vegan sausage with oats


1 cup uncooked rolled oats
1 tsp crushed fennel seeds
½ tsp crushed red pepper corns
1 tsp crushed chili flakes
1 ½ TBL dehydrated onion flakes or a small to medium chopped onion
2 cloves crushed garlic
½ tsp salt
1 TBL Caribbean spice with garlic
1 tsp ground sage
1 tsp coriander
1 ½ tsp crushed dried rosemary or fresh
½ tsp ground black pepper
3 TBL ground flax seeds
9 TBL water
Liquid smoke
1 tsp maple syrup
1 TBL Italian herbs
olive oil

Connie’s mushroom broth In food processor Add rolled oats, In mortar pestel crush fennel seeds, red pepper corns, and chili flakes to desired texture and add to food processor Add in dehydrated onion flakes, garlic, salt, Caribbean spice, sage and coriander In mortar pestel crush rosemary just a bit, and add to processor Add in black pepper, flax seed,

Gently pulse food processor ingredients to coarse texture and put into a medium bowl To mixture add water, olive oil, liquid smoke, maple syrup, and Italian herbs, and mix well and allow mixture to rest for 5 minutes.

Oil hands for shaping mixture into sausage rolls or sausage patties. (be sure to keep hands oiled during shaping process.)

Put oil in pan and brown sausages on all sides. Extra oil can be added during browning process if desired. When browned, add broth, partially cover and allow to simmer to complete cooking of oats. Remove from broth. Sausages can be served at this point or cooled and frozen for future use. Serve with mushroom broth used to complete cooking. Note: For

substitute egg – 1 TBL ground flax plus 3 TBL water = 1 egg

Easy Seitan Steak

Dry ingredients

  • 1½ cup vital wheat gluten
  • ¼ cup nutritional yeast
  • ½ cup garbonzo bean powder (or chick pea flour)
  • 2 tbsp brown sugar
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tsp turmeric

Wet ingredients

  • 1 cup vegetable stock
  • 1 tbsp soy sauce
  • ¼ cup organic ketchup or BBQ sauce ( or both!)
  • 1 tsp liquid smoke
  • 2 cloves of shredded garlic
  • pinch of pepper

Stock

  • 1½ cup vegetable stock
  • 1 diced onion
  • 4 smashed cloves garlic
  • 2 bay leaves
  • ¼ cup brown sugar
  • ½ tsp chili powder
  • 1 tbsp dried parsley
  • ½ tsp thyme
  • 1 tbsp soy sauce
  • 1 tbsp molasses
  • ¼ cup BBQ Sauce
  • 3 tbsp Dijon mustard
  • 2 cups water

Instructions

  1. Mix all dry ingredients and set aside.
  2. In a large bowl, mix together all wet ingredients and whisk until well combined.
  3. Slowly pour wet ingredients into dry and knead with your hands. The mixture should be dough like, not overly sticky. Knead well.
  4. Form two “logs” with the mixture and let them sit on the preheating oven for 5 to 10 minutes.
  5. Mix together your stock in a large bowl.
  6. Place “logs” into a deep casserole dish and cover with your stock.
  7. Cover dish and place in oven 350 for 1 hour.
  8. Flip seitan and continue to cook for ½ hour uncovered. If it is still soft, then cook for another 15 – 20 minutes.
  9. Remove from pan and set aside to cool.

broccoli delight by carla

1-2 lbs broccoli
4 oz. Cheddar cheese

Separate the crowns from the stalk, then cut the florets into big wedges. Trim and peel the stems then cut it crosswise into large coins. Hear the pan and drizzle with olive oil.Add the broccoli, seasoned it with salt, and arranged it so the flat sides make contact with the pan.

Break the cheddar into ½-inch bits, scooted them back into a pile.

Once the broccoli develops a nice dark brown seared edge on one side and turning bright green and steamy on the top sprinkle the cheddar all over the broccoli. the green broccoli tops will be covered with melty cheese.

Serve

Strawberry Drop Biscuits NYTimes

  • 1 ½ cups/190 grams all-purpose flour
  • ¼ cup/50 grams granulated sugar
  • 4 teaspoons baking powder
  • 6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
  • 4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
  • 6 tablespoons heavy cream, plus more if needed
  • ¼ cup/30 grams unsifted confectioners’ sugar
  1. Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
  2. Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
  3. Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
  4. Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
  5. Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.

veggie lunch meat from vegan dad.com

  • 12 oz. extra firm tofu, drained
  • 2 cups vegan chicken broth
  • 3 tablespoons tomato paste
  • 2 tablespoons nutritional yeast
  • 2 teaspoons tamari
  • 2 teaspoons liquid smoke
  • 2 teaspoons poultry seasoning
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried parsley (optional)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 3 cups vital wheat gluten
  • 1/4 cup chickpea flour

  1. Set up a large steamer pot on your stove and bring the water to a boil. Once boiling, lower to a simmer.
  2. In a high -speed blender, add all of the ingredients from the tofu to the turmeric and blend until smooth. Set aside.
  3. In a large bowl, add the vital wheat gluten along with the chickpea flour and mix until uniform. Pour the blended mixture into the bowl and using a spatula or a wooden spoon, mix everything until a dough forms.
  4. Flour a clean work surface (we used chickpea flour) and knead the dough for 3-4 minutes, or until it becomes soft and smooth. The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal.
  5. Lay a 12-inch piece of aluminum foil on the counter and then place a 10-inch piece of parchment paper on top. Place the dough at the bottom of the parchment paper and press it into a tall and thick log with your hands. First, wrap the parchment paper around the seitan, leaving the ends open. Next, place the wrapped log towards the bottom of the foil and then wrap the foil around the seitan log. Twist the ends up like a candy wrapper to seal the seitan in. Try not to make this too tight and allow for a bit of room at the ends as the seitan will expand.
  6. Place the seitan log into the steamer basket and and steam it for 1 hour.
  7. Preheat the oven to 350 ºF. Once the seitan has steamed, remove it from the steamer basket and transfer it onto a baking sheet. Place it into the oven and cook for 30 minutes.
  8. Remove the seitan log from oven and allow it to cool completely before slicing. It is beneficial to unwrap it at this point (carefully, it will be hot) so that it will cool faster.
  9. Once the seitan has cooled to temperature, you can place it into an airtight container and store it in the refrigerator for up to 2 weeks. When you are ready to eat the seitan deli meat,  use a sharp knife to thinly slice the log.

