Nasturtium “Bleu Cheese” Biscuits.

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.

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Vegan Cream Cheese Biscuits w/ Candied Jalapeños.

Is Spring a busy and exciting time for everyone? I’d like to think so. Although I say the same about Summer….and the holidays. But back to Spring–the weather has been lovely, the produce equally as lovely. I’ve been inspired and working away in my kitchen and when I’m not there, you can likely find me in a tree or shrub of some kind, foraging the magical edible goodies that Spring has to offer–more on that later.

Today I wanted to bring you a recipe for this dang good biscuit. It’s a layered delight with little pockets of vegan cream cheesy goodness and spicy, sweet jalapeños mixed in.

Vegan Cream Cheese Biscuits w/ Candied Jalapeños

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Fluffy Vegan Buttermilk Biscuits w/ Cheddar & Black Pepper.

Let’s talk biscuits. #biscuittalk. Does everyone love a biscuit? Because I think everyone loves a biscuit. Vegans biscuits though. Any vegan can throw down a drop biscuit with little to no trouble. In fact, most dairy and egg laden drop biscuit recipes can be veganized in a snap with equal substitutions*. A buttermilk biscuit, however, is an entirely different business.

For a good long while, a fluffy, flaky vegan buttermilk biscuit eluded me. I tried a bunch of different recipes…both omnivorous and vegan, but nothing ever yielded the perfect biscuit. They generally tasted great, but were flat and not very flaky. Then, there was this biscuit recipe. Adapted from Joy the Baker, genius, I now have the ideal biscuit. It’s something everyone should know about, so here I am to share with you.

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