BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Save Strummer!

The news landed in my inbox like a bombshell detonating upon impact. Cancer, that most insidious yet omnipresent disease, had struck again, wrapping its sickly fingers around yet another loved one. It’s one of the realities that I fear most, in my heart of hearts, so deeply that even saying the word feels like a punch in the face. I have experienced its destructive wake firsthand, losing someone so kind and compassionate that it seemed like the most perverse twist of fate. Let’s be honest, it still does, and it still stings bitterly. It still reams me out every time I think about it.

Hearing that this horrendous illness has touched another loved one, no rhyme or reason to its cruel selection, is difficult to process. Especially when that person is actually a dog; the smallest dog I’ve ever known or loved. Strummer, the endlessly loving pup cared for by Melisser, has the uncanny ability to connect with everyone she meets. It’s impossible to understand how such a terrible hand could be dealt to this gentle soul.

But cancer is not a death sentence, and I’ll be damned if the whole world isn’t fighting alongside this tiny pup. Small but mighty, she has the heart of a lion, handling treatment with grace thus far. To help pay for medical bills, Melisser has put out a call for assistance, offering up prizes as a thank you for contributing, although I get the sense that the prizes aren’t even a consideration for most donations. Stunningly, the goal of $3,000 was clobbered within 48 hours of opening up the fundraiser, and still the love and support continues to pour in. Any additional funds will be sent to an animal sanctuary, so there’s still a reason for kicking in a few dollars if you can.

Up for offer as one of the raffle prizes will be my Green Goodies. Wholesome dog treats for sharing with your own beloved pup, they’re made with power-packed spinach and green pea flour, among other more humble superfood ingredients.

We’re all rooting for you, Strummer! For those who can’t donate or don’t win these treats, the recipe is as follows. It’s worth the investment in time to share with the pup you love.

Green Goodies (Dog Biscuits)

1/2 Cup Fresh Spinach, Packed
1/3 – 1/2 Cup Water
1/2 Cup Unsweetened Applesauce
1/4 Cup Creamy Peanut Butter or Tahini
2 3/4 Cups Green Pea Flour
2 Tablespoons Whole Flaxseeds, Ground
1 Tablespoon Dried Parsley

Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a silpat.

Place the spinach and 1/3 cup of water in your blender. Blend on high until thoroughly pureed and as smooth as possible. Add in the applesauce, peanut butter or tahini, and pulse to incorporate.

In a separate bowl, mix together the green pea flour, ground flaxseeds, and parsley. Once all the dry goods are well distributed, pour the wet mixture into the bowl. Use a wide spatula to combine, and switch to mixing with your hands when the dough becomes too thick to stir. The resulting dough should be very stiff, but if you can’t fully incorporate all the dry ingredients, add the remaining water while stirring, one tablespoon at a time.

Sprinkle a generous coating of pea flour over a clean surface and pat out the dough to about 1/2 inch in thickness. Use small cookie cutters (approximately 1 inch wide in any shape you desire) to cut out the biscuits. If the dough is too sticky to manage, dip the cookie cutters in pea flour first, and then reshape the biscuits after removing. Transfer the shapes on your prepared baking sheet, placing them close together as the treats will not spread or rise. Repeat until all the dough has been cut into treats.

Bake for 28 – 32 minutes, until golden brown and dry to the touch. Let cool completely before storing in an air-tight container or sharing with your furry friend.

Makes 3 – 4 Dozen Small Biscuits

Printable Recipe


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Biscuit Eater

Biscuit-making and -eating is not in my heritage; I can’t recall having these savory, flaky quick breads on my dinner table even once throughout my childhood. It’s a shame, really, because they’re such a tasty and effortless side that perfectly compliments almost any meal. Traditional or “authentic” southern biscuits may be beyond the scope of my abilities, but I do know that I like mine tall, tender, and fluffy, with more flavor than just plain flour can bring to the table. Fresh herbs and a healthy handful of vegetables liven up this simple staple, making it ideal for serving with soups, smothered in gravy, or just eaten solo.

Garden Herb Biscuits

2 1/2 Cups All Purpose Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Coarse Sea Salt or Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
2 Tablespoons Fresh Chopped Parsley
2 Tablespoons Fresh Chopped Chives
1 1/2 Teaspoon Fresh Thyme
1/4 Cup Non-Dairy Margarine
4 Ounces (1/2 Package) Vegan “Cream Cheese”
1 Cup Finely Grated Carrot or Zucchini (or a Mix of Both)
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Apple Cider Vinegar

Additional Melted Non-Dairy Margarine (Optional)

Preheat your oven to 425 degrees and line a baking sheet with a silpat or piece of parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, pepper, and fresh herbs. Make sure the greenery is well distributed throughout the dry mixture. Cut the margarine and “cream cheese” into tablespoon-sized pieces before adding them in next, and use a fork or pastry cutter to further incorporate the two. Once you achieve a coarse consistency where there are no chunks of fat remaining that are any larger than peas, toss in the carrot and/or zucchini shreds. Finally stir in both the non-dairy milk and vinegar at once, and mix with a wide spatula just until the thick batter comes together. If you’re into the old-fashion way of doing it, you can also mix by hand, of course.

On a very lightly floured surface, pat out the dough to about 1 – 1 1/2 inches tall. Use a 2-inch round cookie cutter to cut out the biscuits, and space them out equally across your prepared baking sheet. Gather up any scrapes, pat back into shape, and cut again, until the dough is all used up. You should get 6 – 8 tall biscuits out of the mix.

If desired, brush a small amount of melted margarine across the tops of the biscuits for an extra buttery flavor, and then pop them into the oven. Bake for 18 – 22 minutes, until golden brown all over. Let cool for at least 10 minutes before eating, just so that you don’t burn your mouth!

Makes 6 – 8 Tall Biscuits

Printable Recipe

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