Vegan with a Vengeance Read Online Free PDF Page B

thirds. They should be approximately 1¼ inches across.
    3 pounds small red potatoes, halved widthwise
    1 medium-size onion, quartered and sliced ½ inch thick
    Â¼ cup olive oil
    2 teaspoons coarse sea salt
    Several dashes fresh black pepper
    4 teaspoons rosemary, chopped
    4 teaspoons chopped fresh thyme
    Preheat oven to 450°F. Divide the potatoes and onions between two rimmed baking pans or a large rimmed baking sheet, sprinkle with oil and then salt and pepper, and toss to coat (I find it’s easiest to use your hands for this). Roast for 35 minutes. Remove from oven, sprinkle with the herbs, toss to coat (use a spatula now, they’re hot! I’m sure you realize this but just in case ...). Return to oven and roast until brown and tender, about 20 minutes longer.

Baking Powder Biscuits and White Bean Tempeh Sausage Gravy
    MAKES 12-14 BISCUITS
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    This biscuit recipe is adapted from a 1944 cookbook entitled Ruth Wakefield’s Toll House Tried and True Recipes. In her introduction she states, “I know there are no substitutions for butter, cream, eggs, fresh fruits and vegetables for preparing a fine meal.” I agree with the fruit and veggies part but aside from that I have thoroughly ignored Ruth’s advice, and her modified biscuit recipe has served me well for years. If you’d like, you can serve these with the White Bean Sausage Gravy (recipe follows), the Mushroom Sauce on page 89 or ignore my suggestions as I did Ruth’s and serve them with margarine or whatever else you want. The gravy is a modified version of a recipe submitted to my Web site by someone named Lisa. Thanks, Lisa.
    2 cups all-purpose flour
    5 teaspoons baking powder
    1 teaspoons salt
    3 tablespoons nonhydrogenated shortening
    2 tablespoons nonhydrogenated margarine
    â…” cup rice or soy milk
    Preheat oven to 450°F. Lightly grease a cookie sheet.
    Sift together the flour, baking powder, and salt. Cut the shortening and margarine into the flour with a pastry knife or your fingers. Add the rice milk to form a soft dough. Mix well and pat out on a floured countertop until about ½ inch thick; cut out 2-inch rounds with the rim of a glass or cookie cutter. Place on prepared cookie sheet and bake for 12 to 15 minutes.

White Bean and Tempeh Sausage Gravy
    MAKES ENOUGH TO COVER 12-14 BISCUITS
    Tempeh Sausage Crumbles (page 22)
    2 cups cooked white beans (or one 15-ounce can, drained and rinsed)
    2 tablespoons olive oil or margarine, softened
    Â¼ cup vegetable broth or water
    Â½ teaspoon salt
    A few dashes fresh black pepper
    10 to 12 leaves fresh sage, chopped
    Prepare the Tempeh Sausage Crumbles and keep them warm in the pan.
    Puree the white beans with the olive oil and vegetable broth in a blender or food processor until relatively smooth. Add to the tempeh crumbles along with the salt and pepper. Heat through for a few minutes. If you want to make the gravy thinner, add a little more vegetable broth. Mix in the sage and cook for another 2 minutes.

“Fronch” Toast
    MAKES 12-15 SLICES
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    I couldn’t tell you what it is about chickpea flour but this French toast looks and tastes just like the “real” thing. Chickpea flour is quite easy to find these days—if you don’t have a Middle Eastern grocery store nearby, try a health food store or one of those “gourmet” markets. I like to use a nice crusty baguette for this recipe, but if you want to use sliced bread, make sure to lightly toast it first (see below). Serve with fresh berries, sliced bananas, and pure maple syrup.
    Loaf of Italian or French bread, baguette shaped, preferably stale
    Â½ cup soy creamer (rice or soy milk would make a good substitution, preferably rice)
    Â½ cup rice milk or plain soy milk
    2 tablespoons cornstarch
    Â¼ cup chickpea flour
    Several tablespoons canola or vegetable oil
    Slice the bread into 1-inch rounds. The bread should be a bit stale; if not, leave the slices out overnight