Vegan Egg and Sausage Muffin

This isn't so much a recipe as an assemblage of foods to create a higher delicious. It is also in honor of my grandfather who passed away this morning. When I was a kid he would watch me on Tuesday mornings when my mom worked, and every Tuesday we would go to a certain international chain restaurant, famous for its hamburgers, for breakfast. This recipe for eggs is a slightly altered version of the omelet recipe found in Vegan Brunch by Isa Chandra Moskowitz.

For the sausage;

1 package either prepared sausage patties or I used LightLife's Gimme Lean Sausage Crumbles and mixed in 1 tsp of ground sage and about 3 tbs of maple syrup
English Muffins, I used store bought

For the egg;

• 1 package silken tofu, either refrigerated or aseptic
• 1/4 cup flour, either wheat or garbanzo
• 1/8 cup nutritional yeast
• 2 tbs olive oil
• 2-4 tbs soy milk
• 1 tbs cornstartch
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black salt (this is a really pungent, sulfery salt, most likely found in an International market)
• pepper to taste
  

Mix all egg ingredients in food processor and process till smooth, stopping to scrape down sides as needed. Heat a non stick skillet or lightly oiled pan on med-low. Pour in about a 1/4 cups worth of egg mix and tilt skillet from side to side to spread out mix, you want it thin to cook evenly and not leave a squishy tofu middle. Cook a few minutes on each side till it starts to brown. While the tofu eggs are cooking, mix up your sausage and cook in a separate skillet. If going to LightLife route and you want a really maple flavor, pour a little maple syrup on patties as they cook. The syrup will caramelize and make a glaze. Toast the english muffins and butter for an even richer and decadent breakfast sandwich. Once everything is done assemble and serve with a big glass of orange juice.

Vegan Baked Shells and Cheese

I think I love shells and cheese more now than I ever did before I went vegan. I've held on to this secret recipe for a while but a good vegan shells and cheese recipe needs to be shared. This sauce would work well for any recipe where a melted cheese sauce is needed. You can spice it up for nachos with some cayenne, hot sauce, or jalapeños.

1 package shell shaped pasta (I use the Bella Terra organic shells in a bag)
1/2 cup Earth Balance or vegan butter product
1/3 cup flour
2 tbs red miso
1 tbs tahini
1 tbs lemon juice
1 1/4 cup soy milk
3/4 cup nutritional yeast
1 tbs Dijon mustard
1 tsp onion powder
1 tsp garlic powder
pinch salt
black pepper to taste
home made parmesan (recipe is in last post (stroganoff))
1 cup bread crumbs (if baking)

Preheat oven to 325 F. Cook pasta to package directions. In a medium sauce pot on low, melt your butter. Whisk in the flour to make a roux. Once mixed add in the miso, tahini and lemon juice. Once all that is well mixed in, pour in the soy milk. Now whisk in the yeast, mustard, onion, garlic, salt and pepper. Continue to whisk till the sauce thickens. If baking the pasta you can leave it a little thin, the additional heat from the oven will thicken it more. If not baking, allow it to get to a thicker consistency, mix in your pasta and sprinkle on the pepper and parm. If baking mix sauce and pasta together and pour into baking dish. Sprinkle on breadcrumbs and bake for about 20-30 mins, till the breadcrumbs brown. Portion out and garnish with pepper and parm.

Vegan Stroganoff

I'd never had stroganoff prior to going vegan and wasn't really sure what I was aiming for taste wise, but after looking through several traditional recipes it looked pretty simple and came out very tasty. I used white wine (here's a listing of vegan friendly wines) for that tangy flavor; you can choose to replace with sour cream alternative.

2 cups cream alternative or plain soy milk (I really like Mimic Creme it's creamy and soy free)
2-3 tbs arrowroot or cornstarch
3-4 cloves garlic minced
1 tsp salt
1/2 - 2/3 cup nutritional yeast (to taste)
2 tsp Dijon mustard
1/4 cup white wine or sour cream alternative
1 package meat substitute (beef traditionally, chicken works well too, you may also choose to forgo the faux meats and do mushrooms 1 package baby bellas cut into strips sautéed with the garlic in a little olive oil)
olive oil
1 box flat noodles ( I use De Boles organic eggless ribbon noodles)
Black pepper to taste
parmesan substitute (homemade recipe follows)

Begin by boiling the noodles according to package directions. In a medium sauce pot over medium low, whisk the arrowroot or cornstarch into the cold cream. Add in the salt, yeast, mustard and wine or sour cream. While that is thickening, in a skillet sauté the meat substitute or mushrooms with the oil and garlic. Watch your sauce, whisk often and don't let it get clumpy or burn. I like to let it get thick but you may take it off the heat at the desired consistency. Once your meat is browned or your mushrooms tender, take off heat. Drain noodles. To garnish, grind black pepper on top of dish and sprinkle parmesan.


To make parmesan;
1/4 cup white sesame seeds
1 tbs white miso
3 tbs nutritional yeast

You really need a coffee grinder or mini food processor to make this. It can be made in a regular food processor but you'll be grinding for a while. Process the sesame seeds till crumby but don't let it turn into tahini. Add in miso and yeast and process till all is incorporated and crumbly like parmesan.

The Dirty Dozen

I don't always say 'vegan' butter or 'vegan' milk but please know that everything I make is 100% vegan and when ever I use a word like 'milk' or 'cheese' know that I mean the vegan alternative. Also, I always try to use organic ingredients. I understand that because of availability or location organic items aren't always an option. Just be aware of the dirty dozen, the 12 most commonly contaminated fruits and veggies.

