Buttermilk Biscuits

I modified these biscuits a bit, because I wanted to use them as drop biscuits and make them whole wheat.  Even if you make them as is, you will love them.  They're from just about the best baking book you can get your hands on.  My daughter, Carrie, gave me The Baker's Dozen in 2006, and it's now my go-to baking guide.

Buttermilk Bicuits
From:  The Baker's Dozen Cookbook
By:  There are at least 12 contributors to this cookbook.

Ingredients:

• 2 1/2 cups all purpose flour (I used 1 cup whole wheat pastry flour, and the rest all-purpose)
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening (I used a good quality vegetable margarine with no trans fat)
• 1 cup buttermilk, whole or lowfat (I used 1 1/4 to 1 1/3 cups of Kefir--a cultured milk product--to get the drop-biscuit consistency)

Directions:

1. Position a rack in the center of the oven and preheat to 425 degrees F.
2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.  Cut in the shortening with a pastry blender until there are no visible pieces of shortening and the mixture looks dry and crumbly, with the consistency of coarse bread crumbs.  Add the buttermilk all at once and stir briskly with a fork to make a moist, sticky, ragged-looking dough.
3. Turn the dough out onto a well-floured work surface.  Dust your hands with flour and knead the dough gently about 15 times, adding enough flour to keep the dough from feeling too sticky, just until it looks smooth and feels soft.
4. Pat the dough into a 12x6 inch rectangle about 1/2 inch thick.  As you flatten the dough, lift it up occasionally to be sure it isn't sticking; dust under the dough with additional flour as needed.
5. To cut square biscuits, which are practical because there are no scraps, cut the dough into eighteen 2-inch squares.  To cut round biscuits, use a 2-inch cookie cutter.  When cutting, press straight down and do not twist the cutter.  Gather up the scraps and gently knead and press them together just until smooth.  Pat out the dough again to 1/2 inch thickness.  Cut out more biscuits and place on the baking sheet.  If you wish, gather up the remaining scraps and flatten to cut out a final few biscuits, but these won't look as nice or rise as high as the others.  For soft, fluffy biscuits, place them just touching each other in three or four rows in the center of the baking sheet.  For crustier, drier biscuits, arrange them about 1 inch apart on the baking sheet.
6. Bake until the biscuits are almost doubled in height and lightly browned, 12-14 minutes.  Transfer to a napkin-lined basket and serve immediately.  The biscuits can be baked up to 8 hours ahead, cooled, wrapped in aluminum foil, and kept at room temperature.  Reheat in a preheated 325 degree F. oven for about 10 minutes.  They can also be frozen, double-wrapped in foil, for up to 2 months.  Reheat the frozen biscuits in a preheated 350 degree F. oven for 15 minutes.

For the drop biscuits:

• You want the dough to be slightly moveable.  Stop at step 2.
• Using an ice cream scoop, drop biscuits into dutch oven on boiling liquid.  Make sure there is plenty of liquid, so that the biscuits and other ingredients don't dry out.
• Reduce heat to low--just enough to keep a simmer going, cover, and cook for at least 25 minutes.  Don't open the lid, even though you'll be tempted to do so.
• This makes a very tender, flavorful biscuit.

See Chickpea and Root Veggie Tangier for a picture of the biscuits.

Chickpea with Root Veggie Tagine

This is a powerful recipe with amazing flavors and aromas.  If you aren't adventurous, you might not like it. For me, this concoction had several lives.  We ate it as intended (as a Tagine with couscous), and then I thinned it out with more broth on the third serving and cooked whole-wheat drop biscuits on top.  It was GREAT every time.  This is a little time-consuming, so cook when you aren't rushed.

Chickpea with Root Veggie
From:  Crazy Sexy Kitchen
By:  Kris Carr, with Chef Chad Sarno

Ingredients:

• 1 teaspoon cumin seeds (or 2/3 teaspoon ground)
• 1 teaspoon coriander seeds (or 2/3 teaspoon ground)
• 1/2 teaspoon red pepper flakes (adjust based on desired spiciness)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 tablespoon sea salt
• 3 tablespoons olive oil
• 1 medium white onion, diced
• 4 gloves garlic, finely chopped or pressed
• 2 tablespoons tomato paste
• 2 cups vegetable stock
• 1/2 cup carrots, peeled and diced
• 1 cup sweet potato, peeled and diced
•  1/2 cup turnip or russet potato, peeled or diced
• 1/2 cup pitted and chopped green olives
• 2 cups chickpeas, cooked
• 1-6 oz. jar baby artichokes, strained, rinsed, and quartered
• 3 tablespoons lemon zest
• 1/4 cup golden raisins
• 3 tablespoons chopped parsley, plus more for garnish
• 3 tablespoons chopped cilantro, plus more for garnish
• 2 tablespoons chopped mint, plus more for garnish
• sea salt to taste
• lemon zest (optional)
• red chile, thinly sliced (adjust based on your desire for spiciness-optional)

A tagine is a traditional North African dish, named after the pot used for cooking it.  You can make it gluten-free by using quinoa or millet in place of couscous.

