Saturday, March 1, 2008

Biscuits and Gravy

Although we love tofu scrambles, John made one yesterday and I was ready for something different this morning. I have never eaten biscuits and gravy, the gravy just never appealed to me. This gravy was phenomenal though! Both recipes came from the Vegan Homestyle cookbook. The gravy was a creamy white color until I added the sausage. We only had Soyrizo, (Meatless Chorizo) not my first choice. It added a great flavor though, and turned the gravy into a caramel color. It is spicy in a "heartburn" way, not a burn your tongue way, and full of garlic.
Drop Biscuits
1 1/2 cups whole-wheat flour
1/2 cup spelt flour
1 T. baking powder
1 t. salt
1/3 cup olive oil
2/3 cup almond milk
Preheat oven 475. Mix dry ingredients. Whisk together oil and milk. Add to dry ingredients and mix until all flour is absorbed. Drop by spoonfuls onto a greased cookie sheet. (Should make 9 biscuits.) Bake for 12 minutes (mine baked for about 14).

Cashew Gravy
2 cups water
1/2 cup raw cashews
2 T. arrowroot powder
1 T. onion powder
1/2 t. salt
2 T. Bragg liquid aminos
Put everything into a blender and blend until smooth. Heat in a saucepan over medium heat, whisking until thick. Add sausage.

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