‘Cheddar’ Herb Biscuits

‘Cheddar’ Herb Biscuits
(Makes about 10 vegan biscuits)

 

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I hope everyone enjoyed their holiday. We sure did and are still enjoying one of the best parts, leftovers! I wanted to make some quick biscuits for Thanksgiving and had my Quick Biscuits with Capers (Dinner Rolls in 20 minutes!) recipe in mind. So I used this recipe to build and create this one. I really wanted something quick but wanted to experiment with creating a ‘cheddar’ biscuit without having to utilize actual vegan cheddar cheese, like Daiya. These came out pretty good, although I think I may still play around with this one to perfect it more.
With Thanksgiving leftovers in mind, I pictured myself sopping these biscuits up in my leftover mushroom gravy, Mmm… Enjoy!

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Ingredients:
1 ¾ Cup Self-Rising Flour (plus additional for rolling)
½ Tsp Salt
1 ½ Tsp Italian Seasoning
3 Tbsp Nutritional Yeast
3 Tbsp Vegenaise (Vegan Mayo)
1 Cup Milk (I use soy or almond)
1 Tbsp Fresh Parsley, chopped
½ Tsp Liquid Smoke, optional

Topping:
2 Tbsp Earth Balance (Vegan Butter), melted
1-2 Tbsp Fresh Parsley, chopped
1 Tsp Nutritional Yeast
Directions:
-Preheat oven to 450 degrees F.
-Combine all dry ingredients by whisking together to combine.
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-Stir in wet ingredients: vegenaise, milk, liquid smoke, if using, and toss in fresh parsley last. Do not over mix.
-Turn out dough on generously floured counter and roll out with a rolling pin.
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-Cut out biscuits and place into 9-inch round pan. (I simply used a drinking glass to cut out biscuits). Makes about 10 biscuits depending on size of glass or cutter.
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-Combine melted Earth Balance with Fresh Parsley for the topping. Gently brush the tops of each biscuit with the melted butter mixture and sprinkle each with the additional nutritional yeast.
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-Bake for 15-20 minutes and enjoy!
(Cover with napkin to keep warm before serving)
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Cheddar Herb Biscuits

  • Servings: Makes about 10 Biscuits
  • Difficulty: easy
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Credit: http://www.veganrescue.com

Ingredients:
1 ¾ Cup Self-Rising Flour (plus additional for rolling)
½ Tsp Salt
1 ½ Tsp Italian Seasoning
3 Tbsp Nutritional Yeast
3 Tbsp Vegenaise (Vegan Mayo)
1 Cup Milk (I use soy or almond)
1 Tbsp Fresh Parsley, chopped
½ Tsp Liquid Smoke, optional

Topping:
2 Tbsp Earth Balance (Vegan Butter), melted
1-2 Tbsp Fresh Parsley, chopped
1 Tsp Nutritional Yeast

Directions:
-Preheat oven to 450 degrees F.
-Combine all dry ingredients by whisking together to combine.
-Stir in wet ingredients: vegenaise, milk, liquid smoke, if using, and toss in fresh parsley last. Do not over mix.
-Turn out dough on generously floured counter and roll out with a rolling pin.
-Cut out biscuits and place into 9-inch round pan. (I simply used a drinking glass to cut out biscuits). Makes about 10 biscuits depending on size of glass or cutter.
-Combine melted Earth Balance with Fresh Parsley for the topping. Gently brush the tops of each biscuit with the melted butter mixture and sprinkle each with the additional nutritional yeast.
-Bake for 15-20 minutes and enjoy!

 

Pictured below illustrates our awesomely yummy all Vegan Thanksgiving spread:
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Bean Salad
Mashed Potatoes
Collard Greens
Mushroom Gravy
Mac-n-Cheese
Arroz con Gandules (Rice with Pigeon Peas)
Cranberry Sauce
Wild Rice, Mushroom and Sage Stuffing
V-Loaf

I also made (not pictured above): Sweet Potato Pie; Chocolate Peanut Butter Pie; Cheddar Biscuits and Spinach with Pomegranate Salad.

A bowl of Green goodness!

My (craving) Green Bowl!
(Serves 1 – Me!) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
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This seems like such a random blog post for me because I don’t typically post my random cravings or thoughts. Lol. 🙂 So here it is – not that this is really even a “recipe” per se, just something I threw together in the madness. Well I guess it is an example of how I eat sometimes on a whim.
The level of “busy” has really kicked up times 10 it feels like – work, School, Kids, Kids School and Activities, helping my husband edit his latest book and don’t forget being an awesome wife (toot-toot, yeah that’s me tooting my own horn, lol). With that said I’ve been doing a lot of meal prep the night before or on my lunch break from work. An example of this would be, Sunday into Monday I soaked black beans overnight then cooked them the next day, so Monday night and Tuesday we ate black bean burritos for dinner. I was on the run with class so I needed something quick and on the go. Our schedules don’t sound all that bad with a little planning.
Last night I made vegan Sloppy “Joes” for the kids and Seth had a big salad and soup. I didn’t eat until after coming home from Jasmine’s cheer practice (I had a late lunch) so I just threw this together. Again an example of something I throw together and enjoy on the fly.

