Biscuits and Country Gravy (Vegan)

I'm finding it very easy to veganize recipes.

Dangerously easy.

I bring you vegan biscuits and country gravy.

Don't say I didn't warn you.

Whole Wheat Vegan Biscuits
16 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.

Country 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)
black pepper
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.

Black Bean Sweet Potato Chili

I don't mean to be dramatic, but really I don't think I could live without sweet potatoes.

They get a terrible reputation as a thanksgiving side dish, covered in corn syrup and butter, or even marshmallows (so happy my family doesn't do the marshmallow thing). 

A few years ago, sweet potatoes started popping up on menus as an alternative to french fries. You can even get sweet potatoes as tots at TJ's these days. That seems like a slippery slope I don't want to start down though...

But have you ever just eaten a sweet potato without sugar or deep frying? Just a baked sweet potato? Maybe a touch of earth balance, or greek yogurt, or just a sprinkle of salt. It's all they need. 

Unless you want to make chili:

Black Bean and Sweet Potato Chili

serves 4 at least

1 tbsp EVOO

2 cloves garlic, minced

1 yellow onion, chopped

2 small sweet potatoes, cubed

1 bell pepper, chopped

1/4 c. water

1 tsp garlic powder

1 tbsp cumin

1 tbsp chili powder

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 can diced tomatoes, no salt added

juice of 1 lime

1 can black beans, drained and rinsed

1/2 can water

tabasco to taste

brown sugar to taste

Toppings: avocado, soy cheeze, green onion

In a large pot, heat EVOO. Saute onion and garlic 3 minutes, or until softened.

Toss in sweet potatoes.

And bell peppers.

Add about 1/8 c. of water (i just fill the lid) and then cover for 2-4 minutes. The steam helps cook the sweet potato.

Uncover and add in garlic powder, cumin, chili powder, pepper, and salt.  Toss everything around and let the spices get toasty.



Add in tomatoes, black beans (drained and rinsed!!), water, and lime juice.

And add heat to your liking. Bring back to a boil, then reduce to low. Let simmer for 15 minutes. Then taste and add sugar for balance and additional salt if needed. The sugar balances out the acidity from the tomatoes, lime, and tabasco. You could use agave or maple syrup if you prefer.

Top with topping of choice, I recommend avocado!

Eat more sweet potatoes!

Green Pancakes

I'VE GONE MAD!!!

I made another absurdly green recipe.

Today's green recipe comes from (never)homemaker. I shook it up a bit with oat flour, cause I like a hearty pancake. These taste great and are packed full of nutrition! Would be good for kids or St. Patrick's day. Or just me.

Green Pancake Mix

8-10 pancakes

1/2 c. all purpose flour

1/2 c. oat flour (oats pulsed into a flour consistency)

1 tbsp baking powder

2 tbsp flax meal

2 c. fresh spinach

pinch salt

Pulse all ingredients in a large food processor, until it looks like green flour.

This can store in the fridge for up to 2 days. I recommend that you just make a ton of pancakes, then reheat for a few days.

To turn these into pancakes, first make the wet ingredients:

Wet Ingredients

1 large ripe banana, mashed

1 c. milk of choice - unsweetened, unflavored almond or soy are my choices

1 tbsp brown sugar for sweetness!

Stir in the green mix and then toss in 1/3 c. fresh blueberries and 1/4 c. chopped walnuts or whatever you like in your pancakes.

Cook on a skillet sprayed with cooking spray like you would any ol pancake.

I promise, these don't take like spinach. Stop looking at me weird.