It’s been almost three months since my last post. I thought I’d come back with more biscuits.
Nasturtiums (or tropaelum) are a common garden plant with pretty flowering blossoms, which range in color from bright yellows to rich oranges and reds. The plants are beautiful and great for filling gardens–they are low maintenance, but they do spread some if you give them the space. Most of the plant is edible. The flowers have a kind of spiciness to them and are great on salads or minced and mixed into some Earth Balance buttery spread for a fancy and pretty vegan butter. The buds can be pickled and used in place of capers (there’s a jar in my fridge from the last canning swap I attended!!). The leaves taste like spinach to me. So when I saw this recipe from a favorite of mine, Joy the Baker, I thought I had to do a vegan version with this yummy plant.
Nasturtium and Bleu Cheese Biscuits
one bunch nasturtiums, roughly chopped (sorry that’s not an exact measurement, but maybe at least 4 oz or more)
1 1/2 tbsp safflower oil
2 cloves garlic
salt and pepper (add to taste)
pinch of freshly ground nutmeg
1/3 c vegan cheese, tossed with 1-2 tbsp Follow Your Heart Vegan Bleu Cheese Dressing***
The vegan bleu cheese I initially used in this recipe has been, sadly, discontinued. Instead, see if you can get your hands on some Heidi Ho brand vegan feta. If you can’t find Heidi Ho, use Daiya–the mozzarella shreds or the jack block cut into large pea sized pieces will work.
3 c all-purpose flour–unbleached AP or use White Lily Flour (it’s good for biscuits)
2 tbsp unbleached cane sugar
2 1/2 tsp baking powder
heaping 1/4 tsp salt
3/4 c cold Earth Balance buttery spread (1 1/2 sticks) cut into cubes
3/4 c cold unsweetened cashew milk with 3/4 tsp apple cider vinegar added to create vegan buttermilk (I like So Delicious brand)
1 vegan egg* For this recipe, I used the Vegg which worked great. If you don’t have that on hand, I would suggest a flax egg (1 tbsp ground flax, 3 tbsp water)
Preheat oven to 400°F. Prepare a baking sheet with parchment or a silpat.
First prepare the nasturtiums. Heat oil over medium heat and sauté the garlic for a minute being careful not to burn. Add the nasturtiums and cook until wilted. Set them aside to cool.
For the biscuits, mix flour, sugar, baking powder and salt. Using a pastry cutter, cut the Earth Balance into the flour until you start to get fine pieces.
In a small bowl, whisk your vegan egg into the buttermilk mixture. Create a well in the center of the flour mixture and add the egg/milk mixture. Stir to combine until a dough just starts to form. Then add the nasturtiums and vegan cheese mixture–mix into the dough, but don’t overwork it.
Turn the dough out onto a lightly floured surface. Pat it into a 3/4″ thickness and use a biscuit cutter to cut out your biscuits. Push leftover scraps back together to make extra biscuits.
Place them on your prepped baking sheet. If you used the Vegg, feel free to whip up another to brush the tops of the biscuits. If you used flax, you can just use a bit of extra non-dairy milk to brush the tops.
Bake for about 15-18 min.
Best when served fresh, but they will keep in the fridge for a few days. Reheat them in the oven or toaster oven just before serving.