Thank you all so much for continuing to read my blog and grow my following!! Big things are happening and it’s such an exciting time. As my last blog post mentioned I have moved from my native Florida to the mountains of North Carolina. I am loving the “no-ac-needed” type of weather. I love putting the top down on my car and driving through the blooming mountains, and I really love making new friends! But even with all these awesome things happening for me, I was still a little homesick last weekend. Sunday’s in Gainesville, FL are known for brunches! So many restaurants serve an amazingly vegan friendly brunch in Gainesville, and here in the mountains….well you can go to the pancake breakfast at the church, but it’s not very vegan 🙂 Anyone that knows me, knows that I don’t give up without a fight though, so I decided I would try to recreate the famous Top’s Vegan Biscuits and Gravy. I expected to have to test the recipe out many, many….MANY times, but actually I rocked it on the first try. So without any more rambling, here is the super easy, super yummy, not for everyday, recipe!!!
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp of Baking Powder
1 Tsp of Sea Salt
1 cup of original almond milk (or soy milk…just not flavored)
4 Tbsp Earth Balance (or non-dairy margarine)
Directions for Biscuits:
1. Preheat over to 425
2. Mix all dry ingredients in a bowl.
3. Using a fork, press margarine into the flour until there are little flour coated pebbles in the bowl
4. At milk and combine till dough is slightly uniform. It will be lumpy…don’t over work the dough.
5. Spoon balls of dough onto an ungreased baking pan. Place them so that they touch (biscuits like to be close to one another and will rise together.
6. I dropped a small droplet of olive oil on the top of each dough ball and then salted the tops.
7. Bake for 12 minutes
2 cups of tempeh chopped
1 cup of unflavored almond milk
2 Tbsp of olive oil
1 Tbsp of corn starch
*added seasoning could be a Cajun hint to the sauce…I used Old Bay seasoning because it reminds me of southern foods
1. Saute tempeh chunks in 1 tbsp of olive oil to brown. Use medium heat.
2. After tempeh is browned, do not remove from pan, but push to one side of pan. Add the additional 1 tbsp of olive oil and cornstarch. Lower temp to medium-low heat and whisk the oil and cornstarch. You just slightly want to cook this combination, probably won’t take longer than a minute.
3. Add almond milk and whisk together. Simmer for a few minutes as it thickens. This should happen quickly.
When the biscuits are done, split one open and spoon that gravy over it! Yummy!!!