From Recipes

Vegan Biscuits and Gravy

We all have those recipes that pull you back to childhood, right? Most of my family grew up in the country and biscuits and gravy was a staple breakfast food on the weekend. I was appalled to find out some of my “city folk” friends had no clue what I meant by biscuits and gravy. A common response was “you put turkey gravy on your biscuit and eat it for breakfast”. Bless your soul and all your vital organs, no…BUT I will smother a buttery biscuit in some homemade sausage gravy and eat it until my stomach and esophagus are at full capacity.

During my vegan days, I decided to take a crack at making vegan biscuits and gravy because I was just missing the fat and salt on a Sunday. Slowly, overtime, I adjusted my recipe for the gravy and I believe I have finally mastered it.

I flip flop on what kind of biscuits I use. Sometimes I am craving flaky biscuits you can peel layer by layer and other times I want a dense biscuit that will hold its own against the gravy. And other times….I just eat the gravy (shhhhh).

Recipe: About 4-5 Servings

1 Package Lightlife Gimme Lean Meatless Veggie Sausage
1/2 Jalapeno
1/2 Medium Onion, Diced
3 Cloves of Garlic
2 Tablespoons Earth Balance Vegan Butter
1-3 Tablespoons Flour
2-3 Cups Original Soy Milk
Salt + Pepper (To Taste)
Oregano (To Taste)

Served over biscuits.

  1. Combine jalapeno, onion, oregano and garlic in a skillet with a small amount of butter. Place over medium heat until onions are tender.
  2. Add veggie sausage and heat until lightly browned.
  3. Melt Vegan Butter into sausage and then add enough flour to coat the sausage. Heat for about 2 minutes.
  4. Slowly add soy milk into sausage mixture while continuously stirring. Over medium-low heat bring mixture to a simmer and cook until thickened. Add seasoning.
  5. Remove from heat, pour over biscuits, and enjoy!

Browned Butter and Rosemary Butternut Squash with Zoodles

Until two years ago I was a pretty strict vegetarian, but after years and years of studying nutrition, I couldn’t deny the health benefits of eating fish. So one evening when I was out with one of besties, I dove mouth first into a fish taco. Ever since that day I have had fish almost daily and honestly, I feel a sense of mental clarity and maybe a bit more energetic. Now, whenever we go out to eat I search for good fish dishes to recreate at home and salmon is always one of my favorite choices.  This past New Year’s Eve I was lucky enough to have dinner with some of my very best of friends before going out. We decided on a cute little place in Dayton’s Oregon District so I scoured the menu for salmon. The salmon was good, don’t get me wrong, but the side that came with it made me want to ditch all sense of dignity and lick the plate when I was finished. It came with pureed butternut squash (aka adult baby food). Since that day (approximately 3 months exactly) I have been wanting to recreate the magic. Ladies and gentlemen here it is!

The great thing about this recipe is it is adaptable. I paired it here with zucchini noodles but later in the week I mixed a little bit of cream in it and used it as the sauce for ravioli. It makes sense, really, because if you put browned butter in anything it will automatically taste amazing. No questions about that.

Recipe: Makes 2-4 Servings

1/2 Butternut Squash
1 Stick of Salted Butter
2 Sprigs of Fresh Rosemary
Olive Oil
2 Zucchini

  1. Peal and medium dice butternut squash. Toss in olive oil and salt and place roast in the oven at 400 degrees until very tender.
  2. Place butter and rosemary in a small saucepan over medium heat and slowly brown the butter, being sure not to burn the milk fat solids. The butter will start to be bubbly/foamy at first and then will turn a golden brown and emit a nutty aroma (see picture above for reference).
  3. In a food processor, puree the butternut squash and slowly add 1/2 to 3/4 of browned butter. Season to taste.
  4. Spiralize the zucchini and sauté over medium heat in a little bit of olive oil until tender.
  5. Serve the butternut squash mixture over the zoodles and pair with your favorite protein.
  6. Enjoy!

Key Lime Cake Pops

Becky has always been the cake pop master. And I have always been the master of eating said cake pops. Our brains have been focused on St. Patrick’s Day this whole month, so we wanted to try out a green cake pop. These turned out absolutely delicious and so very key limey!

Recipe: Approximately 36 Cake Pops

1 Box Vanilla Cake Mix ( made with 3 Eggs, 1/2 Cup Key Lime Juice, 1/2 Cup Water + 1/3 Cup Canola Oil)
1/4 to 1/3 Cup Vanilla Icing
1 Tablespoons Key Lime Juice
12 to 16 Ounces-Light Green Candy Melts
Lollipop Sticks
Lime Zest

  1. Prepare vanilla cake recipe per boxes instructions. Our cake recipe called for 3 eggs, 1 cup of water, and 1/3 cup of oil but we traded out half of the water for key lime juice.
  2. Once the cake has baked and cooled, remove from pan and crumble in a medium-large bowl.
  3. Mix cake crumbles with the remainder of key lime juice and enough vanilla icing to easily roll the mixture (we used 1/3 cup). Roll into balls and chill.
  4. Melt candy melts and dip the tip of each of the lollipop sticks. Place the dipped end of the lollipop stick partially into each cake ball and chill.
  5. Once cake balls have been chilled, ensure candy melts are still completely melted and dip entire cake ball into candy.
  6. Sprinkle with lime zest and let the candy melt harden while cake pop is upright.
  7. Eat. Enjoy. Yum.

Spicy Tuna Cucumber Roll

Spring is just around the corner – I can smell it, guys. When the flowers start to bloom something inside of me changes and I stop craving carb heavy meals. Instead, I crave fresh, crisp meals. This simple (and cheap) recipes is one of my favorites to eat and to look at. The colors and textures of these cucumber rolls are so refreshing – just look at it!!

Recipe: Approximately 16 rolls.

6 Ounces Chunk Light Tuna in Water
2 – 3 Cucumbers
4 – 6 Carrots
1/2 – 1 Bunch Asparagus
1 Tablespoon Olive Oil Mayonnaise
1 Teaspoon Sriracha

  1. Prepare asparagus by snapping off the tough ends and blanching remaining portion in boiling water for 2 minutes.
  2. Peel and julienne cut the carrots.
  3. Cut the ends off of the cucumber and use a mandoline or cheese slicer to cut the cucumber into thin strips.
  4. Drain canned tuna and place in a small bowl. Mix in mayo and sriracha.
  5. Lay the cucumber slices flat, fill with tuna, carrots, and asparagus, and roll. Place a single toothpick through the roll to keep it together.
  6. Enjoy!

If rolling this recipe seems daunting, simply chop all the ingredients and combine to make a very tasty tuna salad!

Kiss Him, He’s Irish Ice Cream Float

Is that not the right saying? Oh, whoops. Becky and I may not be Irish, but I have been lucky enough to nail one down with my mister (Patient Zero). Every year we get to celebrate his red-bearded, sweater wearing, beer drinking heritage and this year we are doing it big with this majestic and delicious beverage. It may look like someone put planet earth in a cup, but it tastes just like a creamsicle and this Welsch/English girl is into it. Have a happy St. Patrick’s Day, folks and be safe!!!

Recipe: Makes one drink.

1 Cup Orange Juice
1 Shot Gin
1 Shot Blue Curacao
2 to 3 Scoops of Vanilla Ice Creams

  1. Mix all the ingredients. Stir. Drink. Enjoy!