á Vegano’s take on Eeny Meeny Chili Beany On Toast from “Vegan á Go-Go!”

Tonight for dinner I made Eeny Meeny Chili Beany On Toast from Vegan á Go-Go! (originally from La Dolce Vegan I believe) but as usual I made my own changes and it is a bit different (different amount of items and included some items not in the recipe). The original can be found online if you do a search but I am not going to post it here.

 
1 15 oz can chili beans (including liquid)
1 15 oz can black beans (including liquid)
1 Tbsp Mexican chili powder
1 Tbsp Brown sugar
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Pepper
1 tsp Paprika
1 tsp Cumin
1/4 tsp Salt
1/2 tsp Crushed red pepper flakes
1/2 Cup ketchup
1 Tbsp Tamari or soy sauce

Serve on toast, 2-2 1/2 pieces per person.

Put all ingredients (except the toast of course) into the pot and stir them together. Bring to a boil and then turn down the heat to let the chili simmer for about 10 minutes.

We like to rip our toast into small pieces and then cover it with the chili, but you can do yours however you like. I like to spread Earth Balance on my toast before I rip it apart.

 
From the back of the book:

This book includes recipes both new and adapted from her previous books; all are a cinch to prepare with easy-to-find ingredients but guaranteed to deliver energy, nutrition, and great flavor. The book also contains information and advice pertinent to Vegan travels, and is small enough to slip into one’s pocket or purse with ease. Full of Sarah’s high-energy with and verve, Vegan á Go-Go! makes life for Vegans on the go-go a lot less stressful and a lot more fun.

 

We highly suggest getting this book as it has a lot recipes that are quick and simple yet filling and delicious.

Healthy Can = Yummmmmmy

Cookies are yummy, we all know that. If the cookies are yummy and actually healthy, well, it just doesn’t get better than that! We decided to try this recipe that was featured on Vegetarian Vixens blog because it looked way too good to pass up. While petsitting for the adorable Molly, we took full advantage of her fully loaded kitchen to get our bake on. These beauties were soft, chewy, a little more oatmealy than we thought they’d be, but oh so vair delish!

And here’s how you can have them, too!

The Heart-Healthiest Chocolate Chip Cookies in the World

• 2 cups walnuts
• 3 T canola oil
• 1 cup light brown sugar
• 2 t vanilla extract
• 1 1/2 cups oat flour
• 1 t baking soda
• 1 t salt
• 1/4 t ground cinnamon
• 2 cups rolled oats
• 1 1/2 cup vegan chocolate chips (or 10 1/2 ounces vegan bittersweet chocolate, chopped)

1. Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil in a stream with the food processor running, and blend for 2 – 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down the sides of the food processor occasionally. Transfer to a bowl.
3. Whisk together brown sugar and 1/2 cup water in a small saucepan, and bring mixture to a boil. (Watch this, as when it starts to boil it can quickly boil over.) Pour brown sugar mixture over the ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in a separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 1 1/2 to 2 inch balls (I used a spring-type ice cream scoop, and I used 2 different sizes, varying the baking time), and place two inches apart on prepared baking sheets. Now the original recipe calls for flattening the cookies with a glass dipped in water. I forgot with the first batch that went into the oven, and they turned out just fine with a lovely cracked top to the cookie. They did take a little longer than the recipe called for when I made them this way.
6. Bake 8-10 minutes, or until cookies begin to brown and tops look dry. Cool three minutes on baking sheets, then transfer to wire racks to cool completely.
7. Enjoy with a tall glass of rice or soy milk!

So satisfy that sweet tooth of yours and don’t worry about feeling guilty one bit. NOM.

Weekend of Fire – Cincinnati Style

We apologize for being so remiss. Life has thrown us a curve ball (we won’t bore you with details) and that’s monopolized most of our time over the past couple weeks. So without further ado, let’s get on with things, shall we?

This past weekend we found ourselves just outside of Cincinnati, Ohio visiting my brother, David. Jungle Jim’s was hosting their second annual Weekend of Fire, and with Papo Delgado in town for the weekend, too, it was a no-brainer that’s where we’d be spending the afternoon.

Hot sauces, salsas, hot jams, jellies, rubs – this event had it ALL!

Papo Delgado bought us all a round of Coronas and the tastings began!

Naturally, we are reading all labels to ensure Vegan goodness, so we were extra pleased to see this booth:

And even with all the options, Woz loves her Cholula!

