Biscuits Anyone?

These things are so easy to make it will surprise you. Just a few ingredients and in a few minutes you’ll have wonderful homemade biscuits! My dog Harry loves them so much that he once at the whole batch the moment I stepped out of the house. UGH, why do I love him so much?

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Here we go:

preheat to 375 °

2 cups flour

1 T baking powder

3/4 t salt

1/2 cup vegan butter

3/4 cup unsweetened non dairy milk of choice

ADD INS: Pretty much anything you like! I did half the batter with lemon zest and half with fresh rosemary

Mix dry ingredients (and mix ins if using) then cut in butter with a pastry cutter or fork.

Add non dairy milk and mix with a wooden spoon until just combined so you don’t melt the butter.

Form messy semi flattened balls and bake 12-15 minutes. It’s hard to tell when they are done because they don’t get brown on top so just use your nose and eyes!

So yummy with vegan butter or jam. I can find a way to eat these with every meal.

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CHOMP CHOMP CHOMP

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Thanksgiving Pot Pie!

I make this all the time because it’s delicious! It’s from  Spork Fed. These vegan sisters are too cute and they make delicious food.

I precut all my ingredients last night which made today a lot easier. I’m making two so I just doubled up the choppins’

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Bell pepper, onions, carrots, seitan.

Let’s get started. Preheat your over to 400 °

Filling:

1/4 c non dairy butter

1/4 ap flour

1 medium onion

1 large orange bell pepper

3 cloves garlic

1T oil

2 c diced seitan

1/2 c frozen  english peas

1 medium carrot diced

1 1/2 c veg broth

1 t dried oregano

1 t dried basil

2 T lemon juice

3/4 t salt

1/2 t pepper

In a large pot over medium heat, whisk to combine butter and flour, creating a roux. Add onion, bell pepper, and garlic, and cook about 3 minutes

In a saute pan add oil and seitan. cook until browned, about 3 minutes, and set aside.

In the pot with the roux, add peas, carrot, veg broth, oregano, basil, lemon juice, salt, and pepper. Stir over medium heat until it thickens up a bit, about 5-7 minutes, add seitan and cook 2 more minutes.

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For the biscuit topping:

1 1/3 c ap flour

2 t backing powder

1/2 t baking soda

1/2 t dried oregano

* I added in a little fresh chopped rosemary

1/2 t salt

1/4 t pepper

3 T non dairy butter

3/4 c unsweetened non dairy milk curdled with 1 t unfiltered apple cider vinegar

2 t agave nectar

In a large bowl combine flour, baking powder, baking soda, oregano, salt, and pepper, and whisk until uniform (I also added a little chopped fresh rosemary) Cut butter into flour with a fork or pastry cutter until it resembles a coarse meal. Add curdled milk and agave into flour mixture and knead just until mixture holds together.

You can make these into individual pies in ramekins but I just made one huge one. Not as pretty when serving but just as yummy. Put filling into a dish then drop chunks of the biscuit on top. Cook about 30 minutes of until your biscuit looks right.

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CHOMP CHOMP CHOMP

*Bonus behind the scenes shots of the fuzzers waiting for me to either walk out of the room or drop the dish…

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Harry trying to be casual…

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Lady is more straight forward with her begging technique

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