homestyle vegetarian biscuits and gravy

These are delicous! when you want a hearty breakfast make these and dig in.

Gravy-( i like to make mine the night before and let the flavors combine)
1 small head cauliflower, rinsed and cut into chunks
1/4 cup milk (maybe more if needed)
1/2 onion diced or minced if you dont want chunky onion in your gravy
2 morningstar vegan sausage patties (optional)
1 tbsp butter
1/2 tsp pepper (I put much more, but start with this and season to taste.)
salt to taste

bring a pot of water to boiling, add the cauliflower and boil until very tender. I like to do this step the night before. then drain the water off and puree the cauliflower with the milk until its gravy consistency. If you have a small blender like a magic bullet, you will need to do it smaller batches.
melt the butter in sauce pan. add the onion and veggie sausage and saute. (its best to warm the sausages first in the microwave for a few seconds so its not frozen) cut up the sausages in the pan with the spatula so its chunky for the gravy. when the onions are soft and translucent add the cauliflower mix and add salt and pepper. if you want to add more of each salt and pepper to taste. stir until the gravy is warm and thick. If its not very thick you can add extra butter.

Biscuits- (makes 5 medium to large biscuits-double the recipe if you need more)
note: if making buttermilk do this step first-also soften your butter in advance. Preheat oven to 475
1 cup whole wheat or spelt flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt (or regular if thats what you have on hand)
1 tsp sugar
1/2 cup buttermilk (you can make this at home with regular milk-measure the 1/2 cup of milk into a bowl and add the juice of half of lemon-this will curdle the milk a bit (not in a rotten way!) set in the fridge until you need it) you can try this with almond or soy milk but the results will be slightly different.
2 tbsp vegan or regular butter at room temp
mix (you can sift if you like) the dry ingredients. add the butter and milk and mix until just combined. Do not over mix!!! drop the biscuits about 1/2 cup size. bake for ten minutes

while the biscuits are baking fry an egg for each person.

assemble by putting a biscuit on a plate, with egg on top, and then smother in gravy. mmmmm

Stuffed Portobellos

found this in a magazine, cooked this evening and loved it! Quinoa is a vegetarian and dieter's dream. Low in calories, and loaded with protein. The aztecs had gold! this and chocolate.

I left out the cheese because I didnt have any. I used dried thyme 1/2 tsp instead of fresh. And I needed to add more water to the quinoa, it cooked off to quickly.

Easy Whole Wheat Bread

This recipe comes from Rick's great Aunt Clara. It is the quickest yeast loaf I've ever made! Its better to cut the recipe in half if you have a kitchen Aid.

combine these in a K.A. or bosch.

5.5 cups almost hot water 115 derees farenheit

2/3 cup oil

2/3 cup honey

2 T. salt

slowly add 6 to 7 cups whole wheat flour. (to make a lighter/whiter dough make half the flour bread flour)

Add more flour until dough starts to pull away from the sides

with dough hook let the bread knead for 10 min. or you can d it by hand. put in greased pans and stick in the oven for 15 min to rise. Then turn up the heat to 325. bake 35 min.

only rises once, what!

Very Vegetable Gumbo-A crock pot miracle

I have taken forever to update this. And I am embarrased by how long it has taken me to get back to my friend Lora with this recipe. Sorry! But for creole/cajun food lovers-this is a must. Especially because it is much healthier than the original recipe.

1 tbsp olive oil
1 large onion, chopped
1 celery rib
1/2 large green bell pepper seeded, chopped
1 garlic clove, minced
3 cups vegtable stock
2 cup tomato juice
1 14.5 oz can diced tomatoes
2 medium zucchini, cut in half lengthwise and sliced into 1/4 inch half moons-OR 2 cups fresh okra if available sliced into rounds
1 tsp file powder or cajun seasoning
1 tsp dried thyme
tabasco sauce to taste
1/2 tsp liquid smoke(if you have it)
2 cups hot cooked long grain rice (for serving)

heat the oil and saute the onion, celery, bell pepper, and garlic. cover and cook for about 5 min

transfer vegetables to a crock pot-add stock, tomato juice, zucchini or okra, file or cajun spice, thyme, and salt and pepper to taste. cover and cook on low for 8 hours

Just before serving add tabasco sauce and liquid smoke. Taste, and adjust flavor as needed. Serve over hot rice.

A recipe from "Fresh from the vegetarian slow cooker"

FRENCH TOAS WAFFLE CAKES!!!!!

