Meatless Monday – A few links

Get ready for warmer weather with some frozen treats:

When in Nova Scotia, check out a good source of protein that’s a staple in a meatless diet:

But where do you get your calcium? Some vegan sources of this important mineral:

Meatless Monday – Meal construction

Recipes, no matter how tried and true, are just guidelines for preparing food. Here are some general guidelines to help you build an interesting meal.

Include each of the following taste elements:

  • sweet
  • salty
  • pungent (eg. cinnamon, cumin, garlic)
  • sour
  • astringent (legumes, veggies)
  • bitter (dark leafy greens, herbs)

For texture and mouth feel, incorporate foods that are:

  • crunchy
  • chewy
  • soft
  • crispy

For health, balance between raw and cooked food.

Lively up your shelf! Spice a-peel

Kimberley’s holiday kitchen 

It’s Easter time and that means chocolate eggs and hot cross buns! Traditionally eaten on Good Friday, hot cross buns are enriched bread made with spices and citrus zest/peel. They are marked on top with the symbol of the cross, made from either a flavourless flour water mix or a mix of powdered sugar and milk.

This weekend I undertook a hot cross extravaganza and made hot cross cookies, scones and my signature buns known as hot cross bunnies; obviously made in the shape of a (Easter) bunny.

Hot cross scones
Hot cross cookies

Previously I have made hot cross brownies and plan to make hot cross pancakes and muffins for next year.

Many recipes for hot cross buns call for ‘mixed spice’. So what exactly is in this blend?

Hot Cross Bun spice mix:

2 teaspoons of true cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon clove

This quantity will be more than sufficient for one full batch of hot cross buns. Use the leftover spice blend to make cookies, scones, cake or whatever else you can think of to ‘hot crossify’.

*For best flavour, grind the spices fresh just before using in a recipe.
*For more pungency double the amounts of allspice, nutmeg and clove.