Savory Tomato Cobbler with Cheddar Chive Biscuits

• Produce

  • 1 tsp Basil, dried
  • 2 tbsp Chives
  • 1 Chives
  • 2 cloves Garlic
  • 1 1/2 cups Greens, hearty
  • 1/2 tsp Oregano, dried
  • 1 14-ounce can Tomatoes, fire-roasted
  • 1 15-ounce can White beans
  • 1/2 cup White onion

• Canned Goods

  • 2 1/2 tbsp Tomato paste

• Condiments

  • 1 Vegan sour cream

• Baking & Spices

  • 3/4 cup All-purpose flour, unbleached
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Pepper, ground
  • 3/4 tsp Salt
  • 1 tsp Sea salt
  • 1/3 cup Vegetable shortening
  • 1/2 cup Whole wheat pastry flour

• Oils & Vinegars

  • 1 tsp High heat cooking oil

• Dairy

  • 1/4 cup Cheddar shreds, vegan

• Other

  • ½ cup Silk Plain Unsweetened Soy Milk

Found on veganyackattack.com

Description

Directions

• Preheat oven to 425F and set aside an 8-inch x 8-inch, 10-inch oval baking dish, or something similar.
• In a large saute pan, warm oil over medium heat. Add onions to pan and sauté for 3-5 minutes, or until translucent. Add garlic and greens to the pan, sautéing until greens have wilted and reduced in size.
• Next, add diced tomatoes and tomato paste to pan, bringing to a simmer and stirring to dissolve paste. Then, place white beans, soy milk, basil and oregano into the pan, bringing to a simmer, then adjusting heat to medium-low.
• Cook for 10 minutes, stirring occasionally, while you prepare biscuit topping. Near the end of the ten minutes season with salt, pepper and red pepper, to taste.
• In a large mixing bowl, sift all-purpose flour, whole wheat flour, baking powder, salt and ground pepper together. Add shortening to dry mix and use a fork or pastry cutter to cut the fat into the flour until it is in pea-sized pieces.
• Next, fold vegan cheddar shreds and chives into flour mixture until combined. Stir non-dairy milk into dough, and fold together until there are no dry spots- but do not over mix.
• Place tomato filling into baking dish, and place 2-tablespoon-sized scoops of biscuit dough evenly over the top of it. Spray lightly with cooking oil and place in oven, to bake for 30-35 minutes, or until the biscuits have raised and are golden-brown in color.
• Allow dish to cool on rack for 10 minutes before serving. Serve with dollop of vegan sour cream and diced chives, or not. I wont judge either way! 😉