Sooooo good for these cold German winter days!
I'm working on a gluten free biscuit, and once I can find the perfect vegan cheese I'm all over that as well!
1 tbsp. olive oil
1/2 large onion, chopped
1 large stalk celery, chopped
1 ginormous clove garlic, finely chopped
1/2 tsp. fresh thyme (or dried)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 can whole tomatoes in their juice
1 can vegetable broth
1 bay leaf
1/2 c. plain soy milk
In a large sauce pan heat the oil and cook the onions and celery until tender. Add the garlic and thyme, salt and pepper, cook for another minute or so.
Add the can of tomatoes, veggie broth and bay leaf. Heat to boiling and break up tomatoes with spoon. Simmer and stir occasionally while working on your biscuits.
3/4 c. plain soy milk
1 tsp. apple cider vinegar
1 1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 c. non-hydrogenated shortening
1 c. shredded cheddar cheese
Preheat oven to 425 F.
In a small bowl stir together the soy milk and vinegar and set aside to curdle.
In a larger bowl sift together flour, baking powder and salt. With a pastry cutter cut in the shortening until consistently crumbly. Pour soy milk over the flour mixture and mix well with a fork. Add the cheese to the mix and keep stirring with fork until uniform.
Drop by large spoonfuls onto a cookie sheet and toss in the oven for 15-17 minutes, until slightly browned on top.
While they are in the oven stir up the soup and break up the tomatoes a little more. Gently pour the mixture into a blender (one part at a time, depending on how large your blender is). Blend until almost completely smooth. Return to sauce pan over low heat and stir in soy milk. Simmer for a moment and then remove from heat.
Your biscuits should be about ready now, so enjoy!!!