Scones are a traditional English favourite, (similar to what is known in the USA as biscuits) often eaten warm with lashings of butter or cold with cream and jam.
This simple recipe is a vegan version, fast to make and fast to cook. The use of brown sugar rather than white, and dates gives a slightly caramel taste. Ingredients
3 cups of self raising flour
80 grams vegan margarine
brown sugar (non bone char)
1/2-3/4 cup soy milk, or other plant milk
1/4 cup dried dates, chopped and soaked in a little hot water for 10 minutes
Preparation
Preheat the oven to 180°C (350°F)
In a large mixing bowl add the flour, well sifted.
Add sugar, depending on taste. Stir through.
Add the dates, reserve the liquid. Mix well.
Add milk to the reserved date soaking water, until it reaches half a cup. Add to the flour mix and combine.
The dough should not be sticky to touch. If the mix is too dry add more milk, a tablespoon at a time.
When combined, roll the dough out on a floured board and break out small balls of dough. (Or leave in the mixing bowl and scoop them out)
Place these on a greased baking tray.
Bake for 10 minutes or until brown and a wooden toothpick comes up clean.
By British poet, Benjamin Zephaniah, a poem called “Vegan Delight“
One of the item mentions in the poem, Onion Bhajee (also known as pakora), eaten as a snack food or starter, is included here. Adjust the seasonings and chillies to taste.
Onion Bhajji
100 g / 4oz chickpea flour (also known as besan or gram flour)
1 large onion, halved and thinly sliced
1 green chilli, deseeded and finely chopped (adjust to taste)
fresh curry leaves or fresh coriander
cold water to make batter
vegetable oil for frying
Sift the flour, baking powder, salt, and seasonings, herbs and chillies to taste. Mix well.
Gradually add enough water to the flour and spice mixture make a smooth batter.
Add onion.
Mixing very well so the onions are well coated.
Preheat enough oil, to cover the battered onion, in a fryer to 180ºC / 350ºF.
Carefully drop spoonfuls of the mixture into the hot oil and fry until golden brown.
Drain on kitchen paper towel, serve hot.
Repeat until all the onions are cooked.
Zephaniah also wrote the foreword to From Dusk ’til Dawn: An insider’s view of the growth of the Animal Liberation Movement, a book by Keith Mann about the Animal Liberation Front.
Speaking, here, in this video, Zephaniah talks about veganism, and how it has made him strong.
The poem, Vegan Delight, reproduced here, if anyone wants to (copy & paste)
Ackeess,chapatties, Dumplins an nan, Channa an rotis, Onion uttapam,
Masala dosa, Green callaloo, Bhel an samosa, Corn an aloo.
Yam an cassava, Pepperpot stew, Rotlo an guava, Rice an tofu,
Puri, paratha, Sesame casserole, Brown eggless pasta, An brown bread rolls.
Soya milked muesli, Soya bean curd, Soya sweet sweeties, Soya’s de word,
Soya bean margarine, Soya bean sauce, What can mek medicine?
Soya of course.
Soya meks yoghurt, Soya ice-cream, Or soya sorbet, Soya reigns supreme,
Soya sticks liquoriced, Soya salads, Try any soya dish
Soya is bad.
Plantain an tabouli, Cornmeal pudding, Onion bhajee, With plenty cumin,
Breadfruit an coconuts, Molasses tea, Dairy free omelettes, Very chilli.
Ginger bread, nut roast, Sorell, paw paw, Cocoa an rye toast, I tek dem on tour,
Drinking cool maubi, Meks me feel sweet,
What was dat question now?
WHAT DO WE EAT?
Although, dairy-free or not, omelettes are not vegan.
