vegan recipies – Noreen Lace

Some years ago, John Voso Jr. put together a cookbook, Italian Recipes from my friends; the proceeds from which went to the Richie White Fund. Richie White was a young boy who spent most of his young life in the hospital battling cancer. He lost that battle a few days after his fourth birthday.

This year, John has put together Ethnic Recipes From My Friends. The proceeds benefit a number of good charities.

The book contains JackFruit tacos. You’ll remember that some months ago, I tried JackFruit tacos at a vegan restaurant and loved them.

When John Voso, his wife, Debbie, and myself met for dinner, I was surprised to find this recipe in the book! I, personally, can not wait to make them myself.

The book contains recipes from a number of different people and cultures:

Angel Wings from Poland,

Sonoran Style Carne Asada,

and don’t forget about dessert, A Nut Kuchen!

Ethnic Recipes from My Friends will make a great gift and it supports great causes. Contact John Voso to order your copy!

To be clear – yes, I’m American (sometimes I feel I need to apologize for that these days) – but my tastes run to the less sweet side of what we consider sweets.

Scones… for instance.

The things you get at Starbucks are not really “scones” per se. breakfast_sweets_decoden_by_thepocketkawaii-d6z14oo They are more like pastries, tarts, danishes, if you will.

True Scones are not made with a cup of sugar and jam already added.

The once Scottish, British usurped, Americanized scone became desirable as a more plain version of what we see in America. Although they’ve always been a touch sweeter and less flakier than biscuits, this pastry was more the base for slathering things on and siding with coffee or tea. The topping to the taste of the person, balanced with drink (sweetened or not) of choice.

The British scone, lightly brushed with egg, usually contains very little sugar, scones occasionally a few currents or raisins. But the point of a good scone is to have a choice of cream, lemon curd, or jam, not a mystery filled fun fest for which consumers risk diabetes.

I discovered the lovely less sweet version in England. As I rarely eat pastries for breakfast, I found this a nice, healthier alternative to what is usually served at the continental breakfast.

I developed a love of scones when I did time at Cal State Chico in pursuit of my MFA. There was a little cafe, no longer there, which served warm scones made with fresh fruit. My jaunt over in the morning became a regular stop as I picked up a black tea and fresh out of the oven mango or apricot scone. (Even these were more biscuit-like, but still less sweet).

I won’t bother you with my own experiments with scones. I’ve won some, I’ve lost some. But I will tell you the ones I made this past weekend, part traditional, part Americanized, were the bomb!

Pistachio fig scones: 42803096_2309289422433704_8343625948515532800_o