vegetarian Archives • Birdseed Kitchen
Blueberry Lemongrass Scones

Blueberry Lemongrass Scones

Rich with blueberries and bright lemongrass, these Blueberry Lemongrass Scones are an easy drop scone, quick to make, and better than any scone you can find in a coffee shop.

Chipotle Chickpea Sofritas

Chipotle Chickpea Sofritas are a hearty vegan option for a bowl or burrito, and easy to make in your pressure cooker. Chipotle peppers pack some heat, but serve them with some cool Cilantro Lime Rice and you’ll be all set. Top with a dollop of fresh guacamole, and pass the fresh salsa.

Roasted Garlic Dill Deviled Eggs - birdseedkitchen.com

Roasted Garlic Dill Deviled Eggs

The flavors of rich roasted garlic and bright, fresh dill combine to create a rich and flavorful filling for these Roasted Garlic Dill Deviled Eggs.

Mushroom and Black Walnut Tartlets (Vegan)

Vegan Mushroom and Black Walnut Tartlets

A hearty vegan paté of earthy mushrooms, black walnuts, and velvety cashew cream is nestled into flaky puff pastry squares to create this crowd-pleasing vegan appetizer.

Cheddar Garlic Biscuits

Cheddar Garlic Biscuits

If you like biscuits, it’s worth making your own from scratch, and you don’t even need to roll and cut them. This recipe is based on the Quick Drop Biscuits recipe from The Joy of Cooking, which I use often. I might even like drop biscuits better than rolled. The shagginess of the batter means you get golden, crispy peaks all over the surface.

These cheesy drop biscuits are not only great with breakfast. They would make a savory accompaniment to a hearty fall soup or stew. They keep well for a few days in an airtight container, but are definitely best when eaten as soon as safely possible right out of the oven.