Gluten Free Biscuits and Gravy!

My friend decided to make this for me.  I had been craving a good biscuits and gravy recipe.  This definitely satisfied my craving!

You will need:
Biscuits:
-2 cups gluten free flour
-1 cup unsweetened, unflavored almond milk
-4 tbl Earth Balance butter
-1 tbl baking powder
-1/2 tsp baking soda
-1/2 tsp sea salt

Gravy:
-2 cups raw cashews
-1/2 cup almond milk (may need more depending on how thick you want the gravy)
-Salt and pepper (to taste)
-Vegan sausage crumbles (he used Gimme Lean)

What to do:
Biscuits:
-Preheat oven to 450
-Mix the dry ingredients together
-Add the butter
-Slowly add the almond milk to the dry mixture, stirring constantly until a soft dough forms.  This will be runnier than normal biscuits....its okay!
-Pour mixture into cooking pan in 6 parts, forming small circles
-Cook for 13-15 minutes

Gravy:
-Place sausage crumbles in skillet and brown
-Take the rest of the ingredients and place in VitaMix or blender and blend until smooth.  If you like your gravy thick, use the measurements provided.  However, if you want it a bit runnier, add more almond milk.

When the biscuits are done, place into a bowl or a plate and drizzle the gravy on top of them.  Top that off with the sausage crumbles and you're ready to stuff your face!

Root Vegetable Enchiladas

Want something hearty with a kick?  Well, these are for you!

You will need:

-1 large sweet potato (diced)

-3 carrots (diced)

-1 red beet (diced)

-1 white beet (diced)

-1 large turnip (diced)

-3 parsnips (diced)

-8 tortillas (I used gluten free ones)

-1 cup of daiya

-“cheez” sauce (see mac n cheez recipe for cheez sauce recipe)

-Enchilada sauce of your choice (or make your own)

What to do:

-Preheat oven to 375

-Grease a 14” casserole dish

-Line the bottom with 4 of the tortillas

-Pour 1/3 of your sauce on top of the tortillas

-Place 1/3 of your diced veggies on top of that

-1/3 of your cheez sauce on top of that

-Repeat with tortillas, sauce, veggies, cheez sauce

-On top, sprinkle the daiya

-Bake for 20-25 minutes.  I prefer my veggies firm…bake longer if you prefer softer ones.

Lentil "Meat" Loaf

A lovely, vegan, gluten free spin and a comfort food favorite. This one is sweeter and more moist than my previous recipe. 

Ingredients:

Lentil Loaf:

2 cups dry lentils 

3/4 cup rice 

1 cup shredded onion

1/2 cup shredded pepper

1 medium apple

1 cup oats

1/2 cup walnuts

1/2 cup garbanzo bean flour

1/4 cup maple syrup

Salt

Glaze:

1 cup ketchup

2 tbl apple butter

2 tbl sriracha

1 tbl braggs liquid aminos

What to do:

Lentil Loaf:

-Cook lentils based on instructions. Generally, it'll be 4 cups water for 2 cups of dry lentils.

-Cook rice based on instruction.  

-While those are cooking, shred up the apple, onion and peppers in food processor. If no food processor, you can grate it by hand.

-Use blade in the food processor to grind up walnuts and oats. Add in garbanzo bean flour to mixture.

-Ensure the lentils are sufficiently drained after cooking. Place in bowl and mash them up with potato masher. 

-Add in veggie/apple mixture and rice

-Add in oat/walnut/flour mixture

-Add maple syrup and salt

-Mix all together until mixture could be formed. It'll be sticky, but the main objective is to ensure it will stick together. If it's still too wet, you can add more oats and garbanzo flour.

-Once all mixed, pour mixture into 14" glass casserole dish. 

-Bake at 375 for 45 minutes

Glaze:

-Add all ingredients together. Place on loaf 30 minutes into its cooking time.

Pictured with daiya mashed potatoes and corn, edamame, and peas.