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Gluten Free Coconut Biscuits and Chickpea Gravy

If it is Sunday morning it is often B&G time! I tried a recipe for the biscuits that I saw on Bob’s Red Mill’s site, adapted to be vegan as well as gluten-free. To top it, I made a chickpea gravy recipe I had done before, but changed how I made it. I definitely prefer this version and it has less work as well! I grabbed a bag of frozen chickpeas out of my deep freezer, no need to even thaw them, the heat in the skillet does it for you. Gluten-free, vegan and delicious!

Chickpea Gravy

Ingredients:

  • 1½ cups cooked garbanzo beans (*see below) or 1 15-ounce can, drained and rinsed
  • 2 Tbsp neutral vegetable oil
  • 2½ tsp paprika
  • 1 tsp onion powder (not onion salt)
  • ¾ tsp thyme
  • ½ tsp rubbed sage
  • ½ tsp marjoram
  • ¼ tsp crumbled rosemary
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 8 dashes Tabasco sauce or favorite hot sauce, or to taste
  • ¼ cup potato starch
  • ¼ cup garbanzo bean flour (*see below)
  • 4 cups unsweetened non-dairy milk (used almond)

Directions:

Heat a large skillet over medium-high, add the oil and the garbanzo beans and spices (through pepper), cook until fragrant, about 5 minutes, stirring often.

Turn down to medium, whisk in the potato starch and garbanzo bean flour, cook for about 2 minutes, whisking. Slowly whisk in the milk and let thicken over medium-low. Season to taste with hot sauce and salt (if desired). Serve over the biscuits.

Gluten Free Coconut Biscuits

Ingredients:

  • ¾ cup Organic Brown Rice Flour
  • ¼ cup Organic Coconut Flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp fine sea salt
  • ¼ cup non-hydrogenated margarine (such as Earth Balance) or butter (non-vegan), cold and diced
  • ½ to ¾ cup non-dairy milk (used unsweetened almond)
  • 1½ tsp apple cider vinegar

Directions:

Preheat oven to 450°, cut two sheets of parchment paper to fit a large baking sheet.

Stir the vinegar into the milk, let sit for 5 minutes. Whisk the dry ingredients together in a large mixing bowl. Add the “butter” and work in with fingers until finely crumbled. Add in milk, stirring, until a soft dough forms (mine took all the milk).

Knock the dough out onto the lined baking sheet, pat into a ball, top with the second sheet of parchment paper and flatten out into a ½” thick circle. Peel off the top paper, cut into 8 wedges. Bake for 10 to 14 minutes, until golden on top.

Makes 8 biscuits.

Making Garbanzo Bean Flour:

Yes, you can make it! Well…it does help to have a high power blender like a Vitamix and their dry container (or a grain mill). Simple as processing the dry uncooked beans until a fine flour. That is it! Fair warning it is very loud though!

Easy cooked beans?

Use the slow cooker method!

~Sarah

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Gluten Free Biscuits with Garbanzo Bean Gravy

I saw the recipe for these two items in the most recent issue of Vegetarian Times (April/May 2012) on page 46. Having everything in my pantry outside of potato starch and poultry seasoning I decided to adapt the recipes and see how they turned out. Lets put it this way…I haven’t been thrilled with my attempts at gluten-free baking but since I bought so many flours awhile back I keep trying. I’d say the recipe was well-tested though. It worked and tasted good, while the biscuits are not mile high and tender they had a great cracker like texture and there was no off flavor (which I attribute to the biscuits not containing sharp tasting flours and xantham gum). Both the biscuits and the gravy can be made into vegan versions easy enough as well (they were vegetarian in the original recipe). I included at the end an easy way to make garbanzo bean flour if you can’t find it – Bob’s Red Mill makes it though.

Gluten Free Biscuits

Ingredients:

  • 1 cup brown rice flour + more for dusting work surface (called for white rice flour)
  • ½ cup garbanzo bean flour (*see below)
  • ½ cup arrowroot powder (called for potato starch)
  • 4½ tsp granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp baking soda
  • ¼ cup (½ stick) butter or vegan non-hydrogenated margarine, cold and diced
  • ¾ cup milk (dairy or non-dairy) + 2¼ tsp white vinegar or lemon juice (called for buttermilk)

Directions:

Preheat oven to 375° and spray a baking sheet with cooking spray. Stir the vinegar into the milk, let curdle for 5 minutes.

In a large mixing bowl whisk the rice flour, garbanzo bean flour, arrowroot, sugar, baking powder, salt and baking soda. Add the diced butter and work in quickly into fine crumbs with your fingers. Stir in the soured milk.

