Our vegan nibbles last night were some parsley shortcakes. The texture of these shortcakes was slightly crisp on the outside and soft on the inside, D lived in America for a year and said to me it somewhat reminded him of cornbread.
Obviously as greedy as I am, even I couldn’t finish off all these shortcakes, so we had some left over for the following day. Overnight, the shortcakes had lost the crispness they had when they were freshly baked, so were more spongy like. I still liked them and had them for my lunch with the remainder of the warming black bean soup (recipe below).
Vegan Parsley shortcakes
Makes 6 - 8 large ones or 12 small ones
125g plain flour
1 ½ tsp baking powder
½ tsp baking soda
Handful of fresh parsley, minced*
Pinch of salt
2 tbsp olive oil
1 tbsp white wine vinegar
6 tbsp soya milk
Preheat oven to gas mark 6. Line a baking sheet with baking parchment or brush it lightly with olive oil. Combine flour, baking powder, baking soda, parsley and salt in a bowl. In a separate bowl, mix together with the oil, vinegar and soya milk. Make a well in the middle of the flour, pour in the liquid and quickly combine everything together. Do not over mix. Drop 6 - 8 large spoonfuls or 12 tablespoons of the dough onto the prepared tin, or 8 large ones, spacing them a few inches apart. Flatten them gently with damp fingers and bake for 10 – 12 minutes until golden. Adapted from The New Vegan by Amanda Grant.
Warming Black Bean soup
1 onion, peeled and finely sliced
2 cloves of garlic, crushed
4 tbsp olive oil
¼ - ½ tsp cayenne
225g dried black beans (sometimes I use tinned beans, but in this case I did soaked them overnight and cooked them myself)
1 celery stalk, chopped
2 pints vegetable stock
½ dried thyme leaves
Cook the black beans until soft. Drain and set aside. Cook the onion and garlic in the oil until soft. Stir in the cayenne and the celery, add the well-drained beans and thyme, and stir well. Cook for approximately 1 hour. Pour ¾ of the mixture into a food processor and blend until smooth. Add back to the remaining beans and reheat gently, season if necessary and serve with an extra sprinkling of cayenne (well now you know why it’s called Warming Black bean soup!).