I tried my hand at making vegan sausages lastnight! They were pretty good, but before I post the recipe, I want to tweak it a little because they were just a little chewy. This is the sausage sliced and pan sauteed over a bed of kimchi & topped with some beets.
Tossed some chik’n wings in my fave sauce and wrapped in an Ezekiel 4:9 tortilla with spinach, ’sour cream’, onion and cheez.
1 pkg potato gnocci
1 can stewed, diced tomatoes
2 cloves garlic, minced
1-2 green onions, sliced thinly
3/4 cup chopped fresh spinach
Dashes of basil, thyme & oregano
1/2 tsp chili paste (optional)
Saute the onion and garlic in olive oil and add rest of ingredients. Simmer for about 10-15 minutes.
Boil gnocci according to package directions and toss with sauce!
I made this small batch of chili for myself Saturday. I usually just cook enough for me to have a meal and just a little leftovers.
1 can of beans
1 can of diced tomatoes
2 cloves garlic, minced
1 green onion, chopped
1/2 cup seitan
Chili powder, cumin, salt, pepper, liquid smoke…who knows what else!
Topped with cheez and ’sour cream’.
Feeling creative lastnight and tried something new…
2 tbsp butter
1/2 onion, chopped
1c. chopped asparagus (1 inch)
2 slices fakin bacon, finely chopped
1/2 seitan, chopped
1 1/2 tbsp dijon mustard
1 pkg firm tofu cut in 1/2 in. cubes
1c. soy milk
1/3 c. nutritional yeast
1/3 c. vegan sour cream
1/4 vegan parmesan
Dash salt, pepper & garlic powder
1/3 cup bread crumbs, crackers or crushed potato chips
Preheat oven to 350. Saute the onion in the butter until translucent then add dijon, n. yeast, sour cream & milk. Add salt, pepper and garlic. Simmer until thick and bubbly. Toss sauce with chopped ingredients & parm in a large bowl. Spread into 11 x 7 casserole dish and bake until bubbly, about 20-25 mins. Remove from oven, sprinkle with bread crumbs and bake for an additional 10-15 mins.
Our pinot is finished! It’s reeeally good and we’ve still got 27 bottles to enjoy! I’d suggest throwing a party and inviting me to secure your host’s gift soon. Ha!
Vegetable sushi for dinner tonight! It’s been so long since I made it at home I nearly forgot how! This is various combinations of asparagus, cucumber, carrot, spinach & avocado with bamboo rice wrapped in nori. The rice is a nice twist to traditional sushi rice.
I had the need for a little Southern lovin’ on my plate last week and came up with this. Salisbury ‘Steak’ & Gravy with Mashed Potatoes, Steamed Asparagus & Mushrooms. I have to admit that I was pretty proud that the gravy actually came out tasting like real brown gravy! I actually used teriyaki sauce to make it…experimental, I know. The ’steak’ itself is just a Morningstar Flame Grilled Burger patty. 
I was actually home enough this weekend to make real breakfast. I love breakfast the most, I think. These pecan waffles are inspired by another weekend activity, The Waffle House. 
)~ They have theirs down to a science, mine is tweaked and vegan!
1/2 cup white flour
1/2 cup wheat flour
2 tbsp baking powder
1 tsp vanilla
1 1/4 cup soy milk
dash of salt
1/2 cup chopped pecans
Whip it up and throw it in the waffle iron. These are dusted with powdered sugar and topped with mango.
I can’t take the credit for these, but I can say they’re absolutely amazing. Great with coffee! 
