In Washington State it often seems that if you get a streak of pretty spring weather, you will pay for it later with 4X of rainy, cold weather. Being April doesn’t mean shorts season, but rather hearty meals to chase the cold off.
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 Tbsp dried basil
- 1 tsp dried rosemary, finely crumbled
- ½ tsp fine sea salt
- ¼ tsp baking soda
- ¾ cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/3 cup olive oil
Preheat oven to 450°, line a baking sheet with parchment paper.
Whisk flour through salt in a large mixing bowl.
Astir vinegar into milk, let curdle, then add oil. Stir wet into dry, until mixed.
Drop balls of dough on prepared sheet. Bake for 12 minutes, until golden on top.
Makes 12 biscuits.
- 2 Tbsp olive oil
- 1 large sweet onion, peeled and chopped
- 2 cloves garlic, minced or 2 tsp granulated garlic
- 2 14.5 ounce cans petite diced tomatoes
- 1 tsp dried basil
- 2 15 to 19 ounce cans white beans (small, Great Northern or white kidney)
- 2 Tbsp balsamic vinegar
- 13.25 ounce package multi-grain elbow macaroni or similar small pasta shape
Heat a tall saucepan/small stockpot over medium, add oil and onion, sauté until tender, about 7 to 10 minutes. If using fresh garlic, add and sauté for a minute.
Stir in tomatoes, basil, beans and vinegar (and granulated garlic, if using). Cover and simmer over medium-low while pasta cooks.
Meanwhile, bring a large pot of salted water to boil, add macaroni, cook as indicated, drain.
Taste sauce for seasoning, add salt and pepper as desired. Toss with pasta and serve.