Category Archives: breads

Lemon Poppyseed Muffins

As long as I can remember, I have enjoyed creating food. Before I was old enough to be in the kitchen alone, I was outside letting my mud cookies “bake” on a wooden board out in the sun. When I realized that I could tie my passion for animals and baking together, my heart almost exploded.  I truly love it when someone is wowed by something i made, or surprised that vegan food “can actually be good”! (Geez, its mind-blowing and sad to me how disconnected some of us are from eating real homemade foods with no preservatives!) I love showing people that you don’t need to use dairy/eggs in baking. I love teaching others what I like to call “compassionate cooking”!

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Okay, I know… I really need better pictures of these – You’ll have to forgive me. I was in a rush – to eat them. I will take better pictures next time, which will be soon! Hey, I never claimed to be a photographer, I’m just your vegan neighbor who likes to make yummy food!

This recipe is more or less straight from Isa Chandra Moskowitz’s book “Vegan Brunch”, which may be my favorite of her’s.  I actually own all her books except the pie one, which will be on my Xmas wish list! Chef Isa might slap me if she knew I used lemon juice from a jar instead of fresh lemon juice, but sometimes when you get a craving, you Tim Gunn it… and by that, i mean, you “MAKE IT WORK”. So, Isa’s original recipe contains fresh lemon juice and also 2 Tbsp lemon zest. Next time I’ll make Isa proud, but this time, it was still good enough to where my daughter said “Can i have another cupcake?” when it was gone! Now that’s a good muffin!

I actually had the pleasure (or should I say honor) of meeting Isa Chandra Moskowitz today! She came and had a reading from her new book ‘Isa Does It’ at our local bookstore Avid Books in Athens GA. (BTW, the book is filled with really simple amazing recipes I cant wait to try! Very pantry-friendly recipes & full color pictures! I highly recommend you go buy it!) This past weekend was VegFest in Atlanta, which unfortunately I was unable to attend, though I was happy to be able to be a part of Isa’s visit to Athens. She was very down to earth – and totally funny! Ahhh… just another reason to love her!! I also got to meet & briefly chat with another one of my favorite bloggers, “Vegan Dad”, who was in town for VegFest and was there for Isa’s appearance as well! 🙂

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Me & Isa – Too bad the guy in line behind me was a terrible photographer! It’s a little fuzzy and the light is terrible, but I’m just glad I got a picture! I didn’t want to take up anymore of her time asking for a re-do!

Lemon Poppy Seed Muffins

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 Tbsp baking powder
  • 5 tsp poppy seeds
  • 1/8 tsp salt
  • 3/4 cup non-dairy milk (I used almond)
  • 1/4 cup fresh lemon juice
  • 1/2 cup canola oil
  • 2 Tbsp lemon zest
  • 2 tsp pure vanilla extract

1) Preheat oven to 375. Lightly grease a muffin tin or line with paper cups.

2) In a large bowl, mix flour, sugar, baking powder, poppy seeds and salt.

3) Mix liquids in a small bowl separately. Make a well in the center and add the liquids. Mix gently until dry ingredients are moistened and no pockets of flour remain. It will look a little lumpy.

4) Fill muffin tins evenly and bake 23-27 minutes, until tops are lightly browned and a toothpick comes out clean. When cool enough to handle, move out of the tin onto a cooling rack. Devour!

*Please note: I am working on taking better pictures of my food. I think day light is key to a good picture with my particular camera & I made these at night and I just couldn’t get a good shot. I know how important the pictures are to all you “foodies” out there, so just bear with me! 🙂

No-Rise Cinnamon Rolls

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There is not much like homemade cinnamon rolls. If you have the time, I strongly urge you to make the real deal yeast-risen kind… You can even prepare the dough at night and put it in the fridge to rise overnight, which bakes up beautiful & fresh in the morning… But… if you wake up on the weekend craving cinnamon rolls and you didn’t prepare the night before, well, dang. Sometimes you just have to figure something out!! Which is where these come in.

