honey | The Hippie Gypsy

Yup, I said it three ingredient biscuits in just 20 minutes. No this is not heaven but according to my omnivore husband it sure does taste like it! He has deemed these biscuits his favorite vegan item I have ever made and that he would not know they are vegan because they are so buttery and fluffy. He also demanded I make them as a birthday cake in the future covered in gravy. So I guess I am going to have to start work on a white country gravy recipe! In the meantime he was happy with drizzled local wildflower honey. Yes we are those vegans that eat honey (See the Great Vegan Honey Debate Here). However, if you are not…. You can always try that vegan honey that is out since it is actually pretty identical in flavor or maybe some agave, maple syrup, jam, or brown rice syrup.

I have been super sick throughout the last few months being pregnant and am finally starting to turn the corner into my third trimester. I can cook more and the smell of the refrigerator does not make me run to the bathroom to heave up my lunch of water fruits and veggies anymore. So this is definitely a good thing. I hope to start testing recipes again (with the taste test help of Lola my angel of a Dog) and getting more out to you all and I want to thank you all for your patience!

Enjoy this cook hack of a recipe I saw online and veganized. I wish I knew the original source of the base recipe but I don’t so if you do please share!!!

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3 Ingredient Vegan Biscuits

(1) cup Lemon Lime Soda (Sprite, 7UP, etc.)
(1) Cup Tofutti Brand Sour Cream
(4) Cups Bisquick

*1/2 to 1 cup of melted Earth Balance Buttery Spread is required to pour in bottom of pan but is not a biscuit ingredient for the dough

PREPARE:

Pour melted Earth Balance into bottom of baking pan. I used Pyrex pans as they are easier to see the baking through and to keep evenly heated.

Take 3 ingredients and mix until very sticky in medium to large mixing bowl with a fork. My little trick is to put 2 cups of Bisquick in the bowl and then wet ingredients and then the other 2 cups of dry to mix easier.

Form biscuits with your hands and pat down into buttered pan so that each biscuit is slightly separate from it’s neighbor. This allows for the butter spread to cook in between each.

BAKE!

Bake at 425 degrees for 20 minutes.

The bottom will be a golden crust and any peaks on top will have browned.

Makes about 6 very large biscuits. Cool for 5 minutes and enjoy!

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FOOD IS LOVE!

The Hippie Gypsy

One of my fave things as a kid was getting to grill with my dad in the summer. I would swim in our pool all day and then stand next to my dad in my bathing suit and side pony tail as he would grill hamburgers, hot dogs, chicken, brats, and steak tips. Fast forward 25 years and I am vegan. Last year I discovered the Tofurky Beer Brats which taste on point despite a slightly herb hued green in them and are grillable which is amazing because most things (my husband has learned) fall apart on the grill if they are stamped “vegan”. So what about things like ribs and steak tips and BBQ chicken? I have not figured out any grillable options yet but I have 2 very yummy bbq sauce smoky flavored options still that you can cook indoors. One is Morningstar Farms BBQ Riblets which remind me of those school lunch riblet sandwiches without the yucky fat hard chunks in them. This Seitan recipe below though is my smoky sweet version of a bbq chicken sandwich or even a pulled pork sandwich that you can make at home in your kitchen and dream of the summer heat filling your backyard. And it only takes a few minutes to prepare after the rolls are done!

Spring has sprung so let’s make those dreams a reality folks!

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Smoky, Sweet BBQ Seitan on Pretzel Rolls

Ingredients:

Vegan Pretzel Rolls ( I use this recipe by Guy Fieri: http://www.foodnetwork.com/recipes/guy-fieri/pretzel-rolls-recipe/index.html )

Organic Vegan BBQ Sauce

1 tsp Liquid Smoke

1 tbsp Agave Nectar or Honey (if you are a vegan that eats honey like me)

1 package West Soy Seitan Strips or Cubes (Strips work better in a sandwich but you can chop the cubes for a “shredded/pulled pork style”)

Olive Oil

Garlic (I use chopped frozen)

Kosher Salt

Pepper

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Place olive oil and 1 tsp of salt in a frying pan over medium heat. Olive oil should thinly cover the bottom of the pan and you can always add more by the teaspoon if you need it. When it bubbles, add seitan and pepper to taste. Then add garlic to taste. I use at least 1/2tbsp. Heat until there are some brown bits forming on the bottom. Then squeeze in a tbsp of agave and 1 tsp of liquid smoke. Toss until well combined. Add BBQ sauce until well covered. Toss lightly and place on warm rolls. Serve hot. Enjoy!

For a Whole Meal: Add the Farro Salad and finish it off with the Fourth of July Trifle we made last year and it will be perfect for a summer party!

Optional Add Ons: Add sliced tomatoes, lettuce, some pickled jalapeno, and melt on Daiya Havarti cheese.

XOXOX, The Hippie Gypsy

The Hippie Gypsy

Food is Love. Will Travel For Veggies. Will Surf for Peace. Be the Change. Practice Compassion.

Tag Archives: honey

3 Ingredient Vegan Biscuits

Easy BBQ Seitan on Pretzel Rolls