I'm writing this as I'm getting back into the swing of things during my spring semester at school. I love getting to learn more about some of my favorite things, but that doesn't make the work load and routine any easier! I have about a bajillion (that's totally a number) things on my mind right now, but I am doing my best to focus on the present moment and remember all of the reasons I have to smile and/or laugh. Like the Internet (I actually don't know whether to laugh at this because it makes no sense or be somewhat disturbed by society's values, but I digress).
I am super excited to announce that I will be interning at City Dogs Rescue this semester! Founded in 2011, it's a nonprofit dedicated to rescuing dogs, and now cats, from kill shelters in the South and connecting them with a forever home. I don't really have a specific job per say, but I will be doing a lot of communications work which should be interesting! (And maybe I'll get to pet some dogs!) Even during my short time there today for my interview, I could see how dedicated all of the current employees are to the cause. I'm definitely excited to join the team and help save some of these animals!
I put this recipe together last week when I was trying to use up some of the things left in the fridge before coming back to school. I was pretty excited when I found a way to get little nibbles of pizza throughout the day. Because carbs + cheese + veggies = awesome! By the way, pizza can totally be vegan! While there are so many recipes for vegan cheeses out there made from nuts, seeds, tofu, and who knows what (which are on my list of things to make), I used Daiya mozzarella shreds for this recipe. Yes, it is a processed food, but it is a lot better than many others out there. It offers a very realistic substitute for dairy cheese, and you can treat it like a once-in-a-blue-moon type of ingredient. As a plus, there are zero grams of cholesterol, and you don't have to hurt a momma cow or take her away from her babies to get her milk. Same thing goes for vegan butter. I mean look at how much emotion and understanding this guy shows when he escapes turning into your next hamburger. We're all made from the same stuff, so why do we think it's okay to behave so violently towards animals when it wouldn't be okay to do the same thing to another person?
With questions of ethics aside, these pizza biscuits make for a tasty snack, but I also think they would be delicious dipped into an herb-y soup or served with a fresh salad. If you aren't vegan, I'm sure regular mozzarella shreds would work just as well too. Also, serving them hot or cold is totally your call because they're great both ways. I guess I've been on a cheesy recipe kick lately, but why fight all of the deliciousness? Enjoy!
Pizza Biscuits (Makes 7 biscuits)
Adapted from Team Daiya's Apple & Cheddar Scones recipe
Prep Time: 10 minutes
Cook Time: 15-20 minutes
1/2 c. almond milk
1 tbsp. lemon juice
1 c. whole wheat flour
1.5 tsp. baking powder
1/2. tsp salt
1/2 tsp. Italian seasoning
4 tbsp. vegan butter
1/2 c. Daiya mozzarella cheese shreds
1/4 c grape tomatoes, sliced in half
- Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet with a piece of parchment paper.
- Mix together the almond milk and lemon juice to make a substitute for buttermilk, and let it sit while you prepare the other ingredients.
- Combine the flour, baking powder, salt, and Italian seasoning in a medium bowl.
- Cut int he butter until you have a floury mixture with some chunks.
- Add in the buttermilk and mix until combined, using your hands if necessary.
- Fold in the cheese and tomatoes until combined. Press the pieces in if they don't stick by themselves.
- Dive the dough into balls and place them on the baking sheet. Bake for 15-20 minutes or until golden brown.
"The Universe is not outside of you.
Look inside of yourself; everything that you want, you already are."