Month: April 2021

This is the best cauliflower bolognese recipe you will ever try! It’s hearty and delicious, the perfect comfort food. Loaded with veggies and super easy to make, you will not miss the meat at all! Serve this to anyone and they won’t be able to tell that this is vegan.

I’ll make this quick so you can go straight to cooking, but I wanted to share a couple of quick things.

When you are mashing your cauliflower and sweet potato be careful to not over mash. It can help to do this step in batches.

I’ve included the photo below so you can see the various tools you can use for mashing. I own an actual masher, but any tool with a large enough surface area will do.

As you probably know, beef production is one of the leading causes of climate change so by making this dish, you are making a difference!

I hope you enjoy making and eating this dish as much as I do! (And hopefully show people that vegan food is just as delicious, if not more delicious than meat!)

Cauliflower Bolognese

Author: inespkinney@gmail.com Cuisine:Italian, vegan Courses:Dinner, Lunch

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:7 servingsCalories:108 kcal

Description

This is the best cauliflower Bolognese recipe you will ever try! It’s hearty and delicious, the perfect comfort food. Loaded with veggies and super easy to make, you will not miss the meat at all! Serve this to anyone and they won’t be able to tell that this is vegan.

Ingredients for sauce

• 1 head of cauliflower
• 1 medium onion
• 2 cloves of garlic
• 1 sweet potato
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 teaspoons oregano
• 3 tablespoons tomato paste
• 1, 28 ounce can of crushed tomatoes
• 2 tablespoons nutritional yeast (optional)

Instructions

1. Cut the stem off the cauliflower. Break cauliflower into florets.
2. Clean your sweet potato. Cut into cubes.
3. In a pot or tall pan, place the cauliflower and sweet potato. Pour over 2-4 cups of water until there is enough water to cover all the veggies. Add salt to your water. Cover and cook medium-high heat for 10-15 minutes until the veggies are soft enough to cut through with a fork. Add more water if needed.
4. While your veggies are steaming, chop the onion, cauliflower stem, and garlic.
5. Once the cauliflower and sweet potato are cooked, drain the excess water. Using a spoon, large fork, masher, or any tool with a large enough surface area, lightly mash the veggies. Do not over mash because you will lose the texture of the veggies. If there are any large chunks, mash them individually with a fork.
6. In the pan you cooked your cauliflower and sweet potato in, add the onions and cauliflower stem with a light drizzle of oil. Cook on medium-high heat for about 3 minutes. Add the garlic and cook for another minute. Salt and pepper to taste.
7. Add the cauliflower and sweet potatoes back into the pan with cumin, chili powder, oregano, and tomato paste. Reduce heat to medium-low.
8. Once all the spices are fully incorporated, pour in the crushed tomatoes. Cover and allow to cook for another 5-10 ten minutes stirring occasionally as to not allow the sauce to burn. If sauce becomes too dry, add about 1/2 cup of water and allow to cook for a minute.
9. Serve over pasta of choice. Optional: Garnish with chopped basil and parmesan cheese or nutritional yeast for vegans.

Keywords:Italian, Dinner, Easy dinner, Lunch, Comfort food, Vegan, Vegan comfort food, Healthy

Did you make this? Tag me!

• Instagram

These biscuits are sooo fluffy and light! They are very easy to make and are perfect for breakfast, brunch or even with fruit and whipped cream as a delicious dessert.

Hi everybody! This is my first recipe up on a Spoonful of Smiles and honestly, there is no better recipe to start with. I love biscuits and they are one of the first things I started baking on my own. I have tried many recipes and served many weekend eggs, bacon, and biscuit brunches. I created this recipe over a year ago and have made many changes to get the perfect biscuit. Substituting some of the milk with heavy cream makes these biscuits extra fluffy.

How to make biscuits

There are a few special tricks I always use to make these biscuits extra fluffy. The first I learned at a summer baking class I took when we made strawberry shortcake biscuits. Instead of using only a pastry blender to incorporate the butter into the flour, we used our fingers to flatten each piece of butter. A pastry blender is a great way to start cutting up your butter, but it tends to roll up each piece of butter which results in less flaky biscuits. By flattening the butter pieces, you allow the butter to create thin layers in the dough. When it bakes, the butter layers will create small pockets of air and get the perfect fluffy biscuits.

