My friends, I have found oatmeal!
It was a discovery for which I was unprepared. The jar sort of jumped out at me in the
supermarket. Needless to say, I am still
celebrating this treat! The children
partook of it at breakfast just yesterday, and I can now happily last
for the next 4 months secure in the knowledge that one of my favourite foods is
only a few dozen buildings away.
Last Monday, following the morning Liturgy, we betook ourselves to a
large garden belonging to D’s sister and her husband for an al fresco picnic. It was a true feast for the senses! The delicious breeze wafting through the
fruit trees; the brushwood fire heating a skillet of frying fish; the cool
tangy salad of cucumbers, tomatoes, mint, and other such leaves dressed with
lemon, oil and pomegranate juice; the freshly dug potatoes, peeled, cut and french-fried;
greasy fingers snitching tidbits from each platter as palate and circumstance
afforded; the purple mountains rimming the valley nook wherein we feasted; the sun
passing unvanquished through cloud and smoke.
I can keep going, but I think I’ve made my point. It’s good to be alive on those kinds of
days.
Speaking of those kinds of days, yesterday I had the urge to make
donuts. It was a rather strong conviction
that this particular delicacy needed to be introduced to the Lebanese people. Well, at least to our family here. J As usual, my inspiration was
last minute, so my camera wasn’t handy.
That and I was in a rush to finish them before we left to go
a-visiting. Too bad, because they looked
ever so dainty and pretty sitting side by side on their serving plate. L
Anyhow, do try these vegan pretties. They
are perfect without being over the top. Not too sweet, but sweet enough to hit the spot, they are a fall sweetmeat, right up there with apple pie and butternut squash. Also, they're an easy gourmet idea for company. I would have to say that these little
darlings are my new obsession. I was
nervous making them for the first time, especially because I had no fixed vegan
recipe.
CINNAMON SUGAR DONUT DROPS (dairy-free)
2 ½ cups
flour
½ cup sugar
1 Tbsp baking
powder
½ tsp salt
1 tsp
cinnamon
2 Tbsp apple
cider vinegar
1 ½ - 2 cups
water
2 tsp vanilla
extract
Oil for deep frying
Cinnamon sugar coating
½ cup
granulated sugar
½ tsp
cinnamon
Mix dry
ingredients. Add vanilla, vinegar and
water. Mix well. If needed, add more water until the mixture resembles
a thick batter consistency. Refrigerate
for about 30 minutes. Combine coating
ingredients in a bowl and set aside. Heat
oil in a large pot until very hot. Drop
a small spoonful of batter into the oil and fry until rich golden brown. Drain for a minute on paper then roll in
cinnamon sugar. Repeat until the batter
is finished. Serve warm.
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