Rhubarb & Oat Cream Scones

Rhubarb season in the northeast is so fleeting that I must find ways to preserve this tart treasure for year round enjoyment. Enter baked goods that can be frozen! Side note - I was shocked and a touch envious to learn that fresh rhubarb is available practically year round in Iceland, of all places. And after a little more research, I've decided to plant a rhubarb bush this fall for harvesting next spring. On to the scones, which can be enjoyed today (in just about 40 minutes if you get to work right now) or a few months from now when you take them from your freezer and bake them...

Rhubarb & Oat Cream Scones

For dairy eaters, use the butter and heavy whipping cream. For a vegan version, substitute coconut oil for the butter and a combination of coconut cream and coconut milk for the heavy whipping cream and use maple syrup in place of honey. The result is almost identical in taste and texture. The vegan version is only missing its golden brown sheen from the egg wash. You can attempt to achieve a nice golden brown crust with a brushing of coconut cream, maple syrup or combination of the two, and a slightly higher oven temperature. These are delicious served with strawberry conserve or jam or this Rhubarb Strawberry Compote you can whip up in 15 minutes.

Makes: 8 scones

What you need:

• 2 cups all purpose flour, plus more for dusting your board and shaping scones

• 1 cup whole rolled oats, plus more for sprinkling

• 2 1/2 teaspoons of baking powder

• 1/2 teaspoon salt

• 1 1/2 - 2 cups rhubarb, diced into 1/4 inch pieces

• 1 - 2 tablespoons turbinado sugar, plus more for sprinkling

• 4 tablespoons unsalted butter, cut into small cubes (4 cubes per tablespoon) OR 1/4 cup coconut oil, chilled until solid

• 1 1/4 cup heavy whipping cream OR 3/4 cup coconut milk + 1/2 cup coconut cream, plus more coconut cream for brushing

• 1 tablespoon honey or maple syrup

What you do:

1. Preheat oven to 425 degrees.

2. In a medium bowl, stir together the flour, oats, baking powder and salt.

3. In a small bowl, combine the rhubarb and sugar.

4. With your fingertips, gently work the butter into the dry ingredients until butter pieces are coated with the flour mixture and none is larger than a raisin.

5. In a large measuring cup or small bowl, whisk the whipping cream (or coconut cream and coconut milk) with the honey (or maple syrup) until smooth.

6. Slowly stir the wet ingredients into the dry ingredients just until the dough starts to come together. At this stage, about 1/3 of the dry ingredients should be left unincorporated.

7. Swiftly add the rhubarb to dough until nearly all of the dry ingredients are incorporated. Turn the dough onto a floured surface or piece of parchment and using your hands and a little more flour, pat it together until it holds together into one large disk, approximately 8 inches in diameter.

8. Using a bench scraper or spatula, cut the disk into 8 equal triangles.

9. Transfer to a baking sheet (on the parchment if you used it). Refrigerate for 10 minutes.

10. Brush each scone with a lightly beaten egg, more cream, or coconut cream, maple syrup or coconut cream mixed with maple syrup. Sprinkle oats and turbinado sugar on top.

11. Bake at 425 degrees for 18-20 minutes or until tops are lightly browned and scones are firm to touch. Allow to cool 5 minutes on baking sheet.

    To freeze: arrange the scones in a single layer on parchment-lined trays and when solid, transfer to parchment lined or flour-dusted air tight containers. If stacking, separate scones with a layer of parchment. To reheat: Remove from the freezer. Preheat oven to 425 degrees. Bake at 425 degrees for 8 minutes or toast in a toaster oven for 3 minutes.

Vegetarian Dolmas: Grape Leaves Stuffed with Spiced Lentils and Rice

Wrapped and rolled foods are the ultimate kids-in-the-kitchen activity. After preparing all of the components, allow kids to help combine the filling. Then enlist their support to do all of the wrapping and rolling. After a brief demonstration, some coaching and practice, you can probably even walk away and allow your little one to complete the job.  Share this instructional video provided by 6-year-old Emory with your child.

