Banana-Flax French Toast

This latest recipe is an alternative to my existing French Toast recipe.  Both are yummy, and while the first one offers the health benefits of nutritional yeast flakes (maybe I should put that in its title!), this one offers flax seed.  Good for you French toast?  You betcha!  See below for the easy to make batter.

Banana-Flax French Toast

Ingredients:

14-16 thick slices of your favorite bread
2 cups soy milk
1 banana, pureed or mashed well
1 tsp. cinnamon
1 Tbs. ground flax seed

Canola oil for frying

Directions:

In a medium bowl, whisk together the soy milk, banana, cinnamon and flax seed.  You really don't want any large lumps of banana, so make sure it's mashed well before whisking.  Heat a tablespoon of oil in a large pan over medium heat.  When hot, dredge bread slices into the batter and add to the pan.  Cook on each side three to five minutes, or until they are golden brown.  Repeat with the oil until the batter is used up.  Serve with your favorite syrup.  Good!  Feeds five hungry vegans.  Any extras can be frozen and reheated in the microwave.

French Toast with Nutritional Yeast

There's no reason to give up delicious French toast for breakfast just because you're vegan.  I've been making this for years, and it's a Saturday morning favorite.

French Toast

Ingredients:

2 cups soy milk
1/4 cup brown sugar, packed
2 Tbs. nutritional yeast flakes
1/4 tsp. salt
1 tsp. vanilla extract
1 Tbs. cinnamon
Canola oil for frying
Several slices of thick bread - we use French bread, but you can use any thick-sliced bread you like

Directions:

In a medium bowl, whisk together the first six ingredients (soy milk through cinnamon).  Heat a tablespoon of canola oil in a large pan over medium heat.  When the oil is hot, dredge a slice of bread at a time into the batter mixture and lay in the pan.  Cook for three minutes on one side and two to three minutes on the other side.  Repeat with other bread slices and oil, as necessary.  Should make twelve to fifteen pieces of French toast.  Serve with your favorite syrup.  My recipe for homemade maple syrup is coming!  Serves five hungry vegans. 

Biscuits 'n' Sausage Gravy

This is my "official" biscuits and gravy recipe for Saturday mornings.  I mentioned in my post for my Peppery-Garlicky Gravy that that recipe was just for gravy, and I paired it in my post with biscuits, but it wasn't my official biscuits and gravy recipe.  Well, now, this one is.  It's also very kid-friendly.  The trick to making a recipe kid-friendly, I've discovered over the years through lots of trial and error, is to make the dish with few ingredients and with familiar ones.  My Blessings do not like onions, but they do like garlic, so besides salt and pepper, that's the basis of my seasonings for this gravy.  One more tip that I've learned along the way when making this particular gravy is to use plain or original flavored soy milk, not vanilla flavored.  Vanilla makes the gravy too sweet, and believe me, you don't want to listen to a Southern man complain about the sweetness of his gravy.  So, there is no broth in this gravy like there is my others; this is based on the country-style or Southern gravy used to cover biscuits or chicken-fried steaks, or in my case Seitan-fried steaks.  The ingredient list is short, and the cooking process itself is easy, so there's nothing holding you back. We like a lot of gravy, so this recipe yields several cups, good enough for leftovers!   For the biscuits, I just use my Classic Biscuits recipe.  I'll copy and paste that below for your ease.  Let me know if you enjoyed this when you try it. 

Biscuits 'n' Sausage Gravy

Sausage Gravy in the pan

Biscuits 'n' Sausage Gravy


Classic Biscuits:

Ingredients:

4 cups all-purpose flour
2 Tbs. baking powder
2 tsp. salt
2/3 cup shortening
1 and 1/2 cups soy milk

Directions:

Preheat oven to 425 degrees.  In a large bowl, whisk together the flour, baking powder and salt.  Add the shortening and use a fork or pastry cutter to blend it in until the dough is crumbly.  Use your fingers, if necessary, to complete the job.  Add the soy milk, and stir until well blended.  On a large, lightly floured surface knead the dough for about minute, not longer, or else it will get tough.  Put half the dough back in the bowl.  Roll out the other half to about a 1/2 inch thick.  Using a round glass, cut circles of dough out and place on an ungreased baking sheet.  When you've cut out as many circles as you can, roll the dough back up into a small ball and roll out a second time.  Try to handle as little as possible.  Continue cutting out circles.   With the last remaining dough, shape with your hands a final biscuit.  Repeat process with second half of dough waiting its turn in the bowl.  Bake for 15 minutes.  Serve hot in a bowl covered with a towel.  Makes approximately two dozen biscuits.  Feeds five hungry vegans for two meals.