To make the process faster, I start with cubes of butter and then start to break them up with the pastry blender. Then I search the mixture for any large pieces and flatten them. Finally, I take a handful of dough and rub my hands together. I found that this can flatten a lot of the butter at once.

After the butter is fully incorporated into the dough, (you can tell the dough is ready when it looks like a coarse meal rather than butter in flour), you add the wet ingredients and combine.

There are two ways to form your biscuits. You can roll them up by hand in balls and bake them for a more homemade looking biscuit similar to the ones in this post. These biscuits have more texture and a the crumbly top breaks away in delicious pieces.

The second way to form your biscuits is slightly longer. It involves rolling out your dough into a rectangle and folding it into thirds. You then roll out the dough again and repeat this process about 3-6 times. This is an extra step you can take to get even more layers in your biscuits, just keep in mind that the longer the dough is out, the less cold your butter will be.

After you roll out your dough the final time (about 1/2-1 inch thick, depending on how tall you want your biscuits to be. In the video I do 1/2 in thick and they are still very fluffy), use a circular cutter or glass to cut out your biscuits. These biscuits have a smooth top and are perfectly shaped.

For extra deliciousness, sprinkle with kosher or flaky salt before baking and/or brush with melted butter as soon as the biscuits are pulled out of the oven.

Both methods create the most delicious, fluffy biscuits you will ever taste and are sure to impress! To see these methods in action, take a look at the video below. Thank you for reading my post! Be sure to share in the comments how your baking went or tag me on instagram. I can’t wait for you to try these biscuits!

• Link to a Spoonful of Smiles instagram page.
• Link to a Spoonful of Smiles tiktok.

The Perfect Biscuits

Author: a Spoonful of Smiles (Ines) Cooking Method:Oven Cuisine:American Courses:Breakfast, Brunch Recipe Keys:brunch, easy recipe, breakfast

Difficulty:BeginnerPrep time: 12 minutesCook time: 10 minutesTotal time: 22 minutesServings:10 servings

Description

These biscuits are sooo fluffy and light! They are very easy to make and are perfect for breakfast, brunch or even with fruit and whipped cream as a delicious dessert.

Ingredients

• 1 1/2 sticks very cold, unsalted butter
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 1/2 cup whole milk
• 1/4 cup heavy cream

Instructions

1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. Cut your cold butter into cubes or grate with a grater. If butter becomes soft, place it in the freezer for 5 to 10 minutes.
3. Drop the butter into the dry mixture, tossing to evenly distribute. Start breaking up the butter pieces with a pastry cutter or fork. (If you grated your butter skip to the next step)
4. Using your hands, flatten each piece of butter until there are no more large chunks or rounded pieces. Work quickly as to not warm the butter too much. Your mixture should resemble a coarse meal texture.
5. Create a well in the center of you mixture and pour in the milk and heavy cream. Gently combine. Do not overwork the dough, if there is still some flour that did not fully incorporate that is ok.
6. Forming your biscuits option #1: Scoop a portion of your dough that can fit in your palm comfortably. Gently roll into a ball and place on a baking tray lined with parchment. Lightly pat down the tops of the biscuits.
7. Forming your biscuits option #2: Remove your dough and any leftover flour from your bowl and place onto a flat surface. Gently roll or pat out the dough into a rectangle about 1/2 to 1 inch in thickness. Fold the dough into thirds over itself and flatten again. Repeat this step 3 to 6 times. Cut out biscuits using a circular cutter or glass with around a 3.5 inch diameter. Place on a baking tray lined with parchment.
8. Optional: Sprinkle kosher or flaky salt over the tops of your biscuits. Bake at 400° F for 10 minutes until a light golden brown.
9. While biscuits are still warm, brush with melted unsalted butter if you wish. Best served warm. Enjoy!

Video

Notes

• If you would like to make this recipe vegan, substitute the milk and heavy cream for non-dairy milk and the butter with non-dairy butter or shortening of your choice. Make sure your butter substitute is very cold, if you need to place it in the freezer 5 to 10 minutes before beginning this recipe.

Keywords:breakfast, easy breakfast, brunch, brunch party, easy brunch, fluffy biscuits, easy biscuits, quick biscuits, quick breakfast, quick brunch