For this week’s WIAW, I am once again showing a few examples of what I ate over the past week.
This way, I get to pick some of the more interesting food items. If I showed you a day of eating, some of the stuff would be downright embarrassing!
Yesterday, I modified and veganized another beautiful Edna Staebler recipe.
The result was the absolutely delicious, scrumptious, delectable Upside Down Butterscotch Biscuit pictured above. Enough adjectives for you? Sorry, they are just really tasty. More about those later.
I am linking up to Jenn at Peas and Crayons again. April was all about adding extra veggies to our diets. I am glad it is May now, because I see I don’t have many veggies in my photos!
I did make this healthy and tasty squash soup. I found the recipe in one of Dr. Andrew Weil’s books several years ago, and it is a keeper. Simple and delicious.
These classic chocolate chip cookies come from a recipe in How it All Vegan. They are just as good (maybe better) than non-vegan cookies and they go great with a glass of soy milk when they are fresh out of the oven.
Some friends asked me to make lentils and rice for a get together, and I snuck some for my lunch. This is the one recipe I make ALL the time and it makes a huge amount so it is perfect for parties. You can get this simple and yummy recipe here. Trust me, you will thank me.
Dinner was kind of rushed on Monday, so I put some chickpeas into a jar of curry sauce and had broccoli on the side. I snagged a couple of the kids' meatless nuggets for some extra protein too.
Here is the upside down part of the Upside Down Butterscotch Biscuits. The brown sugar topping goes in the muffin pan first.
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Then come the walnuts (or another type of nut if you prefer).
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Top that off with the biscuit dough.
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And voila! Yummy Upside Down Butterscotch Biscuits. They are soft and doughy on the inside with a crisp, sweet layer on top. They can be enjoyed warm from the oven and they are still delicious eaten room temperature the next day.
A couple of questions for you.
1. What is your favourite potluck recipe (give a link if you have it)?
2. And, is there a place for these butterscotch biscuits in your diet, or have you sworn off sugar?
Linking up to Thursday's Temptation at Two Yellow Birds Decor.
Linking up to Thursday's Temptation at Two Yellow Birds Decor.
Upside Down Butterscotch Biscuits
by
Cook Time: 15 minutes
Keywords: bake dessert snack vegan vegetarian walnuts biscuit
Ingredients (16 to 18 biscuits)
- 1/3 cup margarine
- 3/4 cup packed brown sugar
- 2 Tbsp soy milk
- 1 cup chopped walnuts
- 2 cups all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1/3 cup margarine
- 3/4 cup soy milk
Instructions
Preheat oven to 425°F.
Line muffin trays with 18 non-stick paper cups or butter and flour the trays.
In a small pot, melt margarine. Stir in soy milk and brown sugar until smooth. Remove from heat.
Put 2 tsp of this mixture into each muffin cup.
Sprinkle walnuts over mixture in cups.
In a large bowl, sift flour, sugar, baking powder and salt.
Cut in the margarine. Stir in the soy milk.
Make small rounds with the dough and place over the nuts in muffin cups.
Bake for 15 minutes or until golden.
Turn out of the muffin cups immediately. With a knife, scrape off any nuts that stuck to the muffin cups and spread on biscuits.
Enjoy!
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