Posts tagged nostalgia
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!
I decided to try a squash casserole because I miss eating Boston Market’s cheesy version. This vegan sauce is easy to alter, and I’m sure you could use cashews in place of pine nuts as well. This recipe would make a great Thanksgiving side item!
- 1 tbsp olive oil
- 2 medium yellow squashes, sliced in 1/2 inch thick rounds
- 1 head broccoli, chopped
- 1 medium yellow onion, diced
- 1 cup fresh spinach, chopped
- 1/2 cup pine nuts
- 1/4 cup nooch (nutritional yeast)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground basil
- 1/2 tsp black pepper
- 1/3 cup non-dairy milk
- 1 cup vegan breadcrumbs
- optional: fresh basil to garnish
Preheat oven to 350. Heat 1 tbsp olive oil in large pan over medium heat. Add the onion, squash, and broccoli, and saute for 7 – 10 minutes while making the “cheese” sauce. In a food processor, combine pine nuts, nooch, soy milk, 2 tbsp olive oil, and spices. Grind until thoroughly combined. Taste the sauce because you may want to add more of a certain spice, or if it isn’t creamy enough, add more milk. Set aside. Once the onions are translucent, squash is softened, and broccoli is bright green, add spinach and saute another 2 or 3 minutes. Pour sauteed vegetables into a medium casserole dish, and stir in the “cheese” sauce. Top with breadcrumbs and bake 25 – 30 minutes or until breadcrumbs are toasted on top. Enjoy!
One flavor I have missed from my meat-eating days is the unmistakable vinegar-style barbecue you can only find in eastern North Carolina. There just isn’t a premade vegetarian version of this distinct meat. I have tried Gardein’s BBQ pulled pork and while the texture is there, the flavor is not at all what I’m looking for. I don’t want that mesquite-ketchupy taste, I want the delicious flavor I grew up eating. So last night I made it myself using the Delight Soy nuggets (have I mentioned how much I love this brand?) and a vinegar concoction for the sauce. It is amazing how that flavor just brought me back to my childhood, eating hush puppies, fried okra, and my Grandmother’s scratch-made biscuits. There’s no reason this unique taste has to belong only to the meat-eating crowd! It’s all about getting the right texture of soy protein. So here is my recipe for a damn good vegan barbecue sandwich:
- 1 package Delight Soy nuggets (or other frozen soy chicken, like Gardein)
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1 tbsp. brown sugar
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. sriracha sauce
Heat soy nuggets on a microwave safe plate for about 3 minutes or until thawed and warm. Next, place four nuggets at a time in a food processor and grind about 20 seconds. You want the soy to be stringy, so don’t grind too long or they will turn into a ball of paste. Once all the nuggets are processed, place in a medium bowl and set aside. To make the sauce combine all other ingredients in a bowl or jar with a tight lid and stir or shake very well to mix it all up. This recipe makes about 2 – 3 servings of the sauce. How much you put on your barbecue is a matter of taste, but I used about 1/3 of the sauce for mine. Pour it in the bowl of soy and mix well with a spoon or fork. You can add 2 tbsp. ketchup for color if you like. I didn’t have buns so I ate mine on whole wheat bread, with a side of seasoned Alexia waffle fries.