So, I was kinda wingin’ it with these and they turned out really good!  You can make them with any kind of milk… almond, soy or even coconut milk from a can… and  you can choose between soy margarine or coconut oil for your fat. I have done them both ways and I recommend using coconut milk (for moistness) and soy margarine (for the flakiest pull-apart sections)! The taste was good when using the coconut oil but it didn’t make the sections flaky like when I used the soy butter. The oil made them almost muffin-y, which isn’t the cinnamon roll I was looking for.

No Rise Cinnamon Rolls

Ingredients:

  • 3 1/2 cups flour (basically any kind will do! I strongly suggest using at least half unbleached white flour so they aren’t too “healthy tasting” – C’mon, you’re making cinnamon rolls! Splurge! I used 3 cups unbleached flour + 1/2 cup whole wheat pastry flour)
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp baking soda
  • 6 Tbsp soy margarine
  • 1 cup almond OR soy milk OR unsweetened coconut milk (canned)
  • 1 tsp vanilla
  • 1/3 cup fresh orange juice (tip: Valencia’s are juicy!)
  • 2 tsp melted butter (for brushing on dough before sprinkling filling)
  • 3/4 cup brown sugar (for the filling)
  • 1-2 Tbsp cinnamon (for the filling)
  • frosting ingredients (see below)

1) Mix dry ingredients and cut in the margarine with a fork or with your fingers until well broken up. Pea sized bits are good. Little bits & pieces make for a yummy flaky dough!

2) In a separate bowl, mix your milk of choice, vanilla & oj.

3) Make a well in the center of the flour mixture and pour the liquids in.

4) Fold the dough gently with a rubber spatula until it is well combined. Try to mix as little as necessary to avoid having tough dough. The dough should be thick but soft. (If the dough seems a little too dry and isn’t coming together, add a teeny splash more of milk. If it’s too sticky, add a tiny sprinkle more of flour. Do this if only absolutely necessary.)

5) Gather the dough into a ball and roll it out into a large rectangle on a lightly floured surface. It really helps to roll it out on some lightly floured parchment if you have any. That way when you are rolling it into a tube, it doesn’t get stuck on the counter as easily. Roll it out to between 1/4″ – 1/2″ thick.

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Roll out the dough into a thick large rectangle…

6) Brush the dough with the melted butter and sprinkle the cinnamon and sugar. Leave the very edge uncovered, so when you roll it up and pinch it together, it sticks easier.

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Spread the sugar evenly!

7) Roll up carefully & pinch the seam together. Cut the tube into slices (A serrated knife or criss-crossing dental floss to cut the rounds is an easy technique!) Cut them into nice thick rounds… 1  1/2″ wide is good! Im gonna make it a point to shoot for 10 from now on.

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Roll it up!

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Slice it up into thick 1  1/2″ rounds! These rounds aren’t thick enough! Next time I’m making 10 instead of 12.

8) Space out evenly in a rectangular baking pan or squeeze them into a 9″ round dish. Bake at 450 for 12-14 min OR at 375 for 30 min. Always check them at minimum cooking time.

You want to give them a little room to spread out… but the secret to really awesome moist sticky cinnamon rolls is having them close enough to spread/bake squished together…

(Tip: On my first attempt, I gave them too much room. I only put 7 in the pan. I guess I was thinking that way they could get really big, which they did, but the sides were too tough/overcooked from being separated – what I learned is that when they spread together and cook while touching, it makes them way more moist & smushy! So go ahead – jam them all in one pan together!

9) Let them cool for several minutes before frosting them with icing of choice. I suggest Frosting #2.

