Tag Archives: Veganomicon

vegan.om.I.CAN!

My Dad gave me Veganomicon for Christmas, and I can say that I’ve ever been more excited about a cookbook.  I took it for a test drive at a small dinner get together with Preston’s sister and family on Sunday night.   It was supposed to be a really chilly weekend, so I asked BG to pick out a soup – he chose the Roasted Red Pepper and Bean Gumbo.  Perfect!

I can’t violate the lovely ladies’ copyright by posting the recipe here, but I’d be happy to email it to you if you’d like.  It took about 2 hours, beginning to end, to make – and was well worth it.

Here’s where I’ll introduce my guest photographer for this post, and (lucky me!) the resident dishwasher.

We began by snapping a photo of a very essential cooking activity – enjoying a cocktail

Then, it was on to the roux and veggies

Then more veggies – okra, cloves of garlic and roasted red peppers to name a few

The chef adding okra to the gumbo.  I enjoyed all that photo attention – I might have to ask the BG to step in more often!

A lot more went into the pot, including some 2 below, tomato paste, fire roasted tomatoes and veggie broth.  Then, we had a beautiful bubbling (vegan) stew sure to please any carnivore around.

I served this with my sweet potato biscuits and not only was it enough to feed 4 hungry adults plus seconds, there is plenty left for lunches tomorrow.  This recipe will definitely go into the “make again” file.  Can’t wait to try more dishes from Veganomicon!

Vegan Sweet Potato Biscuits

Even if the Vegan Moniker means nothing to you, you’ve got to try these biscuits because they are super easy to make and came out flaky and delicious. Mmmm can you hear Carbzilla roaring through the streets of Denver?

You only need 5 things:

1 c. cooked & mashed sweet potatoes

1c. flour

1/4 tsp baking soda

1 tbsp baking powder

1 tsp salt

1/4 c. olive oil

Combine all the ingredients until a doughy consistency is acheived.  Break into 6-8 small biscuits and place on baking sheet.  Bake in a 375 degree oven for 20 minutes.  Remove, slice open and lather with favorite biscuit topping. Enjoy!

I ate one, two, three biscuits with a side of roasted carrots & brussels sprouts.

Next up: making these for breakfast with Veganomicon’s Mushroom Gravy.