View Full Version : Search for a long shot recipe..bisquits and gravy
09-20-2005, 04:47 PM
My husband loves bisquits and gravy. Is there a way to replicate these?
09-20-2005, 05:47 PM
Probably pretty hard to come up with something like that but if there is I want to be the second person to know about it......you being the first :D I'm from California originally but my Dad is from Texas so I grew up with all kinds of "goodies" from there like biscuits and gravy and would love to find some sort of raw substitute. The gravy part itself wouldn't be the challenge, the challenge would be the biscuit part.
09-20-2005, 05:55 PM
Yeah, I searched and nothing came up.
My husband was born in Texas!
09-20-2005, 06:21 PM
You MIGHT be able to modify either Alissa's burger bun or rye bagel recipe and make them plainer without all the spices, seasonings, etc. and shape into biscuit shapes and perhaps make the mushroom gravy she has (or poke around other books and websites for raw gravy recipes...think I've seen one somewhere that uses pecans and some other stuff) But to be honest, some things we can kinda replicate and others you just have to bid fair well to if intending on eating all raw.
I think that if your husband were to go all raw and maybe in about a year or two if you were to make up a raw version of this he'd like it a lot better than if he were to eat it now.
For example, I haven't had cooked spaghetti in a LONG time but when I first went raw, I had eaten it recently and the zucchini pasta with sauce just wasn't cutting it for me. But since it's been so long since I've had cooked pasta and sauce, eating the zucchini version really hits the spot for me.
But who knows? He just might like a raw version now!
09-21-2005, 08:05 AM
Well...I'll be third in line for those bisquits and gravy. I'm from NC and bisquits and gravy are a Saturday morning breakfast treat....as a matter of fact, with my 2nd pregnancy, I CRAVED it (must have been a comfort food thing). I'm thinking some kind of nut cream sauce for the gravy, but I'm new to making stuff, and no dehydrator YET to make bread with. Maybe someone else will chime in......
09-21-2005, 08:26 AM
Can you post it?????? If theres a buckwheat version, I will melt, LOL! :D :D I'm dying for bread.
09-21-2005, 12:59 PM
YES...Please post the bagel recipe, surely it can't be far from a RAW bisquit! Looking forward to making these....my mouth is watering as I type :p Can you see the drool????
09-21-2005, 01:27 PM
Here's the link to the bagel recipe Alissa posted
If anyone makes a bisquit and gravy recipe, please let me know and post it! :)
I'm not curageous enough to try this on my own!!
09-21-2005, 05:31 PM
Oh wow, thank you! :D I'll have to make them as soon as I have time to do so......I'm working toooooo much so I've been on a liquid diet mostly. :mad:
04-05-2006, 08:53 AM
did anyone try this?
04-05-2006, 09:03 AM
I remember this post coming up months ago (notice my name up there, getting all excited ;) ) I never tried them though, I think I was waiting for someone else to come back and report. Thanks for doing the search, maybe someone will see it and come back and tell us they were FABULOUS!
04-05-2006, 10:59 AM
Thanks to Alissa for posting 'bagles' It was hard giving up the SAD version: the Onion bagles!
Here is one more version for those that are looking for biscuits?
BAGELIVE ©Jeremy Safron
2 cups sprouted buckwheat
1 cup sunchoke pulp
1 cup carrot pulp
sea salt to taste*
2 tablespoons nutritional yeast [this is not a raw product]
2 tablespoons olive oil
1 cup flax seed meal
1/4 cup pine nut meal
Grind sprouted buckwheat into mash (using a Champion juicer or a Vitamix).
Mix oil and salt and yeast into buckwheat.
Mix pulps together and then into buckwheat.
Mix meals together and stir in.
Form into bagels and dehydrate for 12 to 18 hours (until proper consistency).
(Start on teflex sheets and flip it over and remove teflex after 3 hours.)
