Recipe: Roasted root vegetables with rosemary biscuits!  »

Hey pals, once again my mother did a lovely vegan spread alongside the lame turkey and stuff. The vegan mashed potatoes and vegan stuffing were delish but this was the special center of the vegan Thanksgiving at my house! It’s a roasted-root-veggie cobbler-type thing. We made it once many moons ago from a Martha Stewart recipe but I couldn’t find it anywhere! We found some approximations online but we just sort of did it the way I remembered in the end. Well, a very simple version of it.

You just chop up a bunch of root vegetables (and brussels sprouts because I love them!) like parsnips (I’m so into parsnips now), beets, sweet potatoes and all those good things. Mix them up with salt and olive oil, and then roast them in the oven! Once they are all roasted and you know, tasty, add from a half to a whole cup of vegetable broth, depending on the size of your dish. Then you put the biscuit topping on and bake. Use any biscuit recipe you want; I really really love Bisquick so I just did their basic recipe and added rosemary. Boooom!┬áRoasted root vegetables with rosemary biscuits!

[second picture is of the “vegan” leftovers section in the fridge—how cute is my mom?]


Half-product review, half-recipe, it’s vegetable soup with vegan dumplings!  »

Hey y’all, guess what I made?! READ THE DAMN TITLE! I made vegetable soup with dumplings. I totally made the soup just so I could make dumplings with it because dumplingness is next to godliness in Rascaltown. Gooey outsides with doughy insides, it’s some next-level shit and I’m ‘bout it.

I’m at my parents’ so I was basically just hunting and gathering in their kitchen for soup ingredients when I found this Rapunzel vegan vegetable bouillon! SCORE. It’s some quality merchandise, people. This company is dope, they’re all socially conscious and whatnot. They also make milk chocolate, but their semi-sweet chocolate is vegan. Has anyone tried their chocolate? I’m going to have to get on that next.

It’s one bouillon cube per two cups of boiling water, and I made about six cups. So that’s three cubes, genius. Then I was like, what the hey can I put in this dang soup? Friends, put in whatever the hell you have around (except celery because it’s stringy and gross! I said it). I found a zucchini, an onion, a shallot, a potato, canned corn and a can of white beans. TI-DOW! That’s your soup, homies.

If you don’t know, you cut all the veggies based on how long they take to cook. Potatoes take longer than zucchini so I cut them smaller. Get it? I had it at a low boil for about fifteen minutes, then you add the dumplings!

I made straight Bisquick dumplings because they are my jam. I love Bisquick in all its forms! If you want to know how to make them, read the side of the damn box! The recipe is on there. You just switch the milk with soy milk or what-have-you. It’s not that goddamn hard. Get to it!

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