Woz and Papo didn’t attempt this:

Dave and Rahzh, however, did. Keep in mind that Dave loves hot sauce and most are no big deal to him. Yet these were the results:

Time to cool off with Jimmy’s Italian Ice that nicely sported a nice NO DAIRY sign:

We made one more round (and all had one more beer!) and finalized our purchases. Dave carried out the loot:

So of course a chili was beggin’ to be made after that!

Weekend of Fire Chili

1 Cup Tomato Juice

3 Cans of Chili Beans
1 Can of Kidney Beans
1 28 oz. Can of Diced Tomotoes
2 Jars of Spaghetti Sauce
1 Package of Chili Seasoning
1 Cup Sliced Mushrooms
1 Celery Stalk
2 1/2 Cups TVP
Pepper, Cumin, and Garlic to taste
Hot Sauce to taste and tortilla chips as garnish

In large pot, add 2 cups water and 1 cup tomato juice. Bring to a boil and add pepper, cumin, and garlic. Next add TVP and continue to boil until all liquid cooks off. Drain kidney beans and add to pot. Add all remaining ingredients to pot. Heat to desired temperature and serve.

This makes A TON so invite folks over or be ready for lots of leftovers. NOM.

Portabello Mmmmushroom Sammie

This falls under the ridiculously easy category but it’s really tasty so we figured we’d go ahead and post it.

Ingredients:

2 portabello mushrooms
1 bottle of Italian dressing (or favorite marinade)
Sandwich rolls
A1 Sauce
Vegenaise

Remove stem from portabellos and soak overnight in Italian dressing in fridge. Remove from dressing and heat in skillet until “browned” on both sides and good and hot. Cut mushrooms into strips and place in sandwich rolls and dress it up with A1 Sauce and Vegenaise to your liking (or whatever else you’d like!). Makes two big sammies.

So again, we know this was almost too silly to post, but we love it so we thought we’d share. NOM.

A Request to our readers and several quick and not so quick updates. Chow.com, Facebook, Twitter, World Wide Vegan Bake Sale, a job for Rahzh, Farm Sanctuary, TryNewFood.com, FARM USA, and LAVA

So many updates. Where to begin?

I guess we will begin by asking something of you, our valued readers. We ask that you go to Chow.com and vote for our “Fabulous falafel gyro with titillating tahini sauce” recipe. We would be extremely grateful if you would do this for us and “start spreading the news… ” (I could be the next Soy Frank Sinatra ) in any way that you can (Facebook, Twitter, Myspace, your blog, or even by word of mouth). We originally were just submitting our recipes to their site, but saw that they had a contest going on and decided we would enter. Most, if not all of the recipes, are not Vegan and it would be awesome if a Vegan recipe won. Winning is not just based on votes, but if we get more votes more people will be more likely to check out the recipe. So winning isn’t even necessary to show people that Vegan food can be delicious.

As we mentioned we were submitting our recipes to Chow and that is because as of late we have been submitting our recipes to a bunch of different sites. Some just normal food sites that add your recipe right as you submit it and to other Vegan sites that have recipe/resource sections and have to approve your submission. So little by little we are spreading the word of tasty Vegan food as well the blog and other topics that we occasionally cover.

In spreading the word we have created a Hungry Hungry Veganos Twitter account (HHVeganos) And it has been growing pretty fast. That means we now have the blog, a Twitter account (the more recent updates can actually be seen on the side of the blog), and a Facebook page. If you know of anywhere else that is similar to Twitter and Facebook (besides Myspace) let us know.

And in submitting our recipes to various places we have actually been FEATURED multiple times. Yahoo! Our falafel and tahini gyro recipe is the recipe of the month at TryNewFood.com (we have other recipes on the site too), our pumpkin shortbread cookie recipe is the recipe of the week at LAVA, and as we mentioned in another post our lettuce wraps were featured in FARM USA’s Meatout Mondays e-Newsletter. Farm USA is the only one that archives so if you are reading this a week or month from now you won’t see our recipes being featured anymore.

And in personal news, Rahzh has a working job interview on June 8 at Farm Sanctuary for a Shelter Farm Assistant position. So everyone cross their hooves, paws, fingers, or anything else you have .

While we are mentioning Farm Sanctuary we should probably mention that they are having 2 bake sales as part of World Wide Vegan Bake Sale which takes place June 20-28. An excerpt about Farm Sanctuary’s bake sale:

Farm Sanctuary is holding a bake sale in New York City, on the Upper West Side, on Saturday June 27, and in Chico, California on Thursday June 25. In Ithaca, New York, on June 27, friends and colleagues will hold a bake sale to raise funds for former Farm Sanctuary employee Chuck Pappas, who was diagnosed with a brain tumor earlier this year. You can read about Chuck’s story here.

