Thursday, 17 April 2008
I've been wanting to figure out a good way to make vegan biscuits and gravy, and this morning I made some scrumptious ones! Oh, so good! I got the inspiration from a retreat center cookbook I have, but I changed it enough that I'm taking credit myself. :-)
First, make the biscuits:
Stir together 2 cups flour (you can use part whole wheat or other flour, but I used all white this morning), 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Cut in 6 teaspoons non-trans-fat shortening (like Spectrum) until well-blended and the pieces of shortening are very small, about the size of grains of rice. Stir in 3/4 cup plain soy yogurt, then moisten the dough with enough soy milk for it to all come together. Knead just a few times in the bowl, then pat it out in a smooth layer on the counter or a large cutting board dusted with flour. Pat out to about 3/4 inches. Cut out with a biscuit cutter or a large cookie cutter and put on a cookie sheet. Bake at 450 for about 10 minutes, until golden brown and raised.
Make the gravy: toast 2 1/2 cups cashews in the oven--you can put them in while the oven is preheating for the biscuits and leave them until they're done, even with the biscuits in there too. In a small skillet, saute half a chopped onion in 2 tablespoons olive oil over low heat. In a blender, put 1/4 teaspoon pepper, 2 cups water, 2 teaspoons tamari (soy sauce), and whatever herbs you want--I used fresh rosemary and thyme from my garden. When the cashews are done, add them and blend until smooth (or pretty smooth). Add the cashew slurry to the onions and cook over low heat until heated through. Add more water for a thinner gravy. Add salt if desired.
Split the biscuits and ladle gravy over. Enjoy!