Sorta Vegan Fat Rascals for Yorkshire Lass Kate

Maybe you have heard that Prince William is marrying Catherine Middleton, a woman whose family includes a Yorkshire miner!  This labouring ancestor has led many to anoint Kate a commoner, and just like the millions of working Britons (and Canadians and Australians and Jamaicans) who will one day be her subjects. I learned from the very good Channel 4 documentary, Meet the Middletons now showing on Bravo and E!, that her ancestors also include Leeds solicitors and mill owners.  The show highlights her social-climbing grandmother on one side, and on the other side, the deaths of her three great-great uncles in the Great War, which allowed for the establishment of a trust for their sister's family (we don't need to go into sexist inheritance laws that wouldn't allow this sister to come into the family money (or go into the family business) in her own right).  This trust allowed for the education of Catherine's father's family, and helped pay for her expensive private schooling.

OK OK, I digress, this is a blog about food after all.  It kind of makes me uncomfortable all the discussion of her blood and the royal line!  Very Harry Potter.  One thing is clear: the lady had a lot of ancestors in Yorkshire.  On my trip to England last month, I went to York and visited the famous and very popular Betty's Tea room.

That was the line to have tea in the tea rooms!  Their most famous baked good is a fat rascal, a yummy, fruity scone, topped with a rascal-y grin.

Here's a sorta vegan recipe in case you are waking up early to watch the big event, or, are just looking for something to eat with tea!

Be careful!  These little scones inspired rascalry!

Fat Rascals

Inspired by Betty's and adapted from the Elmwood Inn's recipe

Makes 6 scones

Takes 1 hour

1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
4 ounces vegan margarine
1/3 cup granulated sugar
zest of one orange

zest of one lemon
1/3 cup currants
1/4 cup milk, plus more for glazing

6 maraschino cherries, halved
18 blanched almonds

Preheat oven to 375 degrees fahrenheit.  Line baking tray with parchment.

Mix together flour, baking powder and salt. With your fingers, work in the margarine until the mixture resembles breadcrumbs.  Mix in sugar, zests and currants. Add the milk and bring the dough together.

Divide dough evenly into 6 balls, and place on baking sheet.  Flatten, and make the rascal faces with 2 maraschino cherry halves for eyes and 3 almonds for teeth.  Glaze the rascals generously with milk.  This is what makes them brown nicely.

Bake for 25 minutes or until golden.They are even better the next day--if you can wait!

The Last of the Winter Cabbage

Readers in the northern hemisphere, maybe you too have been struggling all winter to cook the cabbage that comes in your CSA boxes, that is the only local vegetable in the market, that is cheap and fresh-looking in a sea of expensive and sad vegetables.  I have been experimenting with cabbage recipes all winter, and have to say, have not been excited with the results.  There was cabbage in Japanese-inspired soups, a failed attempt to make sauerkraut, and all varieties of curries!   At last though, an unqualified cabbage success!  Here is a great cabbage and lentil curry that is so yummy and satisfying with rice, with some of Manjula's parathas, or even, thinned out as soup.  Now that other vegetables have returned to the northern hemisphere, the recipe is, perhaps, a season too late.  Because cabbage is cheap and available, it has a reputation as a vegetable of last resort, but, undeserved!  You could save this recipe for next winter, or better yet, even though there are other, more exciting vegetables in the market, choose reliable, delicious cabbage.

Cabbage Curry with Lentils

Inspired by Plantain Leaf's Andhra Cabbage and Channa Dal Curry

Makes 6 servings

Takes 1 hour

1 1/2 cup channa dal

salt

turmeric powder

1 teaspoon mustard seeds

2 teaspoons cumin seeds

asofetida

10–12 curry leaves (from one sprig)

2 onions, chopped

3 cloves of garlic, chopped

2 inch piece of ginger, peeled and chopped

1 green chili, sliced lengthwise

2 tomatoes, chopped

1/2 a giant head of cabbage, washed and chopped (easily 2 pounds or about 6 big handfuls)

red chili powder

garam masala or sambhar powder

Soak the channa dal in water for about 30 minutes.

In a sauce pan, bring channa dal, some salt (1 teaspoon for now), and some turmeric (1 teaspoon) and a lot of water to a boil.  Cover and simmer for 30 minutes, or until channa dal has softened (they will still retain their shape and be a little tough in the middle.  this is ok).

Meanwhile, in a large saute pan or a stock pot, heat some vegetable or canola oil (to cover the bottom of the pan) on high heat.  When it's hot, add the mustard seeds.  When they begin to pop, throw in the cumin seeds.  When those begin browning, add a couple of shakes of asofetida and the curry leaves.  Let saute for just a minute and then add the onion, garlic and ginger.  Saute until soft and let sit for a bit so that the bottom begins to brown, it makes it better!

Add green chili and tomatoes, some turmeric and chilli powder to taste, and saute, until the tomatoes break down, making sure to scrape up the brown bits at the bottom of the pan.

Add the cabbage, some salt, and one cup of water, carefully stirring the cabbage into the masala.  When it is all combined, lower heat, cover, and let simmer until the cabbage is softened, 10 to 15 minutes.  Keep checking and turning the cabbage to make sure it cooks evenly.

Check on the chana dal.  Once it is ready, add the dal, and as much of the dal water as necessary to the cabbage to make a saucy curry.  Add more dal water if you would like to eat as soup, a little less if you are eating it with rice or parathas.

Stir it all together, check for salt and spice.  When you are happy, sprinkle with garam masala or sambhar powder, whichever you prefer (I used sambhar powder).  Top with cilantro if you have it.  Enjoy!