Sage Biscuits

It is really hard to find food that highlights an herb itself. Usually it's the herb highlighting another food. So I was so pleased when I ran across this (American) biscuit recipe at TheHerbalGarden.com!



The best part is, they're super easy, fast, and tasty! And can easily be halved or doubled.

2 C self-rising flour (DIY recipe)
1/4 C vegan mayonnaise
2 Tbsp fresh sage, chopped
1 C non-dairy milk

Optional extra herbs to throw in: chives, parsley, thyme, dill, or sage
I added fresh thyme in this recipe


1. Combine all the ingredients and mix well. It will be a bit sticky.


Learn from my mistake, do NOT use a whisk!


2. Divide the dough into the cups of a 12 compartment greased (or non-stick) muffin pan


Silicone liners means no oil!


3.Bake for 12-15 minutes at 400 degrees, until a light golden brown.


Addicting!

Let the recipes commence!

I have been traveling around, it is true. I've also been busy with my new website www.chocoagogo.com!

But I have lots to put up, so don't worry!

Stuffed Mushrooms

This was a historic recipe growing up at my house, with the base recipe surpassing 1977! How retro!



12 large mushrooms
2 Tbsp margarine
1 medium onion, finely chopped
¼ C green peppers
½ C vegetarian pepperoni, diced (opt)
1 clove garlic, minced
½ C crushed round crackers (appx 15 crackers)
3 tbsp nutritional yeast (opt)
1 Tbsp parsley
1 Tbsp oregano
1/3 C vegetable (or no-chicken) broth
Salt to taste

325 degrees

1. Remove stems. Chop and set aside.

2. Clean the rest of the mushroom and drain caps on a towel.

3. Melt margarine in skillet. Add onion, pepper, pepperoni, garlic, and mushroom stems. I used soy chorizo.

4. Cook until tender, but not brown.

5. Add crackers, nutritional yeast, parsley, and oregano. Mix well.

6. Stir in broth. Add salt to taste.


With broth

7. When stuffing all sticks together, it is done. You may need to add more crackers for it to thicken up.


Ready for stuffing!

8. Spoon stuffing into the caps.



9. Place caps in a shallow baking pan with ¼” of water covering the bottom.


I used leftover vegetable broth

10. Bake uncovered for 25 minutes at 325 degrees.



I added a little vegan cheese for fun. Enjoy!