Country Gravy and Whole Grain Biscuits

Country Gravy
As a southerner, I love creamy, white country gravy. Unfortunately, its not vegan, and is loaded with fat. I tried for years to make a good gravy recipe, and was pretty much a failure until I got the idea to try it with cashews. This simple gravy is the result of my kitchen disasters! Enjoy!

3/4 cup raw cashews or sunflower seeds

2 cups water

1 Tbsp arrowroot powder

1 Tbsp nutritional yeast flakes

1 Tbsp onion powder

1 tsp salt

1 tsp ground savory or herbs of choice(optional)

Blend all ingredients except savory on high until smooth and creamy; make sure there are no cashew pieces left.Heat in a sauce pan over medium heat, add savory, if using, stirring frequently until it thickens as desired. Serve over biscuits, oat patties, gluten steaks, grain patties, or mashed potatoes.

Whole Grain Biscuits
When biscuits became associated with gravy I don't know, but whoever thought of it was a genius. Whole grain biscuits, however, are typically unheard of, in my opinion due to the fact that plain whole wheat flour is too heavy for making good, fluffy biscuits. By combining whole wheat pastry flour and spelt flour, and using coconut oil in place of shortening, the result is a high fiber, higher protein, lower fat biscuit that maintains all the flaky, buttery goodness you want without the lack of nutrition you don't. This recipe can also be used to make a biscuit top pot pie, or in any other recipe you would use biscuit dough!
 
1 cup whole wheat pastry flour
1 cup whole spelt flour
1 Tbsp aluminum-free baking powder
1 tsp salt (can use a little less if you want)
1 Tbsp organic sugar (optional)
1/4 cup extra virgin coconut oil
3/4 cup dairy free milk (I like to use unsweetened almond milk)

Preheat oven to 450F. Cut dry ingredients into coconut oil by using a pastry blender or by crisscrossing two knifes until the mixture is crumbly but generally well mixed. Stir in the milk until just mixed. Cast onto lightly floured surface and knead about 10 times or until the dough is not very sticky. Apply some flour to your dough roller and roll the dough out to about 1/2 inch thick. Cut with biscuit or round cookie cutter. Take remnants of dough, knead together, and repeat rolling and cutting until all dough is used. Place biscuits on cookie sheet so they are touching eachother, and bake for 12 minutes or until they look golden brown and cooked thru. Do not overbake or they will dry out. Makes 12 average size biscuits.

How-To: Easy, 100% Whole Grain Artisan Bread

Seeded Wheat Bread

½ cup ground flaxseed

7 cups whole white wheat flour, (25.5 oz by weight)

1 ½ Tbsp. Granulated yeast (you can use less, but you will have to let it sit longer)

1 Tbsp. Kosher salt (increase or decrease to taste)

¼ cup vital wheat gluten (can be omitted if using potato water)

¼ cup whole millet

¼ cup sunflower seeds
2 Tbsp sesame seeds

3 ¾ cups lukewarm water (you can substitute the water drained off of boiled potatoes here, at least two cups - you can leave out the gluten flour if you do this)

1. Whisk together all ingredients but water in a large bowl until well mixed.
2. Add the water, and mix well without kneading.
3. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours (more if you use less yeast).
4. The dough can be used immediately after it initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. The flavor will be best if you wait for at least 24 hours, but I typically just bake it fresh to save time.
5. On baking day, grab a 1-pound (grapefruit-size) or 2-pound (cantaloupe-size) piece of dough out of the bowl or container, and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper, a USA Steel Recycled nonstick cookie sheet or in a loaf pan for 90 minutes (40 if using fresh dough).
7. If baking on a stone, preheat the oven to 450°F (400 - 425 for USA Pans, they are more efficient, and can't take the higher heat) thirty minutes before baking time. If using a loaf pan, preheat can be as short as 5 minutes. Stone should be on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread (bottom usually works best).
8. Slide loaf directly onto the hot stone, or place cookie sheet or loaf pan on the stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 to 35 minutes for 1 pound loaves, and 45 to 50 minutes for 2 pound loaves. If you used a cookie sheet, remove the cookie sheet and place the bread directly on the stone two thirds of the way through the baking time if a crispier crust is desired.
9. Allow bread to cool on a rack before slicing or eating.
10. Store in a plastic bread container, or wrapped tightly in saran wrap.

