Gluten Free Coconut Biscuits and Chickpea Gravy

If it is Sunday morning it is often B&G time! I tried a recipe for the biscuits that I saw on Bob’s Red Mill’s site, adapted to be vegan as well as gluten-free. To top it, I made a chickpea gravy recipe I had done before, but changed how I made it. I definitely prefer this version and it has less work as well! I grabbed a bag of frozen chickpeas out of my deep freezer, no need to even thaw them, the heat in the skillet does it for you. Gluten-free, vegan and delicious!

Chickpea Gravy

Ingredients:

  • 1½ cups cooked garbanzo beans (*see below) or 1 15-ounce can, drained and rinsed
  • 2 Tbsp neutral vegetable oil
  • 2½ tsp paprika
  • 1 tsp onion powder (not onion salt)
  • ¾ tsp thyme
  • ½ tsp rubbed sage
  • ½ tsp marjoram
  • ¼ tsp crumbled rosemary
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 8 dashes Tabasco sauce or favorite hot sauce, or to taste
  • ¼ cup potato starch
  • ¼ cup garbanzo bean flour (*see below)
  • 4 cups unsweetened non-dairy milk (used almond)

Directions:

Heat a large skillet over medium-high, add the oil and the garbanzo beans and spices (through pepper), cook until fragrant, about 5 minutes, stirring often.

Turn down to medium, whisk in the potato starch and garbanzo bean flour, cook for about 2 minutes, whisking. Slowly whisk in the milk and let thicken over medium-low. Season to taste with hot sauce and salt (if desired). Serve over the biscuits.

Gluten Free Coconut Biscuits

Ingredients:

  • ¾ cup Organic Brown Rice Flour
  • ¼ cup Organic Coconut Flour
  • 1 Tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp fine sea salt
  • ¼ cup non-hydrogenated margarine (such as Earth Balance) or butter (non-vegan), cold and diced
  • ½ to ¾ cup non-dairy milk (used unsweetened almond)
  • 1½ tsp apple cider vinegar

Directions:

Preheat oven to 450°, cut two sheets of parchment paper to fit a large baking sheet.

Stir the vinegar into the milk, let sit for 5 minutes. Whisk the dry ingredients together in a large mixing bowl. Add the “butter” and work in with fingers until finely crumbled. Add in milk, stirring, until a soft dough forms (mine took all the milk).

Knock the dough out onto the lined baking sheet, pat into a ball, top with the second sheet of parchment paper and flatten out into a ½” thick circle. Peel off the top paper, cut into 8 wedges. Bake for 10 to 14 minutes, until golden on top.

Makes 8 biscuits.

Making Garbanzo Bean Flour:

Yes, you can make it! Well…it does help to have a high power blender like a Vitamix and their dry container (or a grain mill). Simple as processing the dry uncooked beans until a fine flour. That is it! Fair warning it is very loud though!

Easy cooked beans?

Use the slow cooker method!

~Sarah

Sweet Potato and Apple Mashers smothered in Chickpea Gravy

I adapted two recipes from Appetite For Reduction – and made them more to my taste. The Chickpea Gravy (Page 56) I had made before, but I took the base of it and made it into a flour based gravy. I didn’t like the gluten-free texture and wanted something more hearty. Delicious! And for the mashed sweet potatoes  (Page 63)I left the sweetener and spices out, a perfect base for a savory gravy. And more so…yams and sweet potatoes are low glycemic versus eating russet potatoes so not a bad bonus!

Sweet Potato and Apple Mashers

Ingredients:

  • 2-3 lbs sweet potatoes or yams (orange fleshed), about 4, peeled and cut into ½ chunks
  • 2 apples (about 1 lb or so, used Fuji), peeled and cut into ½ chunks
  • ½ cup water
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp kosher salt

Directions:

Heat a large non-stick skillet over medium-low, add everything and cover. Let sweat for 20 minutes, shaking the pan gently every once in a while. Stir and cover back up, let continue to sweat for another 20 minutes (if yours get dry add a bit more water as needed, mine didn’t). Take off the heat when fork tender and mash-up.

Chickpea Gravy

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 2 Tbsp all-purpose flour
  • 3 tsp granulated garlic
  • 2 tsp dried thyme
  • 1 tsp dried rubbed sage
  • ¼ tsp ground black pepper
  • 2 cups lower sodium vegetable broth
  • 15 ounce can chickpeas (garbanzo beans) rinsed and drained
  • 2 Tbsp lower sodium soy sauce

Directions:

Heat a large saucepan over medium heat, add in the oil and onion, cook until golden and tender. Sprinkle the flour and seasonings on top, whisk in and let cook for a couple of minutes.

Slowly add in the broth, whisking till smooth. Add in the chickpeas and soy sauce.

Use an immersion blender or masher to smooth out, let cook over medium-low heat until thick, whisking often.

Serve over mashers.

Serves about 4.

~Sarah

Chickpea Gravy and Biscuits

Last night I was craving biscuits and gravy for breakfast so this morning I poked around to see what I had in the cupboard. It was an amazing breakfast and filled me up nicely. Yum!

