Classic Biscuits

I'm back with another classic recipe.  No longer do you need to buy pre-made biscuits in a tube.  You can have fresh, fluffy ones sans chemicals on your table in just about a half hour.  The key is to not roll these out too thinly.  Keep the dough fairly thick - between 1/4 to 1/2 inch thick for super thick, fluffy biscuits.

Thanks for all the well-wishes on my energy and health.  The vitamins do seem to be helping, although I'm not back 100 percent.  I've had a magnesium deficiency for some time and I just basically need to always take that vitamin.  When I forget or run out, I start twitching all over, and my poor left tricep is worn out - it twitches the most.  I've also had terrible plantar fasciatis, and that pain has not only worn me out but has discouraged me from doing any walking, which creates a snowball effect for things being left undone.  Just yesterday I had a cortisone shot for it, so I'm hoping that will help.  Plus G thinks I have chronic fatigue syndrome, but I'm not going there!  Anyhoo, I am feeling better, and we're leaving for a camping trip tomorrow. I'm hoping fresh mountain air and swimming in a lake will revive me.  So, I'll respond to comments when I get back.  The 200th post giveaway is right around the corner, so don't give up on me yet!  Also, I'll have plenty of cute birthday cakes to post when I post next.

Classic Biscuits

Biscuits with margarine accompanying a bowl of soup

Classic Biscuits

Ingredients:

4 cups all-purpose flour
2 Tbs. baking powder
2 tsp. salt
2/3 cup shortening
1 and 1/2 cups soy milk

Directions:

Preheat oven to 425 degrees.  In a large bowl, whisk together the flour, baking powder and salt.  Add the shortening and use a fork or pastry cutter to blend it in until the dough is crumbly.  Use your fingers, if necessary, to complete the job.  Add the soy milk, and stir until well blended.  On a large, lightly floured surface knead the dough for about minute, not longer, or else it will get tough.  Put half the dough back in the bowl.  Roll out the other half to about a 1/2 inch thick.  Using a round glass, cut circles of dough out and place on an ungreased baking sheet.  When you've cut out as many circles as you can, roll the dough back up into a small ball and roll out a second time.  Try to handle as little as possible.  Continue cutting out circles.   With the last remaining dough, shape with your hands a final biscuit.  Repeat process with second half of dough waiting its turn in the bowl.  Bake for 15 minutes.  Serve hot in a bowl covered with a towel.  Makes approximately two dozen biscuits.  Feeds five hungry vegans for two meals.

Creamy Dill Dip

This is a wonderfully creamy, easy-to-make dip that's perfectly cool for the heat of summer.  Enjoy this with some fresh garden veggies, and you have a terrific snack to share with loved ones.

Creamy Dill Dip

Creamy Dill Dip with green onions, red and orange bell peppers, carrots and mushrooms.

Creamy Dill Dip

Ingredients:

1 - 8 oz.. tub Tofutti cream cheese
1 - 12 oz. tub vegan sour cream
1 Tbs. dried dill or 1/3 cup fresh dill, minced
1/2 tsp. salt

Fresh veggies of your choice

Directions:

In a medium bowl, combine all of the ingredients, except the dippin' veggies, and stir well until thoroughly combined.  Chill for at least one hour.  Serve with the fresh veggies. Mild tasting and good.  Feeds five hungry vegans.

Splatter Chili

Hello, everyone!  Sorry about the extended absence.  I've been caught up in a lot of personal stuff, and I've been hit really hard with a startling lack of energy.  I haven't done anything for about a month, which has led to the destruction of my garden, the shambles of my home, the boredom of my Blessings, the backlog on my computer, and all the guilt that goes along with that.  I've since bought some vitamins that G and I think I may be lacking in, and I've forced myself to start exercising again after taking the month off.  So, hopefully, this will pass.  I apologize for not being here and for not commenting on your amazing blogs.  But, I am coming near my 200th post, which means another giveaway, so I'm going to try very hard to keep up on posting.  I hope all has been going well with all of you.  Now, on with the food!

I first made this dish when G and I were first married eons ago.  His workplace had a chili cook-off, and he wanted to show off his young wife's chili culinary skills...to a bunch of carnivores...that worked at a sewage treatment plant...yes.  Oh, don't worry, this gets better - I have yet to post my spaghetti recipe that G had me make for a fundraiser at said place of employment - mine was the only dish, by the way: the sole source of fundraising.  Oh, the faith he had in me as a newlywed.  So, anyway, he named my home-famous chili Splatter, called me the Veggie Vixen, stuck an apron on me, and said, "Make!"  Sadly Splatter did not win there that day but has since won the hearts of many people at church and in my homeschool group that have had various meal needs over time.  As a matter of fact, every single time I've made this chili for someone, all of whom have been decidedly non-vegan, they've wanted the recipe.  It is thinner that most chilis; that's because I added the liquid from the cans directly in the pot - you can always drain them for a thicker meal.  I've also slightly updated my original recipe for you.  Instead of writing "half a bag of frozen corn," leaving us to wonder what size bag I was using, I changed it to "one cup."  I also just apparently eyeballed my spices because they are listed by name with no amounts.  That has been modified as well.  I've thawed frozen tofu for the recipe: if you don't know it, doing that creates a crumbly texture, which I like here.  I mentioned some time ago that years before I started the blog, I created a cookbook for my loved ones in Word, so that is where this recipe has been culled and updated for the blog.  Sniff, Splatter's growing up.  Hope you enjoy it!

Splatter Chili

Ingredients:

1 Tbs. olive oil
1 - 1.25 or 1.5 oz. packet of vegan chili seasoning mix, such as by Lawry's or McCormick in the spice section of the grocery store
1 pkg. extra-firm tofu, water-packed, frozen and thawed
2 - 15 oz. cans tomatoes with green chilies
2 - 15 oz. cans pinto beans with liquid
2 - 15 oz. cans black beans with liquid
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
6 - 10 large mushrooms, sliced
2 green onions, sliced
1 cup frozen corn
2 cloves of garlic, chopped
1 Tbs. dried basil
1 and 1/2 tsp. dried oregano
1/2 tsp. cumin seed
1 tsp. salt
1/2 tsp. pepper

Directions:

In a large pot, heat the oil over medium heat.  Squeeze water from the tofu, put in pot and mash.  Cook for ten or so minutes, stirring occasionally, until tofu just starts to brown or all the liquid has evaporated.  Add the chili packet and stir.  Add the remaining ingredients.  Continue to cook over medium heat until it comes to a boil.  Turn down to medium low and cook for one hour.  Can top with vegan cheese, vegan sour cream and chopped red onions, if desired.  Serve alongside some crackers for a comforting meal.  Splatter on!  Serves five hungry vegans.