One of Alex’s all time favorite breakfast/ brunch food is biscuits and gravy. These can easily be converted to vegan if you like but here is his version of the recipe- including the bacon.
Borrowed from http://www.robspain.com/, thanks
GRAVY- meat style
4 strips of bacon
1/4 C flour
1/4-1/2 C milk
Chop bacon and cook bacon until desired “doneness”, remove bacon and set aside, leaving the remaining oil in the pan. Slowly mix the flour in to the bacon grease in the pan, keeping heat very low. Add in milk until the gravy reaches the desired thickness, whisking as you add (a fork works fine for this part).
BISCUITS- Southern style (con leche)
1 C flour
1 tsp baking powder
2 Tbsp butter
1/2 C milk
pinch of salt
Makes about 6. Preheat oven to 400. Mix the dry ingredients together and then cut in the butter and then slowly pour in the milk until you get a sticky dough and then put on a lightly floured board or counter. Knead slowly for 30 seconds and then roll out to about 1/2 an inch thick and then cut out the biscuits(I use the rim of a glass that is greased with a little butter, if I don’t have a circle cookie cutter). Place the biscuits on an ungreased cookie sheet and cook at 400 degrees for 12-14 minutes or until light brown.
Friday we all had a craving for Ethiopian so we decided is was time to take a trip to Little Ethiopia. Of all the spots on Fairfax Merkato has been the most consistent in delivering us super cheap and tasty food that will definitely fill you up. This place offers both meat and vegan dishes. The best way to do it is to order the veggie special which comes with lots of different things. If people are ordering meat though be sure to ask for it ON THE SIDE or they will put it right in the middle of the veggie stuff. The injera is awesome and one order of the veggie special will fill up two people and costs $7!
PDX TO LAX AND BACK AGAIN: OMNIVORE AND VEGAN LOVE 