Feb 19

Feb 19 You'll Want to Butter These Biscuits ;-)

I have a metal recipe box that’s been in my family for a while. It’s full of old, weird recipes that use mayo, jello, and marshmallows far too often. They also seem to have had a really loose definition for “salad.” While digging out my recipe for banana bread I spotted a recipe for “mayonnaise rolls.” It sounded both intriguing and disgusting—I had to try it! Shockingly, the resulting biscuits are really, really good. I will absolutely be making these again and again!

As far as recipes go this one is SUPER easy. Just three ingredients. The original recipe called for mayo, buttermilk, and self-rising flour. Of course I needed to veganize it… and since I don’t have self-rising flour I needed to make my own. But even that was super easy; just three ingredients as well!

Time: 16 minutes
Servings: about 6 to 8 biscuits

Ingredients

1 cup self-rising flour (1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt)
1/2 cup non-dairy milk (I used Oatly oat milk)
2 Tbs vegan mayo

Directions

In a medium sized mixing bowl combine all ingredients and mix well until combined. Drop large tablespoon sized dollops onto a parchment paper lined baking sheet.

Bake at 425 degrees for about 12 minutes. Butter and eat!

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@aforkfullife

I’m usually a fan of the heavier type sauces; your red sauces, cream sauces, and cheesey type sauces. Well, the husband usually favors a lighter sauce so I try to make them every so often ;-) The other night I was craving pasta and decided to try one we’d not had before: Kite Hill Tortellini. Given that the pasta itself was heavier than a traditional noodle I thought that this was a perfect night to try out one of those lighter sauces that the husband likes :-) Time: 10-15 minutes Servings: 2 Ingredients • 3 Tbs lemon juice • 2 Tbs olive oil • 2 Tbs non-dairy butter • 2 Tbs chopped chives plus additional for garnish • 1 Tbs herbs de Provence • ½ Tbs garlic powder • ¼ tsp salt Add the olive oil and butter to a small sauce pan and set to medium-low heat to melt the butter. Add in the chopped chives, herbs de Provence, lemon juice, garlic, and salt. Turn the heat to low and warm the ingredients together for about 10 minutes to allow the flavors to combine. Spoon over your pasta of choice, garnish with additional chopped scallions and serve! . . . #veganaf #vegan #veganrecipes #plantbased #plantbasedrecipes #veganblogger #vegansofinstagram #veganrecipe #dairyfree #foodporn #findingvegan #bestofveganrecipes #friendsnotfood #crueltyfree #animalrights #plantpower #vegancommunity #vegancomfortfood #fussfreevegan #whatveganseat #veganfoodporn #veganfoodlovers #tortellini #pasta #lemon #herbs

Black-eyed pea soup. So good—even in summer! Grab the full recipe from my blog. Ingredients • 2 cups dry black-eyed peas, soaked overnight • 8 cups veggie stock • 1 lb hot Italian veggie sausage, removed from its casing • 300 g yellow onion, diced • 340 g red or yellow potatoes, diced • 160 g celery, sliced into ½ inch pieces • 150 g diced tomato • 75 g carrots, sliced into ¼ inch pieces • 6 cloves garlic, minced • 4 Tbs butter, divided in half • 3 g rosemary, finely minced • 2 tsp salt . . . #veganaf #vegan #veganrecipes #plantbased #plantbasedrecipes #veganblogger #vegansofinstagram #veganrecipe #dairyfree #foodporn #findingvegan #bestofveganrecipes #friendsnotfood #crueltyfree #animalrights #plantpower #vegancommunity #vegancomfortfood #fussfreevegan #whatveganseat #veganfoodporn #veganfoodlovers #blackeyedpeas #soup

Hi.

Feb 19 You'll Want to Butter These Biscuits ;-)

Ingredients

Directions

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