Maple-Mustard-Glazed Potatoes and String Beans

2 lbs. small yukon gold potatoes, halved (about 1 inch pieces)
1/2 lb. string beans, halved, ends cut off
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 Tbsps. tamari or soy sauce
1/4 cup maple syrup (agave or honey is a good sub.)
3 Tbsp. Dijon mustard
2 Tbsp. Olive oil

Preheat oven to 400.
Place the vegetables in a 9x13 inch casserole dish.
In a mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. (I use a cookie sheet over top of pan instead of foil). Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the sauce remaining poured over them.

"Hoppers"

One of our favorite Sri Lankan dishes!
Meth Gunasekara

(About 1 cup Rice Flour Per person)

4 Cups Rice Flour
1 Can coconut milk
(plus enough water to make a stiff batter)
1/4 tsp. yeast (dry/instant)

If using dry/ instant yeast:
Put 2 tsp. of water + 1 tsp. boiling water
Add yeast to this plus 1 tsp. of sugar, and set aside to rise (about 10 mins.)

Mix together other ingredients then add yeast mixture and mix well.
Put batter in a warm place over night (oven with light on works well)

In the morning, but batter in fridge, take out about 2 hours before cooking, add in more coconut milk to thin batter a little (not too thin though- maybe a bit runnier than pancakes, or like crepes). Add 1 Egg yolk to this to complete the batter.
Cook on a pretty hot pan (like you would for crepes or pancakes, that is lightly oiled).

Serve with various curries, tomatoes and onions in coconut milk, "the red stuff" "the coconut stuff, or creamy lentils.

Scones

Vegan Scones from "Vegan with a Vengeance"

3 cups all-purpose flour
2 Tbsps. Baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp. salt
1/3 cup coconut or canola oil
1/2 cup rice or coconut milk
3/4 cup rice or coconut milk plus 2 tsps. apple cider vinegar

Preheat to 400. Lightly grease cookie sheet or use a stone cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil and milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is a slight dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12- 15 minutes, until slightly browned on the bottom and firm on the top.