Drop Biscuits and Gravy

Who isn't in the mood for a big plate of homemade biscuits and vegan sausage gravy on a Saturday morning?  We had a few glasses of wine last night and mild hangovers this morning.  This dish definitely hit the spot.  

Southern-Style Drop Biscuits and Gravy


Biscuit Ingredients:
2 Cups Whole Wheat Flour
5 tsp Baking Powder
1/4 tsp Salt
6 Tbsp Tofutti Cream Cheese
1 Cup Soy Milk

Gravy Ingredients:
2 Cups Soy Milk
1/4 Cup Unbleached All Purpose Flour
3/4 Cup Vegan Sausage, crumbled
1/4 tsp Black Pepper
1/4 tsp Tony Chachere's 
1/2 tsp Bragg's Organic Sprinkle Seasoning (optional)
1 Pinch White Pepper (optional)



*Whisk flour, baking powder, and salt together in a large bowl.
*Add in Tofutti cream cheese.  Blend together with hands until all is mixed and little balls have formed.
*Add Soy Milk and mix together gently.
*Cover and place in refrigerator (Cold ingredients = Fluffy Biscuits)
*Preheat Oven to 400 degrees
*Once preheated remove dough from refrigerator and drop about 1/4 Cup per biscuit onto a greased cookie sheet.
*Place on bottom rack and bake for about 15 minutes.  Biscuits should be slightly brown.
*While the biscuits are baking, whisk soy milk and flour together over medium heat.
*Add sausage to mixture and increase to high heat.
*Bring to a boil, whisking continuously, then reduce to medium heat.
*Allow to thicken to your desired consistency.
*Add black pepper, white pepper, and Tony's.  Mix together.
*Serve gravy over biscuits.  

"It's ok to eat fish 'cause they don't have any feelings"

Being that we live in SouthWest Louisiana where fishing is a huge industry I just wanted to take a minute and share an article I discovered. It deals with the subject of whether fish have feelings, as well as what impact fishing, caught as well as farmed, has on the environment.  

by Richard H. Schwartz

"There are standard questions that vegetarians are often asked. Perhaps the most frequent one is, “HOW DO YOU GET ENOUGH PROTEIN?” Another common question is, “DO YOU EAT FISH?”"


Oyster Mushroom Rockefeller

 This recipe was recently featured in Vegetarian Times magazine.  I have never had real oyster rockefeller so I can not say how close to an original it is, but I can say it was delicious.

I had trouble finding oyster mushrooms in Lake Charles, finally I found dried ones at Albertson's.  For anyone who tries this recipe 1 oz. dried oyster mushrooms = 4 oz fresh oyster mushrooms.  Soak them in lukewarm water for 30 mins.-1 hour before cooking.

I also reduced the recipe a little since it would just be William and I eating.  It was still a large serving.  Here is my version of
Oyster Mushroom Rockefeller
Serves 4


Ingredients
8-12 oz Oyster Mushrooms (I recommend cutting it to 8 oz.)
2 Tbsp Olive Oil, divided
1 lb. Baby Spinach
1/2 Cup Veganaise
1/2 Cup Chopped Fresh Fennel
2 tsp Dijon Mustard
2 Tbsp chopped Shallotts
1 Clove or 1 tsp minced garlic

*Preheat oven to 400 degrees
*Spread mushrooms in bottom of baking dish
*Heat 1 Tbsp oil in large skillet over med-high heat.  Saute' Spinach until wilted.  1-2 minutes. Toss occasionally. May be better to split into a couple of batches depending on the size of your skillet.
*Spread spinach over mushrooms in baking dish
*Whisk together remaining ingredients in a small bowl.  Spread over spinach in baking dish.  
*Bake 15 minutes or until sauce begins to brown.
*Set oven to broil.  Bake under broiler for 2-3 minutes until brown and bubbly.  

General Tao's Tempeh

This is one of William's favorite asian dishes.  Since he is the amazing husband that he is and he "gave up bacon for a girl" I try very hard to re-create all of the things he likes to eat Vegan style.  This was my version of this recipe after studying several other recipes and seeing what ingredients we had on hand at home.

General Tao's Tempeh
Serves 3-4
Time: 30 minutes

Ingredients
1 Package Tempeh, sliced
2 Cups Water
1 No-Chicken Bullion Cube
1 Clove Garlic, minced
1 Crown Broccoli
1/2 Tbsp powdered Ginger
1 Tbsp Lemon Juice
4 Tbsp Raw Sugar
3 Tbsp Soy Sauce
2 tsp Chili Paste
1 Tbsp White Vinegar
1/2 Tbsp Sherry (optional)
Salt and Pepper to taste
1 1/2 Tbsp Cornstarch dissolved in 2 Tbsp Warm Water
Brown Rice

*Marinate sliced tempeh in 2 cups water with bullion dissolved for at least an hour up to overnight
*Remove tempeh from stock and cook in pan until golden (5-10 minutes).  Save stock as you will be adding 1 Cup of it to sauce later.  
*Add broccoli and cook until bright green (3-5 minutes)
*In a separate pan fry the garlic, ginger, and chili paste with a drizzle of oil (2 minutes)
*Add remaining ingredients including 1 Cup stock to seasonings in pan and cook over med-high heat for about 3 minutes whisking continuously.  (To make this easier, I combined all ingredients except cornstarch mixture in a bowl prior to adding to pan)
*Remove from heat and add Tempeh and Broccoli to sauce pan, toss or stir to coat.  
*Serve over brown rice




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