Kristen's Recipes


Title:   Southern-Style Biscuits & Gravy
Category:   Breakfast - Clean (Only natural/organic ingredients), Vegetarian
2 c whole wheat pastry flour
6 T Tofutti cream cheese
5 t baking powder
1/2 t sea salt
1 c milk (soy, rice or almond)
3/4 c vegan sausage- crumbled
2 c milk (soy, rice or almond)
1/4 c whole wheat pastry flour
1/4 t black pepper
Directions:   For the biscuits: Preheat oven to 400 F. Whisk the flour, baking powder and salt together in a large bowl and transfer to your food processor with the dough blade (if you have it). Pulse the food processor a few times, until all of the tofutti has been mixed in and little balls have formed. Transfer back to the bowl and stir in non-dairy milk. Using a 1/4 measuring cup, transfer mixture on to a greased cookie sheet. Place on the bottom rack and bake for approximately 14 minutes or until the biscuits are slightly brown.

For the gravy: Whisk non-dairy milk and flour together and heat over medium. Crumble the sausages and add it to the non-dairy milk mixture. If using gimme lean, it might be best to toss all the ingredients together in your food processor or blender -- especially if you want a fairly smooth gravy. Bring to a boil over high heat then reduce to medium. Allow gravy to thicken to a desired consistency. Add black pepper (I like it really peppery!) to taste.
Makes:   8 servings