It is hot, the heat and a case of shingles has made my appetite rather off. Yesterday before the fire works began I made a simple pasta salad based on this recipe from Fat Free Vegan Kitchen. I omitted the asparagus, added more tomatoes (I used vine tomatoes, could not find grape that were organic) and tofu. I used basil as my herb and Annie's Tuscany Italian Dressing. I made some simple but super yummy cheeze biscuits that I based off various web searches. Everything was yummy and I ate the rest of the pasta salad for lunch today!
Cheezey Biscuits
2 cups Bisquick (it is vegan!)
2/3 plain soy milk
1/2 cup plus big pinch of cheddar Daiya
3/4 cup Earth Balance (melted)
1/2 tsp garlic powder + a teeny tiny pinch of salt
Preheat your oven to 450. In a large bowl mix the Bisquick, soy milk and Daiya together till a stick dough forms - do not over mix. Drop big spoon sized dollops on a parchment prepared cookie sheet. Mix in garlic powder and salt into Earth Balance - drizzle on each biscuit reserving a bit for later. Bake the biscuits for about 10 minutes till they start to brown. Remove from oven and drizzle with Earth Balance mixture again. Enjoy!
Heat the oven to 450 degrees.
Shingles? Ouch. :( I hope they go away quickly!
ReplyDeleteThe pasta salad looks really yummy and the biscuits sound quite good, too.