The baby decided to go back to sleep this morning at 7 am-ish, so I decided to get creative with our breakfast. Biscuits sounded good, then my husband requested gravy to go with them. So our breakfast this lovely Halloween morning was fried eggs with biscuits and gravy (and yes on our real plates, the biscuits were covered with gravy!).
The biscuits were just a basic recipe from my Betty Crocker cookbook. I just replaced the all-purpose flour with whole wheat pastry flour and the milk with soy milk. They tasted ok, a little dry. Since they aren't anything to shout about, I'll skip that recipe. And yes, I used a heart shape cookie cutter. An odd choice for Halloween morning, no.
The mushroom gravy was an adaptation from this fantastic mushroom soup recipe. I highly recommend trying this recipe, it is SOOOOOOOOOOO good. I was never big on mushroom soup before going dairy, used it in some recipes but that is about it. This homemade one is so good I can eat the whole pot of soup by myself!!
Mushroom Gravy
1 cup plain coconut milk
3 Tbs dairy free margarine
1/4 cup onion, chopped
1/2 cup fresh mushrooms, chopped
3 Tbs flour
1/4 tsp salt
1/2 tsp onion powder
1/8 tsp black pepper
Heat the milk in microwave while you saute the onions and mushrooms in margarine in a sauce pot until onions get translucent. Whisk in flour, salt, onion powder and pepper. Cook over medium heat until bubbly, stirring constantly. Slowly add the milk, whisking constantly to make a thick creamy gravy.
Enjoy!
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