Cookbook Mondays: Happy Blogiversary!

It was just two short years ago that this little blog came into being (well, actually was resurrected from an earlier start). As the beginning of the second week of Vegan MoFo, I think that this is excellent timing! I had just returned from nearly three months traipsing around Europe, soaking up the cultures, getting my farmin' on, and generally enjoying good food and interesting places. My blog was a venue through which to voice some of my own struggles on issues regarding food and sustainability. In fact, the second post attempts to explain the link between veganism and environment, and how that is not a one-size-fits-all approach. And since then, My Munchable Musings has gone through its own set of growing pains, taking on issues beyond the local farmers market and oven.

Well, here on my blog's second birthday, I stand before you, once again dwelling on the oven and the market. Somehow, after closing down the stand at the Sunday market, I managed to acquire a large quantity of Italian plums. Perhaps I look like I'm in need of all the market produce I can carry, because this happens not too infrequently. So, seeing how a day of celebration was only mere hours away, I sat down with my cookbooks to determine what to make with this early fall bounty. That is when I came across a recipe for strawberry-rhubarb galettes in The Millennium Cookbook. This book hails from the vegetarian restaurant based in San Francisco, and offers up creative and delicious dishes. While I did not quite adhere to the strawberry-rhubarb filling, this galette is no exception.

Ginger Plum Galette (adapted from the Millennium Cookbook)
 Pastry Dough
3 cups white whole wheat flour
1/2 cup almond flour
1/4 cup unrefined sugar
1/4 tsp salt
3/4 cup canola oil
1/2 cup soy milk

1. Combine all dry ingredients. Add oil, working through flour until thoroughly mixed. Add soy milk a little at a time until the dough comes together in a ball.
2. Roll out dough  to about 1/4 inch thickness. Cut out circles of 5in in diameter. Gather scraps, form ball, and repeat until most of dough is gone.

Filling
2 cups ripe Italian plums, pitted and quartered
1/3 cup dark brown sugar
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 cup tapioca starch

3. Mix together all ingredients.
4. Place dough circle on baking sheet. Scoop 1/4 cup into each circle. Fold edges in and press corners together.
5. Bake at 350F for 35 minutes, or until starting to brown and filling bubbling.


Serve warm with non-dairy ice cream, and reflect on the year past!