3 Ingredient Vegan Biscuits

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.

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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!


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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!!!



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


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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 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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The Hippie Gypsy

Creamy Broccoli Cheese Soup

When I wasn’t vegan and I was applying to law school I worked at a law firm in Quincy, MA near a Panera Bread. My favorite lunch was always a bowl of their signature Broccoli Cheese Soup and a toasted Asiago bagel and an apple.  The soup was so decadent and the sharp Asiago smothering the bagel made me just fall into a million pieces. I would’ve eaten this over a filet mignon or fancy lobster dinner (mostly because I never liked either but also because it was that good in my mind). So when I was beginning my ideas for this next week of blogging on soups, stews, and chowders I thought that I really must start off with Broccoli Cheese Soup. I have eaten the broccoli cheese soup in Chef Chloe’s cookbook and it is very good and very healthy but I wanted to make a truly decadent creamy creation that reminded me of that soup near the law firm. So with that I present my version.

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Creamy Vegan Broccoli Cheese Soup


6 tbsp olive oil

1/2 cup flour

1/2 tsp granulated garlic

1 tbsp vegetable bouillon paste (I use Penzey’s)

1 1/3 cup Daiya Mozzarella Shreds

(1) White Onion

(2) Heads of Broccoli

(6) Small or Baby Carrots

1 qt of Soy Creamer

1/2 cup soy milk

1 cup of water

1/4 cup Tofutti Better than Cream Cheese

1/4 cup Tofutti Sour Supreme Sour Cream


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Prepare the Base:

  • Put (2) tablespoons of oil in a pan with salt and (1) onion chopped into rings.
  • Sweat the onion on medium heat until very soft and light golden brown. They will naturally start to separate as they heat up, so continue stirring.
  • Take 1/2 of the onions out and place in an extra large sauce pan. Add broccoli and 1 tbsp oil and place on medium heat,
  • Toss oil, onions, and broccoli and sprinkle with salt. Leave on medium heat.
  • Take remaining onions in the frying pan and add 3 tablespoons oil and flour. Stir until it forms a paste.

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Cooking down the soup:

  • Pour creamer into large sauce pot with broccoli and onion mixture.
  • Bring to a simmer.
  • Add all remaining ingredients and oil/onion paste except for carrots.
  • Stir until broccoli is soft and well combined. The sauce should be thick now and form a film on top if not constantly stirred.
  • Take an immersion blender and place in pot allowing the blender to chop and puree the broccoli. You can reserve a few small pieces if you want it a little chunkier.
  • Then shred the carrots with a peeler or making matchsticks with a sharp knife and add a few minutes before serving. These should be cooked but slightly crisp.
  • Serve hot and Enjoy!

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Serves (7). 1 cup servings. WW Points 11.



The Hippie Gypsy

Vegan Bacon Mac and Cheese

So the other night I needed to get rid of the block of Daiya Cheddar Cheese I had in the fridge before it went bad. Not that I knew what the expiration date was but I knew it had been in there too long at this point. So I decided to make a cheese sauce. Then I went into the freezer for veggies and saw that the Maple Smoked Marinated Tempeh Bacon was long past overdue for getting into my stomach and decided it would be a junk food dinner night! Bacon mac and cheese had sounded like a good idea for a while but I was terrified that my execution of such a dish would come up wanting. So I made the sauce and then dipped a piece of the bacon I cooked up into it as a test. That test was the most delicious test I have ever taken. It came out well. The next question was will the tempeh get soggy or mushy and gross in the sauce? A day later still perfecto! There was only a little bit of oil separation in the container that I place in the fridge after 3 days. So those leftovers became my lunch and let me tell you, best lunch ever! The moral of this story: you can be vegan and still have bacon mac and cheese and enjoy like my husband the omnivore did. Just don’t steal my extra bacon slice I forgot to crumble and make yourself a sandwich before I am done cooking, like my husband did.



1 Box of Smoky Maple Bacon Marinated Tempeh by Tofurky (Turtle Island Foods http://tofurky.com/tempehproducts/marinated_strips.html)

Spray Oil

Macaroni or Fettucini

Olive Oil

1 8oz container of Vegan Cream Cheese

1/4 cup Vegan Sour Cream

1/4 cup Vegan Parmesan (I use galaxy foods)

1/2capful of lemon juice

1 Block of Daiya Cheddar Cheese (they sell them next to the shredded version at Whole Foods now)

Garlic Powder

Kosher Salt



Place olive oil in the bottom of a deep frying pan (3 inches or more should do). Just enough to coat the whole bottom. Added a thin layer of garlic powder and 1 teaspoon of kosher salt spread evenly.

Place all cheese products into the pan (cube the Daiya and cream cheese for faster melting). Place on low medium heat until melted. Add a splash of lemon juice and soymilk (original) if needed.

In a separate skillet. Spray oil on the bottom and cook tempeh until slightly dehydrated and very brown on both sides. The packaging says 2 minutes each side but I find longer is better as it does better the dryer it is. I had it on heat (low-low medium) for about 15mins.

Once bacon is cooked crumble it by chopping with the side of the metal spatula you used for flipping.

Make pasta of your choice (Macaroni or Fettucini seemed to be good options). Don’t forget to salt the water before boiling!

Drain once al dente.

Toss Pasta with Sauce. Add crumbled bacon after pasta is completely mixed in sauce. Mix bacon in well so it is coated. ( I held out one ladle of sauce and poured it over crumbles so it mixed easier).

Let sit a few minutes to thicken and Serve!


PS This is great served as leftovers and keeps well if it lasts which in my house it did not. My omnivore husband gobbled up a mixing bowl size portion of it and then made a bacon sandwich with some bacon I hadn’t crumbled yet. The more bacon the better, the flavor comes out well. Next time I may add another 50% more bacon to the mix as it was THAT important. I do not have any pictures yet because I wasn’t sure how well it would go but take my word for it, its yellow, creamy, cheesy goodness!



Adaptations: place all in a casserole dish and top with panko breadcrumbs, Earth Balance butter, and Wayfare Foods Pig Out Whole Grain Bacony Bits for a more homestyle feel and a bit of crunch! I am semi-obsessed with the bacony bits btw! http://www.wayfarefoods.com/content/products