Gluten free friends, this one is for you! We will also have plenty of gluten free choices at our BIG Bake Sale on October 4th at Weaver Street Market in Carrboro. We’re aiming to please!

I grew up outside of Buffalo, New York where orange chocolate is a very popular treat. I thought I’d recreate that taste in a scone. I’m pretty happy with the results.

– Linda Nelson

Orange Chocolate Chip Gluten-Free Scones

Ingredients:

2 cups gluten free flour (or all purpose flour, if you aren’t worried about gluten)
3/4 teaspoon xanthan gum (leave it out, if you are using all purpose flour)
1/2 teaspoon salt
1 tablespoon baking powder
1/4 cup sugar
5 tablespoons vegan butter or solid coconut oil (make sure your butter or coconut oil is cold and cut up into cubes)
1 cup coconut milk from a can
1 tablespoon orange zest
1 cup fair trade, vegan chocolate chips (I use Equal Exchange)
if you want an extra orangey taste and aroma, add 1/4 to 1/2 teaspoon orange extract

Directions:

Preheat the oven to 425.

Whisk the flour, xanthan gum, salt, baking powder, and sugar together in a bowl. With two knives or a pastry cutter, cut the butter or solid coconut oil into the flour mixture just as you would when making pie crust. Cut until you have pea sized crumbs. Stir in the coconut milk and the extract, if you are using it, and fold in the orange zest and chocolate chips soon after. There is no need to mix this too smoothly. Just stir until the flour mixture is incorporated.

Lightly oil a scone pan, or oil or line a cookie sheet with parchment paper. If using a scone pan, drop equal amounts of the dough into the sections. If using a cookie sheet, pat the dough into a circle, and cut it into six or eight wedges using a pizza cutter or a knife. Bake for 15 to 20 minutes until the tops are lightly browned.

Cool on a baking rack for about ten minutes, and add a glaze of 1/2 cup of powdered sugar and one to three teaspoons of orange juice. Drizzle all over the scone tops, and eat and share!

There’s just something about fresh scones. Once we got a basic scone recipe down, the possible variations became endless. Our newest creation, and possibly new favorite, is this fresh fig and chocolate chip scone. If you have leftover figs and some hungry rescued chickens, fresh figs are a favorite with our feathered friends as well!

– Rosemary Van Kleeck

Fig Chocolate Chip Scones
[Makes 8 scones.]

Ingredients:

1 cup soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup white sugar (+ optional 2 tablespoons brown sugar for sprinkling)
1/2 teaspoon nutmeg
1/2 cup vegan chocolate chips
1/2 cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups chopped fresh figs (we used black missions)

Directions:

Preheat the oven to 375 F.

Lightly grease a scone pan or a baking sheet for drop scones. Measure out the milk in a large measuring cup and add the vinegar to it. Whisk and set aside to curdle.

Combine the flour, baking powder, salt, sugar, nutmeg, and chocolate chips. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine.

Carefully fold in chopped figs.

Distribute batter evenly in scone pan, or scoop ~1/4 cup portions onto a baking sheet for drop scones. Dust the tops of the scones lightly with brown sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool for at least ten minutes before removing from pan.

So many world cuisines use plants in such interesting and delicious ways. Ethiopian dishes are among my favorites.

This Ethiopian cabbage dish is comfort food at its best. Try it; it may become a favorite at your house, too.

– Linda Nelson

Ethiopian Cabbage

Ingredients:

1/4 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
water as needed

Directions:

Heat the oil in a large, heavy pot, and soften the carrots and onions for about five minutes. Add the salt, pepper, cumin, and turmeric along with the cabbage. Cook for about 15 minutes or until the carrots are softened. I have radically reduced the oil called for in the original recipe so you may need to add small amounts of water to keep the mixture from sticking or scorching. Keep an eye on it!

Add the potatoes, and cook covered for 20 to 30 minutes or until they are cooked through. Again, it may be necessary to add some water.

Adapted from all recipes.com

*Warning* This sandwich is extremely addicting. I have already eaten four of them in the last two days! … and the night is still young!

– Rosemary

Thai Fusion Sandwich

Ingredients (makes 2):

2 dried Thai chili peppers (optional)
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
1/4 teaspoon dried orange peel or 1/2 teaspoon fresh orange zest
1 tablespoon agave nectar
4 oz tempeh, cut into thin slices
French baguette
2-4 tablespoons Vegenaise (to taste)
1/2 teaspoon chipotle chili powder (to taste)
juice of 1/2 lime

Directions:

Tempeh: Add toasted sesame oil, soy sauce, orange peel, agave, and Thai chili peppers to a frying pan or cast iron skillet. Heat until warm. Add sliced tempeh, making sure to coat on both sides with oil mixture. Sautée on medium heat for several minutes (about 2-4) on each side until lightly browned.

Remove from heat while you prepare the rest of the sandwich.

Sandwich: Cut baguette into six-inch segments. Slice two in half lengthwise. Layer lettuce and cilantro on the bottom half of the baguette (if you love cilantro as much as I do, you can jettison the lettuce altogether). Mix Vegenaise with chipotle chili powder in small bowl and then spread desired amount on top half of baguette.

Layer tempeh on top of the lettuce and cilantro. (Leave the chili peppers in the pan!) Squeeze lime juice onto the tempeh and close the sandwich. Enjoy!

The weather has taken a turn, and I’m ready to respond by grabbing a pot and heading to the stove.

Here is a quick Chickpea Curry that will allow you to greet the approaching fall deliciously.

– Linda Nelson

Chickpea Curry

Ingredients:

1 tablespoon olive oil, coconut oil, or water
2 onions, chopped
4 or 5 cloves garlic, minced
1/4 inch piece of fresh ginger, peeled and grated
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
2 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon dried fenugreek
1 teaspoon cumin
3 cups chopped tomatoes
6 cups chickpeas
3 or 4 potatoes, in large chunks
5 cups chopped spinach
five cups chopped spinach
1/4 to 1/2 cup coconut milk, optional
sea salt

Directions:

Heat oil in a large pot over medium heat. Add the garlic, ginger, and onions, and cook until softened in the oil or water. Add the mustard seeds and cumin seeds to a part of the pot that has been cleared of the onion mixture. Leave them alone for a few seconds before beginning to stir them until they pop. Incorporate them into the onion mixture, and add a bit of water. Add the garam masala, turmeric, fenugreek, and ground cumin, and stir well.

Add the tomatoes, potatoes, chickpeas, and two cups of water. Stir well and bring to a boil. Once boiling turn down the heat to allow the mixture to simmer for 15 or 20 minutes, or until the potatoes are fully cooked. Add the spinach and stir to wilt about 3 minutes before the cooking is complete. Add salt and pepper to taste, and add the optional coconut milk, if you’d like. Stir to incorporate everything, and serve.