FROSTING / ICING

Frosting #1 / Glaze

  • 1/2 cup powdered sugar + 2 Tbsp
  • 2 Tbsp soymilk
  • 1 tsp vanilla

Frosting #2 / Icing

So, I was making the glaze, but then I paused because I remembered… When I was a kid, we used to get those Pillsbury Cinnamon Rolls that you busted open the tube and they were ready to go with the icing on the side – that thick icing that you had to spread over the fresh-baked rolls with a knife… And I thought, this glaze isn’t going to recreate my memory of those cinnamon rolls. It was just too thin. So I added a few things until it thickened up and tasted just right… So I made the glaze above and added:

  • >1/3  tub of 8 oz container cream cheese (I like Tofutti)
  • a splash of fresh squeezed oj
  • 1 tsp vanilla
  • a little orange zest (optional)

Blend or whip thoroughly until creamy. Chill until ready to serve. You can thank me later 😉

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These tasted great but there needed to be more rolls in the pan to keep the sides from being over-cooked. Ooooh! They are soooo goood! I strongly recommend making 10 rolls and squishing them all up in there for No-Rise Perfection!

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Banana Coconut Spelt Muffins

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Wow! These muffins are amazing! I love making muffins because they are a great breakfast, snack and healthy addition to my daughters sack lunches.  I made this recipe gluten-free* and soy-free. I really love using coconut oil instead of canola when I can. In my experience, it makes for a moister bread. Also, the benefits of coconut are awesome!  Next time I think Im going to try to make them into jumbo muffins 🙂

* Spelt flour is a good substitute for people with a low intolerance for wheat, though people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt, as it is not 100% wheat-free. If necessary, you can replace the spelt flour with a 100% gluten free baking mix (most grocery stores carry a blend for general flour replacing).

I have a bit of an addiction of downloading free cookbooks onto my kindle… And it doesn’t have to be a vegan cookbook either – veganizing recipes is fun and usually pretty easy! Yes, you could say I’m  bit of a sucker for a bargain – a trait I definitely acquired from my Dad! It’s a blessing and a curse… I truly love scouring through thrift stores to seek out unique treasures to bring home! (My home is filled with such things!) And yet I am simultaneously trying to declutter! It doesn’t help matters much that I’m also a major recycler… I try to recycle everything. Like sometimes instead of throwing something out, I will try to repurpose it… this may explain the boxes and piles I have stashed away that I often pretend are invisible! Overall, I see my recycling efforts as positive. A lot of good things have come from my repurposing! 🙂

The base of this recipe came from one of the free kindle books I got called ‘Smart School Time Recipes’. The original recipe was from ‘Andrea at Bakerymanis.wordpress’, to give credit where it is due, though I did end up altering it quite a bit.

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I found these adorable Snoopy cupcake liners at Michaels Craft Store!

Banana Coconut Spelt Muffins

  • 2 cups whole spelt flour
  • 1  tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup toasted coconut flakes (I used shredded coconut and browned it in a skillet – watch carefully, it browns quickly!)
  • 1 cup mashed banana (this was about 1  1/2 bananas)
  • 1/2 cup coconut oil
  • 1/2 cup sucanat or brown sugar (I used light brown sugar)
  • 1/4 cup soy milk +  1 tsp cider vinegar (I used almond milk)
  • Topping: 1/3 coconut flakes + 2 tbsp. turbinado sugar (I subbed brown sugar  because I just happened to be out of turbinado! It turned out awesome!)

1) Preheat oven to 350. Grease 12 muffin cups or line with baking cups.

2) Mix dry ingredients (flour, baking soda, cinnamon, nutmeg, salt & toasted coconut) and set aside.

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Toasting the coconut is easy!

3) Peel the bananas and mash gently into measuring cup to make 1 cup. Blend in a food processor along with the oil, sugar, non-dairy milk + vinegar. Blend until smooth.

4) Add wet to dry and mix. (The great thing about baking with spelt is you don’t have to worry about over-mixing as you do with gluten-filled flours!) Fill muffin tins equally with batter and distribute topping evenly among the 12 muffins.

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Before baking…

5) Bake 23-25 minutes until they start to turn golden brown on top. Let cool for several minutes… then DEVOUR!!!

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Yum! Yum!

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I love me some muffins!

