Veganizing the back country…
Tuesday night I made stew and served it with biscuits. Such goodness. Tuesday is usually our soup or crockpot day. So I decided to adapt a recipe. I made Brunswick Stew. This is a dish you would see in the deep South. Something in the backwoods or what you would feed a mountain man. The original carnivore dish has squirrel, racoon, or rabbit with ham as well. Yuck! I also made biscuits with hatch chiles and cheddar cheeze. I used a basic Baking Powder Biscuit recipe and changed it into a hatch chile cheddar cheeze biscuit recipe. These were delicious. So good. I love hatch chile season. Sorry for the crap pictures. The food was excellent, I am still getting used to my new camera.
Roasted Hatch Chile & Cheddar Cheeze Biscuits
1tbl baking powder (heaping)
1/2c soy margine
3/4c plain soy milk
1 hatch chile, *roasted and chopped very small
3/4c shredded cheddar cheeze (I used FYH)
Preheat oven to 400F. In a medium size mixing bowl, combine dry ingredients. Cut margarine into small pieces. Add to dry ingredients. Use a pastry fork or two regular forks to mix margarine into flour until it resembles a coarse meal. Gently mix in the chile and cheeze. Stir in milk. Drop onto a cookie sheet that is covered in parchment paper. Bake for 20-22 minutes. Let sit on cookie sheet for 10 minutes and then transfer to a wire rack to cool completely. Delicious warm with soup, stew, etc. Enjoy. *To roast the hatch chile, insert a bamboo skewer into the center and roast over an open burner on your stove until chile is black all over.
1 med onion, diced
2-8oz pkg seitan, bite-size pieces
1 1/2c vegan sausage, diced
1-14 can diced tomatoes
4c veggie broth or water
4 garlic cloves, minced
2t spicy mustard
3 sprigs fresh thyme
1t bottled hot pepper sauce
2c frozen sliced okra
1c lima beans
In a crock pot, add onion, sausage, and seitan. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour into crockpot. Cover and cook on low-heat setting for all day (8 hours). After the 8 hours, add Add okra, lima beans and corn. Turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Remove thyme stems. Ladle into bowls. Enjoy. Makes 6 servings. *Note-This is a Southern recipe, carnivores put squirrel meat, racoon and even rabblit in it. Gross!
I added a little addition to our Fall garden. I planted some garlic. It will be nice when it starts to grow and will be ready by Spring. I love fresh garlic. It reminds me of my grandfather’s garden. Everytime I went to visit, he always gave me fresh garlic from his garden.
Last night I made Ginger Miso Collard Wraps. It is a recipe from Veg’ Times. The filling is sweet potatoes, edamame, tofu, miso, peanut butter and a dash of cayenne. While I loved the filling, I was not to fond of the raw collard leaves. They have a bit of a bitter taste to them. Josh liked the dish alot, he said the raw collard leaves tasted spicy to him. I have always eaten cooked collard leaves and I think I will continue to eat them that way.
Here is a picture of the dish. I borrowed this picture from the boys Godmum Mary because my pictures looked terrible.
I am off to do some baking. Hope you have a lovely day.
peas and love….
Krys and the boys