Photo courtesy of The Vegetarian Society
As part of National Vegetarian Week, I’m featuring some of the Vegetarian Society’s recipes and these delicious scones are one of my favourites. I have made many delicious dishes using courgettes (zucchini) in my time, but until now I have never made scones with them.
Have you ever considered becoming a vegetarian? Although I intend to remain an omnivore, my family and I do eat lots of meatless meals, and I am a big supporter of the Meatless Monday and Meat Free Monday movements. The following tips from The Vegetarian Societyare a great help if you do want to take the plunge and become vegetarian, or even if you just want to cut down on the amount of meat you eat.
Every meal helps. If you don’t feel you can go veggie all at once, feel good about how you are reducing the amount of meat and fish you eat.
Get the knowledge. Going veggie is exciting and adventurous, but it’s also a big step to balance your diet and stay healthy. Find veggie nutrition information at The Vegetarian Society’s website.
Be adventurous. Try out recipes from simple curries, pasta sauce and stir fries to spectacular gourmet dishes. Be inspired by the wonderful ideas on The Vegetarian Society’s recipes pages.
Don’t rely on dairy. You won’t be healthy if you just swap the meat or fish in your usual diet for lots of cheese products. Try nuts, beans, lentils, soy products and meat substitutes.
Don’t give up. If you find it difficult at first or slip up a bit, just remind yourself about all the great reasons to go veggie and give it another go.
These lovely scones would make a delicious and nutritious breakfast any day of the week. I did use ordinary milk and vegetarian cheese to make them and it worked very well, but it is great to have the vegan option provided in the recipe. They are wonderful served simply with a cup of tea, but they really are best served warm from the oven.
Warm Courgette Scones
Makes 12 small scones
Preparation time 20 minutes
Cooking time 12 minutes
1 medium courgette, grated (approximately 100 grams)
225 grams plain flour
225 grams wholemeal flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
350 ml soya milk, plus a little extra (for brushing)
100g vegan ‘cheese’, grated
Preheat oven to 220ºC. (I felt this was a bit too hot, and instead heated my oven to 190ºC or 375ºF).
Sprinkle a little salt onto the courgette and leave for 15 minutes. Then rinse the courgette and place in a clean tea towel, pressing out as much water as you can.
Sift the plain and wholemeal flour, bicarbonate of soda and salt into large bowl.
Make a well in the flour and add the milk, courgette and half the vegan ‘cheese’. Gently mix to a dough.
Lightly dust your work surface with a little flour. Press or roll the dough to a thickness of 4 centimetres and season with black pepper.
Cut out twelve scones.
Brush the top of the scones with a little soya milk and sprinkle with the remaining vegan ‘cheese’.
Cover a baking tray with parchment paper and a light dusting of flour. Place the scones on the tray and bake for 12 to 15 minutes. These scones taste best eaten straight from the oven. Serve with a spread of your choice. (I used butter, but again this is not a vegan option.)
Recipe reprinted with permission of The Vegetarian Society. Visit www.vegsoc.org for more recipes and information.
For more National Vegetarian week inspiration, try this vegetarian
Shared with Seasonal Celebration Sunday.