Peaches
Apples
Sweet Bell Peppers
Celery
Nectarines
Strawberries
Cherries
Pears
Grapes (Imported)
Spinach
Lettuce
Potatoes


Basically anything that you eat the skin or whole leaf of. A lot of groceries are now carrying organic frozen and canned produce making it easier to find. Fresh is always best but I'd rather buy frozen organic than contaminated fresh.

Vegan Beans and Rice

This is my favorite way to make beans and rice, a little sweet and a little spicy and with my favorite beans cannellini (a variety of white navy bean). It’s pretty simple and comes together easily, the only time consuming part is the rice. I usually go heavy on the hot sauce and lighter on the maple but you can adjust according to your tastes.

1 can drained and rinsed cannellini beans
1 average sized sweet potato
1 cup dry brown rice cooked in;
2 cups veggie stock or water
1 tbs margarine or olive oil
1/3 cup combined hot sauce and maple syrup
¼ tsp cumin (optional)
¼ tsp cinnamon
1 tsp red pepper flakes
1/8 tsp nutmeg


I cook my rice in my combined steamer/ rice cooker but you can just as easily make this in two pots on the stove top. Bring your two cups water or veggie stock to a boil (if using stove top, if using rice cooker, follow it’s instructions), add in the margarine or olive oil and the rice. Cover, turn down heat to low and let simmer for about 45-60 mins, till pretty much all the water is absorbed. While the rice is cooking, peel your sweet potato and cut in to about ½ in thick disks and then cut those in half so you have half moon shapes. Boil these or put in your steam basket and cook till tender but not mushy. While waiting on rice and sweet potatoes, make your sauce. Measure out your hot sauce/ maple syrup base. I like to use The Wizard’s Organic Hot Stuff; it’s just slightly spicy with a cumin-y flavor I love so much, which is why the cumin is optional, not everyone loves cumin like I do. If you choose to use a different sauce you may want to test out different proportions and adjust the spices to taste. Mix the sauce with the cumin (if using), cinnamon, red pepper flakes and nutmeg. Add in rice, sweet potatoes and beans. Combine everything. This will make about two average portions or dinner and lunch for the next day.

Vegan Pumpkin Cheesecake

Cheesecake was one of these things that I thought I would never have again being vegan. I was so wrong. It's pretty simple to construct a basic and delicious cheesecake without any dairy or eggs thanks to products like tofutti cream cheese. I have tried tofu based recipes and while they were good, they didn't compare to cheesecake I was used to. This recipe seems like a lot of work because of all the steps, but it's really not. If you choose not to roast your own pumpkin it will cut off a lot of time and work, but I recommend you do.

To roast the pumpkin and make puree:

You can skip this step if you're in a hurry and just want to buy canned pumpkin puree, there's no shame in that. You'll want a pie pumpkin or some variety of small pumpkin, not one of those gargantuan ones you carve faces into. Preheat your oven to about 325 F. Cut a circle around the top just outside from the stem. Use your (clean) hand or spoon to scoop out all the innards and seeds (which you can reserve for roasting or just toss out). Place the pumpkin, top on, on a cookie sheet covered in parchment and bake for about 45-60 mins depending on the size of your pumpkin. You want it to be very soft and for the skin to come off easily. Let it cool, if possible overnight, if not you can stick it in the fridge till its cool enough to handle. Cut off all the skin and place the meat in a food processor or blender. Process till all is smooth and pureed. You want 1 cups worth once all is done, which a smallish pumpkin should produce, if you're a little under don't sweat it.


For the crust:

You also have two options here, buy a premade crust or make your own. I generally make my own that way I can add spices or use different types of cookies or what have you. Grease an 8 or 9 in round cake pan. I cut a circle out of parchment and lay in the bottom for easy removal later. Preheat oven to 350 F. For this cheesecake I prefer a gingersnap cookie. I used the Mi-Del Swedish style gingersnaps, Cherry Brook Farms also makes a good ginger cookie that would work well. Dump the whole bag in the food processor and process till its fine crumbs. Add in half cup shortening (Earth Balance is my choice) cut into about four chunks. Process till all comes together. Dump into your prepared cake pan and using a spatula press the crumb mixture into the corners and a little up the sides. Place in oven and bake about 5 mins, just enough to get it a little crunchy.

For the filling:

2 packages Tofutti Cream Cheese (or other vegan cream cheese)
1 cup brown sugar
1 1/2 teaspoon Pumpkin Pie Spice or
1/2 tsp cinnamon
1/2 tsp ginger
1/8 tsp clove
1/2 tsp nutmeg

1/4 tsp salt
3 eggs equivalent (I used Ener-G 5 tsp whisked with 6 tbs of water)
1 tsp vanilla
1 cup pumpkin puree

Preheat oven to 325 F. Use your mixer (stand or hand held) to smooth out the cream cheese in a large mixing bowl. In a separate bowl or in a food processor, whisk or process the Ener-G egg replacer till frothy. With the cream cheese mix in the spices, salt and sugar. While blending slowly add in the egg replacer and vanilla. Blend till all is incorporated now mix in the pumpkin. Once all is blended pour mixture into crust. Bake for 45-60 mins depending on what size pan you used, an 8 in pan will need the longer time because it's a thicker cheesecake and 9 in shorter time. You want to edges to be puffy and the center slightly jiggly. When you take it out you'll want to take a knife and slide it around the edges to loosen it from the pan. Let cool to room temp then refrigerate for at least 5 hours or overnight. To remove from pan lay a piece of parchment over a cake round or baking sheet flip everything upside down and tap the bottom of the cake pan a few times, remove pan and your cheesecake should be upside down on your flat surface. Place you cake stand/ plate/ cake round/ whatever you want to serve your cake on against the bottom of your cheesecake, now flip everything right side up and peel off the parchment on the top. Slice and enjoy.