Today’s cookbook recipe actually came from one of my back issues of Vegetarian Times — Biscuits and (Lentil) Gravy. It’s not much to look at, but it tasted fairly good. If I’d ordered it at a restaurant, in fact, I’d have been pretty happy, but it doesn’t fall into the category of Recipes I’ll Make Again. There are a couple of punk cafes in Minneapolis that do really amazing vegan biscuits and gravy (with a mushroom + nutritional yeast base), and I think there’s a recipe in the Veganomicon that’s probably closer to those.
The biscuits were straight out of the Bisquick box (well, you know, mixed with milk and baked and everything), and they were really tasty. In theory, I liked the original recipe’s suggestion of using English muffins in place of biscuits, but I think that would end up being too bland. The gravy is savory and creamy, but it needed the slightly salty biscuit-y-ness of real biscuits.
I have one recipe that I didn’t get to this week (baked eggs in tomato sauce), because Rob was in the cities, and the recipes I’ve got lined up for near-future trying are stuffed portobello caps (I’ve got them down as ‘Mushroom Mushrooms’ on my list, because they’re stuffed with a mixture of chopped baby ports and veggies), omelette canneloni (thin omelettes wrapped around a mixture of cream cheese and cooked spinach, etc, then baked), and seitan sausages (not a new recipe to me) with a baked-in-milk potato recipe from that same Tessa Kiros book I’ve been using lately.
What meals are you going to try soon (or what would you like to try, if you had the time)?
I like foodie posts…a bit of inspiration is always helpful. thnx
but now i’m craving biscuits.
I usually manage a couple of recipes on the weekend. This weekend i made spiced chickpeas (masala chana) with added kale from the garden. Nice and tangy with tamarind. I soaked and cooked dried chickpeas for the first time – pretty economical. I made whole wheat chapatis to go along. Defnitely a repeat meal. Enough left over for a couple of work lunches. And extra cooked chickpea in the freezer. I was going to make mint laasi with garden mint, but was out of yogurt.
I dug some pototoes – so they inspired a Sunday breakfast of a crispy shredded potato cake, topped with a fried eggs, homemade tomato compote and a side of my new fall crop of baby arugula.
I also made a sour cherry oatmeal crisp to use the last of the cherries from my tree (late, even for Calgary). I added a bit of Kirsch to the cherries and almonds to the topping. very good – breakfast for a few days!
This week if I have time (likely the weekend) I want to make some zucchini bread and a batch of black bean/sweet potato veg chili.
cheers,
jake
That looks fantastic. Now I’m just plain hungry!!