatoes, diced
2 carrots, diced
1 cup corn
16 oz black beans, drained and rinsed
1 cup fresh cilantro, chopped
finely grated zest of 1 lime
juice of 1 lime

Directions:
1.  In a stockpot, saute onions in oil over moderate heat for 5 minutes.  Add garlic, cumin, salt and pepper.  Saute 1 more minute.  Add chipotles, tomatoes and water, stirl.  Add potatoes and carrots.  Cover and bring to a low boil, and simmer for 20 minutes.
2.  Uncover, add the corn and beans.  Thin with more water if needed.  Cook uncovered 5 more minutes.  Add cilantro. lime zest and lime juice.  Let sit at least 10 minutes, or longer!)

Corn Chowder

1 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, chopped
1 cup carrots, diced
2 jalapeno peppers, seeded and chopped
1 tsp dried rosemary
1 tsp dried thyme
few dashed black pepper
1 tsp salt
3 cups veggie broth or water
3 cups fresh corn
2 medium russet potatoes, peeled and diced
1 bay leaf
pinch cayenne
juice of 1 lime
1/4 cup milk
1 Tbsp maple syrup

Directions:
1.  In stockpot saute onions, peppers, carrots and jalapenos in olive oil over medium heat until onions are translucent (about 7 minutes).  Add rosemary, thyme, pepper, and salt; saute 1 minute.  Add broth, corn potatoes, bay leaf and cayenne.  Cover and bring to a boil then lower heat and simmer 20 minutes or until potatoes are tender.  Uncover and simmer 10 minutes more to let liquid reduce a bit.
2.  Remove bay leaf and puree half of the chowder using hand blender, pureeing til smooth and adding back to soup.  Add lime juice to taste and milk and maple syrup and simmer 5 more minutes.  Let sit for at least 10 minutes before serving.

Cherry Almond Scones

Ingredients:

2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup canola oil
3/4 cup milk
6 oz vanilla yogurt
2 tsp almond extract
1 cup sliced almonds
3/4 cup fresh bing cherries, pitted and halved

Directions:
1.  Preheat oven to 400 .  Lightly grease a muffin pan.
2.  In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.  Create a well in the center and add the oil, milk, yogurt, and almond extract.  Mix with a wooden spoon until well combined.  Fold in 1/2 cup almonds and all the cherries.
3.  Fill muffin cups 3/4 full; press remaining slivered almonds into tops of muffins.  Bake 18 to 22 minutes or until knife inserted in center comes out clean.

Eggless French Toast

I wanna try this for Julie...

Ingredients:
Loaf of italian or french bread
1 cup milk
2 Tbsp corn starch
1/4 cup chickpea flour
Butter

Directions:
In bowl, combine milk, corn starch, and chickpea flour; whisking to combine.
Cook like regular french toast

Cinnamon Swirl Breakfast Bread

from Bite Me (cookbook)

Ingredients

• 1⁄2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 2 cups flour
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄4 tsp kosher salt
• Cinnamon Swirl
• 1⁄2 cup sugar
• 1 tbsp ground cinnamon
• 2 tbsp melted butter

Directions

1. Preheat oven to 325°F. Coat a 9×5-inch loaf pan with non-stick cooking spray.
2. For the batter, in an electric mixer, cream together butter and sugar on medium speed until well blended. Add the eggs one at a time, beating well after each addition. Add the vanilla and sour cream and mix on low speed for 30 seconds. Using a wooden spoon, stir in flour, baking powder, baking soda and salt just until moistened and the flour has disappeared.
3. For the cinnamon swirl, in a small bowl, stir together sugar and cinnamon.
4. Spoon half of the batter into the prepared loaf pan and sprinkle with half of the cinnamon sugar mixture. Pour remaining batter over the top. Sprinkle with remaining cinnamon sugar and drizzle with melted butter.
5. Place the loaf pan on a rimmed baking sheet to catch any drippings. Bake for 55 minutes. Let cool in the pan 10 minutes before removing. Serve warm.

Preparation time: 1 hour(s) 10 minute(s)

Chocolate Scones

from Bite Me (cookbook)

3 1/4 cups flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
3/4 cup cold butter, cut into small pieces
1 1/2 cups semi-sweet chocolate chips
1 cup buttermilk
1/4 tsp vanilla

Sugar topping:
2 Tbsp melted butter
2 Tbsp sugar

Directions:
1.  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.
2.  In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.  Cut in butter using a pastry blender until mixture resembles coarse meal.  Stir in chocolate chips.  Add buttermilk and vanilla, stirring just until moistened.
3.  Turn dough onto a lightly floured surface and knead briefly, 5 or 6 times, to gather into a ball (do not keep kneading!).  Divide the ball in half and gently pat each into an 8-inch flat round.  Brush the top of each with melted butter and sprinkle with sugar.
4.  Using a sharp knife, but each circle into 6 even triangles and place on baking sheet, about 1 inch apart.  Bake 16-18 minutes or until tops are golden.