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
If Ryan Gosling were my boyfriend I imagine he’d make this for our quaint little dinner parties at home. Our friends would love it.
This is super easy to make and doesn’t take much time. I found it in a Vegetarian Times magazine. They have a neat 5 ingredient section with dips and sauces.
1/4 cup raw almonds
1/4 cup olive oil
3 cloves garlic (or a million)
1 T chopped FRESH rosemary
2 15-oz. cans cannellini beans rinsed and drained
Toast almonds in skillet over med/high heat 2-3 min, or until beginning to brown, shaking pan constantly. Set aside
Heat oil in skillet over med/high heat. Add garlic and rosemary, and saute until fragrant
Add nuts to food processor or blender and blend until a powder (or almost) then add the rest. Thin with 1 or 2 T of water and salt and pepper to taste, if desired.
You can use it like a hummus or try layering it in tomato- topped bruschetta. I like to use it as dip or as a spread for sandwiches.
CHOMP CHOMP CHOMP
I make this all the time cuz it’s super easy and super fast. You can pretty much throw in any veggie and it will work. Bok choy, kale, carrots, zucchini, spinach, you know…whatever, even beans! Adding beans in here takes me to a happy place. Pinto is my bean of choice.
Everything you will need, but don’t use blurry vegetables
Everything you’ll need for the sauce but you don’t really need salt, I’m a dum dum. The amino Acids add a lot of salt flavor
Cut your veggies into sticks. Zucchini, carrots, green onions, and garlic. I looove garlic so. You can add whatever you like. I usually don’t add zucchini but it was in the fridge and why the hell not, right?
Add the chopped garlic and some garlic powder in there too, oh and more garlic.2T Liquid Aminos
1.5T vegan worcestershire sauce and sesame oil
Add about half the sauce to cook with the veggies then add the rest after you add the noodles and kale.