Vegetarian Dolmas: Grape Leaves Stuffed with Spiced Lentils and Rice

Dolmas or stuffed grape leaves are often made with a combination of gently spiced ground lamb and rice. We make a savory and satisfying plant-based version using french lentils. I also choose brown basmati rice for additional fiber, nutrients and texture. Omit the honey entirely or substitute agave nectar to make this recipe suitable for vegans.

Yield: approximately 3 dozen

I generally use jarred grape leaves. They work just fine but, of course, if you are on the west coast or are fortunate enough to have access to fresh grape leaves when they are in season, use them. Just soak fresh leaves in hot water while you prepare the filling.

What you need:

Grape leaves:

• ½ pound fresh grape leaves, soaked in hot water or 1 pound jar preserved grape leaves, rinsed and drained well, picked through with broken or ripped leaves reserved for lining the bottom of the pot

Rice:

• 2 quarts water

• 1 cinnamon stick

• ½ cup long grain brown rice

• ¼ teaspoon salt

• ½ cup mint leaves, minced

• 2-4 scallions, minced

• ⅓ cup pine nuts, chopped

• ⅓ cup currants or raisins

Line the bottom of the stock pot with grape leaves to prevent your dolmas from burning or browning. Use the broken or torn leaves.

Lentils:

• 2 tablespoons extra virgin olive oil

• 1 small onion, small dice

• 2 cloves garlic, minced

• 1 ¾ cup cooked lentils (dark brown, green, or beluga)

• 1 teaspoon nutmeg

• ½ teaspoon cinnamon

• 1 teaspoon cumin seeds

• 1 teaspoon dried oregano

• ½ teaspoon allspice

• 1 tablespoon dried mint (or one mint tea packet)

Simmering Liquid:

• ¼ cup lemon juice

• ½ cup olive oil

• 2 teaspoons honey (omit or agave for vegan)

• 1 cup water or vegetable broth

• ½ teaspoon salt

• freshly ground black pepper

Roll tightly, but gently, so as not to tear the leaves, pushing in the sides as you go. Walk away, and let the kids do all the rolling while you do the dishes...or take a nap.

What you do:

1. Bring 2 quarts (8 cups) water to a boil. Add cinnamon stick, rice and ¼ teaspoon salt. Reduce to a rolling boil and cook 20 minutes or until just tender. Drain and rinse in cold water.

2. Combine cooked rice with fresh mint, scallions, pine nuts, and currants.

3. Heat olive oil in a large sauté pan over medium high heat. When it shimmers, add onion and a pinch of salt. When onion is soft, add garlic and sauté 1 minute. Add lentils, nutmeg, cinnamon, cumin, oregano, allspice, and dried mint/tea. Combine with rice mixture. Allow to cool slightly.

4. Set aside the 36 best leaves for stuffing. Line the bottom of a heavy stock pot with the remaining leaves. Stuff each with about 1 to 2 teaspoons of rice/lentil mixture. Place leaf smooth side down, with stem close to you. Trim long or thick stems. Fold stem end over rice and hold in place. Fold in sides and roll away from you. Use any broken leaves for lining the bottom of the pot. Arrange dolmas (stuffed leaves) snugly in the pot, in layers if needed.

5. In a medium bowl, whisk together the lemon juice, olive oil, honey or agave, water or stock, salt and pepper. Pour this mixture over the leaves, cover with a plate to hold dolmas down.

6. Cover, bring to a simmer, and cook 1 1/2 hours, basting occasionally.

Note: Use the "pasta method" for cooking the rice used in dolmas. Rather than steaming rice with an exact ratio of water, you will boil the rice in a large pot of salted water until al denté and then drain. You could certainly use leftover rice that was made using the standard rice cooking method but the texture may be slightly mushy in the grape leaves.

Tip 1: The simmering liquid makes a delicious soup or broth after the dolmas are done simmering in it. Use it to store dolmas in the fridge up to one week, drink it or serve as soup!

Tip 2: When I don't have fresh mint available, I just increase the amount of dried mint used. Just add all of the dried mint together to the lentil mixture to sauté before adding to the rice. I've also successfully substituted chives for the scallions in a pinch.

