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Kathy Hester’s Veggie Quinoa Drop Biscuits From The Easy Vegan Cookbook

Garden Eats The Easy Vegan Cookbook Kathy Hester

Garden Eats The Easy Vegan Cookbook Quinoa Drop Biscuits

Garden Eats The Easy Vegan Cookbook Ann Oliverio

The Easy Vegan Cookbook. The recipes are easy. You won’t need to search store after store to create any one of them. Some people won’t buy certain cookbooks because they want a challenge, easy isn’t their thing. Some people buy cookbooks and never cook from them at all- those books become coffee table adornments. I’m like Kathy- I hear the word easy and think, nah, that’s not for me, but turns out, when it comes to healthy food, sometimes easy is exactly what we all need. Kathy created The Easy Vegan Cookbook so that you could rely on some things- taste, an ability to save time, ingredient variety and health-conferring meals.

You might be new to cooking. Kathy’s latest cookbook can help you build your confidence fast. Sure, the first time you prepare a recipe it will take a bit longer, but when you try her recipes and they taste delicious, it’s because Kathy takes more time than most cookbook authors I know to test her recipes. Kathy relies on testers to carefully critique each of her recipes for bake, cook and prep times, ingredient amounts and of course taste.

If you’ve read one of Kathy’s books {or maybe all of them} then you know how inclusive of everyone’s dietary needs her recipes are. Kathy’s books all contain oil + soy + gluten-free options. Every few pages she tips you off on how to become resourceful enough to prevent food waste in your kitchen. She knows you have kids, not a lot of time and that you endeavor to create super healthy foods for your family. This morning I made the veggie quinoa drop biscuits. While I used pistachio milk instead of soy and Kathy agrees any milk will keep their taste delicious, she chose soy milk because as far as food science goes, soy milk is the only alt milk that curdles so similarly to buttermilk.

The biscuits were easy + crunchy + quick to bake + true to bake time + offered me a chance to incorporate leftover quinoa instead of tossing it.

Veggie Quinoa Drop Biscuits

Yields about 12 biscuits {I made mine a touch larger and went for 9}

Ingredients


3/4 cup soy milk {I used pistachio}
1 1/2 tsp vinegar ONLY if you use soy milk, omit otherwise
1 Tbsp olive oil {or broth}
1/2 cup finely grated carrot
1 1/2 cups of finely minced greens {used Swiss chard}
1 cup cooked red quinoa
2 cups all-purpose gluten-free flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil

Method


1. Preheat oven to 350°F. Whisk milk with vinegar if using soy and set aside. While it stands it curdles creating a vegan buttermilk sub.

2. Heat olive oil or broth in a sauté pan over medium heat and add greens. Sauté 1-3 minutes or until it turns bright green. Pour into a large bowl with the carrots and quinoa. Set aside.

3. To a food processor, add the flour and process for 2 minutes to make it finer {biscuits end up lighter}. Add baking powder, baking soda and salt, process 1 minute.

4. Add vegan butter to processor 1/8 of a cup at a time and pulse for 30 seconds to a minute after each addition. The mixture will start to look like coarse cornmeal. If there are a few tsp-sized lumps of butter, they’ll mix in later.

5. Pour the flour mixture into the large bowl with the veggies, quinoa and soy milk mixture {or add other alt milk at this time}. Mix well with a wooden spoon to spread the veggies throughout and smash up any butter pieces that remain.

6. Grease two cookie sheets or line them with parchment paper. Using a large scoop, form biscuits. They will be domed from the scoop; if you wish flatten them with the palm of your hand. They will not spread out during cooking.

7. Bake for 13-17 minutes or until they turn light brown on the bottoms.

This recipe is reprinted from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester and published by Page St Publishing.

Within my photos are a few of Ann Olivero’s original shots from the book.

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2 Comments

    • Hi Anna!

      The book is awesome for beginners for sure, but also anyone who wants to add reliable variety to their menus! And, thanks for the compliments! We look forward to connecting at IG as well!

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