1/2 cup unsweetened soy milk, more or less as needed
Process
Preheat oven to 425*.
Lightly butter the bottom of 2 cast iron skillets or glass pans.
Whisk together dry ingredients.
Cut in the butter until evenly distributed.
Add the starter and a little milk and begin to gently mix until it begins to come together in a shaggy mass. You can add a little more milk at a time as needed, but don’t make it overly wet.
Once fully combined, remove the dough to your work surface and do a series of pressing it out and folding it to help laminate the dough. 4-5 are enough. Don’t overwork it. Be gentle.
Press into a circle about 1/2 to 3/4 inch thick.
Cut into 2 1/ 4 or 2 1 /2 inch rounds. As you press your cutter into the dough, try to avoid twisting. You don’t want to seal closed any layers.
Place biscuits in your cast iron or glass pans. You don’t need to leave much room between (and when you do, you may find that they sort of dump over as they bake).
When you finish cutting from then circle, gently press the dough back together, with as little handling as possible, and cut more. You can do this several times if you are gentle.
Bake for about 20-25 minutes or until tops of biscuits just start to turn golden brown.
There are some chocolate chip cookie addicts in our house. Usually, we just get them from the bakery in the grocery store, but they aren’t making them right now. So, I whipped up a batch today. They were easy and very tasty.
Ingredients
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1/2 cup vegan butter, softened
1/4 cup non-dairy milk (I used soy, oat would probably be good)
1 teaspoon vanilla extract
1 teaspoon salt
2 cups flour
1 teaspoon baking soda
5 oz vegan semi-sweet chocolate chips
Process
Mix butter, milk, vanilla, and sugar until sugar is fully incorporated into the butter. You can do this with a hand mixer or just a spoon/whisk.
Add flour, baking soda, and salt and mix by hand until combined. You may have to do this with a dough whisk or your hands.
Add chocolate chips and mix in. Don’t over mix.
Place dough in freezer for 30 minutes.
Preheat oven to 350*
Using your hands, make small balls of dough, flatten slightly, and put on parchment lined baking pan, leaving a little room between.
Bake for 10-12 minutes until they just begin to slightly brown on the outer edges.
Remove and allow to cool 2-3 minutes and then transfer to a wire rack to complete cooling.
I’ve only had elote once and it wasn’t actually on our trip to Mexico. But, I was thinking about it recently and realized I had corn coming in an Imperfect Foods order, so I decided to try to veganize it. I can’t really say that this is truly elote, so probably better to say that it is inspired by elote and the genius of whoever it was that thought, “hey, let’s put this stuff on corn!” It was quite tasty. I made my corn in the Instant Pot, but you don’t have to.
Ingredients 6 corns on the cob 1.5 tsp salt 1 /3 cup vegan mayo 1 /3 cup vegan parm ** Juice of 1-2 limes 2 /3 tsp chili powder 3 TBSP fresh cilantro
**Vegan parm – you can purchase it, or pulse almonds/pine nuts in a blender or food processor until a course level similar to parmesan. Mix that with some with nutritional yeast and/or garlic powder to taste.
Process Pressure cook corn on the cob – 1 cup water into instant pot, place corn on top of the rack/trivet. Cook at high pressure 2 minutes allow to cool 3 minutes then quick release.
Cover corn with vegan mayo, then vegan parm. Squeeze lime juice over corn, sprinkle with salt and chili powder. Add cilantro and eat while hot.
