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ut cokimo vegan 101 peas carrots recipes the innocent primate vegan blog we don t belong in zoos either feeds posts comments archive for the sop category classic buttermilk biscuits posted in baked breakfast goodies sop tagged breakfast comfort food festivus holiday quick easy vegan on november 22 2012 leave a comment a great classic breakfast for a holiday morning or an average weekend morning top with your favorite jams nectars or butters i think an apple or pumpkin butter would be top notch for a holiday feast this recipe makes about six 2 mini biscuits or 3 4 larger biscuits perfect if your baking for one or two if you re baking for more you can easily double the recipe without issue ingredients 1 c all purpose flour i used king arthur organic you could also use a 50 50 blend of ap and cake flour 1 tsp baking powder 1 4 tsp baking soda 1 4 tsp sea salt 3 tbsp earth balance vegan butter super cold 3 4 c coconut milk a splash of apple cider vinegar i didn t measure but probably close to 1 8 1 4 tsp 1 2 tsp vanilla extract directions 1 preheat oven to 400 f splash in the apple cider vinegar with the coconut milk set aside 2 whisk or blend with a fork together the flour baking powder baking soda and salt with two knives or pastry cutter cut in the ebvb 3 add the vanilla extract to the buttermilk add milk mixture to flour butter mixture stir until just combined slowly slowly gently gently here once combined turn out onto lightly floured surface and pat into a round until about 3 4 inch thick cut with biscuit cutters or if you want to get whimsical any shaped cutter of choice 4 place biscuits on parchment lined baking sheet or pizza stone bake 16 18 min if they aren t brown enough to your liking you can turn on the broiler for a few serve with jams agave nectar earth balance fruit veg whatever i topped mine with some festive cranberry habanero jam found at the feast of artisans farmer s market handmade by the lovely jackie s gourmet happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post sop roasted vegetables posted in main dishes salads sides sop tagged gluten free quick easy vegan on january 6 2010 15 comments i like to use roasted veg quite often in various recipes enchiladas fajitas soft tacos topping for salads or nachos pizzas paninis etc but when i was searching to see if i posted anything about the sop for roasting vegetables the primate contained no such post gasp so here is the standard operating procedure for roasting veg as a base for any recipe you like here i show then served on a bed of fresh baby spinach and warm quinoa enjoy ingredients red bell pepper red onion yellow onion garlic cloves corn kernels any other veg you can think of to julienne summer squash zucchini etc salt and pepper to taste 1 2 tbsp olive or canola oil depending on how much veg you use with 2 red bells 1 small yellow onion 1 2 large red onion 5 6 cloves garlic i used 1 tbsp olive directions 1 preheat oven to 400 f 2 julienne veg separate garlic into their individual cloves but leave them in their peel 3 in a large bowl sprinkle the veg somewhat generously with salt and some black pepper drizzle with a few tablespoons of olive or canola oil toss to distribute evenly 4 spread veggies flat on a baking cookie sheet covered with parchment or silpat 5 roast for about 25 30 minutes remove peels from garlic toss and serve as you please use these veggies in just about anything you desire they will keep in the fridge a few days so they d be perfect to roast up on a sunday to keep for lunches or additions to dinners during the week happy roasting share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post leeks step by step posted in sop tagged gluten free how to quick easy vegan on september 25 2009 9 comments who loves potato leek soup or sautéd leeks atop a salad i know i do but prepping a leek for the first time can seem a bit daunting not as daunting as say a yuca but you may not even purchase it in the store out of fear of the unknown so lets introduce ourselves to the leek it serves the same role as an onion but with such different flavors you know how a red onion doesn t taste like a yellow onion a leek doesn t taste exactly like a yellow or white onion either but it is onion like in fact an onion family member the edible portions of a leek is the white and light green stalk the trouble with leeks is that they are so unbearable dirty on the inside you must wash each layer hence the daunting nature of their prep well no more here s where you ll see just how easy it is to prepare them just in time for autumn so you can start adding them to soups and veggie medleys step 1 chop off the top and bottom of the leek step 2 slice in half lengthwise step 3 rinse rinse rinse obviously this works better with two hands but one of my hands had to hold the camera i really should get an assistant hmm the key in this step is to get all the dirt from between each little layer so you ll have to work it yes there is dirt in each layer and it s no fun eating dirt so don t rush through this step be thorough step 4 chop mince whatever the recipe calls for enjoy in dishes like potato leek soup veggie soup jo s scape bake or saute in place of or in addition to onions in just about any dish you like happy chopping and rinsing on this day in history tortilla de harina homemade flour tortillas share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post tex mex rice posted in sides sop tagged gluten free mexican food spicy tex mex vegan on september 3 2009 3 comments growing up we called this spanish rice but after investigating recipes for traditional spanish rice this did not fit the bill so here s the tex mex version of a spanish style rice this goes great with green enchiladas and papas refritas or roasted veg enchiladas and refried beans or any other tex mex or mexican meal i suppose we could put this in the sop category as an all purpose side to any mexican inspired meal this recipe serves about 4 ingredients 1 c brown rice 1 2 large yellow onion or 1 small medium diced 1 2 cloves garlic you just want accent garlic not overwhelm garlic 2 tbsp canola oil 1 5 2 tsp chili powder 1 tsp salt 2 3 roma tomatoes diced or 1 can diced tomatoes drained 2 c water or veg broth juice of 1 lime cilantro for sprinkling directions 1 heat canola oil in a large deep sided skillet pan saute onion and garlic until garlic begins to soften about 5 8 minutes add rice and toast lightly for a few minutes 2 add spices broth and tomatoes bring to a boil reduce heat and simmer over low heat for approximately 45 minutes or if using white rice adjust time accordingly 3 when all liquid