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Savoury Tomatoes with Scone Topping

Serves 6


    Savoury Tomatoes and Dumplings

    This savoury, vegetable-filled, cobbler-style dish will satisfy the bread-lover in us all.


    Savoury Tomatoes with Scone Topping


    • 1 1/2 Tbsp (30 ml) extra-virgin olive oil
    • 1 bulb fennel, cored and thinly sliced
    • 1 onion, thinly sliced
    • 2 garlic cloves, minced
    • 3 lb (1.5 kg) grape or cherry tomatoes
    • 3 tsp (15 ml) balsamic vinegar
    • 1/8 tsp (0.5 ml) sea salt
    • 1 tsp (5 ml) dried thyme
    • 1/2 tsp (2 ml) ground black pepper
    Scone topping
    • 2 cups (500 ml) organic wholewheat flour or gluten-free plain flour
    • 3 tsp (15 ml) baking powder
    • 1/2 tsp (2 ml) bicarbonate of soda
    • 1/8 tsp (0.5 ml) sea salt
    • 1/4 cup (60 ml) vegan butter, cold
    • 1 1/2 cups (350 ml) unsweetened, plain soy milk
    • 3 tsp (15 ml) apple cider vinegar
    • 1/4 tsp (1 ml) mild smoked or regular paprika


    Per serving:

    • kilojoules1452
    • protein11g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates45g
      • sugars8g
      • fibre8g
    • sodium478mg



    To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauteu0301, stirring occasionally, for 20 minutes or until vegetables are very soft. Stir in garlic and cook for an additional 2 minutes. Remove from heat. Mix in tomatoes, balsamic, salt, thyme and black pepper. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Set aside to cool slightly.


    Preheat oven to 375 F (190 C).


    To prepare scone topping, in large bowl, combine flour, baking powder, bicarbonate of soda and salt. Use pastry cutter or fork to cut in butter until small pieces form. Make a well in centre of mixture. In mixing cup, combine milk and vinegar. Slowly add to flour mixture with wooden spoon. Form 7 to 8 rough scone shapes, about 1/2 cup (125 ml) each, and place on top of tomato mixture (scones will be sticky). Sprinkle with paprika.


    Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and scones are cooked and slightly brown. Let cool for 5 minutes before serving.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.