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Secret Recipe Club November: Vegan Sausage Stuffing

19 Nov

This month for the Secret Recipe Club I was assigned the blog Cairns Manor.  The writer, Joanna, does a great job with this blog.  I love that she has such a wide range of recipes to choose from!  As usual it was hard to come to just one recipe (since I ultimately wanted to make them all), but in the end I chose a festive recipe for a Thanksgiving dinner party I attended: sausage stuffing.  I love Joanna’s idea of baking her sausage stuffing into individual stuffing muffins… maybe next time!!

Click HERE for original recipe.

Smoked Apple Sage Sausage Stuffing

Serves 10-12

1 10-ounce package dry vegan bread stuffing (I used 356 Organic Vegan Stuffing)

6 Tbsp. olive oil, plus more for cooking the vegetables

1 3/4 cup water

1 medium sweet yellow onion, roughly chopped

3 large organic carrots, chopped

4 medium organic celery stalks, chopped

1 package vegan sausage (I used Field Roast brand Smoked Apple Sage), roughly chopped

Directions:

Preheat the oven to 425 degrees fahrenheit.

Prepare the bread stuffing according to package directions.  In my case I brought the 6 Tbsp. olive oil and 1 3/4 cups water to a boil in a saucepan.  Once boiling, remove pan from heat, add dry stuffing mix, and stir gently until combined.  Cover, set aside, and let sit at least 5 minutes.

In a medium non-stick sauté pan, caramelize the onions in a few teaspoons of olive oil.  Once caramelized, add in the carrots and celery.  Cook until the carrots just are beginning to be fork tender, about 6 minutes.  In a large casserole dish, combine the prepared bread stuffing, reserving one cup for the topping, and the sautéed vegetables.  Stir gently in the dish then spread evenly.  Next, in the same sauté pan, brown the vegan sausage.  Add to the casserole dish.  Top the entire mixture with the reserved 1 cup prepared stuffing.  Gently press down.  Bake in a preheated oven for 20-25 minutes, or until the bread stuffing is browned.  Enjoy (:


Secret Recipe Club


Vegan Buttermilk Biscuits!

29 Apr

Not too long ago I went through a biscuit phase. Weird. I know. But it happened.

I made biscuits at least twice a week. I flavored them with all sorts of herbs and spices and I even used them as a topper for veggies with vegan sausage and gravy. That was a great meal! It was like a pot pie!
I haven’t had a biscuit in a while so I thought it was time to make some!

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This recipe comes from the cookbook my sister got me: Heirloom Baking with the Brass Sisters; Buttermilk Biscuits page 90.

Vegan Rosemary Buttermilk Biscuits

Makes about 10 biscuits, depending on the size

2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. dried rosemary
1 Tbsp. nutritional yeast
6 Tbsp. Earth Balance vegan butter, cold and cut into pieces
3/4 cup unsweetened, original almond milk
2 tsp. apple cider vinegar

Directions:

Preheat the oven to 425 degrees Fahrenheit. In a small bowl, combine the almond milk and apple cider vinegar; set aside to curdle.
In a medium mixing bowl, combine the flour, baking soda, baking powder, rosemary, nutritional yeast and salt; whisk to combine.
Drop the cold Earth Balance vegan butter, by the teaspoonful (6 Tbsp. = 18 tsp.) into the flour. Using a fork or two cut the butter into the flour until it resembles peas.

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Pour in the milk and gently stir with a wooden spoon until just combined. The dough will be very sticky.
Using a spoon or scoop, portion the dough into 10 to 15 biscuits and place on a lightly sprayed baking sheet. Bake for 12-14 minutes.

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Remove from the oven and transfer to a cooling rack. Best enjoyed warm right out if the oven with a little Earth Balance vegan butter. Mmm!!

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Fresh produce from the farmer’s market!!!

9 Jul

This afternoon Ryan and I took a bike ride to the farmer’s market on the commons!!  It’s my first time going to this one so I was very excited!!  It took us a little under 20 minutes to bike there and it felt great!  The sun is shining, but there is zero humidity!!  HORAY!!  We locked our bikes up and started examining our produce options.

[     Check out that maple syrup!!!  

It is literally tapped in our town!!     ]

[     Of course we bought some bagels too:  2 onion, 2 health bagels, 2 spinach & herb     ]

We were so overwhelmed with amazing food that we couldn’t choose what we wanted for lunch.  There were amazing fresh bagels that could be made into hummus sandwiches, amazing produce and fresh herbs for salad or wraps, spice packets that could be made in to dips for bread, and then we found it… a great loaf of bread with tomatoes and basil on top.  That set the tone.  We now had a mission:  we’ll toast the bread in the oven and create a great fresh salad with herbs and tomatoes to have alongside.

We had our minds set on a a great head of romaine lettuce, basil, chives and cherry tomatoes, but that changed when we discovered that everyone had run out of basil!!  We started sampling greens to check their flavor profiles.  We found the spiciest arugula ever… and now we had to change our plan!!

Moral of the story is… farmers markets rule.

Farm-to-Table Salad

Serves 4

1 loaf fresh baked tomato-basil bread

1 large head romaine lettuce

1 bunch arugula

1 pint cherry or grape tomatoes, halved

Fresh cut chives

Your favorite homemade herb dressing

Directions:

Heat the bread in a 400 degree oven for at least 10 minutes, or until crisp.  Bake directly on the grate.

Wash and cut all the vegetables.  Gently dry then serve alongside a warm sliver of bread.

Enjoy!

 

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