A week ago I got the most awesome gift from my kids, a cookbook: Vegan Yum Yum. I’ve not had a lot of time to cook, but it is Sunday morning, so no excuses. I’m fascinated at how easy it is to make biscuits.
- 1 cup Whole Wheat Flour
- 1 1/4 cup All-purpose Flour
- 4 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 3 tablespoons Earth Balance Organic Spread
- 1/4 cup okara
- 1/4 cup Applesauce
- 1 cup Soy milk
- 1 teaspoon Apple Cider Vinegar
Preheat the oven to 450ºF. Sift the flours, baking powder, baking soda and salt together and mix well. Add the Earth Balance, applesauce and okara and mix well. Add the soy milk (I used homemade!) and apple cider vinegar. You’ll have a sticky dough in no time!
On a flour covered work area, roll the dough to about one inch thickness. Use a glass or cup to create the circles of dough. Place those on a parchment paper covered baking sheet. Bake for 15 minutes. That’s it.
While that was baking, I fried up some homemade tofu and topped it with a special sauce. Check this out. I took applesauce, six pitted dates with a bit of soy sauce and water and processed it with our ninja blender. I dropped the sauce on the sauted tofu and let it cook until it was golden brown. It gave a great flavor to the tofu. Experimentation is the key to cooking!
As I was cooking this morning I thought about what a fantastic asset we have. The human mind is capable of not just being a computer that follows algorithms to achieve an end. We make connections and innovate new solutions. I’m reading a great book right now by Michio Kaku, “The Future of the Mind.” I highly recommend it. Okay, that was off topic!
Back to the breakfast sandwich. I sliced the biscuits in half and used a bit of Just Mayo (the best vegan mayo ever), fresh tomato and spinach, and my fried tofu. I served my lovely wife Jen breakfast in bed. I got a double thumbs up and a guarantee that it’s going to be a great day!