pesto

Fragrant vegan scones with pesto sauce and whole wheat flourΕύκολα και αρωματικά ψωμάκια με πέστο - Veganinαthens.com

Fragrant vegan scones with pesto sauce and whole wheat flour

English scones are so tasty and easy to make that I usually bake one or two different kinds of them when I have friends for dinner. Because they usually contain cheese and butter, I’ve made some substitutions in order to create their vegan versions. For example in order to make vegan cheesy scones, I use a vegan cheddar-like cheese and olive oil instead of butter and they are amazing! Based on my experience, I strongly believe that one could eat the whole recipe until lunch, especially if they are freshly baked and hot with melty vegan cheese and this appealing flavor.

But this recipe is not about cheese, it’s about pesto! The other day I made rocket pesto, but we did not use it all. As I wanted to do something with the remaining sauce, I thought that pesto would work great in a scone recipe. I was somehow anxious about the outcome, as I had to find the right proportions of the ingredients that would make them fluffy, tasty and fragrant; so I hardly expected them to cool a little for the first gastronomic test!

These vegan pesto scones are fluffy, fragrant and delicious -excellent for brunch, for lunch or for dinner!  You can even prepare the mixture several hours earlier and bake them just before.

Fragrant vegan scones with pesto sauce and whole wheat flourΕύκολα και αρωματικά ψωμάκια με πέστο - Vegan in Athens

Ingredients

(for 6 medium scones)

  • ½ cup pesto sauce (basil or rocket)
  • ½ cup soy milk (any other vegan milk will work too)
  • 1 tsp baking powder
  • ½ tsp soda
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • salt and freshly ground pepper

Fragrant vegan scones with pesto sauce and whole wheat flourΕύκολα και αρωματικά ψωμάκια με πέστο - Vegan in Athens

Method

  1. In a bowl mix the flour with the salt, pepper, baking soda and baking powder.
  2. In another bowl mix the soy milk with the pesto sauce. Pour slowly in the second mixture the flour mixture while mixing with the mixer (or by hand).
  3. Knead for a few minutes until the dough is soft but not sticky.
  4. Form a ball with the dough, cover with a plastic wrap and set aside to rest for ½ hour.
  5. Using a rolling pin, roll out the dough on a lightly floured surface to a thickness of 2 ½ -3 cm.
  6. Using a small metal ring form 6 scones. If metal rings not available, use a glass or a cup or shape them with your hands instead.
  7. Arrange scones in a baking pan covered with parchment paper.
  8. Brush their surface with soy (or other) milk and bake in preheated oven at 200 oC for 20 minutes or until golden and serve preferably hot. Enjoy them with some homemade nut cheese!

Fragrant vegan scones with pesto sauce and whole wheat flourΕύκολα και αρωματικά ψωμάκια με πέστο - Vegan in Athens

 

 

Facebookpinterestmail
Γρήγορη βέγκαν πίτσα με σάλτσα πέστο, φυτικό τυρί και ελιές - Quick and easy vegan pizza with pesto sauce, nut cheese and olives - Veganinathens.com

Vegan pizza with pesto sauce – quick and easy recipe!

Usually, when I return tired at home, I like to prepare a quick dinner so as to have some free time for the things that make me relax. While I love cooking, sometimes I just want to deal with something that does not include a sink full of dirty dishes! Thus I make sure I always have some pantry (and fridge) essentials for a quick, nutritious and delicious meal with the minimal effort (washing, cutting, cooking and washing again!).

Some of the things we almost always have in our refrigerator are a jar of home-made pesto – basil pesto during summer and rocket or kale pesto during winter- and some kind of nut cheese or even tofu. Last night I used kale pesto and nut cheese over two whole wheat pita breads (there are always some homemade or store-bought Greek-style pita breads in the freezer) and within minutes we enjoyed a tasty and nutritious Italian pizza, without animal-derived ingredients and with a minimal cost.

Γρήγορη βέγκαν πίτσα με σάλτσα πέστο, φυτικό τυρί και ελιές - Quick and easy vegan pizza with pesto sauce, nut cheese and olives - Vegan in Athens

For 2 mini pizzas we needed:

  • two Greek whole wheat pita breads (16 to 18 cm diameter)
  • 3-4 tablespoons kale or arugula pesto
  • ½ cup vegan nut cheese or tofu cut in cubes
  • 1-2 fresh tomatoes in slices
  • ½ cup Kalamata olives pitted
  • 1 cup chopped green salad of choice (arugula, lettuce, spinach etc)
  • ground pepper
  • ground oregano

Γρήγορη βέγκαν πίτσα με σάλτσα πέστο, φυτικό τυρί και ελιές - Quick and easy vegan pizza with pesto sauce, nut cheese and olives - Vegan in Athens

Method

  1. Spread the pesto over the pita breads.
  2. Add tomatoes, cheese and olives.
  3. Season with pepper and oregano.
  4. Bake in preheated oven at 220 ° C for 10 minutes.
  5. Garnish with the salad (I think that the arugula with its spicy flavor is the perfect choice) and serve immediately!

Note: If you are going to use frozen pita breads, defrost them first.

Γρήγορη βέγκαν πίτσα με σάλτσα πέστο, φυτικό τυρί και ελιές - Quick and easy vegan pizza with pesto sauce, nut cheese and olives - Vegan in Athens

Facebookpinterestmail