Vegan Winter Chili

In case we weren't sure, mother nature reminded us with a swift kick that it is still winter for a couple more weeks. So warm up with a batch of hearty vegan winter chili.

This vegan chili even satisfies my carnivore husband. If you use enough of the right blend of spices, and bloom those fully in oil, your meat lovers will get the same unctuous flavor they expect from traditional chili. However, I also have a trick for making both a beef chili and meatless batch at the same time. Just cook the beef in a separate skillet with spices, while making the vegan chili in a large pot. Once all vegan ingredients are added to the pot, remove a few cupfuls and add to the beef in its separate skillet. Continue cooking both over low heat until the vegetables are cooked through.

The recipe below is for my Vegan Winter Chili. In late summer I will exchange the sweet potatoes and perhaps the carrots for bell peppers of various colors, zucchini and yellow summer squash. My summer chili also utilizes very ripe fresh tomatoes instead of or in combination with canned. Now I'm anxious for August and you can expect a Vegan Summer Chili recipe from me then.

Before the recipe, here are some tips.

Cut vegetables into a small dice to ensure quicker cooking, even distribution in each spoonful of chili, and to make them more appealing to picky eaters.

To cut vegetables into a small dice, first cut 1/4 inch thick planks, then strips, then cubes. (see steps from left to right above)

Sauté onions until they are soft before adding garlic, then spices, followed by other ingredients. If you add garlic or spices too soon, they may burn or you risk not cooking onion thoroughly.

"Bloom" or sauté spices in oil first to awaken their flavor compounds and infuse flavor throughout the chili through the cooking oil.

What you need:

Note: In this recipe post, I have not provided a photo of all of the ingredients. I even hesitate to give you an ingredients list for this and other stews and soups because the quantities and specific ingredients listed below are merely suggestions. Add more of the ingredients you love, less of those you just want a taste of and add as much liquid to get the consistency you desire. Personally, I add a lot more heat than most, but this recipe as written is at a moderate heat level.

Yield: Makes about 10 cups, or 6-8 servings

The combinations and amounts of ingredients are up to you. Add other vegetables you have on hand, swap out for different varieties of beans, amp up the heat with more jalapeños or spicier pepper varieties, or tone it down. Reduce liquid for thicker chili.

• 2 tablespoons extra virgin olive oil

• 1 large red onion, diced

• sea salt or kosher salt

• 3-5 cloves garlic, minced

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon ground chipotle chili flakes

• ~5 cups home-cooked or canned, drained and rinsed, beans. My favorite is a combination of black beans and cranberry or pinto beans.

• 1 28oz can diced tomatoes, liquid included

• 2 large carrots, small dice

• 1-2 cups water

• 1 medium sweet potato, small dice

• 1-2 jalapeños, sliced, optional

What you do:

1. Heat a large sauce pot over medium heat. Add oil.

2. When the oil is shimmering, add the onion and a pinch of salt.

3. Once the onion has softened, add the garlic and a pinch of salt and cook, stirring often for about 1 minute, careful not to burn.

4. Add the spices and a little more oil if pot is dry. Stir into a paste and cook for 30 - 60 seconds.

5. Add the beans, tomatoes, carrots and ~1 cup of water. I usually rinse the tomato can and use this water to get all of the tomato into the chili. I learned that trick from my mom, who I've watched make Italian tomato sauce for nearly 4 decades now.

6. Once the carrots are partially cooked (about 15 minutes), add the sweet potatoes and jalapeños, if using. Add water if needed. Cook on medium low, until carrots and sweet potatoes are tender, (about 1 hour) partially covered. You can simmer on lowest setting for an additional 2-3 hours to further reduce and develop flavors. If you need to continue simmering when chili is already fully reduced, keep on lowest setting and cover with a tight fitting lid. You can also add more water at this point if needed.

To serve, top with additional slices of fresh jalapeño, cilantro leaves, lime wedges, and sliced avocado. You can set up a bar with various toppings for eaters to add, including tortilla chips, chopped red onion, cheese and yogurt/sour cream. Everyone likes to enjoy chili their own way!