Good Morning! Happy Eating! Enjoy some Pumpkin Overnight Oats and some Butternut Squash Sage Biscuits! CHOMP CHOMP CHOMP! Advertisements
Who’s hungry? Me! If you know me then you know carbs are my forever boyfriend (Besides Harry, my dog). While getting some inspiration on Pinterest I found this recipe and veganised it. Because, fuck eggs, right? I tried using a … Continue reading
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?
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.
CHOMP CHOMP CHOMP
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’
Bell pepper, onions, carrots, seitan.
Let’s get started. Preheat your over to 400 °
1/4 c non dairy butter
1/4 ap flour
1 medium onion
1 large orange bell pepper
3 cloves garlic
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.
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.
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…
Harry trying to be casual…
Lady is more straight forward with her begging technique