I bring you vegan biscuits and country gravy.
Don't say I didn't warn you.
Whole Wheat Vegan Biscuits
1 c. all purpose flour
1 c. whole wheat flour
5 tsp baking powder
1/4 tsp salt
2 tbsp whipped earth balance buttery spread
4 tbsp soy cream cheese spread (I use TJ's brand)
1 c. original unsweetened non-dairy milk (I used soy)
Preheat oven to 400F.
In a large bowl, whisk together flours, baking powder and salt.
Drop in earth balance and vegan cream cheese.
Using the tines of a fork, blend in the earth balance and cream cheeze. You could pulse in a large food processor if you have one big enough. But the fork method just takes a minute or so. Work on it until you get the following looking consistency:
Add in milk and mix just until combined.
Turn out onto a floured surface and need briefly - 2-4 times.
Roll out to about 1/2" using your finest kitchen equipment (a cup from ikea= rolling pin, right?)
Cut out even shapes (using more glassware, apparently).
Place on a lightly sprayed baking sheet.
Bake 12-14 minutes, or until brown and puffed up:
Now, about that gravy.
about 1 1/2 c. gravy
4 soy breakfast sausage links or 2 patties, or the precrumbled stuff, whatever you like
2 tbsp earth balance whipped buttery spread
2 tbsp all purpose flour
1 1/4 c. original, unsweetened soy milk (warmed)
1/4 tsp salt
cayenne and tabasco to taste
Crumble up sausage, set aside.
In a sauce pan over med-high heat, melt earth balance. Whisk in flour and create a vegan roux! This takes about 1 minute. Whisk continuously, let it slightly toast.
Pour in warmed milk, whisking continuously.
Once thickened (about a minute), reduce heat to med-low and stir in sausage, salt, pepper, hot sauce, cayenne, whatevs.
To serve, split biscuits and top with a pouring of gravy.
Serve with copious amounts of tabasco and fruit because this, my friends, is health food.