Our latest potluck theme was Breakfast for Dinner. Yum! Sara graciously hosted and made mimosas! Thank you, Sara!
I made Herbed Whole-Wheat Drop Biscuits with Smoked Almond Gravy from a cookbook called Vegan Brunch by Isa Chandra Moskovitz.
Jenny brought amazing vegan cinnamon rolls from the health-food store. A new friend brought spinach-artichoke quiche (not vegan but I don’t care)!
Another friend brought French toast (also not vegan), and somebody else brought chocolate-pumpkin muffins that just happened to be vegan! They were made using a low-fat recipe that calls for mixing a box of cake mix with a can of pumpkin. The result is moist and delicious. Kate brought one of her famous pies, which also happen to be vegan. Her crust is always light and flaky, just about the best I’ve ever had! The strawberry filling was perfect too. She also provided some super flavorful home-grown strawberries from her garden.
Breakfast for Dinner was a delicious carb-fest success! We definitely need to fit in at least one more potluck before I leave. We’re thinking maybe Italian food or maybe a nachos bar. The food is always great, but it’s really the company that makes these lovely affairs.
Herbed whole-wheat drop biscuits
Preheat the oven to 450 degrees F. Grease a baking sheet. Mix:
- 2 cups whole-wheat pastry flour
- 5 teaspoons baking powder
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary (I used fresh and added it with the wet ingredients)
- 1 teaspoon salt
- 3 tablespoons cold non-hydrogenated vegetable shortening
- 2 tablespoons cold non-hydrogenated margarine (I didn’t have any shortening, so I just used 5 tablespoons of margarine)
- I cup almond milk (or any non-dairy milk. I used soy)
Use an ice cream scoop to drop dough on baking sheet in mounds (about 1/4 cup each. Bake for 15-18 minutes or until firm. Transfer to a cooling rack.
Smoked almond gravy
In your food processor or blender chop:
- 2 cloves garlic
- 1 cup smoked almonds (I was disappointed to find that Trader Joe’s didn’t have smoked almonds. No problem. Instead I used regular almonds and added several grinds of TJ’s South African SMOKE Seasoning Blend. This was probably even better because I was able to control the amount of smoky flavor, and this stuff is gonna be great on lots of vegan foods)
Then process the almonds into fine crumbs. Add:
- 1 1/4 cups water (I used unsweetened soy milk instead)
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
Process until smooth. Don’t worry if it seems thin right now. Pour it into a saucepan and simmer for about 5 minutes or until thickened. That’s it!