Come join us in our home as I prepare dinner and the kiddos set the table. Saturdays are our favorites, and we love having soup and scones for dinner.
It’s become a family tradition now, and it’s one we don’t want to ever stop. Well, maybe this summer it’ll be salad and scones 🙂
***Remember, we eat plant-based at home, so these recipes are plant-based and the scones are gluten-free!
Below are the recipes, enjoy!
Pear Scones Recipe:
This scones recipe was adapted from the Engine 2 cookbook. I absolutely love this cookbook and highly recommend it!
I have tweaked the recipe though to fit our needs a bit better. I do love using almond flour in my cooking, however it is fattening and very expensive, so I’ve eliminated quite a bit of it in the recipe. I hope you enjoy my version of these scones as much as we do!
- 4 1/2 cups oat flour (grind oats into flour)
- 1 1/2 cup almond flour
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- dash of salt
- 3/4 cup pure maple syrup
- 2 pears, diced into small pieces
- 2 Tbsp. water
- Preheat oven to 400 degrees, and combine all the dry ingredients into a bowl.
- Place the diced pears into a microwave safe bowl, add a couple tablespoons of water, and microwave for 2 minutes.
- Drain the pears and add them to the bowl with the pure maple syrup.
- If the mixture is too dry, add 1 tablespoon of water at a time until you achieve a great consistency.
- Break the dough in half, then mold each half of dough into a circular form. Wet your hands with water, to keep the dough from being too sticky.
- Each circle of dough should be between 1-2 inches tall.
- Dip a knife into some water, then carefully cut the disks into 8 pieces. Do not try and separate the triangles.
- Place the scones into the oven for 5 minutes to help firm up the dough.
- Take out the scones, and separate the triangles from each other, so that they aren’t touching.
- Place scones back into the oven for 10-15 minutes, or until firm to the touch.
- Cool scones on a wire rack, then serve!
Potato Soup Recipe:
The potato soup recipe is found below in a printer friendly version. It’s sooo creamy good without any CREAM!!!! Enjoy!
Plant-Based Potato Soup
- 1/2 onion, chopped
- 3 stalks celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 small sweet potato, chopped
- 8 cups yukon gold potatoes, chopped into 1 inch pieces
- 2 cups frozen cauliflower
- 2 cartons veggie broth
- 1-2 cup water
- 1/3 cup nutritional yeast
- 1 cup frozen or canned corn
- 2 tsp. garlic powder
- 1 bay leaf
- salt and pepper to taste
- In a soup pot, add first 9 ingredients.
- Cover the pot with the lid, and bring soup to a boil, then reduce heat to medium and cook for 20-30 minutes, or until potatoes are soft.
- Pull the soup off the heat (take out the bay leaf), and add 4 cups of soup to a blender. Try to get all the cauliflower into the blender. Add the nutritional yeast. Blend until smooth.
- Add the sauce back into the soup with the corn and mix well. Now the soup has a very creamy consistency.