vegan bologna from sweetsimplevegan.com

  • 1 block extra-firm tofu, drained
  • 1/2 cup ketchup
  • 1/4 cup nutritional yeast
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons onion powder
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon mustard powder
  • 1/4 teaspoon nutmeg
  • 1 3/4 cups vital wheat gluten
  1. Add several inches of water to a large pot with a steamer basket and bring to a boil or use Instant pot.
  2. In a food processor add the tofu, ketchup, nutritional yeast, soy sauce, onion powder, garlic powder, smoked paprika, mustard powder, and nutmeg. Mix until smooth as possible, stopping to scrape the sides as needed. Add the vital wheat gluten and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough mine wasn’t crumbly.
  3. Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a large log that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 1 hour. The vegan baloney will have expanded in the foil making a tight log.
  4. Remove from the steamer basket and bake in 350 oven for 30 min. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week

I added 3-4 oven dried tomatoes along with some ketchup, very good.

vegan turkey deli slices maple/spice

• 100g (1/2 cup) canned white canellini beans, drained and rinsed.
• 1 Tbsp olive oil
• 1 cup veggie broth
• 2 Tbsp soy sauce
• 1/2 tsp vegan worcester sauce
• 3 Tbsp nutritional yeast
• 1 tsp onion powder
1 tsp garlic powder
• 1/4 tsp smoked sea salt
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
1 tsp parsley
1/2 to 1 tsp poultry seasoning
• 1 1/2 cups vital wheat gluten

  1. In a food processor add the beans along with broth, olive oil, soy sauce and worcester sauce.. Mix until smooth as possible, stopping to scrape the sides as needed. Add the vital wheat gluten along with other dry ingredients and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough mine wasn’t crumbly.
  2. Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a log that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 1 hour. or steam in instant pot
  3. Remove from the steamer basket and bake in 350 oven for 30 min. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week

10/10 notes: added 3 tbsp chickpea flour
2 tsp parsley
1 tsp paprika
1/2 tsp tumeric
1/2 tsp pepper
1 tbsp vinegar
1 tsp Worcestershire sauce

turbo bread

14 oz warm water
1 1/2 tsp salt
1 1/4 tsp yeast
1 tbsp olive oil
3 1/2 c bread flour
2 tbsp sesame seeds
Opt 2 tbsp ground flax seeds

Mix, cover with plastic wrap and proof in warm place for 1 1/2 hours.  Shape then Cover with 2 tbsp sesame seeds  then place in a greased bread pan Cover and proof for 30 min. Put top bread pan over bottom bread pan


Bake at 400 for 40 min, remove top pan and bake 3-15 min more.
Cool on rack after removing from pan.

sausage asparagus quiche

  • 1 1/2 lbs or 5 medium russet potatoes
  • 12 oz veggie Sausage
  • 1/2 medium onion finely diced
  • 6 large eggs divided
  • 1 1/2 cups half and half
  • 1 cup Cheese
  • 2 Tbsp parsley finely chopped
  • 1 Tbsp dill finely chopped
  • 2 tsp TABASCO® Sauce
  • 1 1/2 tsp sea salt divided
  • 1/2 tsp black pepper divided
  • 1/4 tsp garlic powder
  • 8 oz asparagus ends removed and cut into thirds
  1. Peel and grate potatoes and squeeze out excess moisture with your hands then squeeze dry with 2 paper towels. Transfer dried potatoes to mixing bowl and add 1 egg, 1 tsp salt and 1/4 tsp black pepper. Quickly stir together until well combined then press into the buttered pie dish, molding the potatoes evenly over the bottom and all the way up the sides of the dish. Bake right away uncovered at 425˚F for 30 min. Remove from oven and decrease temperature to 350˚F.
  2. Meanwhile in a large skillet over medium/high heat, add Smithfield Fresh Breakfast Sausage and sauté just until cooked through (5 mins). Add diced onion and sauté 5 min or until golden and sausage is starting to brown. Remove from heat and let cool while making egg mixture.
  3. In a large mixing bowl, combine 5 eggs, 1 1/2 cups half and half, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill and the cooked sausage mixture. Pour mixture over prepared potato crust.
  4. Arrange sliced asparagus pieces over the top and bake uncovered at 350˚F for 55 to 60 minutes or until the center is set and no longer wobbles when you give the pan a jolt.

flies in the cemetery

For the Pastry

  • 300 g Plain Flour
  • 150 g Butter (chilled)
  • 50 g Icing Sugar
  • 1 Egg
  • 2-3 tsp Cold Water

For the Filling

  • 200 g Currants
  • 75 g Sugar
  • 50 g Butter (softened)
  • 1 tsp Mixed Spice
  • Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.
  • In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.
  • Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.
  • In a bowl mix the currants, sugar, butter and mixed spice until combined. 
  • Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.
  • Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.
  • Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry
  • Bake for 25-30 minutes until a light golden brown colour.
  • Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.
  • video: https://www.youtube.com/watch?v=TFIgc57VuOo
  • from scottish blog: https://bakingwithgranny.co.uk/recipe/fruit-slice-fly-cemetery/