No-Bake Carob Crunch Cookies

These were inspired by a sugar-laden classic recipe that had rolled oats. I cut the sugar way back, cut the fat in half, and substituted carob for the cocoa powder for even less fat, no caffeine or tannin, and more fiber. These cookies still have full flavor, though, and are a great treat! I've also used whole millet here instead of oats for a crunchy, high protein change. Millet is actually a plant-based source of complete protein, is very easily digestible, and its high in iron and other essential nutrients. You can use oats if you want, but the millet is where the crunch comes from!

1 1/2 cup date sugar
1/4 tsp stevia
1 tsp vanilla
1/4 cup coconut oil
1/2 cup dairy free milk
1/4 cup carob powder
1 cup peanut butter (any other nut or seed butter could be used here if you have peanut allergies)
1 1/2 cup whole millet

In saucepan, combine all ingredients except peanut butter and millet. Heat and mix until smooth. Add peanut butter and millet, and stir until well combined. Roll in your hands to form a ball, then press to flatten. Place on a wax paper-lined cookie sheet, and chill in freezer or fridge until set.

Italian Dressing

Nutritional yeast lends a buttery, cheesy flavor to vegan dishes, while adding essential B vitamins, including B12, as well as iron and a bit of protein. Add to anything you would add butter or cheese to enhance the flavor. It's especially good on fresh popped popcorn! 

1 ½ cup full flavor, extra virgin olive oil

1 ¼ cup fresh lemon juice

1 ¼ cup nutritional yeast

3 tsp salt

½ tsp oregano

½ tsp basil

½ tsp thyme

½ tsp marjoram

6 cloves fresh garlic, pressed or minced

Stevia to taste

Put in blender and blend until well mixed, or whisk well. Refrigerated for up to two weeks. It will not settle if you blend it, but it will separate if you just whisk it. Choose which you would rather.

Awesome Oat-nut Burgers

This recipe is originally from the recipe section of Dr. Neil Nedley's book, Depression: The Way Out. I've taken out the oil, reduced the soy sauce and doubled the flax, so it's even healthier and more mood boosting than the original! These are yummy on a hamburger bun with your favorite toppings, with Cashew Country Gravy, as "meat"balls for spaghetti dishes, as breakfast sausage patties, or crumbled into casseroles. Use your imagination! This recipe makes a lot, so feel free to cut it in half or in quarters; but they freeze wonderfully, so if you have time, make the whole batch.

4 cups water
6 Tbs low sodium tamari or soy sauce
1/4 cup nutritional yeast flakes
2 Tbsp flaxseed meal
1 Tbsp dried sweet basil
2 tsp garlic powder
2 tsp onion powder
1 tsp Vegetarian Express beef-style seasoning
1 tsp coriander
1 tsp dried sage or savory
1 tsp liquid smoke
1 cup walnuts or pecans, finely chopped (your blender or food processor will do this for you very well)
4 cups rolled oats

Combine all ingredients except the rolled oats in a large pot over medium heat in the order given. Bring to a boil; add oats, stir well, and remove from heat. Allow mixture to cool, then form them into the shape and size you want. For burgers, a measuring cup (1/3 cup is a good size) works well; pack it tightly then slap it on the cookie sheet to get the burger out, then press it with your hand to flatten it. Bake patties at 350 degrees for 20 minutes on one side, then flip them over and bake for another 15 minutes. Smaller items like sausages and meat balls will take less time, so adjust this accordingly. Any leftovers will keep well in the fridge, and they freeze wonderfully.

