Tuesday, June 25, 2013

Orange Agave Biscuits


These biscuits are perfect for lazy summer mornings. They’re fluffy and buttery and great with a cup of hot black coffee.

I made these using leftover Orange Agave Earth Balance that I had made for a party. The Earth Balance is citrusy and mildy sweet. Perfect for biscuits!



Orange Agave Biscuits
Adapted from Cream Biscuits from The Art of Simple Food by Alice Waters
Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 6 tablespoons Orange Agave Earth Balance (recipe below)
  • 3/4 cup non-dairy milk
1. Preheat your oven to 400. In a medium bowl combine the flour, salt, sugar and baking powder. 
2. With your fingers or a pastry cutter cut in the Earth Balance until they are the size of peas.
3. Take 1 tablespoon of milk out of the 3/4 cup and set aside. Pour the rest of the milk over the flour and stir gently with a spatula until it comes together.
4. Pour the dough onto a floured surface and gently knead it a few times until it’s not super sticky. Roll it out to 3/4″ thick and cut out your biscuits. Repeat until you’re out of dough.
5. Brush the biscuits with the remaining tablespoon of milk. Bake for 15 minutes until the tops are golden.

Orange Agave Earth Balance
Ingredients:
  • 1 cup Earth Balance, room temperature
  • 2 oranges zested
  • 2 tablespoons orange juice
  • 2 tablespoons agave nectar
1. With a spatula, mix all of the ingredients together. Store the Earth Balance in a jar or other air tight container until you’re ready to use it.

Monday, June 10, 2013

Tequila and Lime Peaches and Cream


This dish proudly wears the addition of lime and tequila. I made this for a Tex-Mex BBQ recently and it was very well received. Ok, so my husband and I were the only ones at said BBQ, but still.



Tequila and Lime Peaches and Cream
Lime Whipped Cream
  • 1 can of full fat coconut milk
  • zest of two limes
  • 1 tablespoon of powdered sugar
  • 1/2 teaspoon vanilla
1. Place the can of coconut in the refrigerator overnight (or at least 8-10 hours).
2. Pull the can out of the fridge, turn it upside down and open it. The milk should be separated with the liquid on the bottom and cream on the top. Pour the liquid out and scoop the cream into a stand mixing bowl (or just a mixing bowl if you’re using a hand mixer).
3. Whip the cream on high until it’s loose and getting fluffy. Add the zest, sugar and vanilla. Whip on high until it’s fluffy and whipped creamy. Give it a taste. If it’s too coconutty add another 1/2 teaspoon of vanilla. If it’s not sweet enough add in more powdered sugar a teaspoon at a time. Adjust to your own preferences. Store in the refrigerator.

Pineapple Tequila Sauce
1. In a small saucepan combine the juice and honey or agave over medium high heat. Bring it to a simmer and cook until thickened, 10 – 15 minutes. Add the tequila and cook for 2 more minutes. Set aside.

Peaches
  • 3 fresh peaches, sliced
1. Spread a thick layer of the Lime Whipped Cream into two bowls.
2. Evenly distribute the peach slices over the whipped cream in the two bowls. 
3. Drizzle the Pineapple Tequila Sauce over the peaches and serve cold!

Sunday, June 2, 2013

Texas Toast

Even though it’s not vegan and therefor doesn’t matter, I still think you should know that this is not Texas Toast:
That is giant garlic bread.

This is Texas Toast:

There is no garlic, no cheese, no grill marks. It’s buttered (Earth Balanced?) and broiled and that’s it. It doesn’t need anything else. 



You cannot make Texas Toast with homemade or healthy bread. The bread must be thick (1″!), soft, white and fluffy. Like only terrible for you store bought white bread can be. This fact made vegan Texas Toast seem impossible until MollyJade at Lone Star Plate pointed out that ButterKrust bread is vegan.


Though Texas Toast hardly has the need for an actual recipe, I will absolutely give credit where credit is due. I make Texas Toast using MollyJade’s technique and so should you.

Texas Toast
adapted by MollyJade’s recipe at lonestarplate.com
  • Thick bread labeled “Texas Toast” (like the one from ButterKrust)
  • Earth Balance, to taste 
  • salt (optional)
1. Turn on your broiler. Place the bread slices on a baking sheet and put them under the broiler for a few seconds to harden them slightly. Pull the baking sheet out, flip the bread over and repeat.
2. Pull the baking sheet out and spread one side of each toast with a lot of Earth Balance. All the way to the edges! Sprinkle with a tiny bit of salt (if using) and put them back under the broiler. Keep an eye on your toasts! When they get good and golden take them out, flip ’em and repeat with the other side. The browning only takes 20 or so seconds so really watch it!
3. Serve!