Biscuits

I've been feelin' a bit homesick for the rolling bluegrass pastures, the shockingly sweet tea in every restaurant and home, the bourbon, the home cookin', the genuine southern hospitality, the slow pace, and especially the accents of "My Old Kentucky Home".  I will get my fix later this month but until then... How about some biscuits?

In the south, Biscuits are a serious staple.  Starting at a young age girls would hear, "No man wants to marry a woman who can’t make a decent biscuit," from the matriarchs of their families.  Breakfast, lunch or dinner can be served on them... What's not to love about a tender, flaky, hot from the oven biscuit? 

This biscuit recipe is one for quick, in-a-pinch biscuits... Literally takes more time to heat up the oven than to make and bake these yummy biscuits and you can make a bunch of small nuggets or about 3 big ol' biscuits with this one.

1 2/3 cups All Purpose Flour
1 TBS Baking Powder
1/2 tsp Salt
2/3 cup Non-Dairy Milk (I used cashew milk today)
1/3 cup canola oil or melted Earth Balance

Preheat the oven to 475.  Grease a baking sheet.  Wait for a few minutes so the oven has a few extra minutes to get started so your biscuit dough doesn't sit and wait for long.

Mix together the Flour, Salt, and Baking Powder until combined.

Stir in milk and oil/butter.  Dough will come together but will be very sticky.

Drop either a heaping tablespoons of dough onto the baking sheet about an inch and a half apart Or use a large serving spoon to create larger biscuits. 

Bake for 8-12 minutes (depending on the size) until the tops are golden brown.  Serve hot with gravy or apple butter/jam. Let cool and store in a ziplock bag for a breakfast sandwich the next day!

I'll be back soon Kentucky... until then:

"Weep no more, my lady,

Oh weep no more today!

I will sing one song for my old Kentucky home,

For my old Kentucky home far away."

A Scrambled Casserole

Breakfast/Brunch is one of my favorite meals but let's be honest... it's not exactly the most vegan friendly meal when it comes to dining out.  Today is Easter Sunday and a lot of people celebrate with a big family brunch which means lots of eggs/egg dishes.  Well I've got a great eggless brunch dish for you. 

I personally like it better than what I remember about scrambled eggs.  The texture is similar to that of scrambled eggs and it's combined with all kinds of breakfast yummies like tempeh bacon and hash browns!!

Here’s the recipe!

1 tsp. Extra virgin olive oil

1 Red bell pepper diced

1 Yellow bell pepper diced

1 (6oz) package of Tempeh Bacon, chopped

1 Block firm tofu

½ Cup chopped green onions

½ Cup Daiya shredded cheddar cheese
1 Tbs. vegetable oil
2 Large russet potatoes, washed, grated, and rinsed OR 1 (16oz) bag frozen hash browns
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp Turmeric

Pre-heat the oven to 420º F.

Pat the block of tofu dry and slice it into 4 equal pieces. 

Using a paper towel or lined kitchen towel, press the tofu firmly to remove moisture. 

Working over a large mixing bowl, crumble the tofu using your fingers. Add the vegan cheese, garlic powder, turmeric, green onions and onion powder.

In a skillet heat the olive oil and add the tempeh bacon and peppers, stirring until the peppers are slightly browned. 

Add the peppers and tempeh to the tofu mixture.

Using the same skillet get the high heat oil hot and add the potatoes. 

Stir the potatoes constantly without pressing down on them until they are browned. 

Add them to the tofu mixture and stir gently until well incorporated. 

Distribute the mixture evenly into a 13x9” baking pan.**  Bake for 20 minutes or until it’s hot.

**You can make this dish ahead of time to this point, cover with foil, refrigerate overnight, and bake it in the morning.

I like to top this with more chopped green onions, ketchup, old bay, or even some sriracha! Enjoy!