TVP Sausage Crumbles #2(vegan); Vegan Buttermilk Biscuits

I'm really enjoying fooling around with the TVP crumbles, and have found another sausage recipe, one that I like a little better than the first one I posted here. This new one is an adaptation of one that Barbara Kingsolver's daughter, Camille, put into the book, "Animal, Vegetable, Miracle," by Barbara Kingsolver. The book is excellent, well written and very interesting, about the Kingsolver family's experiment to eat ONLY locally grown, harvested, and butchered foods for one whole year. Camille writes a lot of recipes for us, as well as writing down some of the family's menus for a week. Barbara raises turkeys, and her description of female turkeys in heat, and then being broody, had me roaring. If you've not read this book, I really wish you would.

Anyway, here's the #2 sausage recipe:

1C TVP granules, hydrated per package instructions(1 cup dry granules, 7/8 cup boiling water, mix together and allow to sit for about 15 minutes. Easy. Or I wouldn't bother with it, you know that, right?)
1/4 cup minced onion
2 tsp. minced garlic(I use the kind in a jar. Easy.)
1/4 tsp. paprika
1/2 to3/4 tsp. cumin
1/4 tsp. EACH dried oregano and dried thyme
black pepper to taste
pinch cayenne...optional...use more if you like. I didn't use any. I don't like hot.

Mix the seasonings in a bowl. Add the TVP and combine well. Either form the mixture into patties and fry in a little oil until browned, or fry the crumbles as is in oil.

After I had the crumbles browned the way I wanted them, I added two cups of water, and let it come to a boil. Then I added one tbs. of cornstarch, mixed in about a quarter cup of water, stirred that well, and let it come to a boil, and then a simmer for just a few minutes.

It was good the way it was over biscuits, altho I have to admit that I used too much cumin, the 3/4 tsp. was too much for me. The next night I added about 3/4 cup of frozen peas and carrots and about another cup of water, and let that come to a boil, and then a simmer for about ten minutes. That was even better, and I put it over potatoes. And, did the same thing the third night, by which time, it was gone. I'll make it again, but with less cumin. Seems to me that it would be a good base for a Shepherd's Pie: don't use quite as much water, so that it would be thicker, put it in a greased pan, and cover the top with mashed potatoes. Bake it at 350ºF for about 30 minutes, or until it's bubbling and the 'taters are brown.

The "buttermilk" biscuits are from an old cookbook of mine, called "The Metropolitan Cookbook," put out by the Metropolitan Life Insurance Company, copyright 1953.

"Buttermilk" Biscuits
Preheat oven to 450ºF................................makes about 12 biscuits

2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup shortening
2/3 to3/4 cup buttermilk: one cup soy milk with one tablespoon cider vinegar OR lemon juice, stir, and allow to sit for a few minutes.

Mix dry ingredients together. Blend in shortening with fingertips or pastry blender. Mixture should resemble coarse cornmeal. Add enough milk to make soft dough which can be handled, stirring with fork. Turn out onto slightly floured board. Knead lightly for about 1/2 minute and roll or pat to 1/2 inch thickness. Cut with 2-inch floured cutter or glass. Bake on ungreased cookie sheet from 12-15 minutes. Or, ignore all that, and drop by spoonsfuls onto the cookie sheet, and bake just the same. Easy. Guess which way I do it!?!?!

So, there ya go, gravy recipe and a biscuit recipe. Now scramble some tofu, and have you a good breakfast. Until next time, Happy Eating!