is absorbed let sit 5 minutes covered drizzle with lime juice and stir in a handful of chopped cilantro serve with more cilantro sprinkled on top and enjoy happy cooking on this day in history double blueberry drop scones share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post sop breakfast burritos aka taquitos posted in main dishes sop tagged breakfast quick easy vegan on october 2 2008 3 comments the careful reader will notice on a rare occasion i ve precluded a recipe with the initials sop this is a category reserved specially for those items which jo and i believe should be established within a cooking repertoire they are simple typically quick recipes and above all they are guaranteed to please any crowd or singleton these are the standard operating procedures for quintessential recipes fit to please even the most skeptical of palates i mean who would complain about getting to eat salsa with breakfast in an ode to our big brother casey i bring you the breakfast burrito otherwise known in south texas as the breakfast taquito casey loves him some burritos and breakfast is no reason not to have one and because these are called breakfast doesn t mean that they can only be eaten in the a m hours when things are wrapped in a tortilla time is no prison now they can be made for any regular breakfast but they also serve as the perfect hangover food ingredients sara s or jo s favorite potatoes or even papas refritas bell pepper diced whatever color you like i like red here i ve used purple since that s what i had 1 medium onion diced spinach roughly chopped a big handful or about 1 stuffed c worth 2 4 cloves garlic minced optional jalapeño minced 1 tomato green or red cooked or used on top as a garnish optional pinch of cayenne for s j level heat salt and pepper to taste beans black or pinto regular or refritas salsa and or fresh cilantro tortillas flour or corn make sure they are lard cholesterol free make sure they are gluten free if need be or take a stab at homemade directions 1 preheat oven to 350 f place a stack of tortillas wrapped in foil into oven to warm about 10 minutes leave in oven but turn off heat after that 2 when preparing potatoes add onion garlic and jalapeño if using at the same time as adding the potatoes cook about 10 minutes 3 add red bell pepper and tomato if using inside to skillet and sauté for about 5 minutes add water per specific potato recipe chosen and let simmer covered until all liquid is gone and potatoes are tender add spinach cover and let steam a few minutes stir to blend salt and pepper to taste 4 assemble place warm tortilla on plate top with potato veg mixture top with tomatoes salsa and or cilantro roll up and enjoy with glass of oj or tequila sunrise or a scrumptious 1 1 ratio of pineapple juice and apple juice caution these are easy to overstuff so make sure you have a fork handy acceptable variations and additions you could serve either alongside if not inside refried beans with the taquitos fresh chopped cilantro is always a pleasant addition if that s how you roll breakfast taquitos are also the perfect delivery device for those who snub particular veggies i chop up broccoli small enough to go unnoticed by dad even though i tell him it s in there i never sneak food to anyone without prior consent fresh fruit such as grapefruit and or oranges sprinkled with some cayenne also provides a tasty kick or for going really nuts grilled caramelized pineapple ooh happy cooking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post tortilla de harina flour tortilla posted in sides sop tagged breads quick easy tex mex vegan on september 25 2008 14 comments while this is a relatively quick and super easy endeavor and tortillas are pretty much a staple in my kitchen with mine and jo s deep love of spicy tex mex i hesitate to call this sop since i realize there are times when tortillas from scratch are just a step past above and beyond such as when making a huge feast why create extra work for yourself when you re making other more time consuming food items so even though i feel homemade tortillas are 1000 fold better than store bought i also realize not everyone can make or have the time to do so but here is a recipe that can become standard in the repertoire when wanting to give yourself the treat of scratch tortillas i can t remember the website i found the recipe but i did make the note that it was adapted from the border cookbook by cheryl alters jamison and bill jamison disclaimer i make no endorsement of this cookbook as i ve never seen it or perused the recipes in it so it could very well be a non vegan friendly book to make things even more complex i ve adapted the recipe from the website from which i found it making the recipe here a double adaptation of the original i altered the flours by using 1 2 c oat and reducing the all purpose to 1 5 c instead of using all 2 c all purpose and the natural vegan alteration of using hemp milk in place of regular milk this recipe makes approximately 8 tortillas ingredients 1 5 c all purpose flour 1 2 c oat flour 1 5 tsp of baking powder 1 tsp of salt 2 tsp of canola oil 3 4 c of warm hemp milk directions 1 in a small saucepan warm the hemp milk on low mix together the flour baking powder salt and oil in a bowl slowly add the warm milk 2 stir until a loose sticky ball is formed 3 knead for two minutes on a floured surface dough should be firm and soft not tough or sticky place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes 4 after the dough has rested break off eight sections roll them into balls in your hands place on a plate make sure they aren t touching and then cover balls with damp cloth or plastic wrap for 10 minutes letting the dough rest will reduce the elasticity of the dough allowing for easier rolling and shaping 5 after dough has rested one at a time place a dough ball on a floured surface pat it out into a four inch circle and then roll with a rolling pin from the center until it s thin and about eight inches in diameter just like a pie crust don t over work the dough or it ll be stiff keep rolled out tortillas covered until ready to cook 6 in a dry iron skillet or comal heated on high cook the tortilla about thirty seconds on each side so don t walk away it should start to puff and bubble as seen below a bit when it s done and ready to flip you want the skillet hot hot hot 7 keep cooked tortillas covered wrapped in a napkin or foil in a warm oven until ready to eat can be reheated in a dry iron skillet over your gas burner flame or in the oven wrapped in foil note while you probably won t have any leftovers you can store in the fridge tightly wrapped in foil or plastic fo...