Liberally flour a work surface with more rice flour, knock the dough onto it and duet the top with more flour. Pat out to about 1″ thick, cut into 16 biscuits with a 2″ biscuit cutter, carefully transfer to the prepared baking sheet.

Bake for 12 to 20 minutes, until golden brown on top.

Makes about 16 biscuits.

Garbanzo Bean Gravy

Ingredients:

  • 1½ cups cooked garbanzo beans (*see below) or 15 ounce can. drained and rinsed
  • 1½ tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp onion powder (not onion salt)
  • ¾ tsp thyme
  • ½ tsp rubbed sage
  • ½ tsp marjoram
  • ¼ tsp crumbled rosemary
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 Tbsp vegetable oil
  • ¼ cup butter or non-hydrogenated margarine
  • ¼ cup cornstarch (called for potato starch)
  • ¼ cup garbanzo bean flour (*see below)
  • 4 cups milk, dairy or non-dairy

Directions:

Add the chickpeas and seasonings to a food processor and pulse a couple of times until crumbly. Heat a large skillet over medium-high, add the oil and the garbanzo bean mixture, cook until fragrant, about 5 minutes, stirring often. Transfer to a plate.

Turn down to medium, add the butter to the skillet, whisk in the cornstarch and garbanzo bean flour, cook for about 2 minutes, whisking often. Slowly whisk in the milk and let thicken. Stir in the beans and heat through, seasoning to taste (a shake or two of hot sauce is good). Serve over the biscuits.

Serves 6.

Making Garbanzo Bean Flour:

Yes, you can make it! Well…it does help to have a high power blender like a Vitamix and their dry container (or a grain mill). Simple as processing the dry uncooked beans until a fine flour. That is it! Fair warning it is very loud though!

Easy cooked beans?

Use the slow cooker method!

~Sarah

Sunday Morning Biscuits and Gravy

Sundays are my “fun” morning often, when I don’t make oatmeal for Kirk and I but take the time to bake and cook. Kirk watches the baby for me and entertains the toddler which helps a lot! So I made a new version of “sausage” gravy this morning over what were the best tasting baking powder biscuits I have made. I adapted two recipes I found in my copy of Better Homes and Gardens New Cook Book, 1968 Edition, the cream of tartar really makes a difference – and I used butter instead of shortening.

PS: For even biscuits use a 50mm (3-Tablespoon) Disher or an ice cream scoop in similar size.

“Sausage” Gravy

Ingredients:

Directions:

Prepare the sausage to package directions, using 1¼ cups water. Let sit for at least 15 minutes to fully rehydrate. Heat a large non-stick skillet over medium-high, add the oil and sausage, cook until browned, breaking up into small pieces. Turn down to medium, add in the sage and flour, let cook, stirring often. Stir in the milk and stir smooth, letting thicken, lowering the heat as needed to avoid bubbling.

Season to taste with ground pepper and hot sauce if desired.

Baking Powder Biscuits

Ingredients:

  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • 2 tsp granulated sugar
  • ½ tsp salt
  • ½ tsp cream of tartar
  • 1/3 cup cold unsalted butter, diced
  • 1 cup low-fat milk

Directions:

Preheat the oven to 450° and line a baking sheet with parchment paper.

In a large mixing bowl add the dry ingredients, work the butter into the flour with your fingers until it is fine crumbs. Stir the milk in, just until you have a wet dough.

Divide into 12 biscuits, drop onto the baking sheet. Bake for 12 minutes or until lightly golden on top. Split in half and top with gravy.

Serves 4 adults.

~Sarah

My Latest Version of Awesome Vegan Friendly “Sausage” Gravy

My obsession outside of baking is scrumptious sausage gravy. When I want comfort food (as in last night) this makes me so happy – and my tummy all full of yumminess. I have come to the realization that I abhor nearly all fake meat products but that the sausage I can handle – if in a dish. It has the right flavor/texture and yeah, real sausage isn’t something I should be eating.

“Sausage” Gravy

Ingredients:

  • 2 Tbsp canola oil
  • 2 cups diced onion (about 1 large sweet onion)
  • 14 ounce chub vegan “sausage”
  • 1 Tbsp fresh diced sage leaves (8-10 leaves or so)
  • ¼ cup all-purpose flour
  • 1 to 1½ tsp ground black pepper
  • 3 cups of unsweetened almond milk

Directions:

Heat the oil in a large non-stick skillet over medium, add the onions and cook for a couple of minutes, add the sausage and break up into chunks. Stir often as it cooks, breaking into smaller and smaller pieces with a firm spatula or wooden spoon.

