When I was in 4th or 5th grade I read every book by V.C. Andrews mostly because what young girl doesn’t enjoy tales of insestual rape and hasn’t dealt with being in love with her brother, uncle, or an angry but gorgeous professional ballarina. My favorite of the series was the stories of Heaven Leigh Casteel. She came from extreme Appalacian poverty only to later find out that she was the heir to the Tatterton Toy Empire. Poor Heaven grew up in a mountain shack and had to find ways to feed her four half brothers and sisters on little money. When everything else was gone they were always able to make biscuits and gravy since you really just need flour and lard. They hated eating biscuits and gravy day after day but I always thought it sounded pretty good. To this day when I am feeling really poor I often think of old biscuits and gravy; so lacking in nutritional value but so easy and good. Earlier in the week I went to the store with 10 dollars, knowing I might have to stretch it for a couple weeks and I bought the cheapest frozen vegetables they had. One package was called the Tuscan Mixed vegetables and when I spied it I was immediately whisked away to Tuscany which unfortunately looks like an Olive Garden commercial in my mind. The plan was set we would have a Tuscan night and it would be glorious.
This meal was really easy and we liked it quite a bit. I think it was a lot healthier than most biscuits and gravy, certainly moreso than the lard/white flour version. I made the spelt & chive biscuits from Vegan Brunch (note the typo about that recipe if you have a first edition! It doesn’t need all that baking soda), and simultaneously roasted the tuscan vegetables in the oven while I made a Tarragon and Lemon White Bean Gravy. I love bean gravies, I think they are one of the greatest tricks I learned for healthy vegan cooking.