Tomato Cobbler with Cornmeal "Chedda" Biscuit

I found this recipe in an article I was reading online through fitness magazine and it was Tomato Cobbler.  Well the idea sounded great but the ingredients weren't Vegan.  Since summer begins this week.  The opportunity to seize the moment came upon me so I thought why not give it a try but veganized the recipe.  So that what I did and low and behold Vegan Tomato Cobbler with Cornmeal "Chedda" Biscuits.  Recipe to follow:

For Biscuits

1 cup all purpose flour

2/3 cup yellow cornmeal

1 tbsp of vegan sugar

1 1/2 tbsp baking powder

1 tsp course black pepper

3/4 tsp salt

5 tbsp of non dairy butter

2/3 cup of soy milk

1/2 cup Daiya cheddar cheese

In food processor pulse flour, cornmeal, sugar, baking powder, 3/4 tsp black pepper and 1/2 tsp salt.  Add butter and pulse until forms small crumbs  (About 1 min).  Pour milk gradually until it starts to resemble dough, then add in 1/4 cup of Daiya. 

Place dough on a flour surface roll out to 1/2 in circle and wrap in plastic wrap and refrigerate.

For Tomato Mixture

2 tbsp vegan sugar 

1/2 tsp red wine vinegar

1 3/4 lb heirloom tomatoes

1 tbsp of fresh thyme (or 1/4 tsp of dried thyme) 

Preheat oven 375 F. In a 9 inch ovenproof skillet combine sugar and 2 tbsp water.  Cook over medium heat swirly the pan to mix well about 3-5 min.  Add vinegar, add tomatoes, thyme and remaining salt and black pepper to the pan.  Cook about 5 minutes.  Remove from heat. 

Remove dough from frig and cut biscuit dough into 8 biscuits and arrange them in a circle on top of tomato mixture. ( I use a glass cup to cut the biscuits, works just a well as a buscuit cutter).  Sprinkle bicuits with remaing Daiya.

Transfer cobbler to oven and bake until biscuits are golden about 35-40 minutes. Top with fresh ground pepper.

Happy Eating :)