Category: Non-dairy

bookmark_borderHomemade vegetable stock/broth

Posted on by PAO Productions
Vegetable stock
Vegetable stock

There are plenty of vegetable stock recipes out there. This is one I've come up with that has worked so far for me. There is no salt or pepper in my version, and as usual for my recipes, this uses fresh (not canned!) ingredients.

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bookmark_borderMoroccan spiced vegetable stew

Posted on by PAO Productions
Moroccan spiced vegetable stew
It's beginning to warm up here in north Texas, which means it will soon be time to move away from winter recipes in favor of ones that rely more on seasonal fruits and vegetables. As a last hurrah for the colder weather, I'm going to share a recipe I put together by combining an idea I saw on Instagram with a quick broth recipe and Moroccan seasoning mix. After some tweaking, I eventually came up with what is presented here. This dish has proven to be quite popular at potluck dinners, and for when I need to prepare something warming that pairs really well with bread. Whether it should be called a soup or a stew is a matter of individual opinion, but I've always referred to it as a stew.

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bookmark_borderVegan baking powder biscuits

Posted on by PAO Productions
I gave up most dairy products a long time ago, and I've never looked back. Cow's milk isn't something meant for humans to consume, as evidenced by the fact that most of the world's people develop an intolerance to lactose as they get older. But like a lot of people, I have my food weaknesses, and two of my most particular weaknesses are breads and fried foods. And two of my favorite breads from back in the day are pancakes and biscuits.

Unfortunately, despite various attempts over the years to come up with a good replication of the baking powder biscuits I grew up with, I always came up short when it came to replacing the buttermilk and nailing a good texture. Finally, after gaining some new knowledge concerning buttermilk substitutions, and after some more trial and error and tweaking, I came up with the recipe that I'm presenting here. These biscuits aren't quite the same as the ones I grew up eating - they have a softer texture and some natural sweetness due to the use of sweet potato - but they are good enough to keep as my "go-tos."

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