*Editor's note: The recipe we received from Jeremy had an apparent typo, because it called for 2 tablespoons of sea salt. We replaced that line with the words sea salt to taste. Also, we found that we didn't need to use teflex sheets. The batter was thick enough that it remained intact on the perforated plastic sheets that sit atop the Excalibur's trays. This recipe made nine bagels.
04-05-2006, 11:06 AM
Thanks for the recipe!
04-05-2006, 11:12 AM
My mom's family is from central California. They followed the "Grapes of Wrath" migration during the dustbowl, being originally from Missouri and Arkansas. They came here and lived in camps and picked fruit.
I grew up on biscuits and sausage or bacon gravy. Got me and my kids through many a lean day.
When I had the trouble with my Uncle last week, that's the first thing I ate.. comfort food... so I know where you're coming from.
I think the idea about the hamburger bun recipe might work.
If you used a mushroom gravy recipe and put sausage spices in it, how would that be? Sort of like the refried bean recipe I make from sunflower seeds. the reason it tastes so yummy is the spices.
Maybe you could replicate the taste if not the texture. For that matter, why couldn't you make the mushroom gravy then put coursely ground seeds of some type in for texture. Along with the sausage spices, that might help your craving?
Feel free to email me personally if you want to salivate over biscuits and gravy... I'll salivate right back ! ::laughing::: :D
04-05-2006, 11:20 AM
i found this recipe for all you biscuit lovers, because i remember when i ate this it did have the texture of biscuits - so you will need to change the spices to get the biscuit flavor.
i know that flax oil and celtic salt gives a butter flavor - which would be totally yummy to spread on when they are warm!
Sacred Challah Recipe
2 C almond flour *
1 C coconut water,
or raisin soak water
C golden flax seeds, ground
1 C raisins, soaked in 1 C water
2 T coconut oil
2 t cinnamon
2 t nutmeg or pumpkin spice
1 t Celtic salt
3 grains buckwheat, soaked **
C flax seeds, ground for cutting board
Optional: 1 apple, shredded
C almonds or pecans,
soaked and finely chopped
to add texture and crunch
1/3 C Turkish apricots,
soaked and chopped
or 1/3 C raisins, soaked
Process raisins and apricots in a food processor; transfer to a large mixing bowl and mix in cinnamon, salt and nutmeg. Slowly add the flax meal, almond flour, and water. Add additional flax meal if consistency is not doughy. Spread a few tablespoons of flax meal on cutting board to inhibit dough from sticking. Separate the dough into three pieces. Form each piece into a roll approximately 1 to 2 inch (wide)
Squish the tops of each piece together and then braid the three rows together. The braid should be rather tight and compact. Seal the bottom by pinching the ends together. Dehydrate at 105 for 6 to 8 hours, or longer until desired moisture and crispness is attained. Optional: glaze the outside of the bread with a few drops of olive oil before dehydrating. Or when bread is done use a coconut cream icing *To make almond flour, blend 2 C soaked almonds with 2 cups of water in a blender. Strain the mixture through a fine mesh bag. Use the liquid for almond milk. Dehydrate the almond pulp on a teflex sheet at 90 ( for 8 ñ 10 hours, or until completely dry.
04-05-2006, 12:04 PM
How about rawsaage from Boutenkos book? it's here on the post someplace. here it is:
submitted by sergei and valya boutenko:
1 c pumpkin seeds
1/2 head lettuce
1/2 c olive oil
5 cloves garlic
1/2 c onion powder
1 T caraway seeds
1 T dried sage
1/2 bunch fresh basil
Blend in food processor and form into patties.
Place pattie on biscuit and top with gravy? I could go for that.
04-05-2006, 12:18 PM
wyjoz: I'd like to try the BAGELIVE recipe you posted... but, what is sunchoke pulp?
04-05-2006, 12:40 PM
check this: http://homecooking.about.com/library/weekly/aa102300a.htm
it has a picture of it in the middle. It's sort of like parsnips? Joz
04-05-2006, 12:43 PM
Sunchoke is a Jeruselum Artichoke, I believe?
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