Share a special Valentine’s Day brunch

Brunch goodies made by Pierce Cedar Creek Institute Chef Paul Vugteveen.
Brunch goodies made by Pierce Cedar Creek Institute Chef Paul Vugteveen.

HASTINGS, Mich. (WOOD) Pierce Cedar Creek Institute is a great place to visit year-round to enjoy nature, but it’s also a wonderful destination for delicious dining!

Pierce Cedar Creek Institute is hosting a Valentine’s Day Brunch on Sunday, February 14. The family-friendly brunch features Annie Hammond of the Great Lakes Sled Dog Association. Chef Paul Vugteveen will prepare a delicious menu including classic offerings, vegetarian, gluten free, and vegan options.

Brunch will be served at 11:30 a.m. and 1 p.m. For members, it is $14 for adults and $7 for children. For non-members, it’s $16 for adults and $8 for children. Click here to see a menu and to purchase tickets.

Vegan Chocolate-Pecan Scones

  • 18.75 oz. all purpose flour
  • 1 tsp. salt
  • 0.75 baking powder
  • 2 oz. sugar
  • 7.5 oz. Earth Balance vegan butter
  • 5 oz. vegan bittersweet chocolate chips
  • 3 oz. toasted pecans
  • 7.5 oz. flax egg
  • 6 oz. cashew milk

Flax Egg
Yield 1 egg

  • 1 Tbsp. flax meal
  • 3 Tbsp. water

Combine and let stand for ten minutes before use.

Vegan Egg Wash

  • 1:1 ratio of soy milk and agave syrup

Combine dry ingredients in mixing bowl with paddle attachment.Cube and cut in cold butter on speed 1 until butter is dime sized. Add flavoring ingredients (i.e. crystallized ginger) and mix until combined. Add eggs and heavy cream and mix until the dough starts to come together but still has a lot of dry flour. Remove the dough from the mixing bowl and place it on the workbench. Letter fold the dough until it comes together. Let rest, then roll out to 3/4 of an inch thick and cut into small triangles. Align on baking sheet lined with parchment and freeze until needed. Back at 375 degrees for 20 minutes, rotating halfway through.

Oatmeal-Pomegranate Muffins    
Yield: 12

  • 4.8 oz. all purpose flour
  • 4.8 oz. whole wheat flour
  • 6 oz. sugar
  • 1 tsp. baking powder
  • 0.5 tsp. baking soda
  • 0.5 tsp. salt
  • 0.5 tsp. cinnamon
  • 2 oz. rolled oats
  • 6 oz. flax egg
  • 0.5 cup vegetable oil
  • 1 cup non-dairy milk
  • 1 cup pomegranate seeds

Topping 

  • 2 Tbsp. melted vegan butter alternative
  • 4 oz. brown sugar
  • 0.33 cups all purpose flour
  • 1 tsp. cinnamon
  • 0.5 cups rolled oats
  • 0.25 cups pomegranate seeds

Combine all of the dry ingredients together in a mixing bowl. Next, combine all of the wet ingredients, including the pomegranate seeds, in a separate mixing bowl. Next, pour the dry ingredients into the wet ingredients and mix until combined. Portion in to muffin tins that have been prepared with spray pan coating, or lined with muffin papers. Distribute the topping evening across all of the muffins. Bake at 350 degrees for 25 minutes.

Artichoke and White Bean Dip

  • 2 cup cannellini beans
  • 1 cup artichoke hearts
  • 0.5 cup Caramelized onions
  • 2 Tbsp. roasted garlic
  • 0.25 cup lemon juice
  • 0.5 cup olive oil
  • Cayenne pepper to taste
  • Salt and pepper to taste

Combine all ingredients in a food processor and pulse until the desired consistency is achieved. Served with toasted crostini.

Sweet and Salty Miso Black Beans

  • 0.5 each yellow onion, diced
  • 2 oz. fresh ginger, minced
  • 1.5 cup black beans, cooked
  • 0.5 cup mushroom stock
  • 1 Tbsp. yellow miso paste
  • 1 Tbsp. roasted garlic
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. agave syrup
  • Salt and pepper to taste

First, saute the onions with vegetable oil on medium heat in a small sauce pot until the start to become translucent, then add the ginger. Continue to saute for another minute or so until the ginger and onions start to brown. Next, add the remaining ingredients and cook to reduce the liquid and to concentrate the flavors. Season to taste with salt and pepper, and possible more vinegar. Serve with pan seared tofu.

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