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Homemade Pita Bread

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As much as I love baking bread, I admit that I let my bread baking skills slack off majorly the last few years after my kids were born… I guess I felt that I didn’t have the time to bake fresh bread with a newborn… then I found another excuse when the toddler age stuck. But don’t fool yourself like I did. All you really need to make some kind of awesome homemade bread is a few minutes here and there.  The actual hands-on action (especially for loaves) is surprisingly minimal and you will find that fresh bread is worth the extra effort. Also, not only is homemade bread made to order & delicious, I personally feel a sense of real accomplishment serving and eating bread that I baked!  I am hereby swear I am going to bake more bread!!

I have a Kitchen-Aid mixer with a bread hook, which is totally worth investing in. I use mine often, mainly for making bread dough, pizza dough, cake batter and cookies. Mine was a gift from my husband (thank you, Steven!)… And no, I’m not one of those women who get offended getting kitchen items as gifts – in fact, they are among my favorite gifts to receive because I truly love to create things in the kitchen! If you don’t have a bread mixer, you will have to knead the dough by hand… but don’t frown just yet – and I speak from experience – this makes for some killer arm toning!!

Somehow, this was my first time making homemade pita pockets. I was so pleased at how simple and delicious these were! I think now that my family knows I can make these, I’m in real trouble! Next time, I’m definitely going to mix in some whole wheat flour to make them a little less white-bready tasting. We are usually whole wheat/mixed grain people over here… with occasional local sourdough 🙂

I mistakenly poked holes into the pitas with a fork before baking… Oops. I think I was remembering when we made pita-pizzas at a bakery where I used to work, not pita-pockets. My holes caused the dough to not poof out completely, so I ended up having to cut the insides of my pitas apart with a knife (which still worked fine… they all came apart easily). Anyway, you live and you learn, right?! So, unless you are trying to make pita-pizzas, don’t poke the dough with a fork!!

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Oh, and please don’t let the long instructions below deceive you! Sometimes I have a tendency to over-explain things! It’s really quite simple! I should mention that my kids were dying to help roll out the dough into pitas! If you don’t want little hands helping, you better set them up with some playdough and let them make their own “pitas” 😉

HOMEMADE PITA POCKETS

  •  2  1/4 tsp of jarred yeast – I used Fleishmans  (1 envelope of quick rising yeast should be the same amount)
  • 1  1/2 cup very warm water, plus extra for warming the mixing bowl*
  • > 1 tsp sugar
  • 3 cups all-purpose flour (I used unbleached bread flour, but next time I will be using whole wheat flour for half of this amount)
  • 1  1/4 tsp salt

* First warm up your bread bowl by letting it sit full of hot water. Now, pour 1 cup of very hot water into a large measuring cup and then add cold water to fill it up to the 1  1/2 cup mark. Sometimes I have to dump some water out to add more hot or cold water until the temperature is “just right”, which to me means you can stick your finger in it, it feels pretty hot, but it’s not going to burn you. If the water is too hot, the yeast will die. If it’s too cold, the yeast wont grow.

1) Dont forget to dump your bowl-warming water before you add your measured water!!  Now, pour in your measured water and sugar.  Stir.  Add yeast. Wait 2-3 minutes. Your yeast should start to look frothy/foamy. That means you did it right!! YAY!  (If nothing happens after several minutes, your water was either too hot or cold or your yeast is dead. Try again!)

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Foamy looking areas means you are good to go!

2) Add about half your flour and add the salt and turn on the mixer. Then gradually add the last half of the flour as it begins to mix. It may look sticky or dry, but just let it mix around a minute to come together. (At first, mine looked sticky but then it came together well and I didn’t have to add any more flour or water.) Let it mix 5- 6 minutes on medium speed. I like to turn up the speed a little faster at the end for about a minute. The dough should be smooth and elasticky… A good dough feels a little sticky but comes out of the bowl pretty cleanly. It shouldnt be acting like gum! It should feel more like soft warm slightly sticky play dough! 🙂

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Here is my finished dough ball. Nice and soft.