Directions:

1. Toast cumin seeds and coriander seeds in a dry saute' pan until aromatic (you can toast ground spices as well, but be careful not to burn them).  If using seeds, once toasted, transfer into a grinder or mortar and add the red pepper flakes, turmeric, cinnamon, black pepper, and sea salt.  Grind till slightly coarse.  Set aside. (This was the hardest part--I didn't realize how hard it would be to grind up seeds!)
2. In a large heavy-bottom shallow pot or deep skillet (cast iron works best) on medium heat, add oil, onions, and garlic.  Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes. (I used my big cast-iron skillet--it still smells like the spices.)
3. Reduce heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip.  Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender.  (Cooking time varies based on thickness of chopped veggies.)
4. When the root veggies are tender, add the olives, chickpeas, artichokes, lemon zest, and raisins.  Continue simmering for about 5 to 8 minutes.  Liquid should be reduced and thicker at this point.
5. Add parsley, cilantro, mint, and sea salt, folding in all the herbs.  Cover and remove from heat.
6. Taste and add more salt if needed.
7. Garnish with lemon zest, sliced red chile, and fresh herbs, is desired.

Finished product:

Served on a bed of couscous.

The third concoction:

With biscuits.


A few tips:

•  You can keep the unused leftover tomato paste in a small baggie in the freezer.  Flatten it, and when you need small amounts of tomato paste, it's ready and waiting.  It doesn't take  long to thaw.  This cuts down on waste.  I wish I could tell you how much tomato paste I threw out before I discovered this trick.
• Use any beans you want.  I used canned cannellini (well rinsed) because I was out of chickpeas.  One 15-oz. can should do the trick for any bean if you don't like to soak over night and cook.
•  Fresh herbs are better, but don't be afraid to used dried if fresh aren't available.  I have a little herb pot that I just snip and use as needed.

White Bean Gravy

One thing I really miss since becoming vegetarian is good gravy.  But how do you make good gravy without some sort of animal broth? Lindsay S. Nixon, in Everyday Happy Herbivore, has the answer.  If you try this gravy, which is low in calories, has very little fat,  and even contains protein, I think you'll like it--and you won't even miss your animal style drippings!

Sorry, no photo.  I've made it several times, but just keep eating it up!  This morning I had it on biscuits.  It's so easy.

White Bean Gravy
Everyday Happy Herbivore
Lindsay S. Nixon

Ingredients:

• 1- 15 oz. can navy beans, drained and rinsed (I use cantellini beans--you can use any white bean for this).
• 1/4 cup vegetable broth (I use closer to 3/4 cup--but use enough to make a texture you like).
• 2 tablespoons nutritional yeast
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Cajun seasoning (I use Zatarain's).
• 1/8 teaspoon black pepper

 Directions:

1. Combine everything in a blender and puree until silky smooth, adding more broth as necessary to achieve the desired consistency.  You don't want to thin it out too much.  It should be creamy and thick--like gravy.
2. Transfer to a pot and gently heat over low heat until thoroughly warm.
3. Taste, adding more pepper, or salt, as desired.

To make it cheesy, omit Cajun seasoning and add more nutritional yeast.

Makes approximately 2 cups.

You can also add sausage crumbles to make sausage gravy.

Nutritional Info:  169 calories, 0.4 g fat, 29.4 g carbohydrates, 6 g fiber, 3.8 g sugar, 11.1 g protein

Seven-Layer Tortilla Pie

I can't say enough about this pie.  It's so good! Way back in 1997, when I first started thinking about becoming vegetarian, I found this recipe in Cooking Light. I subscribed to that magazine for years and found many, many, tasty and easy recipes that I could use at home.  Some recipes are good, but so troublesome to make that I just give up and don't make them.  And while this one takes a little more prep than usual, it's well worth it.
The other great thing about this recipe, is that everybody else liked it too.  Back in those days I used to do a meatless meal once or twice a week.  I feel so much better eating non-meat proteins. But that's not me trying to be preachy.  Eat what you like--just eat moderately--whatever it is!

It took me about 10 years to gradually make the leap to vegetarian, but I'm glad I did.

