Sunday, October 14, 2012

Chopped Vegan Brunch Round

It's another round of Chopped Vegan!  Again, I'm pretty impressed with myself.  This round was brunch so I could have gone sweet or savory.  The mystery basket contained butternut squash, fresh rosemary, popcorn, and apricot preserves.  I made Rosemary Sausage Gravy over Butternut Squash Biscuits and Rosemary Potatoes with Apricot Popcorn.  It's a mouthful to say, but a mouthful of awesome when you eat it.  The salty savory potatoes go surprisingly well with the sweet popcorn.

Butternut Squash Biscuits:
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon fresh rosemary, minced
  • 1/4 teaspoon salt
  • 1/4 cup Earth Balance (or other vegan margarine), cold
  • 1 cup homemade butternut squash puree 
  • 1/3 cup unsweetened plain almond milk
  • 2 tablespoons sugar
In a bowl mix the squash puree, almond milk, and sugar; set aside.  In a food processor combine all other ingredients.  Pulse until the margarine is pea sized.  Add the squash mixture.  Pulse until a dough ball is formed.  Roll dough out on a floured surface.  Using a biscuit cutter, cut and drop biscuits until a greased cookie sheet.  Bake for 12-15 minutes in a 425 oven, until the tops are golden brown.  Serve warm under gravy.  Or with margarine and agave or maple syrup.

Rosemary Sausage Gravy:
  • 2 homemade vegan sausages, chopped
  • 2 1/2 cups unsweetened plain almond milk
  • 1 tablespoon fresh rosemary, minced
  • Olive oil
  • Salt and pepper
 In a saute pan over medium heat brown the sausages in olive oil.  Once brown add the rosemary and coat the sausage in flour.  Stir in milk.  Let the mixture simmer until thick.  Add salt and pepper to taste.  Serve over butternut squash biscuits.

Rosemary Potatoes and Apricot Popcorn
  • 3 large red potatoes, chopped into even pieces
  • Olive oil
  • 1-2 sprigs fresh rosemary, minced
  • Salt and pepper
  • 2 cups salted popcorn, preferably homemade
  • 2 tablespoons apricot preserves
Coat potatoes with olive oil, rosemary, salt, and pepper.  Roast in a 425 oven for 15-20 minutes, until cooked and slightly crispy.  Meanwhile, pop your corn with just a bit of salt.  Toss hot popcorn with apricot preserves, coating the corn.  Mix with roasted potatoes.  Serve with biscuits and gravy.

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