3) Put dough in a lightly oiled bowl and cover with plastic wrap. (I did this right in my mixing bowl, pictured below.) Let rise in a warm draft free place until doubled in size. This took my dough about 45 minutes. The dough is ready when you poke it and the indention remains. If it bounces back out, give it a little more time. It may take an hour or more if your kitchen is cold!

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I picked up my dough, oiled the bowl and then put the dough back in there, covered, to rise.

4) Punch it down and roll it out like a rope so you can cut it into 10-12 pieces. I made 12 but my pitas were pretty small. Form balls with the dough. Sit the balls on a floured surface, cover with towel and let rise another 10 minutes. (Bakers tip: shaping the balls can be very quick if you take a dough ball in your dominant hand and roll it in circles against a wooden cutting board, pulling it tighter with your curved fingers as you go. Once you get good, you will be rolling dough balls in both hands at once!)

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Separating the dough and rolling it into balls…

5) Preheat oven to 500 and place your oven rack on the lowest setting. (It also helps to pre-heat your baking sheet). I hear you can also use a cast-iron skillet for this to add extra iron. I may try that next time.

6) Roll out each dough ball into circles about 5 – 6″ across and 1/4″ thick.

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Rolling the balls out into pitas…

7) Bake 4-5 minutes until they are puffy. Smash down with spatula. Flip and bake them 2 more minutes. Smash again if necessary. Repeat until all are baked.

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Ta-Da! The finished pitas!

Stuff them, use them for dipping… whatever you wish! These should freeze well (in a freezer bag) up to 1 month. They last about 1 week fresh.

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First we served these right from the oven with some baba ganoush and cucumber slices.

NOTE: They are AMAZING if you lightly brown them up on a cast iron skillet in a tiny bit of olive oil… We did that (pictured below) and cut them into triangles for dipping into baba ganoush with some shredded and sliced vegetables. You could also serve these pita triangles with hummus. Mmmm! I never knew pita making was so easy! I will probably be making these for my family several times a month!

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Homemade pitas make for a seriously impressive and scrumptious appetizer… or sandwich!

Apple Rosemary Scones

Since we have a seriously enormous rosemary bush growing in our front yard, I am always wondering what I can make that includes this delicious aromatic herb. Our rosemary bush is so large, in fact,  that it is now blooming in age with beautiful purple flowers. We use rosemary regularly in pastas, sauces & in general cooking… sometimes we even place a bunch of stalks of rosemary in a jar of water to freshen up the room, but… in a scone?  I admit I was a bit hesitant to try this combination (which you can guess means made my kids extremely hesitant to try it!), but, how will you know if something is for you or not unless you give it a try, right?!  Once again, an important lesson I try to teach my kids daily comes out through baking! (One more reason to love the kitchen!)

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Who doesn’t love the smell of fresh rosemary?!

Warning: The wonderful aroma of these scones will fill up your house and make your tummy growl! These scones are perfect for spring or fall. They are light & crispy on the outside, & soft on the inside. I think they are best served warm. Add butter if you like.  If your kids are anything like mine, they love to help in the kitchen  – so send them out to help pick the rosemary… or perhaps even the apples, if you are so lucky!!

Tip: If you make big scones, you can heat them up the next day in your toaster oven, carefully cut the scone in half horizontally and add a soysage patty to make a mini biscuit-sandwich! Can you say “Wow?!” Oh sorry!… I didn’t realize your mouth was full! Mmmmmmmmmm………….. Delicious!

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Apple Rosemary Scones

  • 1  1/4 cups non-dairy milk
  • 2 tsp apple cider vinegar
  • 3 cups unbleached flour
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup light brown sugar, packed gently
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 cup non-hydrogenated vegetable shortening (I use Spectrum)
  • 2 Tbsp canola oil
  • 1 tsp vanilla extract
  • 1  1/2 cups diced sweet red apples (about 3 small apples)
  • 1/8 cup finely chopped fresh rosemary (or 1 Tbsp dried & crushed)
  • a little sugar for sprinkling (raw sugar or brown sugar)

1) Preheat oven to 375. Mix the milk and vinegar in a large measuring cup. Set aside.

