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The Little Vegan Cookbook by Editors of Fair Winds Press

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BREAKFASTS

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BISCUITS AND HERBED COUNTRY GRAVY

This dish is perfect for a lazy Sunday afternoon brunch, and it also makes a wonderful main course when having breakfast for dinner.

FOR BISCUITS:

4 cups (500 g) Bizquix

1 1/4 cups plus 2 tablespoons (325 ml) nondairy milk

FOR HERBED COUNTRY GRAVY:

1/4 cup (32 g) sorghum flour

1/4 cup (32 g) millet flour

5 tablespoons (70 g) nondairy margarine

1 tablespoon (2.5 g) minced fresh herbs (such as rosemary, thyme, or sage)

3 cups (705 ml) nondairy milk (Lightly sweetened and non-flavored is best.)

1 1/4 teaspoons salt

1/2 teaspoon black pepper

To make the Biscuits:

Preheat the oven to 400°F (200°C, or ...

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