Posts tagged breakfast
Over Christmas break, my mom decided to make some southern style biscuits like my grandma used to make. They were easy to veganize, and so delicious that I ended up making them again the very next morning. Someone who shall remain nameless ate SEVEN!! These are yummy with agave nectar, earth balance, or strawberry jelly on top. They would also be good with vegan gravy at dinnertime.
Ingredients (yields about 10 three-inch biscuits):
- 2 cups Bisquick
- 1/2 rounded tbsp. Crisco All-Vegetable Shortening
- 1/4 tsp. baking powder (this is important for the biscuits to rise)
- 3/4 cup vanilla soymilk
Preheat oven to 400° and grease a cookie sheet with Earth Balance butter or Pam vegetable spray. Cut shortening into Bisquick in a medium mixing bowl. Add soymilk and baking powder, and mix with a fork, breaking up bits of shortening. The batter should be sticky. Important: Dust hands with flour and sprinkle flour on top of batter to prevent a sticky mess. Then scoop out about a golf ball sized amount of batter, roll it in your floured hands, smooth it and flatten slightly. Place onto greased cookie sheet. Repeat with remaining batter, placing biscuits about 2 inches apart on the pan. Bake about 15 minutes, or until golden brown. Add your favorite toppings and enjoy!
- 2 cups Bisquick
- 1/2 cup Tofutti Vegan Sour Cream
- 3/4 cup non-dairy milk
- dash cinnamon
- dash vanilla extract
- 1 tbsp ground flax seed + 1 tbsp water, mixed
Combine all ingredients in medium bowl. Mix well and pour onto hot waffle iron. Bake until golden brown and top with vegan butter and maple syrup.
I found this recipe for vegan blueberry muffins on Vegetarian Times, but I switched out the applesauce for flax seed and made a couple other small changes. They came out well; I really love the sugar crunch of the topping, but it is not necessary if you want a healthier muffin. This recipe makes 12 muffins.
- 2 cups all-purpose flour
- 1 cup Sugar in the Raw
- 1/3 cup non-dairy milk (I used original Silk)
- 1/4 cup Earth Balance vegan margarine
- 1 tsp vanilla extract
- 1 tbsp flax seed mixed with 1 tbsp water
- 1 tbsp baking powder
- 1 cup blueberries
- 1 pinch salt
- Optional: 2 tbsp confectioner’s sugar mixed with 2 tbsp sugar in the raw for topping
Preheat oven to 350 and line muffin pan with baking cups, or butter the pan with Earth Balance. Mix all ingredients except blueberries in large bowl. Carefully add blueberries and fold in so they don’t “bleed” all over your mixture. Add mix evenly to muffin cups and if you want, add sugar mixture on top. Heat 35 – 40 minutes, or until golden brown. Enjoy!