When Life gives you apples you make apple pie… said nobody. There is nothing like changing a saying to fit your life reasoning to benefit you right? I had a wonderful indigenous people weekend with a really close friend of mine, she managed to get…
Here is to fundamentals: “a central or primary rule or principle on which something is based”. There are many fundamentals that are taught, learned, or just subconsciously caught. I oftentimes dislike the thought of perfecting the basics although knowing that a proficient understanding of fundamentals…
Let me start by saying that not every recipe writing goes as plan. This recipe today is one that I honestly struggled with because it was so simple but so complex at the same time. I wouldn’t be surprised if I upgrade this in the future but this quick and easy recipe is a base for a lot of my planned recipes in the future so I am excited to share.
I have had the desire to learn how to prepare and master buttermilk biscuits making for a long time, but little did I know the ingredients and preparation were so minimal. However, when it comes to transitioning to allergy-friendly and vegan recipes, not all ingredients are created equal hahaha.
The first time I wrote this recipe the biscuits came out like cornbread due to lack of liquid. The second time they came out tasting like grain due to the type of flour so I would have never guessed to undergo so many challenges with bread but I believe the 3rd time was a charm.
So here is my “current” vegan buttermilk biscuits recipe!
The ingredients you will need are:
Equipment:
First, in a medium-size bowl lightly whisk your dry ingredients until combined.
Once dry ingredients are combined it is time to incorporate your cold butter into the bowl of dry ingredients. Take a pastry cutter, fork, or your hands to combine butter until sand or breadcrumb consistency.
Tip: you want to make sure that your butter is as cold as possible, this can be accomplished by measuring your butter and placing it into the freezer 10-15mins before preparing this recipe. I took butter freezing an extra step by slicing my butter and placing the slices back into the freezer for another 10mins.
Tip: make sure that you do not overwork your mixture when incorporating the butter.
Next, pour your vegan buttermilk into the dry butter mixture and mix using your spatula. The batter should form into a ball and will be a sticky consistency.
Tip: if the batter is crumbling add in a tbsp of buttermilk or milk until a sticky texture.
Once all ingredients are incorporated using your trigger spoon scoop batter and place onto a buttered cast iron or baking pan.
Tip: If you would like a different shape of biscuits take your batter on a floured surface and shape your batter into a rectangular shape and take a floured cookie or biscuit cutter to form your shapes.
Once biscuits are formed bake biscuits for 12-15mins at 450 degrees.
Wow, October ’20 who would have thought we would be here so soon with only 3 months left in the year. But as time flies temperatures drop and jackets become useful again. Fall (autumn) has finally arrived and you can’t do fall without ‘pumpkin…
So the fiesta continues… you all enjoyed my mom’s debut of her guacamole recipe so much and I could not come back with anything less than the best. Although Mexican food can be so easy and quick to make, it can be just as easy…
This past week was quite a celebration for my family because it entailed a holiday for a very important item in our family’s life.
September 16th commemorates quite a delightful compilation of healthy veggies and herbs that form a wonderful green treat which is based on one of the healthiest fats… Avocado.
Avocado has many benefits for the body such as potassium for blood pressure, folate for prenatal care, arterial heart protection, lutein for eye health, and much more. Avocados are truly super green.
Guacamole is such a special item in our home because often we prepare tacos, empanadas, or some kind of Latin dish growing up. Latin food for my family has always been a tradition in my home growing up which is why Guacamole means so much more than a topping or a side item next to enchiladas.
My mother has pretty much perfected the restaurant-style guacamole this point, so she showed me and took over the Herbnstyle kitchen today!
Get your materials and ingredients ready and let’s make this table-side guac!
You want to get together your avocado, tomato, red onion, jalapeños, cilantro, lime juice, onion powder, garlic powder, and sea salt.
Start off by splitting your avocado in two, take your knife and begin to slice the avocado in the middle until you hit what will feel like a large seed. Once you hit the seed begin to slice around the seed to split the avocado.
Once the avocado is sliced in two, take both halves of the avocado and twist until the avocado opens. To remove the flesh of the avocado take your knife and spoon to create dices and spoon out into a small to medium-size bowl.
If you are struggling with removing the avocado seed, in your hand take a sharp knife and hit the seed like you are cracking a coconut. Once the knife is stuck in the seed twist your knife clockwise and begin to feel the seed slip out of the flesh.
I would recommend using fresh jalapeños however if you only have pickled that will work. For those who like a little extra spice feel free to add in a few jalapeño seeds (only a few).
Now that all avocado is in your bowl, add in all of the remaining ingredients. Take a masher, fork, or spoon to mash the ingredients together until avocado is softened and all ingredients are combined.
For best results use refrigerated/chilled ingredients!
As the summer season comes to a close and fall starts to begin we think of all the great post-Labor Day events in a “Normal World.” Most may think of back to school or football, however, I quickly think of the fair. Pandemic or not…
There is as quite a discomfort in tackling something new or trying to perfect or adjust a task that you have been working to accomplish success in. And for me the task that I have been trying to perfect is the art of fried rice.…
Typically if your grandmother gives you a recipe you definitely do not want to make any changes to it.
But the way this top 8 free diet is set up… I can’t always eat my grandmother’s recipe as is.
However, one of my favorite recipes by my grandmother is her Lemon Ice Box Pie. So this post is dedicated to my grandmother Daisy!
Today, I have a Coconut Vegan Lemon Ice Box Pie recipe:
Since learning about “Top 8 food allergies” and knowing that one of my major intolerances is Soy… it has been a mission to find healthy soy-free foods. Often times a lot of healthier snacks and cooking products tend to be filled with soybean oils, proteins,…