Biscuits and gravy

This is not a healthy recipe.  This is for when you’re craving old school biscuits and gravy like you had when you were a kid, but you’d like to make an animal friendly version.  I love a good Sunday brunch, and this recipe definitely hits the spot!  So here goes- enjoy!


1 cup AP flour
1 cup whole wheat pastry flour
5 tsp baking powder
1/2 tsp salt
3 Tbsp Earth Balance
3 Tbsp Earth Balance Shortening 
2/3 cup unsweetened almond milk


Preheat oven to 450 F.

In a large bowl mix together flours, baking powder, and salt.


Cut in the shortening and earth balance until it’s crumbly.  You can use a fork or a pastry cutter, but it works best if you just use your fingers!


Sir in the milk.  Turn out onto a lightly floured surface and roll out to about 1/2 inch thickness.  Using a biscuit cutter or a glass cut dough into circles and place on an ungreased baking sheet.  Depending on how big you cut them, you should get somewhere around 10 biscuits.


Bake in your 450 F oven for 15 minutes or until nice and brown on top.


Serve with your favorite jam/preserves or top with a nice country gravy!


Country Gravy

3 Tablespoons Earth Balance shortening
3 Tablespoons AP flour
2 1/2 cup unsweetened almond milk
1/2 cup coconut milk creamer (or soy creamer)
salt and pepper to taste

Melt in your shortening in a skillet over medium heat.


Whisk in the flour and let mixture simmer for a couple of minutes.


Whisk in the almond milk and creamer.


Turn up the heat a little (medium high) and let it bubble until it is nice and thick and gravy like.  You have to babysit it a little, whisking it occasionally. 


Add salt and pepper to your liking.  I love mine with lots of pepper!



Pour over your biscuits and devour!

I was going to set it up all pretty and take some pictures but it looked so yummy I just couldn’t wait that long!



I. Love. Brunch.

Hope you make this soon and I hope you love it!


Happy snacking!!




Sundays are for pancakes!

Happy Sunday!  I love having brunch on a Sunday, it’s like one of the best things in the world to me.  My favorite veg restaurant (Spiral Diner) has an awesome Sunday brunch that we hit up after church sometimes.  But we are on quite a tight budget, so there’s not always room in the budget for brunch out.  So it’s always good to have a great pancake recipe in your arsenal.  Here’s mine.  I think they’re maybe the best pancakes ever(even better than Spiral!), but I might be a bit biased! 😉

Blueberry pancakes

1 cup AP flour
1/2 cup oat flour (you can use all AP flour, but I think that the oat flour adds that magical little something that makes these better than everyone else’s pancakes!)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 Tablespoons canola oil
1/3 cup water
1 cup almond milk
1 teaspoon vanilla
2 Tablespoons agave nectar (optional but oh so tasty!)
1-1 1/2 cups fresh blueberries

Stir together dry ingredients- flours, baking powder, salt, and cinnamon.

Whisk together wet ingredients- oil, water, milk, vanilla, and agave nectar.



Then add wet ingredients to the dry ingredients.  Mix until just combined.  (don’t over mix- lumps are our friend in pancakes)



Gently fold in blueberries.  If your batter is a little too thick for your liking, add a little more milk.



Pour onto a hot pan or griddle (use a little nonstick spray if you need to) and cook till you see little bubbles around the edges.

Flip pancake and cook until nice and brown on the other side.

Keep cranking them out till you have used all of the batter.  This makes about 10 pancakes (depending on how big you make them).


I’m a purist when it comes to my pancakes.  No fancy toppings.  Just a little Earth Balance and REAL maple syrup (grade A only.  yes, I’m a syrup snob!)


Served up with a nice cup of Guatemala Antigua from my french press! 


Now that’s BRUNCH!

Have a great Sunday!