Chickpea Gravy and Biscuits

Ingredients:

  • 1 batch baking powder biscuits (I made 12 big ones, baked 12 minutes)
  • 1 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 1 Tbsp roasted garlic (jarred)
  • 1 tsp rubbed sage (dried)
  • ½ tsp ground black pepper
  • 1/3 cup all-purpose flour
  • 2 cusp lower sodium vegetable broth
  • 15 ounce can garbanzo beans, rinsed and drained
  • 2 Tbsp lower sodium soy sauce

Directions:

Heat the oil in a large non-stick skillet over medium-high, add the onion and cook till tender and turning golden. Add in the garlic, sage and pepper, cook for a minute, stirring often. Stir in the flour and cook while stirring for a couple of minutes. Add in the broth and stir until smooth, turn down to medium-low, add in the beans.

Use an immersion blender and process until mostly smooth (some chunks are nice). Stir in the soy sauce and let heat through.

Serve over hot biscuits.

Serves 3 to 4.

A Dinner Spread: Homemade Tofurky with Mashers and Gravy

I came across these recipes in two cookbooks and had to make the spread! Homemade Tofurky? Mashers with a hearty gravy? Yum!

The Tofurky recipe comes from How It All Vegan!, on page 122. After making it I realized a couple of things – the marinade needs salt, the tofu needs pressing and the marinade needs draining before baking. I note this below.

Tofurky
Ingredients:

  • 1½ cups boiling water
  • 1½ tsp dill weed
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp marjoram
  • ½ tsp sage
  • ½ tsp ground black pepper
  • 4 cloves garlic (or 2 Tbsp sliced dried garlic)
  • 3 Tbsp extra virgin olive oil
  • 1 lb extra firm tofu, drained and pressed a bit

Directions:
Whisk together the water through oil in a medium mixing bowl.
Slice the drained and well pressed tofu into 1/4″ thick slices (I got 8 so mine were a bit thicker).
Lay the slices onto a rimmed half-size baking sheet, cover with the marinade and refrigerate for a couple of hours, gently flipping over once.
Preheat the oven to 350°, drain most of the marinade from the tofu but keep the garlic on the sheet if you can and bake the tofu for 60 minutes, gently flipping at 30 minutes.
Remove from the oven and let cool a bit.
Heat a large skillet over medium heat, add a Tablespoon of canola oil. Pan fry the pieces until browned and crispy, flipping gently so all sides get crisped – it takes a minute or two for each side.

For the Mashers and Gravy I came across the recipes in Vegan with a Vengeance, see pages 110 and 111. Be sure to season the potatoes as bland potatoes are pretty boring!

Mashers with Chickpea Gravy

Mashers

  • 2 lb. potatoes, scrubbed, peeled and cut into 1″ chunks
  • 3 Tbsp Earth Balance buttery stick
  • ½ cup unsweetened almond milk
  • Kosher salt to taste
  • Ground black pepper to taste

Directions:

Mashed Potatoes -
Add the potatoes to a large saucepan, cover with cold water, add the lid and bring to a boil. Let boil for about 20 minutes or until the potatoes are fork tender.
Drain the potatoes, add back to the pot. Add the ‘butter’ and mash in, then add the almond milk as needed and mash until the potatoes are fluffy.
Season to taste as desired with salt and pepper.

Chickpea Gravy

  • ¼ cup all-purpose flour
  • 2½ cups water
  • 1 Tbsp extra virgin olive oil
  • 1 medium onion, peeled, quartered and thinly sliced
  • 2 tsp yellow mustard seeds
  • 1 tsp roasted garlic (jarred)
  • 1¾ cups cooked chickpeas (or 15 ounce can, rinsed and drained)
  • 2 pinches cumin (1/8 tsp)
  • 2 pinches paprika (1/8 tsp)
  • pinch rosemary (1/16th tsp)
  • pinch thyme (1/16th tsp)
  • pinch oregano (1/16th tsp)
  • pinch ground coriander (1/16th tsp)
  • 3 Tbsp lower sodium soy sauce
  • 1 lemon juiced or 3 Tbsp bottled lemon juice
  • 1/4 cup nutritional yeast flakes or 2 Tbsp finely powdered

Directions:

Gravy -
Heat a large non-stick skillet over medium heat. Add the olive oil and let heat for 30 seconds, add the onions and mustard seeds and let cook for 10 minutes, stirring occasionally, until the onions are browned (I put a lid on to keep from drying out, stirring occasionally). Add the garlic and sauté for another minute.
Sprinkle the flour on top and work in, till the flour is cooked (no white). Add the herbs and spices and stir in.
Stir in the chickpeas, gently mashing with a potato masher until each bean is gently broken up.
Add the soy sauce and lemon juice and the water slowly, stirring in well. Let simmer until it thickens, stirring often.
Add the nutritional yeast, stirring in well. Season to taste.

Serve the gravy over the potatoes with the tofurky on the side.

Serves 3 to 4.

~Sarah

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