9/3/2012 0 Comments Apple Pie SmoothieSo, no soy in the smoothie today at all. Here's what was in it:
2 servings 1 cup apple juice 1/3 cup chopped dates (I soaked these in the apple juice overnight) 1 cup oat milk 1 scoop (2 T.) Nutribiotic Rice Protein Powder, Vanilla flavor 2 frozen banans That's it--whirl it all up, sprinkle the top with cinnamon, and it's brea
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I used to not be able to make biscuits that were worth eating. At one point, I had settled for soaked biscuits, which are ok, and they are certainly "fast" to make. They still were a bit too dense and play-doughy for me, though.
If I was prepared to set up the dough ahead of time, I might make Angel biscuits--you know those yeasted things. They are kind of a cheat, though. To me, a biscuit is a quick bread and it should be ethereal in its tenderness. So, my secret now to the perfect whole wheat biscuit that melts in your mouth? I listened to Renee. I barely touch the dough. And I got a pastry cutter. No more attempts in the food processor, no more using butter knives. Here's my go to recipe: Fluffy Whole Wheat Biscuits Preheat oven to 450. 2 cups white whole wheat flour 5 T. of cold shortening of choice. I use coconut oil. 2 1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 1 c. plant based milk with 1 t. apple cider vinegar (let sit five minutes or so). Cut the shortening into the flour, add the other dry ingredients, stir in the milk mix. Put out on a floured surface, bring it together and pat it out. Cut it however you like. I do a square, using my pastry scraper, and then cut it into nine square biscuits. Bake for 12 minutes. I recently started experimenting with homemade plant milks. I had made hemp seed milk before, but I'm trying to cut out fat (well, except for biscuits) and wondered about oat milk. That's what got used this morning in the biscuits, and I think I'll start making this regularly, as it has less aftertaste than even plain unsweetened soymilk when you make gravy with it. It certainly beats paying $2 bucks a quart, too. Here's how I made the batch for this week: 1 cup rolled oats 4 cups filtered water pinch of salt Combine in a big jar. Put it in the fridge overnight. Give it a little shake when you sneak in the kitchen now and then. Puree in blender. Strain. Use in this recipe for Fat Free Vegan Sage Gravy from the Happy Herbivore. This week's experimental milk might be rice milk. I'm starting to cut the soy milk in our smoothies with these homemade milks, too. I need to consider cutting my dependence on expensive milks, perhaps. I do like that the soy milk is fortified with B vitamins and iron, but we eat so much nutritional yeast and we take iron supplements, so I probably should just make the leap. It would save several bucks a week. |
The Two Fat SistersRenee and Angel welcome you to their blog. Hopefully we can change our name some time. In the meantime, watch as we try to get there. Archives
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