Posts tagged southern
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!
Last night, my friend Bre hosted a wonderful “ThanksgiVegan” dinner, which gave me the opportunity to test out some vegan treats. It also gave me the opportunity to do something I love, which is cook with my Mom. She doesn’t have to measure things out, and her food still comes out perfectly. We made a green bean casserole, candied yams, and a delicious Southern-style pecan pie. For the crust, we used a recipe from my Mom’s friend Marilyn Fodor, and simply replaced the egg with a mixture of flax seed and water. The pecan mixture recipe we pulled from the VeggieBoards forum.
Simple Pie Crust
Ingredients: (Makes 2 pie crusts)
- 4 cups unbleached white flour
- 1 tsp. sugar
- 2 tsp. salt
- 1 3/4 cups Crisco
- 1 tsp. vinegar
- 1 tbsp. ground flax seed
- 2 tbsp. water
- 1/2 cup water
Mix flour, sugar, salt in large bowl. Cut in Crisco until crumbly and evenly distributed. In a small bowl, combine flax seed and 2 tbsp. water and whisk. Add vinegar and water. Pour contents of small bowl into dough mixture and mix well. Sprinkle some flour on a flat surface and form half of the dough into a ball. Flour your hands and a rolling pin, and roll out the dough until it is in a rough circle shape. You can hold your pie pan over the flattened dough to make sure it is big enough in diameter.
Next, carefully peel the dough from the flat surface and lay into the pie pan, draping the edges over the lip of the pan. If there is much excess dough around the lip, use your fingers to shape it so that the dough lays on top of the lip, sort of bunched up. Cut a piece of aluminum foil in the shape and size of the pie’s crust, and then cut out the middle of the foil, and lightly press the foil onto just the dough on the lip of the pan. This will prevent burning of the crust. Now you’re ready to mix the pecan pie filling!
Pecan Pie Filling
3/4 cup beaten firm silken tofu
2 tsp. arrowroot powder
1 cup dark corn syrup
1/2 cup brown sugar
1/4 cup melted vegan margarine
1 tsp. vanilla extract
(**If you can find it, sub 1/4 tsp. pecan, walnut or hazelnut flavoring extract for 1/2 tsp. of the vanilla. It’s a WONDERFUL addition and enhances the flavor but isn’t absolutely necessary, vanilla works fine too.)
1/4 tsp. salt
1 cup pecan halves (or more if you like it really “nutty”)
Preheat oven to 350. Arrange pecan halves in a single layer in bottom of crust. (Or more, depending on how many nuts you like)
Beat tofu, arrowroot, corn syrup, brown sugar, margarine, salt and vanilla (all ingredients except pecans) until well blended in your food processor or hand-held mixer/blender (Make sure the tofu is smooth and there are no lumps). Pour mixture over nuts.
Bake for about 1 hour 15 minutes at 350 or until it looks like it’s starting to solidify – it will set up completely as it cools. Cool completely before serving.
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.