Here’s a new recipe for you, biscuits with shredded carrots, kale and quinoa. I didn’t go 100% whole wheat one these, but you could make them with all whole wheat flour instead.
(For full disclosure I was paid to develop this recipe and given free Roland Foods quinoa to make it. But I was not paid to post about it on my blog.)
These are not low fat, but I’m going to experiment with swapping out mashed avocado for the fat in a future variation. If it works I’ll post that recipe too!
Veggie Quinoa Drop Biscuits
Makes about 12 biscuits
1 ½ teaspoons apple cider vinegar or white vinegar
¾ cup soy milk
1 tablespoon olive oil or broth
½ cup finely grated carrot
1 ½ cups finely minced kale or other green
1 cup cooked RolandⓇ Tri-color Quinoa
1 cup whole-wheat pastry flour
1 cup unbleached flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegan butter, shortening or refined coconut oil
Preheat the oven to 350 degrees. Add the apple cider vinegar to the measuring cup with the soy milk and set aside. (Please note you can use any nondairy milk, but only soy with get thick after the vinegar is added.)
Heat the olive oil, or broth, in a sauté pan over medium heat and add the kale. Sauté for 1 to 3 minutes or until it turns bright green. Pour into a large bowl with the carrots and quinoa. Set aside.
In a food processor add the whole-wheat pastry flour and process for about 2 minutes to make it finer and the biscuit a little lighter. Add unbleached flour, baking powder, baking soda and salt and process for about 1 minute to mix everything together well.
Next add the vegan butter or shortening to the food processor 1/8 of a cup at a time and pulse for 30 seconds to a minute each time. At the end of the process, the mixture will start to look like coarse cornmeal. If there are a few teaspoon-sized lumps of butter, don’t worry–they will mix in later.
(Directions are continued below mixed in with the photos.)
Pour the flour mixture into the large bowl with the veggies, quinoa and soy milk vinegar mixture. Mix well with a wooden spoon to spread the veggies throughout the mixture and to smash up any butter pieces that remain.
Grease 2 cookie sheets or use baking parchment. Using a large scoop (about ¼ cup), form about 12 biscuits. They will be domed from the scoop, but if you don’t like that you can flatten them with the palm of your hand. They will not spread out during cooking.
Cook for about 13 to 17 minutes, or until they turn light brown on the bottoms. Eat as is, covered with gravy, or in the middle of your favorite meatless stew or chili.
Be sure to let me know if you have any questions about my second book, The Great Vegan Bean Book, that releases June 1st or my third book which comes out this September, Vegan Slow Cooking for Two or Just You.
Each one is available for pre-order on Amazon. If you pre-order now you will get the lowest price between now and when the book releases!