Amazing down-home comfort food… tastes like the real deal, without all the fat, calories, and cruelty.
And – Done in less than 20 minutes … if you’re good.

1 Prepared Recipe Drop Biscuits
1 Package Gimme Lean Vegan Sausage
½ Cup All purpose unbleached flour
½ tsp salt
½ tsp fresh ground black pepper
3 cups Almond Milk (Unflavored)
Method

Fun, fantastic, down home comfort food.

First – prepare the drop biscuits (but don’t bake them yet). Put them on the baking sheet… and set aside.

Second – pre-cook the vegan sausage in a 4 quart (or bigger) pot in some olive oil (lightly sprayed). Remove from heat… but leave the burner on (you’ll need it in a sec).

Third – put the Drop Biscuits in the oven for 8 minutes (per recipe).

Fourth – mix the milk, salt, flour, and pepper in a bowl. Add this to the pot with the sausage… and stir it up. Return to heat, bring to a boil, lower to a simmer. Cover, stirring occasionally.

Fifth… biscuits and sausage gravy should be done at the same time!

Now … just enjoy!

Recipe for da biscuits:
From – The Joy of Vegan Baking Cookbook
Drop Biscuits – Vegan – Wonderuful _ SUPER FAST AND EASY

Servings/Yield

24 servings
lots. Depends on how big you make ‘em
1/2 plus 1/3 cup all-purpose unbleached flour
1/2 plus 1/3 cup whole wheat flour
(if you want – you can use all-purpose for all the flour, but the whole wheat adds a bit of extra healthy goodness)
1 tablespoon baking powder
½ teaspoon salt
⅔ cup nondairy milk
⅓ cup canola oil or melted non-dairy non-hydrogenated butter
Method

PREHEAT OVEN to 475. (PVO note: this is the slowest part of the whole thing… including cleanup. It’s amazing).

Lightly grease a cookie sheet… (PVO note: spray with PAM for baking)

In a large bowl, mix together the flour, baking powder, and salt until combined.

Add the milk and oil and stir JUST until the dry ingredients are moistened. It will be veyr sticky and thick, not smooth like cake batter. Use one teaspoon to form walnut sized scoops of batter and another spoon to scrape the batter onto the cookie sheet, spacing the biscuits about 1 1/2 inches (3.8 cm) apart.

Bake until the bottoms are golden brown, about 8 minutes (more if larger, just watch ‘em).

Serve hot.

I’m vegan for three reasons… my health, planet health, and animal treatment. My dogs are vegan, too… and they’re more healthy than other. I like to mix it up for them, too… and try to manage how much they ingest in preservatives. If it’s got a shelf life of a year… is it really good for them? So many dogs die of cancer (vast majority)… and I think it’s mainly due to the quality and quantity of meat and chemicals in their food. But that’s me.

This is a GREAT way to make simple snacks… for your pups.

Super simple… and the puppies LOVE them. Note – that they’ll last a little less than a week in a sealed container. No preservatives… that’s the great thing… but they won’t last for months because they are fresh and healthy.

INGREDIENTS

2 cups Whole Wheat Flour
1 tablespoon baking powder
1 cup Almond Milk
1 cup Peanut Butter, Natural, preferred, smooth or crunchy

Method
Easy stuff –

Preheat oven to 275 degrees.

Put the dry ingredients in a bowl and mix ‘em up.

Put the wet ingredients in a separate bowl and stir until smooth and well blended.

Put the stuff from the wet bowl in the bowl with the dry stuff. Mix it up – but don’t over do it. Just to the point where the dough is wet and little dry flour (none) remains.

Then – turn it out on a lightly floured baking surface… roll it down to 1/4 inch thick… and cut with cookie cutters (I use bone and fire hydrant shapes).

Put the cut-out cookies on a baking sheet…

Bake ‘em for 45 minutes to an hour. They should get fairly crunchy… some other recipes call for higher temp and less time, but I find that makes them too “Bread-like.”

Let them cool… then call your best friends!

Store in a cool, dry, air-tight container.

I have not made this – but I HAVE eaten it. It’s really quite amazing – and looks easy. This is from Loving Hut in Orlando… and it’s great. THIS is ALSO on my short list for Holiday centerpiece next week.

If you make it – let me know!

Best,
Patrick

CLICK FOR RECIPE

This looks really great! I haven’t made it, but it’s on the short list for next week’s Thanksgiving celebration here in the US.

I’ve had quite a few people ask me what we’re cooking… some people are struggling with food ideas. This could solve some problems!

If you make it – let me know!!

Best –
Patrick

http://multiculturalcookingnetwork.wordpress.com/2009/11/05/holiday-vegan-nut-roast-recipe/

Okay, wow. This is a tremendous find. Incredible. Yummy. And more yummy.

Who doesn’t love a great Alfredo? Well… now you can have it – without the guilt!

It’s low fat… Dairy Free (duh, it’s Vegan)… and HIGH in Protein. Yes! You Can!!

Adapted from a recipe shared at a cooking class sponsored by Loving Hut Orlando.

Vegan Alfredo Sauce

Servings/Yield

4 servings
1 cup Almond Milk
1 Pkg Silken Tofu, Dry Pack
5 Cloves Garlic, Separated
1 cup Cashews, Organic, no salt
3 Tablespoons Extra Virgin Olive Oil
1 cup Sun Dried Tomatoes, Julienned
Salt and freshly ground pepper, To Taste
⅓ cup Italian Seasonings, To Taste
Method

Super simple – and oh so good.

PUt the Almond MIlk, Tofu, 3 Garlic Cloves, Cashews, 2 tbs EVOO in a blender or super food processor. Blend until very smooth (but try not to let it heat).

In a wok or large non-stick pan, put remaining 1 tbs EVOO and heat to medium high. Add remaining garlic and sun dried tomatoes. Don’t cook it too long, just a couple of minutes. Work it all together.

Reduce heat to medium low, and add the sauce from the blender.

Stir together, add italian spices and salt and pepper to taste.

Serve over whole wheat pasta… decorate with Basil if desired…

ENJOY!!