Sausage Gravy:

Ingredients:

1 Tbs. olive oil
1 tube pkg. of Gimme Lean Sausage
5 cloves of garlic, minced
6 Tbs. vegan margarine
4 Tbs. flour
4 and 1/2 cups plain soy milk
1 tsp. salt
1/2 tsp. pepper 

While the biscuits are baking, you can start on your gravy.  In a large pan, heat the olive oil over medium heat.  Take the Gimme Lean Sausage and break it up between your fingers, kind of smooshing it, and drop in by chunks into the pan.  Don't worry if they're not too small yet.  Add the minced garlic to the pan.  Cook for at least five minutes, occasionally breaking up the sausage chunks into smaller bits with the tip of your spatula.  When the sausage is about pea-sized and browned, scrape it and the garlic over to one side of the pan.  In the other side of the pan, melt the margarine.  When the margarine is melted, add the flour and whisk with the margarine.  When they've become a thick paste, slowly pour in the soy milk, whisking constantly, keeping out of the sausage bits as much as possible.  It's okay if they blend together after the flour paste has been whisked into the milk.  Once all the milk has been added, go ahead and blend the liquid and the sausage mix together with the whisk.  Add the salt and pepper.  Stir slowly and constantly with the whisk until the gravy bubbles.  Let it boil for one minute, while constantly stirring, then turn the heat off. Serve over biscuits for a hearty breakfast.  Feeds five hungry vegans with enough left over for lunch or another breakfast...and more! 

Tofu Ranchero

I love spicy food, so I decided to try my take on a classic dish and veganize it.  We loved how this turned out, and I will definitely add this to my breakfast rotation.

Tofu Ranchero

Ingredients:

1 Tbs. olive oil
1 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
2 pkgs. extra-firm tofu, packed in water, drained
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 Tbs. chili powder
1 packed cup chopped cilantro
1 - 29oz. can vegetarian refried beans
3 jalapenos, either fresh or pickled Mexican-style, sliced in rings
Your favorite salsa

Directions:

In a large pan, heat the olive oil over medium heat.  Add the onion, carrots and celery and cook for ten minutes, until they soften.  Add the tofu and mash directly in the pan.  Cook for twenty minutes or until tofu begins to brown.  Add the spices and cilantro and cook for another five minutes.  Meanwhile, heat the beans up in a separate small pot.  Serve tofu mixture over the refried beans and top with jalapeno slices and salsa.  This is great with English muffins on the side.  Enjoy!  Feeds five hungry vegans.

Loaded Cinnamon Rolls

When we have our pick of cinnamon rolls on a platter, don't we always look them over, searching for the one that has the most icing or cinnamon?  When I make them at home, the gooiest ones always get picked first, leaving the ones with the least icing or cinnamon behind, only to be eventually be eaten by G, who is our family's official food cleaner-upper.  So, when I made them again a few days ago, I thought, they are all going to be wanted and desired, yes!  There's enough cinnamon and icing on these to satisfy any roll-craving lover.  Also, I used my pizza dough to make these.  Why not?  It's an easy dough, and it makes for a quick breakfast.  No waiting two hours for a second rise, and the end result is light, not heavy.  I have no idea how this may differ from other cinnamon roll doughs, but this works perfect for us.  Give it a try.

