RECIPES

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.

Recipe & Photography by Riley Yahr Mixed & Measured | mixedandmeasured.com

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

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. *

Coconut Cauliflower Tacos with a Pickled Slaw & Creamy Sriracha Sauce

Celebrate Taco Tuesday at home with these vegetarian tacos, loaded with crispy coconut cauliflower and topped with fresh slaw.

Serves about 6

INGREDIENTS

Corn tortillas

1 head cauliflower, cut into small bite-sized pieces

1 (15 ounce) can coconut cream

1 cup coconut flakes

1 cup all-purpose flour

1 / 3 cup coconut oil (or vegetable oil)

3 cloves garlic, minced

1/2 teaspoon salt

1 teaspoon fresh cracked black pepper

Cilantro for garnish

For the Pickled Slaw:

½ small head purple cabbage, thinly sliced

1 / 3 cup thinly sliced red onion

8 radishes, julienned

3 large carrots, julienned

¼ cup rice vinegar

1 tablespoon fresh lime juice

1 teaspoon sugar

For the Creamy Sriracha Sauce:

5 ounces plain yogurt

1 ½ teaspoons Sriracha

1 teaspoon fresh lime juice

DIRECTIONS

Begin by making the slaw. In a large bowl, add the cabbage, red onion, radishes, carrots, rice vinegar, lime juice and sugar. Mix to combine then set aside, allowing to marinate.

Next, make the Creamy Sriracha Sauce. In a small bowl, mix together the yogurt, Sriracha and lime juice. Set aside.

Now on to the cauliflower. In a large bowl, add the canned coconut cream and mix until it’s a creamy consistency. Add the bite-sized cauliflower pieces to the bowl and toss so they’re completely coated.

In a food processor, grind the coconut flakes until it becomes a flour-like consistency. Add the ground flakes to another large bowl and mix in the all-purpose flour.

Working in batches, use a slotted spooon to transfer the coated cauliflower to the bowl with the flour (removing any excess coconut cream) and toss to coat each piece in the flour mixture.

In a large pan, heat about 1/3 cup coconut oil or vegetable oil over medium heat. Add the cauliflower and spread out in a even layer. You may have to work in batches. Mix in the minced garlic, salt and pepper. Let cook for about 10- 15 minutes, stirring every so often, until the cauliflower is golden brown and crispy.

Meanwhile, heat your corn tortillas. Once they are warm and cauliflower is done, assemble the tacos by adding the cauliflower and topping with the slaw and Sriracha sauce. Garnish with cilantro and enjoy! *

Sweet Potato Gnocchi in a Sage Brown Butter Sauce

What better time to try homemade gnocchi than now? No need to be intimidated, this recipe is quite simple. These fluffy dumplings are tossed in a sauce of golden brown butter, shallots, garlic, a hint of fragrant sage, and white wine to bring together all of the flavors.

Serves about 6

INGREDIENTS

2 sweet potatoes or yams

2 ½ cups all-purpose flour

½ teaspoon salt

1 / 3 cup whole milk ricotta

1 egg

4 tablespoons salted butter

For the sauce:

2 cloves garlic, minced

1 shallot, thinly sliced

1 teaspoon fresh cracked black pepper

½ teaspoon red pepper flakes

¼ cup fresh sage, chopped

1 / 3 cup dry white wine

5 ounces fresh baby spinach

1/2 teaspoon salt Parmesan cheese for topping

DIRECTIONS

Peel and roughly cut the sweet potatoes into 2-inch pieces. Place them in a pot filled with water and bring to a boil. Cook for about 15 minutes until the pieces are soft enough to mash. Drain.

Add the sweet potato to a bowl of an electric mixer with the paddle attachment and mix on medium speed until smooth. This should yield about 1 1/2 cups when mashed. With the mixer on low, slowly add in the flour, salt, ricotta, then egg until a rough ball of dough forms. Do not over-mix. The dough should be a little sticky, but if it seems way too sticky and is not forming into a ball, add a little bit more flour at a time. (If you don’t have en electric mixer, mash the potatoes using a masher or fork until smooth, then mix in the rest of the ingredients and use your hands to knead it all together).

Dump the ball of dough onto a floured work surface. Divide it into four balls of dough. Beginning with one ball, roll it out into a long rope about 1-inch in diameter.

Cut the rope into 3/4-inch pieces. Dust the pieces with a little flour to prevent sticking. Repeat with your remaining three balls of dough. Leave your gnocchi on the table, or arrange in an even layer on a baking sheet while you prepare the sauce. (Don’t place the gnocchi in a bowl as they might stick together).

Fill a large pot with salted water and place over high heat.

In a large pan over medium heat, add the butter, garlic, shallots, black pepper, and red pepper. Cook, stirring occasionally, for about 4 minutes, until the shallots begin to turn golden brown. Add the sage and cook for a one more minute. Add the wine and cook for another minute, allowing the wine to reduce and thicken slightly. Add the spinach and tsp salt and stir occasionally until spinach has wilted.

Once your pot of water is boiling, add the gnocchi and boil until the gnocchi rise to the top, about 5 minutes. Using a slotted spoon, transfer the gnocchi to the pan with the sauce. If sauce seems too thin, add some of the starchy pasta water to the sauce and mix until the gnocchi is coated. Add more salt and pepper if necessary and serve with parmesan on top! *

Double Chocolate Chewy Brownies

Calling all chewy brownie lovers! The secret ingredient: cornstarch. It gives these brownies the perfect texture.

Makes 9 large brownies

INGREDIENTS

¾ cup unsweetened cocoa powder

1/2 cup all-purpose flour

2 tablespoons cornstarch

1 1/4 cup cane sugar

5 tablespoons salted butter, melted

1 / 3 cup vegetable oil

2 eggs

1 tablespoon vanilla extract

1/2 cup chocolate chunks

DIRECTIONS

Preheat oven to 325° F. Grease an 8 x 8 inch baking pan.

In a medium bowl, combine the unsweetened cocoa powder, flour and cornstarch. Set aside.

In a large bowl combine the sugar, melted butter, vegetable oil, eggs and vanilla. Using a rubber spatula, gently mix. Add the dry ingredients and chocolate chunks and gently mix until just combined. Do not over-mix!

Add batter to the prepared pan and spread it out evenly.

Bake for 28 minutes. Do not over-bake. Let cool completely before serving, about 20 minutes. *

Manuka Honey & Lemon Hot Toddy

Healthy cocktail, anyone? This honey and lemon hot toddy is just what the doctor ordered. Its key ingredient, Manuka honey, is native to New Zealand and has antibacterial, antiviral and antiinflammatory benefits.

INGREDIENTS

Makes 1 Hot Toddy

2 ounces brown liquor such as brandy or whiskey

2 teaspoons Manuka honey

2 teaspoons fresh lemon juice

1/4 teaspoon apple cider vinegar

1/2 cup very hot water

Lemon peel, cinnamon stick and cloves for garnish

For the Cinnamon Sugar Rim:

Manuka honey

Cinnamon

Cane sugar

DIRECTIONS

Begin by preparing the cinnamon sugar rim. On a small plate, add about a teaspoon of Manuka honey. On another small plate combine some cinnamon and sugar. Take your cocktail glass and coat the rim with the honey, then in the cinnamon sugar.

Add the liquor, honey, lemon juice, apple cider vinegar, and hot water to your glass. Stir until honey has dissolved. Top with the lemon peel, cinnamon stick and a few cloves. *