|Our home for the weekend - the Capitol Reef Field Station|
|On top of the Sleeping Rainbow ridge|
|Hiking in Sulphur Creek|
So this morning I woke up and felt like getting my hands dirty. Ben and I have been talking about making biscuits and gravy for a while since we had leftover ground seitan in the freezer, so I whipped some up and surprised a very sleepy Ben with a steaming pile of breakfast - as you can see from the picture. The biscuits could have been a bit fluffier but the gravy was spot on and all together it made a very satisfying breakfast. Over coffee we had a few more biscuits with jam and they were just as good that way. Speaking of coffee; Ben and I tried a new product today! So Delicious Hazelnut Coconut Milk Coffee Creamer! We are both in love. For those vegans out there who miss a good coffee creamer, So Delicious has done it. I already love their coconut milk products in just about everything and the coffee creamer is no different. The hazelnut flavor was FABULOUS but they also have original and vanilla. When we try those I will let you know.
Anyway, on to the recipe for biscuits and gravy. Hopefully I can pop out a few more this week! I actually just kind of made up both the biscuit and gravy recipes based off of what my mom told me she usually does, so the measurements may not be exact.
2 C Unbleached white flour
2 tsp Baking powder
4 Tbs Shortening
1/2 tsp Salt
3/4 C Oat milk (around there, you can use soy, rice or almond milk too I just happened to have oat on hand)
Sift flour into a mixing bowl and stir in baking powder and salt. Sift the entire mixture again into a large mixing bowl. Cut in shortening with a fork or work it in with your hands. Add milk gradually, mixing with your hands until a soft dough is formed. Turn out onto a floured surface and lightly knead for 30 seconds. Roll the dough out until it is about 3/4 inch thick and cut out circles using a cup or cookie cutter. Place circles on a greased cookie sheet and bake at 400 degrees for 12-15 minutes. Makes about 12 biscuits.
1 Large onion, sliced
1 T Canola oil
1/3 C water
1/3 C Unbleached white flour
1 C Oat milk (more if you like a more watery gravy, mine was pretty thick)
1 C Seitan, ground and flavored (see the recipe and flavorings I used here)
Salt, pepper, and granulated garlic to taste
Heat oil in a large skillet. Add the onion and saute it over medium-high heat for 15-20 minutes or until it is brown and caramelized throughout. Add the flour and water, stirring so that it all kinds of turns into a mush. Place the mush into a blender and let cool. While that is cooling, put the seitan and spices into a medium sauce pan and begin to saute. Add the milk to the mush in the blender and blend until smooth. Add this mixture to the cooking seitan and combine. Cook until heater throughout, adding more spices if necessary. Serve atop biscuits.