Vegetarian Biscuits and Gravy

almost passes for biscuits and sausage gravy. almost.

Biscuits & Gravy
Vegetarian Times 2008 Reader Recipe 3rd Place Winner

8 Servings

1 cup brown lentils, rinsed and drained
¼ cup olive oil
½ cup finely chopped onion
½ cup diced red bell pepper
¼ cup diced carrot (1 carrot)
2 cloves garlic, minced (2 tsp.)
¼ cup plus 1 Tbs. unbleached flour
1½ tsp. ground black pepper
1 tsp. smoked paprika
½ tsp. ground yellow mustard seed
¼ tsp. red pepper flakes
1/8 tsp. rubbed (crumbled) sage
2½ cups low-fat milk
½ cup Annie’s Naturals Cowgirl Ranch Dressing
8 whole-grain biscuits or 4 English muffins

1. Bring lentils and 3 cups water to a boil in 2-qt. saucepan. Reduce heat to medium-low; simmer 30 minutes, or until just tender. Drain, and set aside.
2. Heat oil over medium-high heat in large skillet. Add onion and cook 5 minutes, stirring occasionally. Add bell pepper, carrot, and garlic, and cook 5 to 8 more minutes, or until vegetables are tender but not mushy. Stir in flour, black pepper, paprika, mustard, red pepper flakes, and sage; cook 1 minute, stirring constantly. Gradually add milk, stirring after each addition. Cook 3 to 5 minutes, whisking constantly, until gravy comes to a gentle boil. Remove from heat, and stir in ranch dressing and drained lentils.
3. Split biscuits or English muffins. Lightly toast English muffins, if using. Place biscuits on plates, and top with gravy.

PER SERVING: Calories 461, Protein 16g, Total fat 21g, Carbs 55g, Cholesterol 11mg, Sodium 379mg, Fiber 11g, Sugars 9g

Food & Wine Favorite Italian Recipes e-book

Got an unexpected email from Vacationist with a link to a complimentary FOOD & WINE Favorite Italian Recipes digital book collection:

---------- Forwarded message ----------
From: Vacationist <gift@vacationist.com>
Date: Fri, Jun 24, 2011 at 9:56 AM
Subject: Complimentary gift for Vacationist members

Let FOOD & WINE be your guide with the complimentary FOOD & WINE Favorite Italian Recipes digital book collection. With this collection by your side, you'll be well on your way to creating recipes that are hand selected and tested by the editors of FOOD & WINE, including:• Classic Meatballs• Pappardelle with Veal Ragu • Carrot-Potato Gnocchi with Cheese • Vanilla Zabaglione With Raspberries and MORE! What are you waiting for? This authentic and flavorful collection of recipes is FREE! Plus, you'll get the FOOD & WINE Daily, a free e-newsletter with an inspired recipe idea from FOOD & WINE served up fresh every day! American Express Publishing Customer Service Department P.O. Box 62700 | Tampa, FL 33662-7008© 2011 American Express Publishing Corporation. All Rights Reserved.

I can't wait to make a whole meal from this book: start Hearty Minestrone Soup, then to (vegetarian) Carrot-Potato Gnocchi with Cheese, then to Pappardelle with Veal Ragù, then end with Vanilla Zabaglione with Raspberries. So hungry!

Fresh Pea Soup with Tarragon

yum!

Fresh Pea Soup with Tarragon
Vegetarian Times Issue: April 1, 2008

Serves 4

1 Tbs. olive oil
2 medium leeks, white and light green parts thinly sliced (1 1/2 cups)
1 clove garlic, minced (1 tsp.)
2 cups low-sodium vegetable broth
3 cups fresh or thawed frozen peas
1 Tbs. tarragon leaves
3 radishes, thinly sliced

1. Heat oil in saucepan over medium heat. Add leeks, and sauté 7 to 9 minutes, or until soft. Stir in garlic, and cook 1 minute more. Add vegetable broth and 1 cup water, and bring to a simmer. Cook 15 minutes, stir in peas, and cook 1 minute more. Remove from heat, and cool 30 minutes.
2. Purée soup in blender with tarragon leaves until smooth and creamy. Season with salt and pepper. Serve warm or chilled, with sliced radishes on top.

Nutritional Information
Per SERVING: Calories 139, Protein 6g, Total fat 3.5g, Carbs 22g, Cholesterol 8mg, Sodium 366mg, Fiber 6g, Sugars 8g

AHAlife - Hot Pot BBQ

love the look of this terra cotta bbq pot / fake plant.