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Buckwheat Flatbread with Shiitake “Bacon”

October 19, 2017 By Courtney West Leave a Comment

buckwheat flatbread with shiitake "bacon" | plant based recipe via sweet miscellanyLet me preface this recipe by saying I’m not the biggest fan of vegan “meat” alternatives. If I don’t eat chicken in the first place, I really don’t find a product made to simulate the taste and texture appealing at all. It kind of makes me want to hurl. I make exceptions for really good veggie burgers, which are basically vegetable patties, and every now and then field roast “sausage”. But I’ve always been a little turned off by fake meats. I’d rather use a seasoned, roasted portobello in place of a burger or steak. And I would certainly rather eat a roasted carrot in a bun than a fake meat hot dog.

buckwheat flatbread with shiitake "bacon" | plant based recipe via sweet miscellany

My aversion to fake meat products is what kept me from trying my hand at both coconut and shiitake “bacon” for so long. I didn’t want to try to make them taste like something they weren’t. And I didn’t particularly want a real bacon flavor because again, I didn’t want to hurl. So I decided to use flavors that I would want in a smoky, roasted mushroom. I wanted them to be unctuous and savory. A little salty and a little smoky. And just the faintest hint of sweet.

buckwheat flatbread with shiitake "bacon" | plant based recipe via sweet miscellany

Since it felt odd to leave you with just the shiitake bacon recipe I decided to whip up a flatbread wrap. You can fill it with whatever you have at home that sounds good but I will include in the recipe exactly what is on my version. And if you don’t feel like going the flatbread route, you can eat your shiitake bacon on whatever your heart desires. If you’re like me, it might be as simple as eating it straight off the pan while simultaneously trying not to burn your fingers or your mouth 😉

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Filed Under: autumn, bread, dairy free, dinner, gluten free, Recipe, savory, vegan, vegan basics, vegetarian, wheat free, whole grain, winter

Roasted Carrot & Dill Biscuits

May 3, 2017 By Courtney West Leave a Comment

roasted carrot & dill biscuits | vegan gluten free recipe via sweet miscellanyHello friends! I’ve been meaning to share these lovely savory biscuits with you for a while but stuff happens (you know the drill I’m sure). I’ve been transitioning into more freelance work lately and adjusting to new schedules and deadlines. And, I’ve been trying to challenge myself to push the boundaries when it comes to my creative life (i.e. photography and this space). It’s easy for me to get stuck in ruts because they feel comfortable and safe. But, it’s when we start pushing forward into the unknown that we often learn the most.

So, in an effort to change things up, I cast aside my disdain for shooting in the harshly lit outdoors and took these babies outside. To my surprise the pictures I disliked the most were the ones that mimic what I do most of the time **cough overhead shots cough**. So, you get to see my hands in these pictures and a little glimpse at the greenery in my backyard.

For these biscuits I altered my scone recipe to make a hearty wholegrain backdrop I could fill with roasted carrots, fresh dill, and lemon zest. Though they are lovely on their own, I recommend serving them with a schmear of coconut butter or a drizzle of fruity extra virgin olive oil. And to balance everything out you’re always encouraged to add a sprinkle of coarse sea salt. Let’s make biscuits!

roasted carrot & dill biscuits | vegan gluten free recipe via sweet miscellany

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Filed Under: biscuit, bread, breakfast, dairy free, farm to table, gluten free, Recipe, savory, snack, spring, vegan, vegetarian, wheat free

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