Loaded Cinnamon Rolls

Ingredients:

Dough:

2 pkgs. or 1 and 1/2 Tbs. of active dry yeast
2 cups of warm water
4 cups of flour
1 and 1/2 Tbs. olive oil
2 tsp. salt
1 and 1/2 Tbs. vegan or raw sugar
Flour for rolling
 Non-stick spray 

Filling:
 5 Tbs. vegan margarine, melted and divided
1/4 cup vegan or raw sugar, divided
2 Tbs. ground cinnamon, divided
 Icing:

2 cups powdered sugar
3 Tbs. and 1 tsp.soy milk

Directions:

For the Dough:  In a large bowl, dissolve the yeast in the water.  Let rest for ten minutes.  Combine the remaining dough ingredients in with the yeast/water mixture and mix well.  Cover bowl with a damp towel, and let rise for 30 minutes.  Preheat oven to 350 degrees. Spray two large baking sheets with non-stick spray and set aside.  Dip your fist in some flour and punch down the dough.  Divide the dough into two large balls.  On a large, lightly floured area, put one of the dough balls, and sprinkle the top of it with flour.  Roll out to a large rectangle, roughly eight to nine inches wide and at least twelve inches long. 

For the Filling:  Spread half of the melted margarine on the first rolled out dough with a pastry brush.  Sprinkle half of the sugar over the margarine.  Top with one tablespoon of the cinnamon.  Make sure you spread and sprinkle as evenly as possible.  We want these to be yummy with every bite.  Starting at the short end, roll up the dough.  Cut into seven to eight pieces.  Lay them cut side down on one of the baking sheets.  Repeat with second ball of dough.  Bake for 25 minutes.  Set pans on baking rack to cool for about ten minutes before icing the rolls.

For the Icing:  Mix the sugar and soy milk together in a small bowl. With a spoon drizzle the icing over the rolls, making sure to cover them thoroughly.  Eat immediately.  You can freeze these as well; just don't put the icing on first. Reheat in oven, then ice them.  Makes fourteen to sixteen rolls.  Feeds five hungry, happy vegans.

G's Silver Dollar Pancakes

I normally make my own pancake syrup, but I did my big grocery shopping yesterday and picked up a bunch of bargain syrups at Grocery Outlet.  There was no corn syrup, colorings or artificial flavorings in them, and they were organic, so I really stocked up on them.  Next time I go, they may be all sold out.  Anyhow, with a huge stash of syrup in the pantry - Maple Agave, Blueberry, and Cranberry flavors - the Blessings were all hankering for pancakes this morning.  G works from home on Fridays, so we all pressured him into making them.  I cook every meal, so it's a nice treat when someone else does it...once a year or so, sigh.  He immediately started looking for Bisquick, which I haven't had in a couple of years (see, I told you he doesn't make pancakes that often), and when he couldn't find it, he began to panic and tried to withdraw from his forced commitment.  But, we wouldn't have it.  So, poor G made pancakes from scratch and did a great job!  He made up the recipe as he went along, refusing to look at my recipe; it was a matter of his male pride. I was actually surprised he wasn't pouring his characteristic sweat from his forehead whenever he cooks or chops; it seems to be such a stressful job for him.  Whenever he does make pancakes, they are always this cute little size, and I just had to pass them on to you.

G's Silver Dollar Pancakes

Ingredients:

2 cups flour
1 rounded Tbs. baking powder
2 Tbs. EnerG Egg Replacer
1/4 tsp. salt
2 cups soy milk, divided
1/4 canola oil
1 tsp. vanilla extract
Extra canola oil

Directions:

In a large bowl, whisk together the dry ingredients: flour through salt.  Stir in one cup of milk. Add the oil and stir.  Then, add the second cup of milk and stir.  Add the vanilla extract and mix well.  Let set for ten minutes.  Heat a little oil in the bottom of a pan on medium heat, enough to swoosh around (according to G) - about a teaspoon or so.  Using a tablespoon size spoon, the larger ones in your spoon set, scoop batter a spoonful at a time onto the hot pan.  Cook until you see the top of them drying out (huh?), or lightly browned on both sides.  Serve hot with your favorite syrup.  Feeds five hungry vegans.

Sausage and Cheese Muffins

I developed this recipe a few weeks before Christmas to see if they would turn out, and they did.  So, I presented them on Christmas morning for my family, including my parents, to enjoy.  They are hearty and a tasty way to start the day.

Just a note: You'll see that I'll be using flax seed thickener, instead of EggReplacer, in my savory dishes.  Just trying to incorporate more flax in our diet.