Oh, and we almost forgot one last thing to mention. In the next day or two we will have a new post that is actually about food! Who would have thought.

Fabulous falafel gyro with titillating tahini sauce

Falafel is one of our most favorite foods EVER. Especially for rahzh (he could probably eat it all day,every day). Sad thing is we both just discovered falafel a couple of years back (or less). Neither of us ever tried it before we went Vegan. And it is sad to think we missed out on years of fabulous falafel gyros Luckily Woz discovered this food of the Middle Eastern gods and introduced it to rahzh’s unsuspecting and unknowing mouth during one of his early visits.

 

As you all know we moved from Eugene to Watkins Glenn (West of Ithaca),but we would still like to promote our favorite falafel places back in Eugene (we have mentioned them before). Mommy’s Falafel has some of the most delicious falafel we ever tried. Once we found them we rarely ever went anywhere else unless they were closed or to try a new place. Alexander’s Great Falafel is a little different,but just as good (Mommy’s had the added benefit of having seasoned fries). Alexander’s is also a completely Vegan cart. We shall miss them both and look forward to finding somewhere here with delicious falafel (even if only in Ithaca).

 

These gyros are nommers ( We swear that it’s a word. Go and look it up if you don’t believe us )and only take 5-10 minutes to prepare and about 20 minutes to cook. So in 30 minutes or less you will have magically delicious falafel err… wait a second this is a Middle Eastern food not Irish. As always we will continue to personalize the recipe as we continue to make it (after a certain point we usually start eye balling many of the ingredients). As for now this is the recipe that we followed.

 

To make the falafel you will need:

15-19 oz can chickpeas/garbanzo beans,drained (you could also soak your own)
1/2 medium white onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoon parsley, chopped
2-3 tablespoons all purpose flour
2 teaspoon cumin
3/4 teaspoon baking powder ( 1/2tsp + 1/4tsp or 3x 1/4 tsp)
salt & pepper
2-3 tablespoons olive oil (you could try another type if you wish)

Start by preheating the oven to 350 and drizzling the oil evenly in a shallow baking pan (we used a small glass baking pan/casserole dish).

Next, mash the chickpeas/garbanzo beans. You may use a mortar and pestle or a food processor but we have neither. So we used a spoon, potato masher, and our blender. This way requires more work and depending on your blender it might mean doing it in a couple of batches to make sure the chunks of chickpeas/garbanzo beans are gone.

Add onions and garlic and blend some more.

Mix in the rest of the ingredients and you should get a thick paste-like consistency. Spoon out the mixture and roll (using your hands) into walnut size balls and place in preheated baking dish. Flatten the falafel a little. Bake for 15-20 minutes, flip the falafel halfway through baking.

 

To make the tahini sauce you will need:

1/2 cup tahini (sesame seed paste)
4 gloves garlic, minced
3/4 teaspoon salt ( 1/2tsp + 1/4tsp or 3x 1/4 tsp)
2 1/2 tablespoon olive oil
1/4 cup lemon juice
2 teaspoon parsley, finely chopped
2 teaspoon cilantro, finely chopped
1/4 teaspoon ground cumin
1/2 tablespoon warm water

You may use food processor or mortar and pestle to combine garlic and tahini but we just used our blender. Then add salt, parsley, cilantro, and cumin to the mixture. Next, add olive oil, lemon juice, and water. If the mixture is too thick slowly add more warm water until you get the thickness that you like.

 

Now all you have to do is take your favorite pita bread and top it with your favorite toppings ( greens/tomatoes/onions/etc) add the falafel and tahini sauce. AND don’t forget to add some hot sauce. That puts it over the top. We love Cholula hot sauce (especially the garlic version). And voila!

If you like the recipe please go vote for it at at CHOW.com. We submitted as a recipe to be part of the site,but right now there is a contest going on and we submitted it for that as well. Thanks

“Tasty tofu lettuce wraps” or “Move over P.F. Chang’s”

We decided to try making lettuce wraps because of repeatedly having this wonderful concoction at P.F. Chang’s.

