For breakfast, I made Pumpkin Scones by Jolinda Hackett. I made these for the first time last week for a potluck at work. The recipe called for three teaspoons of ginger, which I did not like. This time I replaced the ginger with one teaspoon cinnamon, one teaspoon nutmeg and one teaspoon ground cloves. I brushed the top with soymilk and sprinkled cinnamon and sugar on the top. They turned out huge. I will make them this way from now on. They were addictive I won’t even go into how many I ate.
We had just gotten the Vegan Italiano Cookbook by Donna Klein in at work. I decided to make Linguini with Broccoli and Garlic with a side of Rosemary Bread (I’m not sure if this is the actual title, I left the book on the counter at my Mom’s house).The linguini turned out just like a recipe I tried from The Teen's Vegetarian Cookbook by Judy Krizmanic. Krizmanic’s version was a lot easier to make. The rosemary bread was okay I don't think I will ever make it again.
And for dessert, Raspberry Chocolate Chip Blondes from the book Vegan With A Vengeance. The only soy yogurt that is available in my town is strawberry and peach. I tried it with the strawberry, you couldn’t taste the diffrence in the final product.
