ohmygodifrigginlovecolinfirth!!!
Now that I got that off my chest…let’s talk about biscuits then, shall we? Because I know that’s what you came here for. The carbs. You like them. You all do. We all do. Universally known fact that makes people like be babble. So yeah. I decided to whip some up this afternoon because my mum bought some loverly, luscious, and LARGE (I emphasize large) strawberries (seriously, some of them were the size of small apples…) so she could make strawberry shortcakes (tomorrow’s recipe…). But here’s my basic recipe, that I bet is pretty much the same as the rest of the world’s:
Basic Baking Powder Biscuits
Yields 12 or so
Ingredients:
- 2C A.P. flower
- 5 tsps baking powder
- a pinch of salt
- 5 tbs vegan margarine (I use Smart Balance Light…yes, it’s vegan)
- 2/3 C non-dairy milk
- extra flour for dusting
Directions:
Pre-heat your oven to 450F.
Mix together dry ingredients. Cut in the margarine with your fingers (crumble as you would a streusel topping…make sure you’re able to form some pea-sized lumps)…or with a pastry cutter/knife if you feel like cheating. Add the milk and mix together with a fork until a dough forms. With floured hands on a floured surface, pat your dough lightly into a rollable shape. Roll out to your desired thinness (I like about 1/8-1/4″ for a nice sized biscuit). Cut with a biscuit cutter, place on a greased baking sheet and bake for 12 minutes, until golden and delicious.
Very yummy. Oh and by the way…I finally got around to making the Magical Coconut Cookie Bars from VCIYCJ (since I finally found vegan graham crackers…). My mum’s crazy about them. So, so good. Make them at night, though. That gives you time to chill them without being tempted to eat one.
I’m thinking of making these, plus other cookies for a bake sale that I’m going to be hosting next weekend to raise money for farm sanctuary. Have any other ideas of baked goods? I’m thinking cookies (most likely chocolate chip, peanut butter, snickerdoodles, GF cookies, sugar-free cookies, oatmeal cookies…), maybe some brownies, muffins, cupcakes…I’ll keep you all updated on this…
In the meantime, what are all of you Americans doing for memorial day tomorrow? Grilling? BBQ-ing? Not knowing there’s a difference between grilling and barbecuing? Wondering were on earth the word barbecue came from? All of the above? So anyways, I decided to whip up some chorizo sausages tomorrow to grill up…from VB. They’re so good. I used up the rest of my black beans from my bean dish the other day. I sure do like making seitan. I need a “praise seitan” shirt. Vegan humour is so much fun…
In the meantime, I came up with a little snacky recipe since it got late tonight, fast, and I realized that I had not eaten anything yet. I bring you…
Italian Asparagus:
Serves one
- 4 oz trimmed asparagus
- 2 tbs ketchup or marinara sauce
- .5 oz vegan mozzarella cheese, shredded
- salt
- garlic powder
Simply steam your asparagus with your preferred method, top with the tomato-y topping of choice and shredded cheese and salt and spices. Now depending on time and patience, either microwave for a minute or so, or pop under your broiler. Eat. Now. Top with vegan parm or nooch if you want.
That’s all for today. Do tell though, what are you all grilling up tomorrow?
dannibazaar's Vegan Emporium 