Breakfast for Dinner

Well, would you look at that. Post #50. I'm a half a century old in blog years. And I have to say that those 50 posts did what they were intended for. I have found my groove in the kitchen.

My husband, being the omnivore that he is, loves a hearty, filling, protein-rich meal. Especially after Bikram yoga class, which is where he is at the moment. So I made spelt-quinoa biscuits and spelt-flour gravy with sausage (Gimme Lean--healthiness debatable) and collard greens. I don't like that the greens are a "side", as I feel that vegetables should make up most of the meal, but to be honest, we seriously need to do some grocery shopping.

Need. Biscuits. Now. Spelt-Quinoa Biscuits

These turned out better than expected. Flatter than the average biscuit (and smooth on top--I prefer bumpy biscuits), they are fluffy enough to enjoy with gravy. And they do taste like quinoa, so if you don't like quinoa, use all spelt flour.

1 cup spelt flour

1 cup quinoa flour

1 tablespoon aluminum-free baking powder

1 teaspoon salt

1 1/2 cups almond milk or soy milk

1 tablespoon vegan margarine, coconut oil, or canola oil

juice of 1/2 a lemon

-Preheat oven to 400 degrees.

-Sift dry ingredients together. Different combinations of flour can be used (I chose this combination because I would have a low-gluten, high-protein flour)

-Melt the oil or margarine and add it to the milk and lemon juice, whisking vigorously (or use blender).

-Pour them all together and stir with a wooden spoon.

-Drop onto greased baking sheet (I used a pyrex casserole).

-Bake until they are golden and the bottoms become visibly brown.

Spelt Flour "Milk" Gravy

Adapted from the New Farm Cookbook.

Much like a traditional flour gravy, but without the canned dairy crap and the bacon grease! Delicious and flavorful. The original recipe is a flour gravy, but I changed it up a bit to make give it a creamier taste. Both versions of the recipe are delicious and fulfilling.

1 cup spelt flour

3/4 cup nutritional yeast

3 tablespoons oil or vegan margarine

1 cup water

1 cup almond or soy milk

1/2 vegan vegetable bullion cube

Braggs liquid aminos to taste

black pepper to taste

-In a large saucepan, toast flour over medium heat till brownish and gives off toasted smell.

-Add nutritional yeast, bullion and oil. With a wooden spoon, stir to mix everything together.

-Add water and milk and whisk until most of the lumps are out.

-When mixture begins to bubble, turn down to low, stirring frequently.

-Add braggs and black pepper.

-Optional: to create a more lumpy gravy, toast flour on the side until extra brown and add it to the gravy. Stir to coat lumps and cook a little longer.

Collard Greens

Sautee 2 cloves of garlic in 1 tablespoon of oil. Add 1-2 cups pre-steamed collard greens. Sautee for a couple of minutes, remove from heat. Add lemon juice and salt to taste.

My rating: 4

Omnivore rating: TBD