Monday, October 24, 2011

Spicy African Peanut Slow Cooker Soup and Vegan Buttermilk-Maple Biscuits

Spicy African Peanut Soup

I am happy to report that after a quick flip through Sara Matheny's new book Peas and Thank-You, I'm looking forward to trying many of the recipes.  This weekend we had visitors and I attempted to make the Spicy African Peanut Slow Cooker Soup.  Unfortunately, after a few hours in the slow cooker and just minutes before our guests were due to arrive for lunch, I noticed the soup was not even partially cooked.  I ended up throwing the whole thing into a pot on the stove and (accidentally) boiling the heck out of it.  Thankfully, nobody else seemed to detect the slightly burned at the bottom taste.  The soup had great flavours - smoky and savory with a touch of sweetness.  I didn't think it was particularly spicy as the name suggests.  The texture was stick to your ribs thick.  I made home-made biscuits to accompany the soup and my guests seemed very happy with the meal.     

Vegan Buttermilk-Maple Biscuits.  

¾ cup soymilk
1 teaspoon apple cider vinegar

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons vegetable shortening or vegan margarine
2 tablespoons maple syrup


Pre-heat the oven to 450 degrees.  In a small bowl add the vinegar to the soy milk and stir.  It will curdle.
Put all the dry ingredients into a bowl. Cut the Earth Balance into small chunks and using a fork or pastry cutter, blend it into the dry ingredients until the mixture breaks down into fine particles.  You can also use your hands to squish it all together and squeeze the flour into the Earth Balance bits.
Stir the maple syrup into the soy milk and add to the dry mixture.  Stir until the particles cling together. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.
With a rolling pin, roll the dough out to about 3/4 inch thickness. Cut into rounds (you can use a drinking glass), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve warm.

Vegan Buttermilk-Maple Biscuits


  1. I tell you Lee, this blog is dangerous. You might find me on your doorstep some day insisting on moving in. ;-) Yum! Those biscuits look amazing. What a great meal. Too bad about the extra steps with the soup. Good to know that it's not very spicy; I guess I'd add a pepper or dried crushed peppers to spice it up.

  2. Yum!!! I love the look of the scones too! *drool*
    I'm sorry about the crock pot soup turning out to needing more cooking on the stove top! I hate when that happens! Good thing your guests didn't notice though; it certainly looks delicious! :)

  3. Oooh, those biscuits look amazing! I'm going to try your recipe soon.

    I saw Lisa's great review of "Peas and Thank You" and think I might get it for my mom for Christmas. Glad you are also enjoying the recipes. The soup sounds great, despite your little mishap.

  4. The look looks fab and looks very much like a soup I make(called African Groundnut Stew). It has sweet potatoes, red potatoes, stewed tomatoes, veggie broth, and (of course) peanuts. I make it as soon as the weather cools down here - about late October ;-)

  5. Hello my friends! The soup was great, the biscuits gobbled up by my appreciative guests and a good time was had by all. Love to you all, thanks for the comments. xoxooxo

  6. Oh yum, maple bisquits! I just made some pumpkin bisquits the other day and maple would be an awesome addition.

  7. Yes, that sounds great! The maple biscuits didn't have a strong maple flavour, I may experiment with adding more.