julie\’s kind kitchen

I miss blogging!
October 1, 2007, 10:36 pm
Filed under: joni testing, VCON

It’s been too long. I have been cooking, just not posting. I have been enjoying all of the yummy things you all have been cooking, although I’m sorry that I haven’t commented very much.

First things first: Can you believe all of the wonderful vegan cookbooks that are coming out?!?! I can’t wait. I think my entire winter break will be a huge blur of cooking.

Well, I guess on to the food. I am posting my pics a lot bigger now, since the thumb nails were kinda annoying, to me anyway!

Here’s some delicious enchiladas from VCON. The recipe is now online-try them! They are yummy!


Here is a test recipe from Joni’s new cookbook Just the Burgers. I know this book will be full of awesomeness, just like her last book was.


Last but not least, some sweet potato biscuits I just made, like just made. The recipe is from beck on the ppk.



10 Comments so far
Leave a comment

I NEED an onion ring (or 2 or 3).

Comment by urbanvegan

Hi, I can’t find the sweet potatoe biscuits on the ppk – has it been removed?

Comment by Yvonne

UV-If only I had made them myself! I’m afraid they are of the bagges variety…


sweet potato biscuits
makes 12
(adapted from the bloodroot cookbook)

roast 1 or 2 sweet potatoes for 45 minutes to an hour at 400 F. you’ll need about 1 cup, but it’s okay if there’s more. let cool.

in a medium sized bowl mix together 1 1/3 cups flour, a heaping 1/2 teaspoon salt, 1 tablespoon sugar, and 1 tablespoon baking powder. turn the oven up to 425 F.

combine the sweet potato and 1 1/2 tablespoons grapeseed (or canola) oil in a food processor. mix until smooth. add about 3 tablespoons coconut milk. add the dry ingredients and stir gently. you will probably need to add a little bit more liquid for the batter to come together properly, but don’t get carried away or your biscuits will be too moist. it helps if you mix it with your hands. try not to overmix- it’s okay if there’s still a little bit of flour.

scoop about 2 tablespoons of batter onto an ungreased cookie sheet and bake for 5-10 minutes. they don’t change color much, so watch them carefully. the bottoms will be brown when they are ready.

Comment by julieannef

I love the new layout and your bigger pictures. When it comes to food porn, bigger is definitely better. And yes, I too can’t believe all the books that are coming out- yay!

Comment by bazu

Those biscuits look awesome! They are so big and fluffy. Did they taste as fluffy and light as they look?

Comment by Vivacious Vegan

bazu-thanks! i think i’ve finally settled on a layout!

vv-i think i added a little too much sweet potato to mine (i wanted to use up leftovers), cause they were more gooey and heavy (although still really good), but i think w/ less sweet potato they would be more fluffy

Comment by julie

Ooh, it’s all looking so yummy! Yes, I’m excited about all the new cookbooks–if I ever have time to cook!

Comment by laura jesser

yep, I am sooo w/ ya about missing blogging and getting connected w/ all those fabulous blogging buddies!

I totally look forward to me annual amazon gift certificates I get at christmas time to catch up on all the new vegan cookbooks…

don’t be a stranger.. take care,

Comment by madeinalaska

NICE BISCUITS! Thanks for the recipe…and thanks for the love. Your blogname rings true…you are so very kind. Is that a bakin cheezeburger with those lovely onion rings?

Comment by Joni

Yep Joni! That reminds me to make those babies again!!

Comment by julieannef

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