Golden Country Biscuits and Gravy

I grew up in the South. Biscuits and gravy were one of my grandmother’s specialties (among many) and a wonderful comforting Sunday breakfast. This easy recipe will become one of your family’s favorites too.

Make 6 biscuits

Time: 30 minutes

Biscuit ingredients

1 cup whole wheat flour

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

4 tablespoons dairy-free margarine

1 cup soy or almond milk

Method

Preheat oven to 400 degrees.

Combine all dry ingredients then using a fork or pastry cutter, cut in margarine until crumbly and pieces are no larger than a pea. Add soy or almond milk and stir until mixture is just thoroughly combined and all dry ingredients are mixed in, being careful not to overwork dough.

Transfer dough to a floured surface, and pat out dough to about 1/2 inch thick. Using a biscuit cutter or tumbler, cut out 6 biscuits and place on a nonstick baking sheet. You may need to reform dough and press out again to make all the biscuits.

Bake for 15 minutes or until tops are golden brown. While the biscuits are in the oven, make the gravy.

Gravy Ingredients

2 tablespoons olive oil

2 tablespoons all-purpose or whole wheat flour

2 tablespoons nutritional yeast

1/2 teaspoon dried powdered sage (optional)

1/4 teaspoon black pepper, more to taste

2 cups vegetable broth

1 teaspoon salt if using unsalted vegetable broth

1/2 package meatless sausage crumbles (optional)

Method

In a large skillet, toast flour and nutritional yeast in olive oil on medium heat for 2 minutes or until it starts to brown. Lower heat and slowly add broth, using a fork to crush any lumps that may form. Add pepper, and sage, salt, and crumbles, if using. Return heat to medium until gravy begins to bubble and thicken. Allow to simmer for 3-5 minutes, stirring regularly.

Place biscuits on plates and spoon gravy over them.

Delicious Deli Reuben

The sauce in this delicious reuben is so easy you won’t believe it. And it’s so delicious you’ll want to put it on all of your sandwiches.

Serves 4
Time: 20 minutes active, 1.5 hours to allow time to marinate (or see pro-tip for a 10-minute version)

Ingredients

1 package tempeh
1/4 cup dill pickle juice
1/8 cup soy sauce or tamari
1/2 red onion, cut into half-moons
8 slices sandwich bread, or 4 wraps, your choice

Sauce
1/4 cup egg-free mayonnaise, like Just Mayo
2 tablespoons ketchup
2 tablespoons pickle relish
Topping

Sauerkraut, to taste
Dairy-free cheese, optional

Method

Make the marinade: combine the pickle juice and soy sauce or tamari. Slice the tempeh lengthwise and place into a shallow container. Pour marinade over and allow to soak for 30 minutes to an hour. The longer the better.

Meanwhile, make the sauce: combine the mayonnaise, ketchup, and relish in a small bowl and stir until fully combined.

Make the tempeh: After your tempeh has sufficiently marinated, add water to a pan to cover the bottom. Steam fry the onion in the water until translucent. Add the tempeh and the marinade and cook for ten minutes, flipping occasionally and adding small amount to ensure it doesn’t stick.

Assemble the reubens: Spread 1/4 of the spread on 4 slices of bread sandwich or wrap, add cheese, if using, and sauerkraut then the tempeh. Toast in a 350 degree oven for 10 minutes.

Pro-tip: If you’re short on time or just don’t like cooking, skip the tempeh and the marinade (pickle juice, tamari, and onions) and pile a sandwich high with your favorite plant-based deli slices, i.e. Tofurky or Field Roast. You can enjoy this delicious classic sandwich in a fraction of the time.

Souper easy split pea soup

soup2

Baby, it’s cold outside. This gusty day was calling for some soup to warm our house up. This split pea soup is packed with goodness and easy-peasy. Dry peas are a good source of iron, magnesium, phosphorus, potassium, and protein. And according to the US Dry Pea & Lentil Council, they’re only about $.07 per serving compared to chicken which is about $.67 per serving. So dig in!

Serves 4
Time: 10 minutes active, 1-1/2 hours cook time

Ingredients:

1/2 onion, diced
2 cloves garlic, minced
2 cups split peas
2 medium potatoes, cubed
3 carrots, sliced
6 cups of water or vegetable stock
1 teaspoon liquid smoke
1 teaspoon salt, or to taste
6 cups of water
1 bay leaf
1 teaspoon thyme
1/2 teaspoon Herbes de Provence

Method:
In a large pot over medium-high heat, add 1/4 cup of your stock or broth and onion. Steam sautee onion until translucent, about 3 minutes. Add garlic and steam for another 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce to a simmer and stir periodically. The soup may foam, which is normal when cooking with split peas. Stir and lower heat slightly if this happens. Continue simmering until peas are  tender, about 1-1/2 hour.

Remove the bay leaf and serve. Or, if you prefer a smooth soup, transfer to a blender or using a stick blender, pulse until smooth. Return to pot and heat until hot, adding more water if necessary.

Enjoy!

Dragon Bowl

The Dragon Bowl is a menu staple at New York City’s Angelica Kitchen. It’s hearty, delicious, and colorful.  After a holiday of binge eating and too many sweets, this is a clean meal that makes you feel healthier just looking at it. Choose whatever steamed vegetables and beans you have on hand or are in season.

Dragon Bowl

Serves 2

Ingredients:

2 cups cooked brown rice
1 bunch greens, i.e. kale, collards, or chard
1 can black-eyed peas, rinsed or 2 cups cooked black-eyed peas (or bean of your choice)
2 cups cooked seasonal vegetables. We used sweet potatoes. Other options include broccoli, squash, cauliflower, etc.

Miso tahini dressing
1 T tahini
1 T miso
3/4 cup warm water
1 t dill

Instructions:
Wash and cut greens into bite sized pieces. Steam about 5 minutes until bright green.

Cook your seasonal vegetables. If using sweet potatoes, poke holes in them using a fork and microwave on high for about 5 minutes, turning once at 3 minutes. If using broccoli, cauliflower or summer squash, steam until tender, about 5 minutes.

To make the sauce, combine miso and tahini then slowly add warm water. The sauce will thicken at first. Smooth out lumps, then add remaining water and dill.

Fill two bowls with half of the rice, greens, beans, and seasonal vegetables, then pour dressing over to taste.

Vegetarian Chicken & Dumplings

When I was a little girl, chicken and dumplings were my favorite. Mostly it was the dumplings. While that’s still the best part, adding some frozen vegetables makes this comfort food a little healthier.

Vegetarian Chicken & Dumplings

Based on this recipe from PETA

For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk

For the Soup:
1 T oil
1/2 cup onion, chopped
8 oz. frozen mixed vegetables (half a bag)
1/2 cup flour
1/2 tsp. salt
1 tsp. sage
1/2 tsp. pepper
8 cups vegetarian “no” chicken or vegetable broth
1 cup diced vegetarian chicken (We used gardein chick’n scallopini. MorningStar Farms® Meal Starters® Chik’n Strips would also work well)

• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds, then pinch and roll into 1/2-inch balls.
• Meanwhile, sauté the oil and onion for the soup in a large saucepan until the onion is translucent.
• Add the frozen vegetables and cook until soft.
• Add the flour, salt, sage, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the vegetarian chicken, then add the dumplings one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often.
• Serve hot.

Makes 6 to 8 servings