Tuesday, November 29, 2011

Vegan Pumpkin Biscuits and an easy casserole recipe!

Yesterday I had a giant kitchen flop that turned into a giant kitchen success!  I was attempting pumpkin biscuits from another website and after all the ingredients were added, it did not look like it was supposed to!  I checked and double checked and triple checked the ingredients.  I counted out what was in the dough, and still, not good.

The recipe I was following was for biscuits that were rolled, cut and baked.  My dough looked more like cookie batter.  I considered adding more flour, but I was nervous I would ruin the flavor.  Instead, I decided to run with it, using the dough exactly as I had it.  I dropped the dough onto the baking sheet, about 1/4 cup of dough into each drop biscuit.  Baked for the same amount of time and voila!
Delicious Drop Biscuits!

Vegan Pumpkin Drop Biscuits
makes 12 biscuits

It can't be more simple than a drop biscuit. These taste delectable straight out of the oven, fluffy and savory!

Prep Time: 15 minutes
Bake time: 15 minutes

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons brown sugar
  • 3 tablespoons cold Earth Balance Spread
  • 3/4 cup pumpkin puree
  • 1/2 cup almond milk
  1. In medium bowl whisk together flour, baking powder, salt, spices and brown sugar.
  2. Dice butter and add to bowl, using fork or pastry cutter to blend into flour mixture until a fine crumb forms.
  3. In separate bowl combine pumpkin and milk.  Add to the flour mixture and stir until just combined.
  4. Line baking sheet with parchment paper and drop dough, about 1/4 cup size, onto sheet.
  5. Bake for 12-15 minutes at 450*.
To accompany my biscuits with dinner I threw together this casserole in a matter of minutes.  It takes a while to bake, but the time saved in prep is well worth it!

Easy Quinoa Lentil Casserole
serves 6-8

This casserole is quick to throw together on a busy night. Pop into oven and forget about it.  The flavors are warm and comforting on a cold or rainy night.

Prep time: 15 minutes
Cook time: 1 hour

  • 1 cup quinoa
  • 1 cup lentils
  • 4 cups vegetable broth
  • 1/2 cup tomato sauce
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 1 teaspoon white pepper
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon paprika
  • 1 teaspoon dried basil
  • salt to taste
  1. In large casserole dish stir together all ingredients. Place in 400* oven for 1 hour, adding 15 minutes more if lentils or quinoa are not yet soft. Serve with Pumpkin Drop Biscuits

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