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.