3squares_a_day (3squares_a_day) wrote in vegancooking,
3squares_a_day
3squares_a_day
vegancooking

Yam Biscuits and Throw It All In soup.

For the soup, I scoured the leftover veggies and dumped stuff in the crockpot. Included were: Cooked potatoes, celery, diced carrots, leeks and garbanzo beans. I threw brown rice in during the last hour, then added some frozen corn at the end with some salt and pepper.




The recipe for the biscuits:

Yam Biscuits (adapted from Lorna Sass' Complete Vegetarian Kitchen)

Oven: 425 for 12-14 minutes

2 1/2 cups whole wheat pastry flour
1 Tbsp baking powder
1/4 tsp salt
1 cup mashed yam (I use butternut or other squash instead)
1/3 cup oil
1 Tbsp maple syrup
Water if needed

Grease cookie sheet.
In a large bowl, combine the flour, baking powder and salt.
In another bowl (I use a large measuring cup) blend the mashed yam (or squash), oil and maple syrup. Ppour into the dry ingerdients and stir until 3/4 of the flour is absorbed.
Transfer to lightly floured surface and knead 15 or so times to creat a soft dough. Add a little water id it's dry, or additional flour if it's sticky. (This is different every time, since the water content of the yam/ squash varies.)
Roll about 1/2" thick and cut biscuits with a 2 1/3" cutter or glass. You can also roll it into a rectangle, score, then cut after it's baked. Handle the dough as little as possible, the biscuits will be more tender that way.

Bake until lightly brown.

Tags: breads-biscuits(american-terminology), soups (uncategorizable)
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