2) Combine the flour, baking powder, salt, brown sugar, nutmeg and cinnamon in a large mixing bowl. Add the shortening in clumps, mixing in well with a pastry cutter, a fork or your hands. Break it up until it is in little pea like crumbles. Add the rosemary and apples.

3) Mix the oil and vanilla into the milk/vinegar mixture. Create a well in the center of the dry mixture and pour the liquid into the center. Mix until it is all just moistened, flipping and folding the batter this way and that, trying not to overmix.  A few dry-looking spots are okay.

4) Using a 1/3 cup measuring cup, scoop & drop the scones onto a parchment covered baking sheet.  You should get 12-16 scones, depending on the size you scoop them. Sprinkle the tops with some sugar, then bake 18-22 minutes until the tops & sides are lightly browned. Transfer to cooling rack to cool and enjoy warm! Devour!

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Apples + Rosemary = Heaven (who knew?!)

Mint Chocolate Chip Muffins

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I don’t know if it’s the cold weather, Christmas or WHAT that makes me start to crave peppermint.  Peppermint tea, candy canes, mint chocolate chip ice cream, mint chocolate cookies… and in the olden days, Girl Scouts Thin Mints (which sadly are NOT vegan). You know, people think you have to give up SO much to be a vegan… Well, I have given this a lot of thought and I don’t think that is true at all. Sure, I did have to give up some things.. but then again, no, I didn’t…  What I actually gave up was convenience. If I want a thin mint now, I have to work for it by baking my own. But to me, that is the best part about being vegan (besides making the planet a cleaner and kinder place) – being in the kitchen more, eating better ( & usually healthier) homemade food, sharing time making something with my family.  There are so many memories that can be created in the kitchen. It’s one of my favorite places to spend time with my kids, whether they are coloring at the table or trying to help me mix & bake. There’s something magical about creating food, no matter what it may be. Putting ingredients in a bowl and watching it change and turn into something else… it IS magic!

Which brings me back to these awesome muffins.  They are kind of like magic too – just a taste of one makes me smile! I love chocolate… I love mint… I love muffins – and these muffins bring all my favorite things together! (Now only if I could add some coffee in there!) Note: These are NOT cupcakes. They are without a doubt muffins, but they are the sweetest most chocolatey delicious muffins. Perhaps they should be called… dessert muffins?

Sometimes I need to remind myself why I started this blog. I love sharing all kinds of recipes, but sometimes I forget that not everybody has arrowroot flour, flaxseeds and nutritional yeast in their kitchens (though I highly recommend stocking your cabinet)! But seriously… the most important reason I’m doing this blog is to show others that PRACTICALLY ANYTHING CAN BE MADE VEGAN.  (It’s actually pretty easy to find vegan versions of those special treats, like vegan Twinkies or “Fauxstess” Cupcakes!) My goal is to find a good middle ground – where the food is on the healthy side but is also allowing the “everyman” (aka non-vegans) to be able to cook my recipes without too much fuss.  So, I hope I’m more or less achieving my goal and that you are enjoying the recipes you find here!

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Mint Chocolate Chip Muffins

FYI – the crushed candy cane topping is going to melt onto the muffin tops, which leaves a nice crunchy minty delicious muffin top! I suppose if you left it really chunky it may leave some pretty red/white spots as well. I like to dust the tops of mine with powdered sugar for a snowy effect!  Oh – and if you want these extra chocolatey, I recommend using chocolate soy or almond milk!!

You will need:

  • 1  3/4 cup unbleached flour
  • 3/4 cup sugar
  • 6 Tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 12/ tsp baking soda
  • 1 tsp salt
  • 3 tsp Ener-G-Egg Replacer* + 4 Tbsp water (the equivalent to 2 eggs)
  • 1 cup non-dairy milk
  • 1/2 cup canola oil
  • 1 tsp mint extract
  • 1/2 cup chocolate chips (opt)
  • 1 crushed candy cane for sprinkling on top
  • powdered sugar for dusting on top

(*Ener-G-Egg Replacer can be found in most supermarkets! It is in a yellow box, usually in the “healthy” section. This stuff is great for replacing eggs in baking.)

