I had the most random craving for a meat and three, as they’re called in the south, my way. No hidden ham hocks or overly salted beans, but good wholesome, my-Granny-June-would-have-approved (albeit dangling cigarette and sugary sweet tea in hand) blue plate special. 🙂
So, I made crock pot black-eyed peas, cooked with a bay leaf, chopped Vidalia onion, some garlic and hot sauce, shucked-that-day roasted corn on the cob, and biscuits and gravy. It was a beautiful thing. 🙂
It was also a beautiful thing because the actual cook time (not including crock pot) was under 30 minutes.
Try this recipe soon and let me know what you think!
Homemade vegan whole wheat biscuits and mushroom gravy:
recipe from Vegan Junk Food by Lane Gold
3 cups whole wheat pastry flour
4.5 tea baking powder
3/4 – 1 cup unsweetened almond milk
3 TBS vegan mayo
Salt and pepper
Pinch minced onion
Punch Italian seasoning
Sprinkling of dried minced garlic
Sift dry ingredients and mix with wet stuff gently.
Meanwhile, the gravy…
1/2 giant Vidalia or sweet onion
3 cloves fresh garlic
Handful of mushrooms
Big gulp of dry white wine
Handful nutritional yeast
Salt and pepper
Roughly chop the onions, mince the garlic and finely chop the mushrooms. Sauté the mushrooms first on low heat until they grow pale. Add garlic and mushrooms and let them sweat at a higher heat until they begin to stick. Deglaze with the wine and turn the heat down while you stir. Chop or crush the fennel seeds and add. Add the almond milk and nutritional yeast while stirring. The mixture will get bubbly. I pulsed half in the food processor and left half as is. Add almond milk if you want a lighter gravy or nutritional yeast for something more spreadable.
Impress your friends with this lightened up take on that diner in My Uncle Vinny!
Happy Granny June memories dinner! 🙂