Vegan Biscuits and Sage Gravy
Posted: April 9, 2012 Filed under: Savories | Tags: biscuit, breakfast, herbs, sage, vegan Leave a comment »
Ingredients for Biscuits:
2 c. flour
1 tbsp. baking powder
1/2 tsp. fine sea salt
1/4 c. shortening, chilled
3/4 c. unsweetened soymilk
Ingredients for Gravy:
1/4 c. flour
3 tbsp. nutritional yeast
2 c. unsweetened soymilk
1 tsp. dried sage
1 tsp. onion powder
1 tsp. fine sea salt, or to taste
1 tsp. black pepper, or to taste
1/4 tsp. white pepper, or to taste
1 to 2 tbsp. vegan margarine
Make the biscuits: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Using a pastry blender, cut shortening into the flour, until it becomes sandy in texture and the shortening is pea-sized. Add soymilk and stir just until the dough comes together. (It will be a little sticky.)
Place dough on a lightly floured surface and roll out to about 1-inch thickness. Using a round biscuit or cookie cutter, cut out biscuits. Place on prepared baking sheet about 1-inch apart. Bake for 15 to 20 minutes, or until golden brown.
Make the gravy: In a large saucepan, whisk together flour and nutritional yeast. Whisk in soymilk until the mixture is very smooth and there are no lumps. Whisk in sage and onion. Add salt, black pepper, and white pepper to taste.
Place the saucepan over medium heat, and bring to a simmer, whisking continuously. Whisk in margarine. Reduce heat to medium-low, and continue whisking for 3 to 5 minutes, or until the gravy is thickened and smooth. Remove from heat and adjust seasonings to taste.
Black Bean & Banana Empanadas
Posted: September 15, 2010 Filed under: Savories | Tags: banana, black bean, empanada, fruit, vegan Leave a comment »
Ingredients for Crust:
1 1/2 c. whole-wheat flour
1 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. chili powder
4 tbsp. cold soy margarine, cut into 1/2-inch cubes
1/2 c. unsweetened applesauce
1 tbsp. white wine vinegar
Ingredients for Filling:
1 tbsp. olive oil
1 medium onion, chopped (1 cup)
1 c. cooked black beans
1 clove garlic, minced (1 tsp.)
2 bananas, peeled and diced (1 cup)
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
2 tbsp. chopped fresh cilantro
1 tsp. red pepper sauce, such as Tabasco
Make the crust: Sift flours, salt, and chili powder in bowl. Mix in margarine with fingers until mixture resembles coarse meal. Whisk together applesauce, vinegar, and 1/3 cup cold water in separate bowl. Stir applesauce mixture into flour mixture until textured dough forms, adding up to 1/4 cup more water, if necessary. Knead on lightly floured surface until dough comes together. Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.
Make the filling: Heat oil in large skillet over medium-high heat. Sauté onion 4 to 5 minutes, or until soft and translucent. Add beans and garlic, reduce heat to medium, and cook 3 minutes. Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant. Remove from heat, and stir in cilantro and red pepper sauce.
Preheat oven to 400°F. Divide dough into 12 balls. Coat baking sheet with cooking spray. Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface. Fill with 2 Tbs. Filling, and brush edges of pastry with water. Fold dough circle in half, press to close, and crimp edges with fork to seal. Transfer to prepared baking sheet, and repeat with remaining dough balls and Filling. Chill 10 minutes. Bake empanadas 20 minutes, or until golden brown and crusty. Cool 5 minutes on baking sheet before serving.