Okay, so we were watching "Modern Family" a while back. There was an episode where it was Phil's Birthday, and the kids met him as he came into the kitchen in the morning, saying, "Dad, we made your favorite!" to which he responded, "You mean French Toast Waffle Cakes?"

Aileena and I turned to each other and simultaneously exclaimed, "Genious!"

So, I had to try it. Super simple. I started with a simple vegan pancake recipe I've been working on (vegan, cause I like vegan pancakes, not cause they need to be vegan). Check it out:

Ingredients:

1 cup unbleached white flour
1 cup whole spelt or wheat flour
2 cups almond milk

1 Tbsp flax eggs (soaked flax and water blended to a snotty consistancy)

1/4 - 1/2 cup water
2 tsp baking powder
1 tsp salt
1 - 2 Tbsp raw cane sugar

1/4 cup melted Smart Balance Butter

1 tsp vanilla extract

Mix flax eggs, water, sugar, vanilla, butter, salt and baking powder first. Then add the milk. Then the flour. thats how I make them anyways.

So, cook the pancakes on medium temp until very light gold.

Then place the pancake in already heated and lightly greased waffle Iron. I put mine right in the middle. Keep it in there for 30 seconds to a minute until the pancake has formed into a waffle.

The waffle cake should be toasty on the outside and moist and chewy on the inside. Then dip the waffle cake into an egg batter (typical french toast batter) Recipe:

2 eggs

1 flax egg

half cup milk

sugar, salt, cinnimon, and vanilla to taste.

put battered waffle-cake back on the griddle and cook it like french toast. don't over-cook.

Seriously guys, they are delicious. Aileena's quote: Dang you! I never really liked pancakes, waffles or french toast, but now you've gone and made a breakfast carb that I'm going to want all the time!"

So, yeah. Delicious. Had some friends over for breakfast too. Reports were good from them too.

Pumpkin Seed Brittle

A great way to use pumpkin seeds from your pumpkin carving. I found this recipe in an old October issue of Martha Stewart Living.

1 cup pumpkin seeds (rinsed, dried the day before, and roasted in the oven)
1/4 cup honey
1/2 cup packed light brown sugar
1/4 cup butter (i used smart balance vegetable butter)

line a cookie sheet with parchment paper, or butter. set aside.

melt butter in sauce pan. stir in sugar and honey. cook without stirring until a candy thermomoter reaches 280 degrees. (about 6 minutes) stir in pumpkin seeds until temp hits 300. about 2 minutes more. pour onto baking sheet. let cool completely and break into pieces. great over ice cream, or as a garnish on pumpkin pie. do not eat it all, like i wanted too.

Crock Pot Recipes

I love my crock pot! Obviously, it is part of the reason this blog got its name. And one of my favorite things about it, is busting the myth that only boring casseroles and roasts are what come out of crock pots. They saved my life in Korea where we didn't have an oven, and once again now that I have a new little sweetheart who takes up most of my day. Plus they are cost effective (dont use as much electricity as the oven) and they don't heat up the house.



Now that its fall-there are so many delicious mouth watering fruits and vegetables to choose from, its a vegetarian's christmas. So many things in season. And who better to turn to for delicious uses of these seasonal delights than Martha Stewart. To be economical and environmental I ran to the library and checked out some living Magazines for Sept, Oct, and Nov from the last few years-and started cooking away. And here are some of her recipes that I made in my crock pot.



Black Kale and White Bean Soup



5 cups water

1/3 cup barley or wild rice (i used wild rice, and it was so delicous)

1.5 cups veggie stock (or chicken if you prefer)

1/2 onion, chopped

1 garlic clove minced

1/2 tsp red pepper flakes

1/2 tsp coarse salt (or 1/4 tsp regular salt)

1 can canellini beans or 1 cup cooked beans( you can cook dry beans in advance in your crock pot too, its much cheaper!)

3 oz. Black kale (or regular if thats what you have acess too)

1/2 tsp grated lemon zest (optional)

parmesan cheese for garnish (optional)



Cook the rice in advance in a rice cooker. Otherwise barley can be added into the soup.(beans should be done the day before because you have to soak them overnight, and cook on low in your crock pot for 8 hrs)

Put all the ingredients in your crock pot except kale and beans and rice if you are using. Cook on low for 4 hrs. Taste and see if the onion and barley are the texture you like. If they are add the kale, beans, and wild rice (if using). Let these heat through (about 20 minutes). Kale should be cooked but still crunchy. This is a great way to get your greens! Garnish with parmesan curls if you like.



350 calories per serving. This recipe makes two servings.