Southern Oil Biscuits

"So okay, come again"? "You said you don't like biscuits"? "Oh, your'e not crazy about biscuits"?, That's about to change right now. I mean, who doesn't love a warm, biscuit with that deliberate crunch of crust, and puff of soft dough? Especially if it is enveloping warm scrambled tofu, smooth cheesy sauce, and a perfect tomato slice to make the irresistible vegan mc- muffin? Okay, what I just said (actually, I didn't just say that. Okay, you got it, I wrote it. :)) sounds rather ignorant, and very biased; but that fact is totally besides the point! Isn't it? Enjoy!

2 1/2 cups All Purpose Flour

1/2 cup Whole Wheat Flour

4 1/2 teaspoons Aluminum-Free baking Powder

1 teaspoon Salt

1 1/4 cup Soy Milk

1 teaspoon Lemon Juice

1/3 cup Olive Oil

Preheat oven to 425F.

Stir together soy milk and lemon juice and set aside.

In a medium mixing bowl, stir together flour, baking powder, and salt.

Make a well in the flour and pour in the milk-lemon mix, and then the oil. Stir it all up to form a soft dough.

Turn the dough out onto a heavily floured surface and lightly knead to form a smooth, semi-firm dough. Knead 10 times is a (legendary) good rule of thumb.
Roll (I pat instead) out the dough approximately 1/2"-3/4" thick.

You may cut out the biscuits with a biscuit cutter, upside down glass, or knife, The principle behind this is to literally cut the dough to form a sharp edge that the dough recoils from before baking. After it goes into the oven, this edge allows the dough to rise, and expand far more than balls of dough were broken off and the biscuits were hand patted together.
Place the biscuits on an ungreased baking pan. If you like your biscuits crunchy all the way around, then leave plenty of space between them, otherwise, snuggle them up, so you can peel the crusty pillows away from each other.

Brushing the tops with some oil an option.

Bake the biscuits for 15-20 minutes. If after this time, for some common reason, your biscuit top are not as brown as you would like them to be, turn your broil on LO, and brown them to your hearts desire.

And as always, Enjoy!

Vegan Scrambled Eggs

Look no further! You have just encountered T H E. B E S T. vegan scrambled eggs/ aka Scrambled tofu recipe, that there is. This recipe is super quick, easy, and tastes practically              j u s t   l i k e   e g g s  (thank you, black salt) ! So, what are you waiting for? Why not have "Sausage", "eggs" and biscuits for breakfast?

Ingredients

1 lb. Extra Firm Tofu

3 Tablespoons Olive Oil

2 Tablespoons Nutritional Yeast Flakes

1 1/2 Teaspoon Kala Namak Black Salt

Directions

1. Pour the olive oil into a non-stick skillet over medium high flame.
2. In the meantime, divide block of tofu into four smaller sections, then mash with a fork. The thickness or fineness of the finished dish is up to you. I like to have my vegan eggs mostly fine with a few medium pieces!
3. Add the tofu to the warmed oil and leave undisturbed for 5-7 minutes; you may need to adjust the range heat accordingly.
4. Then begin to turn the tofu over on itself, making sure to cover each piece with some of the olive oil. Allow to cook more and stir occasionally to prevent sticking.
5. After about 5-7 more minutes, check that all of the water has escaped from the tofu and has evaporated from the skillet. 
6. Add the Nutritional yeast and Black salt and mix it in. Cook for 3-5 more minutes to allow the tofu to absorb the flavors.

And as always, enjoy!

Mash Tofu

Adding tofu to warmed oil

Adding tofu to warm oil

Begin to turn over tofu from bottom 

Add Yeast flakes and black salt

Enjoy!

Vegan Garden Delight Omelets

Ingredients
 
Omelet
1 box (12 oz.) Mori-Nu soft tofu
1/2 cup Plain Soymilk
1/4 cup Nutritional Yeast flakes
1 Tbsp. Sesame Tahini
2 Tbsp. Flax oil
1/2 tsp. Black Salt
2 Tbsp. Cornstarch
1 tsp. Onion powder
1/2 tsp. Garlic powder
1 Tbsp. Lemon Juice
1/8 tsp. Paprika

topping of your choice (saute in a little olive oil or water and sprinkle over omelet)
chopped onions
chopped red or green or orange or yellow sweet peppers
imitation bacon bits
chooped green onions
chopped mushrooms


Kitchen Supplies and Utensils 

- High Powered Blender
- Measuring Cup set
- Measuring Spoon set
-  Non-Stick Skillet
-  Spatula for flipping
 

Way to go...
 

1. Add all the ingredients to the blender and blend on high until it is smooth and creamy. 
2. Set aside for 10 to 20 minutes. 

3. Heat and lightly oil a non-stick pan. 

4. Pour omelet mix into the pan in portions you desire,

5. Cook over medium high heat. Keep checking the underside of the omelet to see when it is a deep golden brown color. When it is carefully flip it over and cook that side until it is golden brown too.

Enjoy with ketchup, baked beans, and English muffins!