Sausage and Cheese Muffins
Ingredients:
1 Tbs. olive oil
3 cloves of garlic, peeled and chopped small
1 green onion, thinly sliced
1 pkg. Gimme Lean sausage style, diced small
1 pkg. Follow Your Heart Vegan Gourmet cheese, cheddar style, shredded finely and divided
2 cups of flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. flax seed meal
3 Tbs. water
1 and 1/2 cups plain rice milk
Non-stick spray
Directions:
Preheat the oven to 350 degrees.  In a large pan, heat the oil over medium heat.  Add the garlic and green onion, and saute for one minute.  Add the diced sausage to the pan, and cook for five minutes, until it has browned.  Stir occasionally.  Add half of the cheese to the sausage mixture and stir until it has softened and blended in, about one minute.  Set aside to cool while you work with the rest of the ingredients.  In a large mixing bowl, whisk together the flour, baking powder and salt.  In a small pot, mix together the flax seed meal with the water.  Heat over medium heat, stirring constantly, until it is thickened, about a minute or two.  Add this, along with the rice milk, to the flour mixture.  Using a hand mixer, blend on medium low speed until incorporated.  Add the sausage mixture, and stir well with a spoon.  Spray a cupcake pan's wells with the non-stick spray.  Fill wells to the top with batter.  Top with the remaining cheese.  Bake for 40 minutes.  An inserted toothpick will not come out clean because of the cheese and sausage inside the muffin, but after 40 minutes, they will be done.  Makes one dozen muffins.  These freeze great, as well, if you want to double the recipe.  Feeds five hungry vegans.

Peach Cream Cheese Spread

This is a very easy recipe that is similar to my Strawberry Cream Cheese .  I made it with the last of the summer's ripe peaches a couple of months ago.  It's simple and delicious, perfect for a breakfast bagel.  I'm going to continue to experiment with different kinds of fruits and will post those that are just as delicious.

A close-up of that beautiful Peach Cream Cheese Spread

Now, it's being shy

Peach Cream Cheese Spread

Ingredients:

1 8oz. tub of vegan cream cheese, room temperature
1 ripe peach, diced small
Bagels - plain or sweet style
Directions:

In a small bowl mix together the cream cheese and fruit with a spoon.  Chill for about an hour.  Spread on bagels.  Feeds five hungry vegans.

Almond Streusel Coffee Cake

This is a very similar coffee cake to my Apple Streusel Coffee Cake.  I veganized this from a mailbox solicitation years ago, making some adjustments in the ingredients and baking time.  Except for a slight change in directions and eliminating apples, there really isn't much difference.  I've really been enjoying using fresh citrus when I need their juice and grated peels in recipes; it is vastly superior to the store bought versions.  I recommend doing this, if you really want to taste the intensity of flavor.  I love to have these for Saturday breakfasts when I can get up early while the family is snoozing and fill the house with the fragrance of baking.  I usually make two and freeze the second sans glaze.  They are easy to reheat; just add the glaze when cool.  They're also great to thaw out and warm up for when guests come over.

Almond Streusel Coffee Cake

A slice of Almond Streusel Coffee Cake

Almond Streusel Coffee Cake

Ingredients:

Non- stick spray 

For the streusel:
1 cup brown sugar, packed
1 cup sliced almonds
1/4 cup flour
5 Tbs. vegan margarine, melted
1 tsp. fresh, grated orange peel

For the cake:
1/2 cup  vegan margarine, room temp or softened
1/2 cup  vegan or raw sugar
1 and 1/2 Tbs. EnerG Egg Replacer
6 Tbs. water
1 tsp. fresh, grated orange peel
1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup orange juice (fresh from oranges, above, or store bought)

For the glaze:
1/2 cup powdered sugar
2 and 1/2 tsp. orange juice

Directions:

For the streusel: Preheat oven to 350 degrees.  Spray a Bundt-style cake pan with non-stick spray and set aside.  In a small bowl, mix together the brown sugar, sliced almonds and flour.  Add the margarine and orange peel and mix well.  Set aside.

