Herbes de Provence Scones with Cream Cheese, Figs and Agave

Herbes de Provence Scones with Cream Cheese, Figs and Agave

Servings: 6 Medium Scones

These scones are an easy and fast addition to any brunch or breakfast. The balance of savory and sweet is sure to please everyone at the table. 

Ingredients:

3/4 Cup Almond Milk

1 Tsp. Apple Cider Vinegar

1 1/2 Cups Flour

1 Tbsp. Baking Powder

1/4 Tsp. Salt

1 Tbsp. Herbes de Provence (

1/8 Cup Sugar

1/4 Cup Vegan Butter 

1 Tbsp. Coconut Oil

1 Tsp. Vanilla Extract

Preparation:

1. Preheat the oven to 375 degrees F. Prepare your baking sheet by lightly coating it with non-stick coconut spray oil. Combine the almond milk and the apple cider vinegar in a small bowl and set aside.

2. Meanwhile, combine the flour, baking powder, salt and herbes do provence in a medium cooking bowl. Be sure to mix well as to avoid any clumps of baking powder in the scones. Add the butter in slivers and mix until the dough becomes small clumps. 

3. In the center of the dough, pour in the milk/vinegar, coconut oil and vanilla. Mix until the dough becomes moist. Be careful not to over mix as this will lead to the formation of gluten, making the scones more chewy rather than the crunchy on the outside, soft on the inside, texture that we're looking for. Divide the dough in half, then each half into thirds and place on the baking sheet. You can form each piece into a triangular shape or just place it on the sheet. Either way, they taste delicious.

4. Bake the scones for 18 minutes, until the tops are slightly golden and a toothpick inserted into the center comes out clean. If the toothpick comes out with dough, return the scones to the oven and let them bake for another 2-4 minutes. 

5. Allow scones to cool for a few minutes, then top with vegan cream cheese (we prefer garden herb), fig halves, and drizzle with agave nectar. Enjoy with a big cup of coffee or tea and you're off to a great start to the day! These scones also keep well, so store left overs in an airtight container for another time :)

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Tofu Scramble

Tofu Scramble 

Servings: 2

One of my favorite quick breakfasts, this basic tofu scramble recipe is a staple which lends to easy customization and improvising with any fresh ingredients you have on hand. 

Ingredients:

1/2 pound of extra firm tofu, drained

1/4 cup nutritional yeast (Add up to 1/2 cup for an extra cheesy scramble)

half of one small onion diced

1 green pepper diced (I used half green and half red pepper here)

2 tbsp of Earth Balance or olive oil

Pinch of turmeric

1 tsp garlic powder (or fresh garlic finely minced)

1 tsp Italian seasoning (or herbs of your choice)

Salt & Pepper to taste 

Preparation:

1. Heat a skillet over medium high heat and add Earth Balance or Olive oil. Add onion and lightly sauté until translucent. Add peppers and spices, stirring to combine. Cook for 2-3 minutes.

2. Add tofu, being sure to squeeze out all excess water over the sink. Stir to combine and add turmeric. Lower heat to low and continue to cook until heated all the way through. Add nutritional yeast and stir to combine. For extra cheesiness, 1 tbsp of Vegenaise can be added in addition to the extra nutritional yeast. 

3. Taste for salt and pepper. Serve garnished with fresh herbs and a big cup of coffee! 

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