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)?