Preheat oven to 400 F.

1) Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.

2) In a medium bowl, whisk together the “egg” vigorously.  Add the oil and milk and mint extract.  Whisk well. Add the liquids to the dry, stirring just enough to combine. Fold in the chocolate chips.

3) Spoon into the muffin pans, filling them 3/4 full. Sprinkle the tops with crushed candy cane. Bake 15-17 minutes until a toothpick or knife inserted in center comes out clean.

4) Let sit for 5 minutes then remove to cool on a wire rack.

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Getting ready to bake… the candy cane will melt and make a nice sweet crunchy top!

Variation: If you want a chocolate muffin without the mint, simply leave out the mint extract. (Use chocolate milk for extra chocolatey-richness.) Add to the dry mixture 2 tsp cinnamon and 1/4 tsp cloves. Add 1/2 cup chopped nuts if desired! I made them this way first and they were great!

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Here is a close up where you can see some bigger pieces of candy cane bits that made it through the baking process, giving it some pretty red specks!

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Mmm! Yummy candy cane bits!

Vegan White Sausage Gravy & Biscuits

When the weather starts to get chilly, there is nothing like a big bowl of biscuits & gravy to warm you up from the inside out. I wish I could bring this to everyone affected by the early winter weather storms we’ve had this year. Hopefully you don’t think biscuits and gravy are just a “southern thing”… If you’ve never had a good meal of biscuits & gravy, you are missing out on one of the best comfort foods out there!

This is a meal packed with protein that both kids and adults can enjoy. It makes a great breakfast, lunch or dinner when served over these vegan buttermilk biscuits.

Vegan Sausage White Gravy (“Scarborough Fair style”)

(‘Scarborough Fair style’ contains parsley, sage, rosemary & thyme)

  • 1 tube Lightlife GimmeLean Soysage
  • 2-3 Tbsp olive oil (to saute soysage and onion)
  • 2 Tbsp soy margarine (like Earth Balance)
  • 1/2 – 3/4 large yellow or white onion, minced
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 3 cups soymilk, plus up to another cup (to thin gravy as it thickens)
  • salt & pepper to taste
  • 1 tsp each parsley, sage, rosemary and thyme

1) Brown the soysage in a big skillet over medium-high heat with a little olive oil by chopping it into bits with your spatula while it cooks. Once it is chopped into bits and browned,  move it into a separate bowl and set aside.

2) In the same skillet, saute the chopped onion in a bit of oil until translucent. Then add the soysage back in there with the onion and mix them together.

3) Add in the flour and soy margarine to the skillet, mixing well until everything is mixed together thoroughly. Turn heat down to medium.

4) Add in 3 cups of soymilk and stir. Add the herbs & spices. Continue cooking and stirring while it thickens, adding in the last cup of soymilk bit by bit as necessary, until desired thickness is achieved (though once the gravy is pretty hot and getting thick, turn down the heat down to simmer/warm).  Serve over top of these buttermilk biscuits.

Mmmmm…. gravy!

I can’t believe Thanksgiving is less than two weeks away! I know most of us are looking forward to making (or eating!) our Thanksgiving day meals. Perhaps you are making your tried and true recipes, or perhaps you are looking to try something new… either way, I hope we all remember that the point of this upcoming holiday is to bring us all together, to overlook faults & shortcomings and to simply enjoy each others company as we share time on this precious earth together. 🙂

In my opinion, a really good Thanksgiving meal is about enjoying a collection of many different dishes… maybe the turkey is a big part of that to you, but in my family, we celebrate our gratitude by acknowledging that for us, a sacrifice is not a necessary component  on the table. The way I see it, there are enough sacrifices that each of make in our daily lives… this is one day we shouldn’t have to sacrifice anything! It is a day to enjoy, appreciate and be grateful for all that is in existence… every plant, every animal… and every person! That being said, Thanksgiving recipes will be forthcoming!