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OL IV E RO SEMAR Y B I S C U I T S MAKES 8 BISCUITS

“I’ve really been getting into savory scones and biscuits,” Romero admits. “They’re great breakfast food, but you can also stuff them with a smear of spreadable vegan cheese and pile them with some greens for a snack.” ¼ 1¼ 1 1¾ ½ 1

½ 1 1

cup olive oil, plus more for hands (for forming) cups unsweetened soymilk or other non-dairy milk Tbs. lemon juice cups all-purpose flour cup brown rice protein powder Tbs. baking powder tsp. salt cup roughly chopped oil-cured black olives Tbs. dried rosemary or 3 Tbs. fresh rosemary, roughly chopped

1

Pour ¼ cup oil into small plastic container, and freeze 20 to 25 minutes, or until very thick and cloudy. (Oil should have consistency of sorbet.)

2

Preheat oven to 425˚F, and line baking sheet with parchment paper.

3

Whisk together soymilk and lemon juice in liquid measuring cup. Set aside 5 minutes to curdle.

4

Meanwhile, stir together flour, rice protein powder, baking powder, and salt in large bowl. Scoop frozen oil into flour, then use fork or a pastry cutter to cut oil into flour to create a crumbly mixture. (If oil starts to get too soft, set bowl in freezer for a few minutes, then remove.) Form a well in center of flour mixture.

5

Pour curdled soymilk into well. Stir only enough to moisten dry ingredients. Fold in olives and rosemary. (Dough will be soft.) Lightly rub hands with oil, then divide the dough into 8 equal pieces. Shape into balls, transfer to baking sheet, and flatten slightly.

6

Bake 20 to 24 minutes, or until bottoms of biscuits are golden brown. Serve hot, or when cool split in half and toast on a griddle. PER BISCUIT 251 CAL; 10 G PROT; 18 G TOTAL FAT (3 G SAT FAT); 27 G CARB; 0 MG CHOL; 396 MG SOD; 2 G FIBER; <1 G SUGARS

70 MARCH 2016 vegetariantimes.com

ALMOST-FR OIL Many of Romero’s recipes in Protein Ninja use what she calls “almostfrozen oil.” Chilling oil in the freezer causes it to thicken and solidify, meaning it can be used as a substitute for butter or margarine. Almostfrozen oil gives the Olive Rosemary Biscuits (left) a light and tender crumb you wouldn’t get if the oil had been added in its liquid form.

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