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/

oatmeal banana cake

3 cups (270g) Rolled oats
1 cup (80g) Quick oats
2 teaspoons Baking powder
1/4 teaspoon Salt
3 large Bananas
1½ cups (360ml) Almond milk/coconut milk
2 tablespoons (30g) Coconut oil
2 Eggs
1/4 cup (80g) Maple syrup
1 teaspoon Vanilla extract
1/3 cup (60g) Chocolate chips (optional)

1. Preheat oven to 350F (175C). Prepare 8-inch (20cm) springform pan – line with parchment paper and grease the edges with butter.

2. In a large bowl mash the bananas, add eggs, milk, maple and vanilla extract. Whisk until combined.

3. In separate bowl mix rolled oats, quick oats, baking powder and salt.

4. Combine wet and dry ingredients, add chocolate chips, mix just until combined. Let sit for 5-10 to absorb the liquids. 5. Pour the batter into the pan and bake for 40-45 minutes or until golden brown. 6. Let cool on a wire rack for 10 minutes, then release from the pan and let cool completely.

salmon marinade

2 tbsp soy sauce
2 tbsp brown sugar
1 clove garlic, minced
splash of olive oil
2-3 tbsp orange juice
Salt & Pepper

Combine in ingredients zip top bag, add fish and marinate for up to 1 hours.  Cool at 425 for 15 min.

Strawberry avocado pasta salad from walmart

12 oz. Rotini
2 cups packed baby spinach
1 lb. strawberries sliced or chopped
4 mandarin oranges peeled, segmented
2 Avocados chopped
1 pear chopped
1 4 oz. pkg. macadamia nuts

Poppy Seed Dressing
1/2 cup canola oil
1/4 cup sugar
3 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds
2 teaspoon dry minced onion
1 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Add all of the Poppy Seed Dressing Ingredients to a medium bowl or measuring cup and whisk together with a fork. Chill at least 30 minutes up to 24 hours.
  2. Cook pasta according to package directions until al dente – don’t overcook! Rinse and drain pasta in cool water. Add pasta to a large serving bowl and toss with a little of the dressing to keep it from sticking together.
Serving immediately/within one hour
  1. Add all of the salad ingredients to the pasta. Add desired amount of chilled dressing and gently toss to combine. Serve immediately or chill one hour.
Serving later
  1. Add strawberries and Mandarin oranges to pasta and toss with half of the dressing, cover and refrigerate. When ready to serve, add pears, avocados, spinach, macadamia nuts, and remaining dressing. Toss to combine. Serve immediately.

 

roasted veggie strudel from gardenandtable.net

Roast your vegetables ahead of time, I used 2 zucchini, 1 large eggplant, 1 large red pepper, 1 small onion, 3 garlic cloves and a half a bag of frozen artichoke hearts. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.

The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.

When you reach the 6th sheet spread your vegetables all over leaving about a 2″ border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.

I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.

Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor! What a great combination!