Borscht

Yum Yum Yum

2 tbsp. coconut oil
1 large onion, chopped
6 medium beets, peeled and diced
3 cups veg broth
1 tbsp fresh lemon juice
salt and freshly ground black pepper
3 tbsp fresh dill
1 can white kidney beans
vegan sour cream for garnish

Heat oil in a sauce pan over medium heat. Sauté onions and cook until softened. Add the beets and sauté for 5 more minutes.
Add broth, cover the pot and simmer until the beets are tender, about 35 minutes.
Stir in the beans and cook for another 5 minutes.
Season with lemon juice, salt, pepper and dill.
Let the soup cool down a bit and puree with an immersion blender.
Serve soup garnished with sour cream and fresh dill. Serve hot or cold.

Vegan "Sausage" Roll

 

 

1 large white onion, chopped and set aside

2 garlic cloves, finely chopped

Zest of a lemon

2 cups vegan ground meat

6 vegan sausages

1 tsp dried rosemary or 1 tbsp fresh

1/2 tsp dried sage or 1 tsp fresh

1/4 tsp nutmeg

1/2 tsp curry powder

1 tbsp HP brown sauce

1 tbsp fresh flat leaf parsley, finely chopped

2 slices brown bread, processed into bread crumbs

1 cup firm silken tofu

salt to taste

1/4 tsp vegetable stock powder

1 package puff pastry

 

Process your onion in the food processor, and transfer into a large mixing bowl. Process the bread in the processor, and add to the onion. Repeat the same with the sausages, and add to the mix, Process the tofu until smooth then add to the mix. Add in the herbs and all the remaining ingredients, and with clean hands knead the mix. Form into to a large ball.

Roll the ball into a large sausage shape and using cling wrap, wrap the sausage, like a Christmas cracker, Then wrap the same way in foil.

Steam the sausage for 15 to 20 minutes in a large pan.

Roll out your pastry into a large rectangle. Place the sausage in the centre length ways, and roll the pastry around it.

Gently place it on a greased baking dish, pour a little oil of your choice around it, together with a few springs of rosemary, cover in foil and bake in the oven on a low 300F heat for 35 minutes.

Uncover, and bake until nice and golden.

Remove from the oven and serve with vegan brown gravy.



 

 

 

 

 

 

 

Molasses Bran Muffins

I love Molasses...Plus molasses is high in calcium, iron, magnesium, potassium, and vitamin B6

Ingredients

• 1 cup wheat bran (I used bran flakes)
• 1 cup whole wheat flour
• ½ cup unflavored protein powder (I used Vega Almondilla Smoothie Mix)
• 2 Tbsp chia seeds, or ground flax (I used 1 tbsp of each)
• 1 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp cinnamon
• 1 cup almond milk
• 1/3 cup molasses
• 1 1/3 cup applesauce (made from my mom's home grown apples)
• 2 Tbsp oil
• 1 tsp vanilla
• ½ cup raisins
• ¼ cup chopped walnuts

In a medium bowl combine the bran, flour, protein powder, chia, baking powder, baking soda, and cinnamon. 
In another bowl, mix together the almond milk, molasses, applesauce, oil, and vanilla.
Add the bran mixture to the molasses mixture.
Stir in the raisins and walnuts.
Spoon into 12 muffin tin holes and bake at 400 degrees F for 15-20 minutes, or until a toothpick stuck in the middle comes out clean.
Let cool in muffin tin, and then transfer to a cooling rack.
ENJOY!!

Apple Crisp

Nothing smells better than Apple Crisp baking in the oven on a cold fall day.

1/4 cup earth balance margarine
3/4 cup brown sugar, divided
5 tart apples, peeled and sliced
3/4 cup of flour
3/4 cup oats
1 tsp cinnamon
1/2 tsp ground nutmeg
4 tbsp canola oil
2 tbsp almond milk

Preheat oven to 400 degrees. In a skillet, melt the margarine, then add 1/2 cup of the brown sugar.  Cook , stirring constantly, until the sugar has melted. Add the apples and turn to coat in the caramel mixture, then cook for about 10 minutes, stirring frequently, until the apples are cooked but still firm.
Meanwhile, in a bowl, combine the remaining brown sugar with the rest of the ingredients, mixing lightly with the fingertips until the mixture becomes crumbly.
Transfer the apples to a deep pie dish or casserole and top with the crumb mixture. bake for 30 minutes, or until crisp and golden.

Mushroom Herb Pate

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb portabella mushrooms, sliced
1 sprig fresh rosemary
3/4 cup sunflower seeds
zest of 1 lemon
2 tbsp nutritional yeast
pinch of ground nutmeg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
sea salt and black pepper to taste

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5-7 minutes until soft. Add the minced garlic, mushrooms, and rosemary, and cook until the mushrooms are tender. Continue to cook until most of the liquid from the mushrooms has evaporated; cool. Remove the rosemary.
Put the mushroom mixture in a food processor along with the remaining ingredients. Process until smooth, scraping down the sides once in a while. Garnish with fresh herbs. Serve at room temperature with crackers or toast.

Rosti

 

YUMMY!!

 

 

2 lbs potatoes, peeled

1 large yellow onion, very finely chopped

2 tsp sea salt

1/2 tsp black pepper

4.5 tbsp olive oil

3 tbsp fresh chopped chives

2 tbsp fresh chopped parsley

 

Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tbsp oil, chives, and parsley.

Heat the remaining oil in a nonstick skillet over a high heat. When very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes. Flip and cook the second side.

Great with guacamole!

 

Warm Potato Salad

For the Mayonnaise
1/2 cup soy milk
4 tbsp lemon juice
1/2 tsp Dijon mustard
pinch paprika
about 3/4 cup oil (equal olive and canola)
sea salt

For the Salad
1.5 lbs small red potatoes, diced
1 tbsp chopped fresh dill
1 tbsp snipped fresh chives
1/2 cup finely chopped onion
sea salt
black pepper

To make the mayo place the soy milk, lemon juice, Dijon mustard and paprika in a bowl. Whisk to combine or use a blender. Slowly add the oil in a thin stream whisking constantly until the mayo is thick, then continue with the mixing for 1 minute longer. Chill.

Cook the potatoes in a pan of boiling salted water for 12 - 15 minutes until just tender. drain the potatoes and tip into a large bowl. Set aside until just warm. Drizzle the mayo over the potatoes and gently mix. Let stand for at least 15 minutes to allow the potatoes to absorb the flavors. Stir the dill, chives, and red onion into the potatoes, then season to taste with salt and pepper. Serve immediately.