These are by far one of my favorite scones ever. I added a little to the recipe, I added vanilla to make it taste more like Starbucks vanilla scones. I also mixed powder sugar with a little soy milk and vanilla and put it on top of the scones before cooking. These are addicting so you may not want to make that many or you may eat all of them.
2 1⁄2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
8 tablespoons cold vegan butter
1⁄4 cup granulated sugar (use 1/3 for slightly sweeter scones)
2⁄3 cup soy milk
.Heat oven to 425°F (220 Celsius).
.Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals.
.Add sugar; toss to mix.
.Add milk and stir with a fork until dough forms.
.Form dough into a ball and turn smooth side up.
.Pat or roll into a 6 inch circle.
.cut each circle into 6 or 8 wedges.
.place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft.
.sprinkle desired amount of cinnamon and sugar on each scone.
.Bake about 12 minutes, or until medium brown on top.
Crepes are a little hard to make but after you get the hang of it, its really not that hard, and its worth it. After your done let it sit for a couple minutes and then spread a chocolate spread on top with any or all kinds of fruits.
2 large eggs replacer
3/4 cup soy milk
1/2 cup water
1 cup flour
3 tablespoons melted vegan butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Want to get in the Greek mind set. Make some pita bread and stuff it with hummus, veggies and olives. Turn on a Greek set movie (like my big fat greek wedding or sisterhood of the traveling pants) or music and start your cooking. If you want to eat it for dinner, I would start no later then right after lunch, because the bread needs to rise for at least 2 hrs. When it comes to rolling the bread out, make sure that you flatten it out to as then as you can. When you put the bread in the oven make sure that you wait until it puffs up before you turn it over.
• 2 teaspoons active dry yeast
• ½ teaspoon sugar
• 35 grams whole-wheat flour (1/4 cup), preferably freshly milled
• 310 grams unbleached all-purposed flour (2 1/2 cups)
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
1.Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
2.Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
3.Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
4.Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
5.Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
6.Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
7.Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Want a homemade bagel for breakfast. Its really not that hard. Just make sure you prepare the dough a day before you want to make the bagels. By making your own bagel you can choose what you want inside, like oats, whole wheat, or even a vegetable or fruit. But also having the accomplishment of making your own breakfast can put you in a good mood for the day. I know it has for me. -Alex
- 1 tablespoon (0.75 oz / 21 g) barley malt syrup, honey, or rice syrup, or 1 teaspoon (0.25 oz / 7 g) diastatic malt powder
- 1 teaspoon (0.11 oz / 3 g) instant yeast
- 1 1/2 teaspoons (0.37 oz / 10.5 g) salt, or 2 1/2 teaspoons coarse kosher salt
- 1 cup plus 2 tablespoons (9 oz / 255 g) lukewarm water (about 95°F or 35°C)
- 3 1/2 cups (16 oz / 454 g) unbleached bread flour
- 2 to 3 quarts (64 to 96 oz / 181 to 272 g) water
- 1 1/2 tablespoons (1 oz / 28.5 g) barley malt syrup or honey (optional)
- 1 tablespoon (0.5 oz / 14 g) baking soda
- 1 teaspoon (0.25 oz / 7 g) salt, or 1 1/2 teaspoons coarse kosher salt
Being Vegan doesn’t mean you have to give up things you like. There are a lot of foods that already or vegan and others that you can make with ease. The French Baguette is one that is already vegan but if you want to make it from scratch and have your whole house smell like baking bread. Then this is the recipe you need to try.
This past summer I had the opportunity to go to France and enjoy a Baguette with coffee in Paris Cafe. Tasting the baguette brought me back to that cafe and you can have that same feeling. When you get the chance bake the bread and maybe look up some photos of painting from the Louvre, and send yourself to France. -Alex
- 2 envelopes dry active yeast (1 1/2 tablespoons)
- 2 tablespoons honey
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- Canola oil, for greasing bowl
- Cornmeal, for dusting pan
- 3 to 4 ice cubes
- Serving suggestions: ricotta cheese and acacia honey
Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.
Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn’t dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.