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Biscuits and Gravy

Biscuits and Gravy

"Sausage" Gravy

1 cup water
cup raw cashews
2 cups water
1/3 cup flour
1/8 tsp fennel seeds
1/4 tsp dry mustard
1/4 tsp marjoram
1/8 tsp black pepper
tsp salt
1 tsp chicken or beef-style season
1 tsp soy sauce
1 Tb nutritional yeast flakes
bag Boca  or Morningstar meatless ground crumbles 

In a saucepan, bring 1 cup of water to boil. Blend the remaining ingredients, except sausage crumbles, until creamy (start with only half the water for blending, then when the mixture is smooth, add the rest). Take blended mixture and add it slowly to boiling water, stirring with a whisk until the pot returns to a boil. Stir in crumbles and serve hot over biscuits or toast.
 
 
 
 
"Buttermilk" Drop Biscuits
 
2/3 cup plain soymilk or rice milk
2 tsp fresh lemon juice
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp salt
3 Tb canola oil
1 Tb frozen apple juice concentrate (or other liquid sweetener)
 
     Preheat oven to 400 degrees.  Pour soymilk into small cup or bowl and stir in lemon juice.  Let it sit for 10 minutes to sour.
     Combine flour, baking powder, and salt in medium bowl.  Place oil and juice concentrate in small cup and beat with fork to combine well.  Add this to flour mixture and cut it in with fork until mixture resembles fine crumbs.
     Add soymilk and stir batter with wooden spoon.  The batter will be thick.  Mist the baking sheet with nonstick spray and then drop dough onto it by larkge rounded spoonfuls to make 10 biscuits.
     Bake in preheated oven for 10-12 minutes until golden.  Transfer to a cooling rack.  Best served hot or warm.
(From Vegan Vittles)