Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.
At dinner with friends the other night, one of the diners at our table exclaimed over a vegetarian entrée on the menu. I realized at that moment that I will never willingly become a vegetarian. If there are meat or seafood options on a menu, I can’t get excited about vegetarian choices. Or as I put it to our companions, “It would take a death threat from my doctor to make me turn vegetarian.”
That said, we are trying to eat less meat these days. So when I was offered a review copy of "The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table," I said yes, please. Traditional Southern cuisine relies heavily on meat – bacon, ham hocks, ribs … even pie crusts are made better and flakier with lard. I was curious to see how classic recipes would work without meat. Based on this one, the answer is deliciously.
"The Southern Vegetarian Cookbook" is the work of husband-and-wife team Justin Fox Burks and Amy Lawrence, creators of The Chubby Vegetarian food blog. They turn the meat-centric view of Southern cooking on its head, recasting garden bounty as the star of the plate.
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