I made the sushi bowls again tonight, but this time they’re on a plate and I added sweet potato and steamed broccoli. The results? Deliciousness!
I’m working on a cookie recipe I hope to post sometime next week. I made a test batch last night, and while they were pretty tasty, they had issues. I have a few ideas to fix them, so I’ll make another batch next week (my waistline can’t afford to have cookies in the house every night, not even low-fat vegan ones).
I’ve been trying to decide what all I’m going to make for Christmas. I know I’ll be making a few cookie tins for gifts, and I know for sure I’m making Happy Herbivore’s Soy-Free Mac ‘n Cheese, vegan sausage balls, and biscuits and maybe a pumpkin pie, but beyond that, I’m clueless.
Speaking of biscuits, here’s a quick and easy recipe for vegan biscuits made with Heart Smart Bisquick, modified from the recipe on the back of the box. I made them for dinner last night, and I was shocked by how good they were. They’d make a tasty breakfast sandwich with some tofu scramble and soy cheese (or fake bacon and soy cheese). We had them with tomato soup.
Vegan Bisquick Biscuits
1-1/2 cups Heart Smart Bisquick
1/2 cup unsweetened plain almond milk
Preheat oven to 450F. Mix Bisquick and milk together in a bowl. Transfer to a kneading surface sprinkled with Bisquick and knead 10 times. Roll out dough to 1/2 inch thickness. Cut into circles with a biscuit cutter (or the open end of a glass). Bake on a lightly oiled (or parchment-lined) baking sheet for 7-9 minutes.
What meat-free wonders are you cooking up for the holidays?
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