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Scones

Ingredients

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon ground flaxseed

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 8 tablespoons cold vegan butter or solid coconut oil

  • 1/2 cup almond milk + more as needed

  • 1 teaspoon pure vanilla extract

  • 3/4-1 cup fresh blueberries may use frozen as well

  • OPTIONAL: lemon zest from 1 lemon

Simple Glaze, optional

  • 1 cup powdered sugar

  • 2 tablespoons almond milk

  • 1/2 teaspoon pure vanilla extract


Directions 

  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

  3. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.

  4. Pour in the milk and vanilla, and stir until just combined. If the dough seems too dry and crumbly, slowly add up to another 1/4 cup of milk. Fold in the blueberries.

  5. On a lightly floured surface, knead the dough a few times until it comes together. If your hands get sticky, lightly flour them. Flatten the dough into a circle with your hands about 1 inch thick.

  6. Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

  7. Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

Make the optional glaze:

  1. Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

  2. Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.


 

Gyros

Ingredients

  • 2 cups dried garbanzo beans

  • 1 yellow onion

  • 1 cup fresh parsley (chopped)

  • 1 garlic bulb

  • 2 tablespoons all-purpose flour

  • 1/4 cup salt

  • 1 tsp ground coriander

  • 1 cups olive oil

  • 1/4 cup Mint

  • 5 full-sized pita breads cut in half makes 10

  • 1 Cucumber

  • 1 Tomato


 

Tzatziki Sauce

Ingredients

Full Recipe

  • 7 Cucumbers

  • 16 cups coconut yogurt

  • 4 garlic bulbs

  • 4 cups fresh dill

  • 5 tablespoons salt

  • 17 tablespoon lemon juice

  • 3 cups olive oil


Reduced Recipe

  • 1 cucumber

  • 2 cups of coconut yogurt

  • 1/2 garlic bulb

  • 1/2 cup fresh dill

  • 2 teaspoons salt

  • 2 tablespoons lemon juice

  • 1/4 cup + 2 tablespoons olive oil


 

Pierogis

Dough

  • 4 cups flour

  • 1 cup + 2.5 tablespoon water

  • 3 tablespoons butter

  • 1 teaspoon salt


Filling

  • Potatoes

  • something else, need to talk to Mrs. Jagitsch


Directions

  1. Mix the dry filling ingredients together.

  2. Warm up the water and butter and then mix into the dry ingredients.

  3. Knead by hand until it is soft.

  4. Wrap in plastic wrap and let rest for 30 minutes.

  5. Before starting to fill them, place a pot of water on the stove and bring to a boil.

  6. Roll out the dough, until about 1/4" thick, and cut into circles

  7. Fill with about a tablespoon of filling, fold over, and seal.

  8. Put the pierogis in the boiling water, and boil until they float.

  9. Then fry in a pan until golden brown.


 

CHOCOLATE GELATO

Ingredients

Makes about 3 pints

  • 2 cups of coconut cream canned

  • 2 1/4 cups coconut milk

  • 1 cup of sugar

  • 6 tablespoons instant chocolate pudding

  • 6 tablespoons dark cocoa powder

  • 6 tablespoons mini dark vegan chocolate chips optional


Directions

  1. Place everything into a blender and blend until smooth.

  2. Serve cold.


 

MANGO Sorbet

Ingredients

  • 15 oz canned mango in light syrup = 1 pint


Directions

  1. Place into a blender and blend until smooth.

  2. Serve cold.


 

Strawberry Gelato

Ingredients

Makes about 3 pints

  • 3 tablespoons vegan cream cheese

  • 3/4 cup sugar

  • 3 teaspoons vanilla bean paste

  • 1 1/2 cups coconut cream

  • 3 cups coconut milk

  • 18 strawberries fresh or frozen


Directions

  1. Place everything into a blender and blend until smooth.

  2. Serve cold.


 

Quiche

Ingredients

  • 2 tablespoon Earth Balance or other vegan butter

  • 1 yellow onion chopped

  • 2 garlic cloves minced

  • 2 Field Roast Italian sausages or 1 Beyond Meat sausage or any veggie sausage chopped into 1/2" cubes

  • 4  Follow Your Heart Vegan Eggs (8 tablespoons powder / 2 cups cold water) OR Just Egg eggs

  • 1/4 cup unsweetened almond milk

  • 1/2 tsp sea salt

  • 1/2 tsp cumin

  • 2 tablespoon nutritional yeast

  • 1 teaspoon Herbes de Provence or dried basil

  • 1 cup broccoli florets chopped (or any vegetable of your choice. I put carrots, mushrooms, & spinach most often)

  • 1/2 cup Follow Your Heart mozzarella cheese shreds

  • 1 Gluten-free vegan pastry shell


Crust Ingredients 

  • 2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon ground flaxseeds

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 8 tablespoons cold vegan butter (or solid coconut oil)

  • 3/4 cup almond milk (soy or coconut milk fine)

  • 1 teaspoon pure vanilla extract

  • 3/4-1 cup fresh blueberries (may use frozen as well)

  • OPTIONAL: lemon zest from 1 lemon

  • Simple Glaze, optional

  • 1 cup powdered sugar

  • 2 tablespoons almond milk

  • 1/2 teaspoon pure vanilla extract


Directions

  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt and sugar.

  3. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.

  4. Pour in the milk and vanilla, and stir until just combined. Fold in the blueberries.

  5. On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.

  6. Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

  7. Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.

  8. Make the optional glaze:

  9. Combine the powdered sugar, milk and vanilla in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.

  10. Let the scones cool for at least 15 minutes, then drizzle some of the glaze onto each scone. Let the glaze set before serving.


 

Crepes (Sucre)

Ingredients

  • One recipe makes about 5 crepes.

  • 1.5 cups of plant-based milk, (I suggest coconut that we have in the CS freezer.)

  • 0.5 cup of flour (GF for GF crepes)

  • 0.5 cup of oats

  • 0.5 tsp. of salt


  • Multiplying this recipe by 30 should yield 150 crepes.

  • 6 64-oz cartons of milk

  • 15 cups of flour

  • 15 cups of oats

  • 15 tsp. of salt


  • Then we need the ingredients for the tofu filling and fruit toppings.

  • Tofu filling

  • Fruit toppings

  • 2 cups frozen or fresh blueberries

  • 3 TBS water

  • 1/4 cup sugar

  • 2 tsp lemon juice

  • for 80 crepes, recipe multiplied by 10

  • 20 cups of blueberries

  • 30 TBS of water

  • 2.5 cups of sugar

  • 20 tsp lemon juice

  • 1 lb strawberries, washed, hulled, & sliced (could use frozen from farm if available)

  • 1/4 cup sugar

  • 1/4 cup water (or less if using frozen)

  • 1 1/2 TBS lemon juice




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