When we go to P.F. Chang’s we never actually order any entrées and just stick to the “starters”. And for the most part we only get the lettuce wraps. We both get ourselves an order of the vegetarian lettuce wraps and sometimes we get some rice to go along with it. We make a meal out of what P.F. Chang’s considers to be an appetizer. For us it has all a meal needs; lettuce, tofu, mushrooms, water chestnuts, and some sauces and spices.

To us these taste better than the wraps at P.F. Chang’s. So good in fact that we not only had them for dinner but we also had them the next morning for breakfast/brunch

cooked rice (amount and type is up to you,but we suggest around 4 servings)
head of lettuce
1 pound extra firm tofu, sometimes we even do 1 1/2 pounds if we have the extra tofu (drained)
2 3/4 cups chopped mushrooms (your choice,but preferably shitake)
4 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
4 oz chopped water chestnuts (drained)
red pepper flakes
soy sauce
pepper
onion powder
Earth Balance (or Vegan margarine/oil of choice)

Chop your the tofu into tiny squares. Then spread out the tofu on pan/cookie sheet ( We like to VERY lightly oil/”butter” the pan with EB so that the tofu doesn’t stick). Top with pepper, red pepper flakes, and soy sauce (to taste for the most part,but don’t over do it). Also top with just a little bit of onion powder. Bake on 375 degrees for about 35-40 minutes.

At this time you can also start cooking the rice. Follow the brand/package directions for the amount of rice you are wanting.

When the tofu is almost done, melt some EB in a wok or frying pan and throw in the chopped up garlic and ginger. Saute for around 5 minutes or so until they are softer. Add in the mushrooms. At this time you can add soy sauce, usually about 4 shakes (depending on your palette). Also if you want to at this point it would be a good time to add some more pepper, pepper flakes, and/or onion powder.

Cook for about another 10 minutes or so [add the water chestnuts at this point], then add the tofu to the wok or frying pan and finish up the cooking – not long, just around 3 minutes.

Wash and dry the lettuce and pull off pieces about the size of your palm (some times we are bad and skip this step, but usually because it is organic lettuce).

Spoon the mixture and some rice onto the lettuce and roll it up and enjoy these tasty tofu lettuce wraps.

Chicken Parmesan and Spaghetti sans the Chicken and Parmesan

So there haven’t been any posts in about a month, but we have been trying new things and Rahzh is keeping up with his S’more New Year goal of trying new foods! We haven’t forgotten the blog, just many things were/are going on all at once. We have at least 7 new foods to post (and some other things as well) about and would we have more, but sometimes we forget to take the camera. We get so excited about actually eating the food to remember the camera. Can you blame us?

Today we bring you Chicken Parmesan with Spaghetti minus the actual chicken and parmesan. This one didn’t require any recipe. It was the first time we have had it since being Vegan and believe one of the few (possibly only) times Rahzh had this tasty Italian dish. It was just combining some pre-made foods, but oh was it delicious.

We made spaghetti with some Newman’s Own sauce along with a Gardenburger Herb Crusted Cutlet covered with a slice of Tofutti Mozzarella and dinner was served.

Scrambling Yummy

Sunday mornings are made for sleeping in, big cups of tea, and of course, breakfast. This is one of our weekend favorites. Tofu scrambles are so fun because you can really throw in whatever you fancy to personalize the tasty. This is our basic recipe but we sometimes throw in a bell pepper or some corn tortillas to make vegan migas:

1 Tablespoon Earth Balance (or oil of choice)
1/2 Medium yellow onion, chopped
3 Cups sliced mushrooms
5 Cloves garlic, finely chopped
1 Pound firm tofu, drained
3/4 Cup nutritional yeast
1 1/2 Tablespoon lemon juice
1/4 Cup of water

Spices (to taste):
Cumin
Paprika
Salt
Pepper
Garlic powder
Onion powder
Oregano

Melt the Earth Balance in a pan on medium heat and saute the onions and garlic for around3 minutes then add the mushrooms and saute for another 5 minutes. Add the spices and mix for about 15 seconds. Use the water to deglaze the pan . Crumble in the tofu with your hands and mix well with the rest of the ingredients. Continue to stir every so often. Finally add the lemon juice and nutritional yeast.

The end result:

If you like hotness like we do, garnish with your favorite hot sauce. This also goes fine fine fine with a tall glass of OJ and a bagel smothered in Tofutti’s Better Than Cream Cheese.

Thanksgiving – Part Deux

Although the last pumpkin shortbread cookie has been munched, it has not been forgotten. They were a delicious way to end a perfect Thanksgiving dinner. We sure worked up an appetite for it by getting out and about (you can read more about that on Wozzie’s blog).

