Today, I briefly returned to my roots and cooked three separate things. This hasn't happened in over three months, people! It may be the hot weather -- a really hot kitchen always motivates me to cook. Don't ask me the logic behind that.
I went for my normal jog in the morning, and then got to work whipping up a batch of Banana Biscuits from Vegan Diner. I had one overripe banana sitting around, so it seemed like the perfect thing to bake. Now, I'd never had banana biscuits before in my life, but these were superb. They're described in the cookbook as being a cross between a biscuit and a scone, and that's exactly what I found.
My afternoon plans fell through (and I even had a contingency plan!), so I pretty much struck out socially this weekend. Ah, I did go to see the Carolina Chocolate Drops with a bunch of people on Friday night. Anyway, no plans meant a trip to the grocery store and the Co-op, with plenty of time to stop by the library for an armful of cookbooks.
My slow cooker is busy percolating the Slow Cooker Summer Pasta Sauce from healthyslowcooking.com. I'll post pictures of the finished pasta sauce once it's done. I also veganized a recipe from a neat cookbook called Soul Food: Recipes and Reflections from African-American Churchs, by Joyce White.
The Mixed Greens recipe was a cinch to veganize, since the only meat product it called for was chicken broth. Super simple to sub vegetable broth. I also used kale instead of mustard greens, just because the other greens at the grocery store were wilty-looking.
There's garlic, jalapeno peppers, and cider in this, which gives the kale a deep, spicy flavor. I'm planning on making this one again!