Cooking Frenzy

I’m alive!  I realize I’ve been MIA for a couple of weeks; I’ve been super busy, and that’s the understatement of the century. I’m a full time student at the end of spring semester, we just finished tax season at work, and my husband and I are in the process of moving.

In spite of all the chaos, I’ve been cooking up a storm the last few days! Baked chicken-style seitan, sweet potatoes, cream of broccoli soup, black beans, quinoa, garden vegetable soup, mushroom and bell pepper veggie crumbles, and Elesha’s FABULOUS biscuits (which really are as delicious as she claims)!

I made the biscuits last night and put veggie crumbles on one for dinner and had another one for dessert with jam. Then I had another one plain with vegan butter and it was marvelous! Great job, Elesha, I am a convert! Your biscuits are now a permanent part of my weekly menu.

I just got my hands on a new book called “Vegan Brunch” by Isa Chandra Moskowitz. I briefly glanced through the recipes and practically peed my pants with excitement. Roasted tomato, ricotta, and basil tofu omelettes, whole wheat waffles, fresh fruit, and piping hot coffee served on the front porch on a breezy Sunday morning? Perfection. ‘Til then, I’m thoroughly enjoying my oatmeal. 🙂

~Becky, a skinny fat girl.

E’s Triple Punch Biscuits

BEWARE:  Do not let your picky eaters see the ingredients of this recipe.  What they don’t know, can improve their health 🙂

1 can drained garbanzos (chick peas)

2 T chopped fresh kale & turnip greens* (for best results stick them in the food processor)

1 1/4 cup milk (I use soymilk)

1/2 cup butter or your favorite substitute (I use Smart Balance)

3 tsp. baking powder (try to use aluminum free – can get at most health food stores)

1.5 –  2 tsp. salt (depending on how salty you like biscuits)

2 1/3 cup whole wheat flour

           Blend everything except the flour in your blender until all the green specks disappear.  When you are finished it will have a creamy texture and be a light yellow/light green color.  Pour the mixture into a mixing bowl and gradually stir in flour.  Add flour until it becomes a moist dough (it won’t be too dry, but it won’t be sticky either).  Form into biscuits and bake at 450 degrees for about 8 minutes.  You can also bake them for 4 minutes on one side and flip them and bake them for another 4 minutes.  The biscuits will be a golden color when they are done baking.

Don’t let the ingredients fool you, these are delicious biscuits!  My husband, who did not grow up on health food, loves them!   If you like your biscuits a little sweet try adding about 2 tablespoons agave nectar.  Eat these soft biscuits with butter and jam or with melted cheese!  Yummy!

*Can substitute favorite greens, but keep in mind that while spinach may be the tastiest green, it’s not the healthiest.

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