These Strawberry Spelt Biscuits take one of my favorite fruits and adds it into a whole grain biscuit. The sweetness comes mostly from the strawberries themselves and a little coconut sugar. I use soy milk to create the vegan buttermilk, but you can substitute another milk. Just realize it may not curdle like the soy will. more »
Photo above by Somer McCowan of vedgedout.com
Cheryl, my picky eater, loves the crispy vegan chicken patties you can get in the frozen food section. Unfortunately, they have a few ingredients that I’d rather avoid. That’s how this recipe came to be and it was included in The Great Vegan Bean Book.
These are easy to make and you can make a double batch and freeze the ones you don’t eat for another time.
These patties are made up primarily of mashed chickpeas and wheat gluten. They are not gluten-free, but are soy-free and oil-free.
Your food processor does most of the initial work, but you do knead it for a little while too. Then separate it into what ever shape you’d like them such as patties, tenders or nuggets. Then flatten and roll in whole wheat panko bread crumbs and bake them.
They are great with waffles and gravy, in burger buns and anywhere else you’d think a patty would dress up your meal.
The 4th of July is just around the corner. I know most of you will be outside grilling and this chilled soup is the perfect thing to cool you down. more »