RECIPES
SB LIFE & STYLE dining
Whether honing a new skill or because you can only order takeout so many times, there’s never been a more appropriate time to get creative in the kitchen. Need some inspiration? We’ve got you covered from breakfast in bed to cocktails for your Zoom happy hour. Here are five vegetarian recipes from Santa Barbara-based food blog Mixed & Measured.
Vegan Vanilla Bean Scones Crisp on the outside, soft, flakey and “buttery” on the inside, these scones will make your morning a little bit sweeter.
Makes about 8 scones
INGREDIENTS 1 tablespoon Bob’s Red Mill Egg Replacer ¾ cup oat milk 2 teaspoons vanilla extract 1 vanilla bean ¼ cup cane sugar ½ teaspoon salt 2 cups all-purpose flour 1 tablespoon baking powder ½ cup solid coconut oil For the Vanilla Bean Glaze: 1 ¼ cup powdered sugar 2 tablespoons oat milk 1 vanilla bean 50 | MAY/JUNE 2020
DIRECTIONS Preheat oven to 350°F. In a medium bowl, combine the egg replacer with 2 tablespoons of water. Mix well and let sit for one minute until thickened. Add the oat milk, vanilla extract, sugar and salt. Scrape the seeds out from one of the vanilla beans and whisk it into the mixture. In a separate bowl, combine the flour and baking powder. Add to the bowl with the wet ingredients and mix with a wooden spoon until mixture starts to come together. Using a pastry cutter, or fork, add the solid coconut oil and cut it into the mixture until a flaky ball of dough forms. Dump the dough onto a floured surface. Form a disk about 6 inches in diameters. Cut into 8 wedges. Place wedges on a baking sheet and bake for 12-14 minutes, until the edges begin to brown slightly. Let cool. While the scones are cooling, make the Vanilla Bean Glaze by whisking together the powdered sugar, 2 tablespoons oat milk and the seeds scraped out from the second vanilla bean. Drizzle the glaze on the cooled scones right before serving. Store any non-iced scones in an airtight container. When ready to serve, bake for a couple minutes at 350°F until warm. Let cool slightly, then glaze. *