And as promised, here is a picture of our yum yum yummeroo Thanksgiving din din:

It’s funny that we make so much food on the holidays and have the notion that we have double the stomach capacity of say, a normal Thursday, but thank goodness for the leftovers! Above was some of the tastiest cooking this side of Sarah Kramer. Okay, okay, so most of it was already made and we just had to heat and serve, but Wozzie’s mashed potatoes were homemade and TO DIE FOR and let’s not forget the delish pumpkin shortbread cookies (more on those in a few). We can honestly say that we didn’t miss the turkey one bit and rather enjoyed our very first Celebration Roast. It was also really great the next day on Dave’s Killer Bread with some Vegenaise (for Wozzie) and mustard (for Rahzh).

The pumpkin shortbread cookies may not look like anything to write home about but trust us, they were dee-vine:

What’s interesting is the next day they were more orange and pumpkiny so while we recommend eating one fresh out of the oven for good measure, waiting until the next day really brings the flavor out of these little numbers. Try them out for yourselves:

3 1/3 cups all-purpose flour

1/2 cup canned pumpkin

1 cup Earth Balance at room temperature

½ cup powdered sugar

1 1/2 teaspoons pure vanilla extract

cinnamon and nutmeg to taste

You can place all the ingredients in a food processor, and pulse until combined (or be like us and use your hands…it’s like Play Dough!). Put the dough onto a sheet of wax paper and make it into a log, roll it up in the wax paper, and refrigerate for around 40 minutes.

Preheat the oven to 375 degrees a few minutes before pulling the dough from the refrigerator.

Slice the dough into evenly sized cookies, and place on an ungreased cookie sheet. Bake until brown and crisp, about 11 minutes. And voila! NOM.

Granola – By Request!

Not too long ago Rahzh let you know that we take requests. A few of you stepped up to the plate and we recently gave a yummy granola recipe a whirl. We are making it for the second time tonight so that ought to tell you that we loved this really easy breakfast dish and also love that we have been able to stop buying cereal on our weekly grocery shopping excursions because this has taken its place in a big way!

Here’s how:

3 cups rolled oats

1 cup flour

3/4 cup vegetable/canola oil

1/4 cup molasses

1/4 cup maple syrup (or brown sugar)

3/4 cup cup soy milk (or rice etc.)

1/4 teaspoon vanilla extract

1 tablespoon minced fresh ginger

cinnamon, nutmeg, raisins, and nuts to taste

Mix all ingredients together in a large bowl. Spread evenly into a baking pan. Bake at 375 degrees for 24 minutes, stirring every 8 minutes but check in the last few minutes again to prevent from it from burning. (We learned the hard way!)

This is another insanely easy but yummy recipe. It makes just about two weeks of cereal for the 2 of us (in addition to protein shakes). For some reasons the pictures we tried to take of this one didn’t come out so great but picture the tastiest looking granola you’ve ever seen and that’s exactly what this is. Until next time. NOM.

Big and Busy Broccoli Soup

This tasty number came to us from the Vegetarian Menu Mailer ala the Dinner Diva. I love the simplicity (and affordability) of the recipes offered by the Dinner Diva. We got an entire 12 weeks of dinner recipes for under $10 and although they aren’t all vegan, the majority of them can easily be veganized (which we had to do to this one and provide for you below).

Tonight we tried the Big and Busy Broccoli Soup and it was not only insanely easy to make but also insanely delicious.

Ingredients:

1 1/2 bunches broccoli washed and cut into florets

1 large carrot shredded

14.5 oz. vegetable broth

3 Tablespoons flour

1/3 cup cold water

1 1/2 cups soy milk (instead of the half and half the recipe originally suggested)

Salt and pepper to taste

In a saucepan over medium high heat, place the broccoli, carrot, salt, pepper and vegetable broth to a boil, then reduce the heat enough to keep it at a simmer. Cover and cook for 6-8 minutes or until the broccoli is fork tender. Mix the flour and water in a small bowl and whisk until the flour is totally dissolved. (We put ours in an old Earth Balance container and shook the ever lovin’ life out of it). Pour this gradually into the broccoli mixture, stirring constantly while pouring. Heat to boiling over high heat, stirring constantly for about a minute and it should be nice and thick. Stir in the soy milk. Cook, stirring occasionally; you want it hot NOT boiling. As soon as it looks ready to boil, it’s done!

How easy is that?

