Vegan Sea Salted Biscuits

INGREDIENTS

2 C all purpose flour, extra for rolling

1 t baking powder

Sea salt

½ C cooled homemade vegan butter, plus more that’s been melted

½ C coconut milk, plus more as needed

Maple syrup

EQUIPMENT

A working oven

Large mixing bowl

A fork

Spoon to mix

Clean countertop

Baking sheet

Drinking glass or cookie cutter

Parchment paper

LET’S COOK.

1. Preheat oven to 425F or 218C.

2. In a large mixing bowl, combine flour, baking powder, and a pinch of sea salt. Add in cooled margarine and quickly combine into dry ingredients using a fork, leaving a few large clumps of butter in the mix. Add in milk and gently stir with a spoon until liquid is absorbed. Do not over-stir or over-work the dough.

3. Flour the surface of a clean countertop and scoop out dough, shaping it into an oblong shape until it’s a knuckle high. Line baking sheet with parchment paper. Cut out the biscuits using glass or cutter and place onto baking sheet. Lightly drizzle the tops with melted butter. Bake for 15 minutes or until golden.

4. Drizzle maple syrup and sea salt over the top of each biscuit. Serve warm.

Vegan Herbed Mushroom Stuffing

INGREDIENTS

1 loaf of ciabatta bread

2 C baby bella mushrooms

1 yellow onion

2 carrots

3 stalks of celery

1 granny smith apple or your preference

½ C sunflower seeds

½ C cranberries

1 handful of fresh rosemary

1 handful of fresh thyme

1 C of homemade vegetable stock

Olive oil

Sea salt and pepper

EQUIPMENT

A working oven

Casserole dish, whichever shape

Baking sheet

Spoon to stir

Measuring cups or your cooking intuition

Cutting board

Sharp knife

Large skillet

Veggie peeler

LET’S COOK.

1. Preheat the oven to 425F or 218C.

2. Chop bread into small cubes. Spread evenly onto baking sheet and lightly coat with olive oil, sea salt and pepper. Bake for 10 minutes or until lightly golden, stirring halfway through.

3. Take a damp cloth or paper towel to gently wipe excess dirt off of mushrooms. Thinly slice. Roughly chop onions and celery. Peel carrots and roughly chop. Heat a large skillet over medium high heat. Add a splash of olive oil once pan is heated along with chopped veggies. Add a dash of salt. Lower heat to medium, cover and cook for 4-6 minutes until onions are translucent in color.

4. Thinly slice apple. To skillet, add in rosemary, thyme, apples, cranberries and stir. Cook for 3 minutes.

5. In casserole dish, alternate layering apple mixture with toasted bread, starting with apple layer. Top with ½ c of remaining stock. Lower oven to 350F or 176C.

6. In skillet, lightly toast sunflower seeds over medium heat for 1-2 minutes until nutty fragrance is released. Spread evenly over stuffing. Bake for 25-30 minutes or until stock is fully absorbed.