Seven-Layer Tortilla Pie

• 1 tablespoon olive oil
• 1 cup chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped red onion
• 1/2 cup chopped seeded Anaheim chopped green chilies, drained (I've been using jalapenos that I keep frozen in a large plastic bag. Don't chop them or anything--just pop them in the freezer whole. They keep well.  Be sure to wear gloves to chop hot peppers and don't rub your eyes.)
• 2 tablespoons minced fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 2 cups no-salt added tomato juice (Today I didn't have tomato juice so I put some leftover sun-dried tomatoes in the blender and added vegetable broth enough to make two cups. The flavor of the sauce was fantastic.)
• 2-15 ounce cans black beans, drained
• 2-15 ounce cans cannellini or other white bean well-drained. Or other white bean.
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 1 cup (4 ounces) shredded reduced fat sharp cheddar cheese
• cooking spray
• 7- 8 inch flour tortillas
• Cilantro sprigs

1. Heat oil in a large nonstick skillet over medium heat.  Add bell peppers, onion, and next five ingredients (onion through cumin); saute 5 minutes or until tender.  Add juice; cook 8 minutes or until reduced to 2 1/2 cups.
2. Combine black beans and half of tomato juice mixture in a bowl; stir well.  Stir cannellini beans into remaining tomato juice mixture.  Set both aside.
3. Preheat oven to 325 degrees.
4. Combine cheeses in a bowl.  Toss well.
5. Line a 9-inch pie plate with foil.  NEWS FLASH: THE FIRST TIME I TRIED THIS I USED A PIE PLATE.  THE PLATE JUST ISN'T BIG ENOUGH.  I USE A 12-INCH CAST IRON SKILLET.  IT WORKS PERFECTLY.  Using heavy duty aluminum foil, tear off pieces big enough that you'll be able to wrap and seal.  You should have two pieces of foil, forming a cross, so to speak, and fitted lightly into the pan. Lightly spray all surfaces of foil with cooking oil.
6. Place one tortilla in bottom of pan.  Spread 1 cup of cannellini beans over tortilla.  Sprinkle with 1/4 cup of cheese mixture.  Place one tortilla over cheese, pressing gently.  Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheese.  Continue in this order, pressing lightly after each layer.  End with black beans and cheese.
7. Bring up edges of foil and fold to seal.  There should be no tortilla or mixture exposed.  Bake at 325 degrees for 40 minutes.  Remove from oven, and let stand, covered, for 10 minutes.
8. Remove foil packet from pan and unwrap pie.  Slide onto a serving plate and cut into wedges.  Garnish with more cilantro if desired.

8 servings (1 wedge equals a serving)

Nutritional Info: 423 calories (23% from fat); fat 11 g; protein 24.5 g; carbs 59.3 g; fiber 7.4 g; chol 18 g; iron 5 g;sodium 758 mg; calc 353 mg

You can cut fat and cholesterol by using less cheese or faux cheese (I happen to like half faux and half regular--I can't abide that reduced fat stuff).  You can also cut sodium by using unsalted beans.

Addicting Tempeh "Chicken" Salad

You won't believe how good this salad is.  Especially if you are yearning for some old fashioned chicken salad like granny used to make.  My grandmother made the BEST chicken salad anywhere.  I still make it on occasion for gatherings.  But for a healthier option at home, this is what I like. My husband can't make up his mind. Today he had seconds, but said, "it's not chicken salad."  I venture to say you can't tell the difference.  Thank you Carrie Price for getting me the Cookin' Southern Vegetarian Style, by  Ann Jackson.  This is your go-to recipe book if you are craving flavors from your childhood!

Addicting Tempeh "Chicken" Salad
From:  Cookin' Southern Vegetarian Style
By:  Ann Jackson
My notes in bold.

Yield:  4-6 servings (unless you eat it all up like I do.)

Important note:  You can purchase tempeh at most grocery stores these days.  Tempeh should be cooked before you use it in a recipe.  I steam mine in a rice cooker when I cook rice, but it can also be boiled or steamed on the stove.

• 1-8 ounce package tempeh
• 1/2 to 3/4 cup mayonnaise (To make it vegan, use Vegenaise.  I use 3/4 cup because I like it that way!)
• 1/2 large onion, half grated, half chopped (I just chop mine.)
• 1/2 cup finely chopped celery (Not to finely.  You can also add celery see if desired.)
• 2 to 3 tablespoons nutritional yeast (This is not the same as yeast for bread.  Bob's Red Mill makes a good nutritional yeast.)
•  1/2 teaspoon salt (optional) I like a little salt on this.
• Black pepper to taste

 Steam tempeh lightly for about 25 minutes.  Chop into chunks and put into a bowl.  Add the other ingredients.  Mix.  Refrigerate and serve.  You can eat it in a sandwich, or on top of a tomato.