I am finally and unabashedly listening to Christmas music with wild abandon! And out loud, not just secretly in my ipod headphones… teehee, so there! The Nutcracker is currently tripping its merrily festive way across my auditory canals and tympanic membranes, just like it did when my parents took me to see the ballet at age two (don’t ask me where they found the guts to do this… ) Apparently I sat, enthralled, throughout the entire thing, and didn’t utter a single peep. Some things just never change (well, minus the single peep part)! I’ve seen it somewhere around 19 times, and it never gets old. Salem looks quite festive and cute with all of the decorations up downtown, which makes me want to buy a tiny tree. We’ll just have to see what the roomie says about that :) (nothing like subliminal messaging, haha).
Anyway, I’m now back from Thanksgiving break, and the fabbity time I had with the fambam. Of course, with it being Thanksgiving, I had to make some awesome seasonal type things! Natch. And then eat them. Oh. By the way. Fra Angelico spiked whipped cream is FANTASTIC. Such a classy step up from regular whipped cream. And really exciting for someone who still is kind of that little kid who didn’t like pie, but looooved a bowl of straight whipped cream. Besides, it does double duty on oatmeal in the morning. Psh, no of course I am NOT speaking from experience, what would make you say that?!
This year, we kept the turkey-time foods the same as we usually do, with one exception: our carb-tastic side dish! This year, I found a recipe for (vegan) pumpkin biscuits, and, with the help of our newly functional oven (wait. make that new appliance. This is what happens when your oven dies less than a week before Thanksgiving…), brought them into culinary being. They were deeeeelicious, and got favorable reviews from all parties present. The version I made wasn’t vegan, since all we had was milk, and I wasn’t about to go out to the store to battle the hangry holdiay hordes. Ew. Shopping at the holidays is probably my least favorite thing… no wait, make that leaving the house. Holiday road rage is noooo fun, and neither are shopping cart drag races for the last can of pumpkin. Yeesh.
Nearly Vegan Pumpkin Biscuits
Adapted from here! Makes 12 decent sized biscuits.
Scrounge for these things:
- 2 c whole wheat pastry flour
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp Earth Balance
- 3/4 c pumpkin puree
- 1/2 c 1% milk (or coconut milk beverage, if going fully vegan)
- 2 tbsp agave
Preheat your wonderful new convection oven to 450, and line a baking sheet with parchment paper.
Stir together dry ingredients (flour, baking powder, salt, sugar, cinnamon, nutmeg) in a large bowl. Using a pastry cutter or two forks, cut in the Earth balance until the mixture starts looking like sand, with clumpy bits. In a medium bowl, whisk together pumpkin, milk beverage of choice, and agave. Combine wet and dry ingredients, and stir until it starts holding together. I found this to be very sticky dough (perhaps it is less so with coconut milk?), so instead of rolling out and cutting them (which would make prettier ones, but whatever), I made drop biscuits by dropping spoonfuls of the batter onto the parchment paper, and smoothing them out. It worked fine, so do whatever suits you best, depending on the consistency of your dough. If you roll them out, be sure to flour your work surface.
Bake for 12-14 minutes, until golden brown. Mine were done at 12! These are excellent with a bit of Earth Balance and some honey :)