Can you tell I like BISCUITS?!?

I LOVE Biscuits, or any kind of bread for that matter.  I just can't seem to get enough of those yummy yummy carbs. Is that a bad thing? 


This mornings breakfast was fast and super easy. I made Drop Biscuits from The Joy Of Vegan Baking by Colleen Patrick-Goudreau, with just a few minor adjustments.

Vegan MoFo Day 4!

Drop Biscuits

makes 9-12 biscuits
1 2/3 cups unbleached all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

⅔ cup nondairy milk

⅓ cup canola oil or melted non-dairy non-hydrogenated butter


To Prepare

Preheat oven to 450 degrees. Lightly grease a cookie sheet.


In a large bowl, mix together the flour, baking powder, and salt until combined. Add the milk and oil and stir JUST until the dry ingredients are moistened. It will be sticky and thick. Scoop out medium sized portions of batter and roll in hands slightly. Put on baking sheet.


Bake until the bottoms are golden brown, about 8 minutes.


Serve hot. Enjoy.

Vampires Beware... Garlic Biscuits!

Vegan MoFo Day 2!

My goal with this new blog is motivate myself to commit at least one creative act a day. This can be any form of art including cooking, because yes, cooking is an art. Todays creative act might be a small one, but it sure is a tasty one and it qualifies as my VeganMoFo for the day. The inspiration came from the garlic biscuit I had at Central Florida Veg Fest. This was my first experience roasting garlic in the oven, but it won't be my last.

Roasted Garlic Biscuits

Ingredients

2 medium heads of garlic

olive oil

1 2/3 cups of all purpose flour

1 tbsp baking powder

1/2 tsp salt

2/3 cup non dairy milk of your choice

1/3 cup canola oil or melted non dairy butter

Dry Italian seasoning to sprinkle on top (Optional)

To Prepare

First roast the garlic bulbs and set aside to cool.

How to Roast Garlic

Peel off the outer white covering of the garlic bulb, leaving the individual coverings on the cloves and leaving the cloves attached to the bottom of the root. Cut the tops off of the cloves to expose the inside of each clove. Place the head of garlic on a piece of tin foil. Drizzle a little bit of olive oil over the garlic bulb. Wrap the garlic bulb tight with the foil. Place on a baking sheet or set inside the cup of a muffin pan. Bake at 350 degrees for about 30-35 minutes, until garlic is soft. Remove from oven and let cool.

After you have roasted the garlic, preheat your oven to 450 degrees. Lightly grease or add parchment paper to a large baking sheet.

In a large bowl, mix together the flour, baking powder, and salt with a fork until combined. Add the milk and oil and stir just until the dry ingredients are moistened. The batter will be sticky. Remove the soft inner garlic cloves from the bulb. Add the soft garlic to the batter and mix in with your hands. Don't over mix or the biscuits will be tough. Scoop batter out in about 1/4 cup amounts and roll slightly in hands. Place on the baking sheet. This recipe makes 9 medium sized biscuits.

Bake until the bottoms are golden brown, about 8 minutes.

Enjoy, but resist the urge to kiss loved ones for the rest of the night. :)

To Blog or Not to Blog?

That is the question...

I've been extremely unsuccessful at my attempts to blog in the past. I either just forget to blog or conclude that my life isn't interesting enough to share with the world. Despite my past blogging failures I've decided to give it another shot. The difference is that this time I have made a personal commitment to myself to take part in VeganMoFo 2010 (The Vegan Month of Food). What better day to start than today, World Vegan Day!

VeganMoFo was originally created on the Post Punk Kitchen website with the idea of blogging as much as possible about vegans foods for a whole month. This is the Forth Annual VeganMoFo Challenge and there are already about 560 blogs signed up to take part in the fun with the official deadline tomorrow. I got in right under the deadline and have already completed my first "MoFo" act. A super fast and easy vegetable pasta that my boyfriend loves and begs for on a weekly basis.

VeganMoFo Day 1!

Easy Peasy Garlic Veggies and Shells

Ingredients
8 oz shells or other fun pasta
16 oz frozen mixed vegetables (carrots, cauliflower, broccoli)
1 small head of garlic, minced
1/2 small onion, finely chopped (optional)
1/2 cup vegan butter/margarine of choice (add more or less if needed)
1/4 tsp ground black peeper
1/8 tsp salt
1/2 tsp Mrs. Dash Original Blend (or other seasoning blend of your choice)

To Prepare
In a medium saucepan with lid, boil noodles for about 5 minutes (just under al dente). Drain noodles and pour into another bowl. Set aside.

Rinse out saucepan and add the butter, garlic, and onions over medium heat. Saute the garlic and onions until aromatic and lightly browned. Add the frozen veggies, cover, and cook for about 5 minutes until tender. Pour in the noodles. Stir well to coat the noodles with the garlic butter veggie mixture. Put lid on the pot and let marinate over heat for about 5 more minutes.

Stir and serve. Enjoy.