Classic Basil Pesto and Cilantro Lime Pesto

I love pesto in any form, and there will be more recipes to come, I can promise you! Sunflower seeds replace half of the pine nuts here to reduce the cost. You can use all pine nuts or all sunflower seeds if you want. Use these as a dip for toasted bread, a coating for pasta, or as a sandwich spread. Fresh herbs, especially cilantro and parsley, seek out heavy metals in your body and remove them, and are great for your immune system. Use them as much as you can! Enjoy!

Classic Basil Pesto
1 2.5 oz container fresh basil, washed and dried
1/4 cup pine nuts
1/4 cup sunflower seeds
1/4 cup full flavor extra virgin olive oil
1 lemon, juiced (approx. 2-4 Tbsp, adjust to taste)
1/2 Tbsp salt
2 Tbsp nutritional yeast
4 cloves fresh garlic, pressed (you can put them in whole, but pressing gives the best flavor)

Blend all ingredients in blender until smooth. To make it more of a sauce consistency rather than a paste, add more liquid and adjust seasonings to taste.

Cilantro Lime Pesto
Same ingredients as listed above but make the following substitutions:
1 bunch cilantro for the basil
1/4 cup fresh lime juice for the lemon juice

Chocolaty "Cream" Pie with Raw Nut Crust

This is a real treat! The crust is raw and gluten free, and can be used in any pie or tart recipe, and the filling is raw with the exception of the carob powder and Roma. Bet you can't eat just one piece!

3 large ripe avocados
1/4 cup plus 1 Tbsp coconut oil
1/2 cup carob powder
3 Tbs Roma instant coffee substitute (to make gluten free, use 1 1/2 Tbsp brewed roasted dandelion tea)
1 cup molasses or agave
1/2 tsp salt

Put all ingredients in a food processor and process until smooth and no chunks remain. Pour into crust, and put in freezer for at least 30 minutes before serving. This makes it easier to cut.

Crust:
1 cup almonds
1 cup walnuts
1 1/2 Tbsp coconut oil
2 Tbsp molasses or agave

Grind nuts in your blender or food processor until fine. Add remaining ingredients and mix well. Press into a pie pan.

Caesar Salad

This is a low fat, animal free version of a favorite! The LCA guests love it!

1 box Mori-Nu soft tofu, or 1/3 lb water packed tofu, drained
2 Tbsp full flavor extra virgin olive oil
1/2 cup lemon juice
1/2 cup nutritional yeast
2 1/2 tsp salt
1/4 cup water
1/8 tsp garlic powder
1 1/2 tsp onion powder
4 cloves fresh garlic

Blend all ingredients in a blender until smooth. Pour over a salad with the following ingredients and toss:

Romaine lettuce
Thinly sliced red onion
Halved or sliced black or kalamatta olives
Artichoke hearts (optional)
Sliced roma tomatoes (optional)
Whole grain croutons or crackers

Barley Lentil Vegetable Stew

Lentils and barley go perfectly together to form a warming, comforting, and filling stew! Barley is a great cool weather grain because it helps warm your body by encouraging your body to burn fat. What better way to keep away those pounds that always seems to accumulate during the cooler months? Lentils and barley together also form a rich source of complete protein. This recipe calls for fresh herbs, which yields the best flavor, but dried can be used, just substitute teaspoons for tablespoons. Enjoy!

1/2 cup lentils
1/3 cup hulled barley (like pearled barley, but is whole grain)
1 tsp. salt
2 small sweet potatoes, cubed
1 large onion, diced
3 cloves garlic, pressed
1/2 bunch celery, sliced
1 pepper of your choice, sweet or spicy
2 cups vegetable broth or stock
1 Tbsp fresh sage, chopped
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley chopped
1/8 tsp cumin
1/4 tsp turmeric
1/8 tsp ginger

Sauté onion, garlic, celery, and pepper in large pot until onion is tender. Add 4 cups water, vegetable broth, lentils, barley, and sweet potatos. Bring to a boil. Simmer on medium low heat until potatoes are tender and lentils and barley are cooked through, about 40 minutes. Add fresh herbs and seasonings.