Ingredients:
5-6 stalks of Kale, stems removed, chopped
2-3 Cups of Peas, steamed (that’s a lot of peas for one person, isn’t it? :-/ Yikes)
1 Avocado, pitted (I started out with ½ then caved and went for the whole thing…doubles yikes)
1 Handful of Fresh Parsley, chopped
Salt/Pepper to taste
Chili Powder to taste
Drizzle of Extra Virgin Olive Oil

Directions:
I lightly sautéed the Kale in olive oil (I just did a couple turns of olive oil in the pan) just before it wilts. I tossed in the steamed peas, fresh parsley and chopped avocado then seasoned to taste. Yummy in my tummy!

Weird craving…but I love peas! Love Kale! and Love love Avocado – so why not throw them all together, right! Enjoy!

Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins
(Makes 12 Muffins)

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Happy Monday! Oh…and what a tired Monday it is. I went to sleep too late and woke up too early 😦 . Okay now that I got that off my chest, Muffins!! I made these on Saturday, they’re gone now… I know its only been three days, muffins don’t last long around our house, lol. These are perfectly fluffy and moist, the addition of the earth balance permeates throughout the muffin and the applesauce keeps them moist. We had an 80’s themed birthday party (so fun! Seth did awesome in the 80’s trivia) to go to Saturday afternoon so I whipped these up super quick. They are as easy as baking gets. Note: I’ve made these before without realizing I ran out of vanilla and they were still delish, don’t fret. 🙂

Ingredients:
2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine. -Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
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-Add remaining wet ingredients stir to combine with a spoon.
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-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.
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Enjoy!
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Vegan Chocolate chip Muffins

  • Servings: Makes 12 Muffins
  • Difficulty: easy
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Ingredients:

2 Cups All-Purpose Flour
¾ Cup Sugar
1 Tbsp Baking Powder
½ Tsp Salt
1/3 Cup Earth Balance Butter (Vegan Butter)
½ Cup Applesauce
2 Tsp Vanilla Extract
¾ Cup Non-Dairy Milk (I used Almond/Coconut blend)
½ Cup Chocolate Chips (non-dairy)

Directions:
-Preheat oven 375 degrees F.
-Combine all dry ingredients – whisk together to combine.
-Add in Earth Balance and cut into dry mixture. I just mash it through with the whisk.
-Add remaining wet ingredients stir to combine with a spoon.
-Add in chocolate chips then stir to combine.
-Spoon evenly into 12 liners and bake for 25 minutes until slightly golden brown.

Quick Biscuits with Capers (Dinner Rolls in 20 minutes!)

Quick Biscuits with Capers (Dinner Rolls in 20 minutes!)
(Makes 10 biscuits) – Vegan
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These are so quick and easy to make. They’re perfect as a quick dinner roll for supper and are excellent also for breakfast/brunch. I made these recently for breakfast and paired it with Tofu Scramble and a Potato Hash that I made. The best thing I can say about these is that they can be made in a flash or a pinch. I whipped these up faster than it took me to make breakfast and guaranteed faster than it typically takes me to make dinner. The Capers are lovely in this recipe; it adds a delicious briny finish. Enjoy!
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Ingredients:
1 ½ Cup Self-Rising Flour
1 ½ Tsp Italian Seasoning
¼ Tsp Salt
2 ½ Tbsp Vegenaise
1 Tbsp Capers
¾ Cup Almond Milk (I used almond/coconut blend)

Directions:
-Preheat oven 450 degrees. Grease muffin/cupcake pan with Earth Balance or vegan cooking spray.
-Combine all ingredients; I stirred the almond milk in last. Do not over mix. –After all ingredients have been incorporated let mixture rest for about 5 minutes.
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-Divide batter evenly – makes 10 biscuits. Bake for 15 minutes. Enjoy!

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Quick Biscuits with Capers

  • Servings: 10 Biscuits ~ Vegan
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Credit: VeganRescue.com
Ingredients:
1 ½ Cup Self-Rising Flour
1 ½ Tsp Italian Seasoning
¼ Tsp Salt
2 ½ Tbsp Vegenaise
1 Tbsp Capers
¾ Cup Almond Milk (I used almond/coconut blend)

Directions:
-Preheat oven 450 degrees. Grease muffin/cupcake pan with Earth Balance or vegan cooking spray.
-Combine all ingredients; I stirred the almond milk in last. Do not over mix. –After all ingredients have been incorporated let mixture rest for about 5 minutes.
-Divide batter evenly – makes 10 biscuits. Bake for 15 minutes. Enjoy!