When the onions and sausage are smelling great and look done add in the sage and cook for a minute, add in the flour and pepper and stir for a couple of minutes, till the flour is cooked through.

Slowly stir in the milk, until it is smooth and thick and gently bubbling.

Test for seasoning and add more black pepper as desired (and I suppose salt, but for me the sausage has plenty enough!).

Serve over hot biscuits and chow down!

Serves 3-4.

~Sarah

“Sausage” Gravy and Biscuits (Vegan Friendly)

I have never been a huge fan of meat substitutes – I find most to be rather lacking and well….being that I am mostly vegan for cholesterol reasons if I want real meat I’ll usually just fall off the health bandwagon for a meal. Mostly because the fake meat items usually have very long ingredient lists full of questionable items and often artificial coloring (check out some of the fake bacon!) But breakfast sausage is pretty much a no-go due to the heavy grease/sodium/cholesterol trio of shame so it had been a long time since we had biscuits and gravy! On a gamble I picked up a tube of Gimme Lean Breakfast Sausage at the grocery store (look in the produce or natural foods section). It didn’t look so appetizing raw but once fried up? You’d never know the difference! This was a fake meat that actually works (and the fake hamburger they make is also quite good unlike the nasty frozen stuff you find in many stores). Delicious and I got my sausage gravy craving all taken care of….

Sausage Gravy

Ingredients:

  • 2 Tbsp canola oil
  • 2 medium onions (about 3 cups) peeled and diced
  • 14 ounce package vegan sausage
  • 1 tsp granulated garlic
  • 1 tsp dried rubbed sage
  • 1 tsp ground black pepper
  • 1 tsp dried parsley
  • ¼ tsp paprika
  • 1 Tbsp Earth Balance Buttery Stick
  • ½ cup all-purpose flour
  • 3-4 cups unsweetened almond milk

Directions:

Heat the oil in a large non-stick skillet over medium heat, add the onions and cook until tender. Add the sausage in, breaking into small pieces with a firm spatula, as it cooks it becomes easier to break up (it is very sticky when first added). Let cook through then sprinkle on the seasonings and heat through – you want it very fragrant.

Add the Earth Balance and stir till melted, then add the flour, work in and let cook for a couple of minutes.

Slowly add in 3 cups of the milk and turn down to medium-low, stirring as it thickens. Add more milk as needed to get the thickness desired.

Season to taste if desired with more pepper and salt (it didn’t need any for me!).

Baking Powder Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 3 Tbsp Earth Balance buttery stick, cold and cut into small bits
  • 3/4 cup unsweetened almond milk

Directions:

Preheat your oven to 450° and line a baking tray with parchment paper.

Sift the flour, baking powder and salt into a large bowl, add in the buttery stick and with clean cold hands quickly mix the buttery stick in. You want it to have the texture of cornmeal. Stir in the almond milk and quickly stir into a dough. For drop biscuits scoop into 12 portions with a disher and place onto the baking sheet. For rolled biscuits turn the dough out onto a lightly floured board and knead gently for about 30 turns, then pat to 1/2″ thick and cut into 12 sections and proceed as before.

Bake for 10 to 12 minutes or until golden brown on top.

Makes 12 biscuits.

To serve:

Split the biscuits and top, serves 4.

Chickpea Gravy and Biscuits

Last night I was craving biscuits and gravy for breakfast so this morning I poked around to see what I had in the cupboard. It was an amazing breakfast and filled me up nicely. Yum!

Chickpea Gravy and Biscuits

Ingredients:

  • 1 batch baking powder biscuits (I made 12 big ones, baked 12 minutes)
  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 1 Tbsp roasted garlic (jarred)
  • 1 tsp rubbed sage (dried)
  • ½ tsp ground black pepper
  • 1/3 cup all-purpose flour
  • 2 cusp lower sodium vegetable broth
  • 15 ounce can garbanzo beans, rinsed and drained
  • 2 Tbsp lower sodium soy sauce

Directions:

Heat the oil in a large non-stick skillet over medium-high, add the onion and cook till tender and turning golden. Add in the garlic, sage and pepper, cook for a minute, stirring often. Stir in the flour and cook while stirring for a couple of minutes. Add in the broth and stir until smooth, turn down to medium-low, add in the beans.

Use an immersion blender and process until mostly smooth (some chunks are nice). Stir in the soy sauce and let heat through.

Serve over hot biscuits.

Serves 3 to 4.

