Biscuits n Gravy & Nachos!

I used the recipe from the Southern Vegan blog. I first browned some Gimme Lean sausage in oil.

Then made a creamy gravy with oil, flour, soymilk, salt, pepper, Sriracha and then added the sausage.

Made a giant biscuit. Got this idea from my friend Maile. To save time, she makes one big biscuit then just cuts them into squares to serve.

The final result! So creamy and salty and deliciously fluffy.

Made nachos for a snack with Daiya cheese sauce, beans, tofutti sour cream, jalapenos, olives and green onions. Yum!

Lentil Sausage Soup & Bisquick Biscuits!

I was watching The Barefoot Contessa during lunch break at work the other day and Ina was making a couple of soup recipes, one of which was this lentil and sausage soup. I've never used french green lentils before so this was a first. I substituted Tofurky Kielbasa for the meat version. It is so hearty and beautifully seasoned with cumin, thyme, onions, garlic, leeks, carrots and celery.

And to go with it, biscuits made from the Bisquick mix. I used the biscuit recipe from the side of the box and substituted almond milk for the cow's milk.

So delicious!!!

Recipe here.

Good stuff to eat.

Sorry, been so lazy with the blogging lately! I've had several meals that I forgot to blog about and here's one of them. It's fried tofu with a tamarind/hoisin glaze. That's coleslaw on top.


Kidney bean curry when I was craving indian food.


Deeelicious flaky and tender biscuits! They are great on their own and perfect with margarine and jam. Me+tea+biscuits=happiness.

I got this recipe from bazu over at the ppk forums. Here it is veganized:

Recipe James McNair's Buttermilk biscuits:


1/2 c. solid vegetable shortening (I used Earth Balance stick)

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt
3/4 c. soymilk whisked together with 1 tsp. vinegar

Position rack in middle, preheat oven to 400
spray baking sheet with oil or line with parchment, set aside
in a bowl or food processor, combine flour, baking powder, baking soda, salt. cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. (I used a fork) Add soymilk/vinegar and stir just until the mixture sticks together.

Turn the dough out onto a lightly floured surface and knead lightly and quickly, about 30 seconds. using a lightly floured rolling pin, roll out about 1/2 inch thick. using a floured 2 1/2 inch round biscuit cutter, cut out circles. Place onto the prepped baking sheet.

Bake until lightly browned, 10-12 minutes. Serve piping hot.

I got about 10 biscuits out of this, plus a bunch of loose ends that I'm saving in the freezer to use as dumplings.

Biscuit Casserole Stew

It's cloudy and overcast today which makes me want comfort food. I'm still trying to use up whatever I have in my kitchen and after thinking a bit, I remembered this stew from Brian McCarthy's 'Vegan Family Cookbok'. It's a very easy recipe where I was able to add things from my fridge that needed using up. It's a thick soup-like stew with a split pea soup base and features potatoes and carrots with a drop biscuit crust. I added some extra veggies and made whole wheat biscuits for the top. There was a bit of overspill in the oven (should have use a bigger dish), but it made it look interesting I think!

Ingredients from my pantry:
can of split pea soup
plain soymilk
whole wheat flour
all purpose flour
olive oil
veggie broth powder

Ingredients from my fridge:
mushrooms
broccoli
potatoes
carrots
onions
garlic
zucchini

Ingredients I had to purchase:
none


Warm and comforting.

Jambalaya + Flaky Biscuits!

I honestly can't remember where I found this recipe. I typed it on a piece of paper with no reference as to what web page it came from! I could have made it up for all I know. I love it because it's a one pot dish, really quick and easy to make and so addicting. I can probably eat the whole pot by myself. Every time I make this I always go for seconds, thirds and sometimes fourths! Easy to prepare and delicious...what more can you ask for?

Jambalaya

4 TB olive oil
2 links Tofurky Italian sausage, sliced into chunks
1 large onion, chopped
1 green pepper, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1 1/2 cups white rice
2 cups vegetable broth
1 14oz. can stewed tomatoes, with juice
1/4 tsp cayenne pepper (or less if you don't want it too spicy.)
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp thyme
salt and pepper to taste

Heat oil in a large pot at medium heat and saute sausage chunks until browned. Remove sausage and set them aside. Add onion, green pepper, celery and garlic to the pot and saute until slightly softened. Stir in rice and vegetable broth. Break up tomatoes and add to the pot with the juice. Add spices and browned sausage. Bring to a boil. Lower heat to low and simmer covered for 30 minutes or until rice is tender.

So Bazu over at the postpunkkitchen forums posted pictures of her flaky biscuit that begged to be made tonight. Doesn't really go with my jambalaya but who the heck cares? They were soft and flaky and so rich and delicious! I made rectangle biscuits as well as round. I think I may have rolled out my dough too thin because they didn't rise as high as I hoped.





Recipe James McNair's Buttermilk biscuits:


1/2 c.  solid veg. shortening (I used earth balance stick)

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt (I eliminated, since EB is salted)

3/4 c. buttermilk (I used 1 tsp. vinegar and soymilk to make
3/4 c.)



Position rack in middle, preheat oven to 400
spray baking sheet with oil or line with parchment, set aside
in a bowl or food processor, combine flour, baking powder, baking soda, salt. cut in the shortening with your fingertips or a pastry blender until the mixture resembles coarse bread crumbs. (I used a fork) Add buttermilk and stir just until the mixture sticks together.

Turn the dough out onto a lightly floured surface and knead lightly and quickly, about 30 seconds. using a lightly floured rolling pin, roll out about 1/2 inch thick. using a floured 2 1/2 inch round biscuit cutter, cut out circles. Place onto the prepped baking sheet.

Bake until lightly browned, 10-12 minutes. Serve piping hot.

I got about 10 biscuits out of this, plus a bunch of loose ends that I'm saving in the freezer to use as dumplings.

Bonus Buster pictures taken from above:




A little chin scratching...