And you get this:

We served this up with a nice leafy green salad and a baguette. This made enough for leftover lunchables. All we have to say is NOM.

Empanadas: A Twist on a Childhood Favorite

Woz is no stranger to empanadas. Growing up she adored these treats, mainly during the winter holiday season, as she loved the fruity goodness with which they were filled. By far her favorite is her Grams’ pumpkin empanadas but she was intrigued at the idea of making them a main course rather than a dessert as seemed to be perfected here.

The Little Kitchen that Could gave the Flavor Vegan recipe a whirl with a few changes according to Rahzh:

“In the shell I substituted 1/4 cup melted Earth Balance for the oil and I added some garlic powder. In the filling I used 6 cloves of garlic, 1 green bell pepper, 2 cups of mushrooms, and used Earth Balance instead of oil. I also splashed a few dashes of Cholula Hot Sauce in for some extra flavor.”

Pictures of the empanada adventure:

And the final creation:

Woz loves her Cholula so opted to add more before munching on this new tasty version of a childhood favorite. We both loved it and it made enough for lunch for the next two days. Woz even got comments from office colleagues about how good they looked. (Too bad she didn’t have any to share. They had suffer through the eating of a paltry Hot Pocket instead).

Thank you Flavor Vegan for introducing us to this delicious recipe! It’s definitely going to be in rotation in the Little Kitchen that Could!

Soysage, Biscuits, and Gravy Is Oh So Vair Tasty

This has come to be our Saturday morning breakfast. And if we can’t have it on Saturday well then it becomes Sunday breakfast. And guess what happens if we can’t have it Sunday? It becomes dinner one night of the week! Yes, this is one delish and versatile dish.

Soysage, biscuits, and gravy is extremely easy to make and extremely customizable (every time we make it, it is slightly different). It all really depends on the spices/sauces that you add to the biscuits and to the gravy. Sometimes what we add, or don’t add, is just based off of what we have on hand that day. So feel free to experiment and remember that the spice is the limit!

We mess around with various ingredients, so below is the basic recipe with mention of what we like to do. You can use the recipe as a base to make your own version or make them the way we do.

The gravy recipe originated from this other biscuit and gravy recipe on Vegweb but is now much different.
http://vegweb.com/index.php?topic=12230.0

Gravy:

1/3-1/2 tube Gimme Lean, Ground Sausage Style
1 Tbl Earth Balance (or oil of choice)
3 Tbl flour
1 1/2-2 cups vegetable broth
Pepper

Drop Biscuits:
1 1/2 cups all purpose flour
1 Tbl baking powder
1/2 Tsp salt
1/2 cup soymilk
1 Tbl vinegar
1/3 cup melted Earth Balance (or canola oil)

Put Earth Balance in a pan and turn on medium heat. Add the Gimme Lean and break into small pieces. Next, add whatever amount of pepper to taste and stir fry (you may need to lower the heat depending on how long you take to prepare everything else).

Preheat oven to 475 degrees. Lightly grease baking sheet. Mix dry ingredients in a large bowl. At this point we add spices such as garlic powder (this is always the main spice for us), onion powder, pepper, cumin, and paprika, but again, these are all just suggestions. Next, mix the soymilk and vinegar together and then add it to the dry ingredients along with the melted Earth Balance. Stir until just moistened then spoon into 4 or 5 piles on baking sheet. Bake for around 8 minutes or until the bottoms are browned.

When the biscuits are nearly finished, complete gravy preparation. The Gimme Lean should be nice and browned. Add 1 cup of the broth to the pan for the base of the gravy and to deglaze the pan if that is needed. Mix the rest of the broth in a bowl with the flour to make a paste like consistency. Add this mixture to the pan and mix. This next part is what we do and is entirely optional and always varies. Depending on what we have on hand, we add things such as a couple teaspoons of A1 sauce, mustard, soy sauce (Woz’s favorite!), and/or vinegar.

Makes enough for 2 large servings or 3 smaller servings.

We take requests

Or should I say that we take recipes and ideas. If you have recipes or even just an idea for us feel free to send them. You can post it as a comment to this topic or email them to us. If you find a recipe that you haven’t tried and would rather have someone else try it first for a review then we are your people!

It can’t hurt to have a surplus of recipes and ideas to try. Tell us where you got the recipe (a link if it is online) and if it is yours let us know if you would like recognition ( just a mention of your name or a link to your blog/site or anything else you would like). We can’t guarantee we will be able to try everything or even like everything,but we will try

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