I diced and steamed lots of potatoes, sautéed two onions, several carrots, and two slices of celery, and threw in half a bag of frozen peas. I made up a gravy by pureeing a drained and rinsed can of great northern beans with enough water to make the consistency of a sauce. I flavored it by blending in salt, pepper, and a large handful of macadamia nuts till smooth (sometimes I add seasonings like thyme to this gravy). We mixed the veggies, then served them drizzled with sauce and topped with Herbed Whole Wheat Drop Biscuits. Delicious.
Herbed Whole Wheat Drop Biscuits from Vegan Brunch by Isa Moskowitz
2 cups whole wheat pastry flour
5 tsp baking powder
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
3 Tbsp cold nonhydrogenated vegetable shortening
2 Tbsp cold nonhydrogenated margarine
1 cup almond milk (or other milk)
Preheat oven to 450 degrees. Grease baking sheet. Mix first 5 ingredients. Cut in shortening and margarine (we used coconut oil instead) until pebble size pieces of dough form. Add milk and combine to form soft dough. Use ice cream scoop or 1/4 cup measuring cup to scoop biscuits onto baking sheet. Bake 15-18 minutes until lightly browned. Transfer to cooling rack, but serve warm. (We cut the amount of herbs just a little bit. 4 tsp. of herbs is a little strong for our family.)
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