For the cake: In a large bowl, cream together the margarine and sugar with an electric mixer on medium speed.  In a mug, whisk together the Egg Replacer and water.  Add this, as well as the orange peel and vanilla to the sugar mixture.  Blend with the electric mixer, until incorporated.  In a medium bowl, whisk together the flour, baking powder and baking soda.  Alternate mixing in the dry ingredients with the orange juice into the sugar mixture.  Start with low speed and work your way up to medium.  Spoon half of the cake batter into the cake pan.  Follow with half of the streusel.  Finish scooping out the rest of the cake batter on top of the streusel, making sure to cover it as best you can.  Top with the remaining streusel.  Bake for 40 minutes, or until a toothpick comes out clean.  Ignore it if some streusel sticks to the pick; you're looking for gooey cake batter.  Cool on a cooling rack completely.  Once completely cooled, invert on a large plate, then invert again onto another plate, making sure the streusel is facing up.

For the glaze: In a small bowl, stir together the sugar and juice well.  Using a small spoon, drizzle in a zig zag fashion back and forth around the cake.  Let set up for at least fifteen minutes, before slicing.  Feeds five hungry vegans.

Breakfast Links

I first started making my own breakfast links about a year ago.  I was curious to see if I could save money by doing so.  What I found out was that I could make about 75 links for the same amount of money that it cost to pay for one pack of six vegan breakfast links at the store.  That was a no-brainer: no more store-bought breakfast links for us!  I played around with different ingredients until I finally created a recipe that mimics the taste of the store-bought kind pretty darn closely.  My secret ingredient, to get the texture just right, is tofu.  As far as I know, I have never seen tofu used in a seitan recipe before.  So, if I'm right about that, and then you see tofu-seitan recipes popping up all over in money-making cookbooks, tell them to throw ol' BlessedMama a dime or two.  :-)  (I was actually advised to hold on to this recipe, but who am I kidding?  I'll never have a cookbook.  So, I'm sharing!)  Having the gluten flour, tofu and beans makes for a really tender piece of seitan.  You can serve these as an accompaniment to a breakfast meal, or you can make them for my Brothy Beans with Sausages dish.  We love these, and they can freeze well.  Hope you save money and like them too.

Breakfast Links

I make my links about three to four inches in length.

Once rolled out, they get twisted up into their own foil packets.

Here's a big pot of them, getting ready to get steamed.

Breakfast Links

Ingredients:

1 pkg. extra-firm tofu, water-packed, drained
1 cup of slow-cooked pinto beans
2 cups of vegetable broth
2 and 1/2 tsp. dried thyme
1 Tbs. salt
1 tsp. pepper
2 and 3/4 cups gluten flour
Canola oil

Directions:

Put the first six ingredients (tofu through pepper) into a blender, and blend until smooth.  Pour into a large mixing bowl.  Add the gluten flour, and stir until well mixed.  Knead (you can do it right in the bowl) for about three to five minutes, to make sure there are no super wet or super dry spots.  Pull off a small ball of dough, smaller than a golf ball, and roll out to a sausage link size, about three to four inches in length.  Prepare a large pot with a couple inches of water in the bottom and a steamer basket inside.  Once you have several links rolled out, put each one at the end of a small strip of aluminum foil.  Roll the link up, so it makes at least two complete turns, and twist the ends closed.  Start filling up your pot.   Complete this cycle for the rest of the mix, until you have a pot full of foil-wrapped links.  Cover with a lid.  Turn the heat on to medium, and steam for 40 minutes.  Remove from heat.  Heat up about a tablespoon of oil in a large pan.  Unroll several links and put them in the pan.  Fry them for a minute or two, turning them, until they are browned on all sides.  Do this with all the links, adding a bit of oil, as needed.  Can be served alongside pancakes or tofu scramble for breakfast.  Freeze unused portions.  Simply thaw and reheat in microwave or oven.  So tasty.  Feeds five hungry vegans for several meals.

Home Fries

Are you familiar with the home fries that diners serve? The cubed potatoes that are crunchy on the outside but so fluffy on the inside? Well, after realizing that simply frying the taters in oil or water, or even baking them, didn't get me the results I wanted at home,I pulled out the deep fryer, and voila, perfect home fries! I like to make them for breakfast dishes, and they can be served by themselves as a side dish or incorporated into a dish like my Breakfast Potato Skillet. Yes, these do take some oil, but if you make these sparingly, you can leave your guilt outside the dining room.

