Friday, November 2, 2007

Soup and Pumpkin Scones

Tonight was a case of when bad things happen to good meal. Somehow the salt got left out of the pizza dough, making the yeast go wild and ruining the whole batch. So, we had to whip up something at the last minute. Fortunately, Vegan Mom had made a vegetable soup for lunch. We fired a few meatless meatballs in for variety and baked these pumpkin scones.

- 2 cups all purpose flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/2 tsp allspice
- 1/4 tsp each cinnamon and nutmeg
- 3/4 cup pumpkin (canned, or cooked fresh)
- 1/2 cup soy milk
- 3 tbsp oil
- 1 tbsp maple syrup

Preheat oven to 450 degrees
1. Whisk together flour, baking powder, and spices in a large bowl.
2. Whisk pumpkin, soy milk, oil, and maple syrup in a separate bowl. Add to flour mixture and mix gently until moist. Add a little more liquid if need be.
3. Place large spoonfuls of dough on a non-stick baking sheet.
4. Bake for 12 to 14 minutes until browned.
TIPS FOR SOUP: Vegetable soup is easy to make and is a great way to cram in a variety of veggies. Saute onions and celery as a base, then add whatever suits your fancy. We like potatoes, corn, green beans, peas, eggplant, carrots, chickpeas, cannelini beans, tomatoes (plus some spaghetti sauce for flavour), and pasta (the kids like alphabets).