Raw Food: Meatballs with Marinara Sauce over Noodles

I had a lot of fun trying these three recipes out of. The joy was in creating something that wasn’t what it looked like. Though I was hesitant at first when I opened up Raw Food Made Easy For 1 or 2 People.

Raw food is OK but I have never felt I really needed to try it outside of what I already did – salads, fresh fruits, veggies, the occasional smoothie, periodically eating raw when hiking – that kind of thing. But I am a sucker for cookbooks and will read nearly anything with food involved.

I wandered through the recipes and was taken in by a photo of the three recipes combined. I knew I had to try it! The recipes involved “not meatballs” made of walnuts, zucchini noodles and adorned with a sauce that is amazing. I’ll admit I adapted the sauce a bit. Tomatoes are horrid in the PNW 90% of the year, where as well drained salt-free canned tomatoes are always ripe. Yes, this means that my version was not true raw food but I can live with that shame 😉 It did though show me that raw food could be a lot of fun – although with how much time I spent making the meal I can see how raw foodists are so dang skinny…lol! Either that or they go buy a spiral slicer (OK, I want one now!) I truly enjoyed this book so much that I returned the library copy and bought a copy for my collection!

The authoress, Jennifer Cornbleet, has a website as well to check out. Do go and look!

I used a package of Colavita Sun-Dried Tomatoes I had on hand (find at Cost Plus World Market) that while not cheap are so amazingly wonderful tasting. I used the entire package.

“Meat”balls with Marinara Sauce over Noodles

Nut Balls –

  • 1 cup raw walnut pieces
  • 1 Tbsp lemon juice (fresh or bottled)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp lower sodium soy sauce
  • ¼ tsp granulated garlic
  • 1 tsp dried parsley
  • 1 tsp dried minced onion

Soak the walnuts for at least 6 hours in 4 cups cool water. Drain the nuts and add to a food processor. Add the remaining ingredients and process until smooth. Refrigerate for at least an hour.

To make the nut balls use a Tablespoon size disher, portion out and then roll quickly to make smooth balls. Keeps refrigerated for up to 5 days.

Marinara Sauce –

  • 1 ripe tomato, seeded and chopped (about ½ cup) or a 14.5 ounce can no salt added diced tomatoes, well drained
  • ½ cup sun-dried tomatoes, oil packed and drained ( Colavita Sun Dried Tomatoes, 4.23-Ounce (Pack of 6) )
  • ½ cup bell pepper strips (frozen is fine)
  • 2 Tbsp extra virgin olive oil
  • 1 tsp dried basil (or 1 Tbsp fresh)
  • 1 tsp dried oregano (or 1 Tbsp fresh)
  • ½ tsp granulated garlic (or ½ tsp fresh)
  • ¼ tsp ground black pepper

Combine everything in a food processor bowl and process until mostly smooth, with some small chunks. Refrigerate until ready to use, keeps for up to 3 days.

Zucchini Noodles –

  • 2 medium size zucchinis (spring size, not the bloated summer ones!)

Peel the green layer off and trim the ends. Using the peeler make thin peelings, rotating the zuke around, until you reach the inner core with the seeds. Toss the core.

Stack up the peelings into small stacks, cut into fettuccine like strands.

To assemble –

Place one zucchini worth on each plate, arrange like pasta. Top with a couple meatballs and divide the sauce over. To eat take some noodles and wrap into the sauce. Delicious!

Serves 2.

PS: For an excellent video on making the noodles and sauce check Jennifer’s video:

~Sarah

Smoked Almond Gravy

Smoked almonds are an evil to have around – they simply taste too good! Buying a container of them for this gravy was hard to keep out of….sigh!

I served the gravy over a ¼ batch of Tomato Rosemary Scones for breakfast (the scones freeze perfectly).

The recipe came out of Vegan Brunch but can also be found on Post Punk Kitchen’s website. I adapted it a bit – using roasted garlic instead of fresh (I prefer the taste) and using lower sodium soy sauce is always a good idea!

Smoked Almond Gravy
Ingredients:

  • 1 tsp roasted garlic (jarred)
  • 1 cup smoked almonds
  • 1¼ cups water
  • 2 Tbsp lower sodium soy sauce
  • 2 Tbsp cornstarch

Directions:
Process the garlic and almonds into fine crumbs in a food processor. Add the water, soy sauce and cornstarch and process until relatively smooth (small grain is fine with the nuts).
Pour/scrape into a saucepan and heat over medium-low heat, until thickened, whisking often.

Makes 2 cups.

~Sarah

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