I got this recipe from Vegweb and substituted the margarine (bad stuff) for Olive oil (good stuff). So easy and so good!
2 Cups flour
3 Tbsps. Baking Powder
1 tsp. salt
4 Tbsps. Olive oil
3/4 cup room temp water (at least non- chilled water)
**Optional- you can add garlic powder to them, good for soup! But not if you want jelly on the left-over ones.
Mix the dry ingredients together, add oil and water in, and mix. Knead dough, adding extra flour if it is too sticky to knead. Put a little flour on counter and knead a few seconds and then roll out with rolling pin to about 1/2 inch thick. Cut into circles with the top of a water glass. Tear away extra dough, form into ball again, and repeat making as many circles as possible, roll out last little bit by hand into circles. Bake at 450 for 12- 15 minutes (will depend on the size they are) until they are just starting to turn golden around the edges.
Makes about 10 smallish biscuits. I double the recipe for my family if I am making biscuits and gravy, but not for an addition to soup or stew.
Tuesday, November 17, 2009
Tuesday, October 6, 2009
Black Bean, Butternut Squash, Lentil Chili
About 2 cups cooked black beans (I make mine from scratch but a can or 2 will do)
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn
This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.
Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.
Goes Great with my Vegan (or dairy free) Cornbread recipe!
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn
This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.
Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.
Goes Great with my Vegan (or dairy free) Cornbread recipe!
Monday, August 17, 2009
Italian Stuffing Creation
Preheat oven to 350
1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)
Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread
Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.
Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.
1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)
Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread
Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.
Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.
Sunday, May 10, 2009
Maple-Mustard-Glazed Potatoes and String Beans
2 lbs. small yukon gold potatoes, halved (about 1 inch pieces)
1/2 lb. string beans, halved, ends cut off
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 Tbsps. tamari or soy sauce
1/4 cup maple syrup (agave or honey is a good sub.)
3 Tbsp. Dijon mustard
2 Tbsp. Olive oil
Preheat oven to 400.
Place the vegetables in a 9x13 inch casserole dish.
In a mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. (I use a cookie sheet over top of pan instead of foil). Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the sauce remaining poured over them.
1/2 lb. string beans, halved, ends cut off
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 Tbsps. tamari or soy sauce
1/4 cup maple syrup (agave or honey is a good sub.)
3 Tbsp. Dijon mustard
2 Tbsp. Olive oil
Preheat oven to 400.
Place the vegetables in a 9x13 inch casserole dish.
In a mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. (I use a cookie sheet over top of pan instead of foil). Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the sauce remaining poured over them.
"Hoppers"
One of our favorite Sri Lankan dishes!
Meth Gunasekara
(About 1 cup Rice Flour Per person)
4 Cups Rice Flour
1 Can coconut milk
(plus enough water to make a stiff batter)
1/4 tsp. yeast (dry/instant)
If using dry/ instant yeast:
Put 2 tsp. of water + 1 tsp. boiling water
Add yeast to this plus 1 tsp. of sugar, and set aside to rise (about 10 mins.)
Mix together other ingredients then add yeast mixture and mix well.
Put batter in a warm place over night (oven with light on works well)
In the morning, but batter in fridge, take out about 2 hours before cooking, add in more coconut milk to thin batter a little (not too thin though- maybe a bit runnier than pancakes, or like crepes). Add 1 Egg yolk to this to complete the batter.
Cook on a pretty hot pan (like you would for crepes or pancakes, that is lightly oiled).
Serve with various curries, tomatoes and onions in coconut milk, "the red stuff" "the coconut stuff, or creamy lentils.
Meth Gunasekara
(About 1 cup Rice Flour Per person)
4 Cups Rice Flour
1 Can coconut milk
(plus enough water to make a stiff batter)
1/4 tsp. yeast (dry/instant)
If using dry/ instant yeast:
Put 2 tsp. of water + 1 tsp. boiling water
Add yeast to this plus 1 tsp. of sugar, and set aside to rise (about 10 mins.)
Mix together other ingredients then add yeast mixture and mix well.
Put batter in a warm place over night (oven with light on works well)
In the morning, but batter in fridge, take out about 2 hours before cooking, add in more coconut milk to thin batter a little (not too thin though- maybe a bit runnier than pancakes, or like crepes). Add 1 Egg yolk to this to complete the batter.
Cook on a pretty hot pan (like you would for crepes or pancakes, that is lightly oiled).
Serve with various curries, tomatoes and onions in coconut milk, "the red stuff" "the coconut stuff, or creamy lentils.
Saturday, May 9, 2009
Scones
Vegan Scones from "Vegan with a Vengeance"
3 cups all-purpose flour
2 Tbsps. Baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp. salt
1/3 cup coconut or canola oil
1/2 cup rice or coconut milk
3/4 cup rice or coconut milk plus 2 tsps. apple cider vinegar
Preheat to 400. Lightly grease cookie sheet or use a stone cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil and milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is a slight dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12- 15 minutes, until slightly browned on the bottom and firm on the top.
3 cups all-purpose flour
2 Tbsps. Baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp. salt
1/3 cup coconut or canola oil
1/2 cup rice or coconut milk
3/4 cup rice or coconut milk plus 2 tsps. apple cider vinegar
Preheat to 400. Lightly grease cookie sheet or use a stone cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil and milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is a slight dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12- 15 minutes, until slightly browned on the bottom and firm on the top.
Sunday, March 15, 2009
Ginger Peanut Soup
Ginger Peanut Soup from vegweb.com
Ingredients (use vegan versions):
1 and 1/2 cup chopped broccoli
1 and 1/2 cup chopped cauliflower
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)
Directions:
In large pot, sauté onions in oil until soft. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper until veggies are just tender. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.
I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavours.
Serves: 4-6
Ingredients (use vegan versions):
1 and 1/2 cup chopped broccoli
1 and 1/2 cup chopped cauliflower
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)
Directions:
In large pot, sauté onions in oil until soft. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper until veggies are just tender. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.
I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavours.
Serves: 4-6
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