Tuesday, July 31, 2007

Hungry? Grab A Cookzine


On an early summer trip to Montreal, I snagged a couple of vegan cookzines from a vintage shop on St. Viateur. I thought they were free, then realized I had stolen them after noticing the price stickers. I promise to spend lots of money there next time I go, and bring a sack of 9 grain bagels from St. Viateur Bagel Shop back across the border with me. Best bagels this patch of the globe.

I was immediately charmed by the whole DIY ethic of the completely unedited little booklets with cute typos that make you feel like you personally know whoever wrote them. So I mined 'em for the freegan straight dope and found some recipes worth doing the dishes for. Here's Jae Steele's recipe for biscuits 'n gravy.

Pope's Buttermilk Biscuits
1 3/4 cups all-purpose flour 1 tsp. dry sweetener
1 tbsp. baking powder 4-5 tbsp. margarine
1/2 tsp. baking soda 3/4 cup soy milk
1 tsp. salt

Preheat oven to 425 degrees. In a large bowl, combine flour, baking powder & soda, salt, and sweetener. Cut the margarine into it. Once it is crumbly, mix in the milk, and knead as little as possible so that they don't get tough.

Roll out about 3/4" thick and cut out. Brush the tops with milk or margarine and bake for 13 minutes or until lightly browned. They're best when eaten right away.
Country-Style Milk Gravy

2 cups water or soy milk 1/2 cup cashews
2 tbs. arrowroot powder 2 tbs. oil
1/2 tsp. celery seed powder 2 tsp. onion powder
2 tbs. tamari soy sauce freshly ground pepper

Give ingredients a good whirl in the blender.
Pour into a saucepan and stir constantly until thickened.

[recipe from Vegan Freegan]





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