Vegan Recipes

Best Biscuits and Gravy

"Buttermilk" Biscuits

Ingredients:

1 c Arrowhead Mills organic whole wheat flour

1 c Arrowhead Mills organic whole wheat pastry flour

2 tsp Rumford aluminum-free baking powder
2 tsp balking soda

1 tsp sea salt

1/4 c cold, cubed Organic Smart Balance non-dairy butter

1/2 c non-dairy milk (soy is best; I use almond)

1 tsp apple cider vinegar

1/2 c Tofutti non-hydrogenated Sour Supreme non-dairy "sour cream"

Directions:

Preheat oven to 350

In a small bowl, combine milk and vinegar and allow to curdle

In a medium mixing bowl, sift together dry ingredients

Cut "butter" into dry mixture, until well-incorporated

Fold milk and vinegar mixture,  and "sour cream" into dough

Cover and refrigerate dough for 15-20 minutes

Roll dough out onto floured surface to 1/2" thick
Use a cookie cutter or round glass to cut biscuits into circles

Place 1" apart on lightly greased cookie sheet

Bake at 350 for 10 minutes 
*Biscuits will not turn golden brown...unless you burn 'em

Vegan Sawmill Gravy

Ingredients:

3 tbsp organic Smart Balance non-dairy "buttery spread"

1/4 c Arrowhead Mills organic unbleached all-purpose flour

1 c organic vegetable broth

1 c non-dairy milk

1/2 tsp sea salt

2 tsp black pepper

Directions:

In a medium sauce pan, melt butter over medium heat

In a separate bowl, combine vegetable broth and flour and mix with a fork until lump-free

Pour mixture into sauce pan and bring to a boil, stirring constantly 

*scraping bottom, until thick

Reduce heat, add milk and stir
Simmer  on low heat until desired consistency is reached

Salt and pepper (to taste)

Serve immediately

SERVING SUGGESTION: Make it a meal with a couple patties of ground "sausage style" Gimme Lean soysage and you're livin' like Paula Dean (but much longer)!

Peanut Sauce

Ingredients:
*This recipe can be made raw by substituting ALL raw ingredients and skipping the skillet!  This will render a slightly spicier sauce, so adjust to taste.*

2 c warm (raw) organic or natural peanut butter

1 1/3 c (raw) organic coconut milk

1 1/2 c tamari (or soy sauce)

1 1/2 c safflower oil

1/8 c toasted (or not) sesame oil

1/2 c fresh lime juice

1 1/2 c (raw) blue agave syrup

1 1/4 c (raw) garlic, minced (about 8 large cloves)

2 tbsp red chili flakes

1/4 c fresh grated ginger

1/4 bunch of cilantro

scallions for garnish 

Directions:

In a large, deep skillet, heat safflower oil over medium heat 

Sautee garlic, ginger, and chili flakes, until tender

Add peanut butter and stir until melted to a uniform consistency

Stir in remaining (wet) ingredients and bring to a boil

Remove from heat and pour 1/4 of the mixture into a food processor or blender

Add a handful of cilantro

Blend until smooth

Repeat this step until all the sauce and cilantro has been blended

Return to low heat until ready to serve 

(be sure to stir before serving, as the sauce has a tendency to separate)

Garnish with scallions 

Vegan Cinnamon Rolls

Ingredients:

3/4 c non-dairy milk (Almond Breeze Unsweetened Vanilla)
1/4 c softened non-dairy "butter" (Earth Balance)

2 3/4 c flour (I used half unbleached white and half whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 packet of bread yeast

1/4 c sugar

1 c light brown sugar

1 tbsp cinnamon

1/2 c softened non-dairy "butter"

Directions:

Bring 3/4 c milk and 1/4 c butter to a boil, remove from heat, and cool

In a large bowl, combine flour, powder, soda, salt, yeast, and 1/4 c sugar

Add cooled milk/butter mixture and combine until sticky dough forms

Remove dough from bowl and knead on floured surface for 5-7 minutes

Place dough lightly oiled bowl and cover with a towel for 10-12 minutes

In a separate bowl, cream brown sugar, cinnamon, and 1/2 c butter

On a floured surface, roll dough out to 1/4-1/2" thick

Spread brown sugar, cinnamon, butter mixture to cover dough evenly

Starting on the long side, roll the dough into a tube

With a bread knife, cut the dough into 1" discs

Place rolls in a lightly greased baking dish, about 1" apart

Bake on 350 for 18 minutes, or until golden brown.

Sage Brown Butter Sauce

Ingredients:

1 Stick Earth Balance Buttery Spread

1/2 C. Fresh Sage Leaves

Dash of White Pepper to taste

Dash of Nutmeg to taste

Directions:

Melt butter in large skillet or sauce pan

Add remaining ingredients

Simmer over medium heat until light brown

Remove from heat and allow to thicken

Pour over hot Butternut Squash Ravioli!

Variation: Toss in some caramelized onions!

Tofu Ricotta

Ingredients:

1 lb. (1 pkg) Extra Firm Tofu

1 tsp Minced Garlic

1 tsp Chopped Shallots (or onions)

1 tsp fresh Lemon Juice

1/2 Tbsp Oregano

1/2 C. Fresh Basil Chiffonade

2 tsp Olive Oil

1/4 C. Nutritional Yeast (optional)

Salt and Pepper to taste

Use in Ravioli, Lasagna, Stuffed Shells, Eggplant Rollatini, Pizza/Calzones, etc...