Home Fries

Home Fries on a breakfast plate with fresh cantaloupe and tofu scramble

Home Fries

Ingredients:

9 russet potatoes, peeled and cubed
Enough canola oil to reach a deep fryer's fill line
Salt to taste

Directions:

Pour the oil into your deep fryer and heat. When hot, carefully add three of the cubed russet potatoes. Cook for 14-15 minutes, until the potatoes are golden. Drain on paper towels and sprinkle with salt. Repeat with the rest of the potatoes in two more batches. Delicious and comforting. Feeds five hungry vegans.

Easy Bagel and Deli Slice Breakfast

This is such an easy breakfast that it's not really a difficult recipe but more of another breakfast idea for you. I could have baked the bagels myself, and I could have made the deli slices by hand, but c'mon, we all need a break and have shortcuts sometimes, right? So, do yourself a favor, if you have a spare ten dollars, buy the bagels and some slices, and have a quick, easy and tasty breakfast. Just a tip: use the plain or savory bagels, not the sweet ones here.




Easy Bagel and Deli Slice Breakfast

Ingredients:

Bagels - plain or savory
Vegan margarine
Vegan deli slices from Yves or Tofurky or your favorite brand

Directions:

Cut the whole bagels in half. Toast them bagels. Spread a touch of margarine on each slice. Put a few deli slices on each bagel half. So good, so simple, so filling. Feeds five hungry vegans.

Breakfast Potato Skillet

Years ago, there was a Sacramento restaurant that G and I went to for breakfast. SR was just a baby and toddler at the time, so she just nibbled off our plates. But, I loved to order their potato skillet. It was a big plate of home fries covered with veggies, ham, cheese and a fried egg on top. By the time I had them leave off the ham, cheese and fried egg, I was left with home fries and veggies. I still loved it, though, because we could actually go out to breakfast on a Saturday morning, a rare treat for a vegan! But, then my frugal mind started adding up the money that I was still paying for the invisible ham, cheese and fried egg, and I began to wonder if I could duplicate this at home, but even more awesome than theirs. And what do you think I did next? You got it - experiment in the kitchen! Yay for my guinea pig family! So, the trick was to get that secret, elusive home fry flavor down: you know what I'm talking about - crispy potato square on the outside with a fluffy center. Just frying potatoes wasn't cutting it. I had to haul out my Big Daddy deep fryer. I deep fry about once or twice a year, so I'm not ashamed, I tell ya! Anyways, the potatoes were perfect, and by adding veggie hot dogs, vegan cheese and just the right veggies, it did the trick. I now have my scrumptious version of the Breakfast Potato Skillet! (Imagine that name echoing a few times.) Mine ends up being baked, and I don't think the restaurant did that; hence their "skillet" name, but I've kept that moniker for some good memories. That restaurant is now out of business, but we're still in the business of chowing down in the Blessed Vegan Life home. Come share in our food!

Breakfast Potato Skillet out of the oven

A steaming serving of this delight

The serving bowl after being attacked by hungry vegans!

Breakfast Potato Skillet

Ingredients:

9 russet potatoes, peeled and cut into 1/2" cubes
Enough canola oil for deep frying
Salt to taste
1 and 1/2 cups of broccoli florets, coarsely chopped
1 green bell pepper, chopped
4 - 6 mushrooms, sliced
1 pkg. of your favorite vegan hot dogs (use eight of them)
2 tomatoes, diced
1/2 pkg. of Follow Your Heart Vegan Gourmet cheese, cheddar style, finely shredded, divided
Salt and Pepper to taste
Hot sauce or ketchup, optional

Directions:

Prepare the deep fryer. Gently put in three of the potatoes, diced, in the deep fryer. Cook for 12 to 14 minutes, until golden. Drain on paper towels and salt according to your taste. Repeat two more times with the remaining potatoes. I will do this step often the night before so as to save time in the morning. Put potatoes in a large baking dish. Preheat oven to 375 degrees. Meanwhile, put the broccoli, bell pepper and mushrooms in a medium pot with about an inch of water and a steamer basket. Steam for about ten minutes, just until the broccoli is fork-tender. You do not want to overcook them. When ready, put them in a medium bowl, along with the tomatoes. While the veggies are steaming, prepare the hot dogs according to package directions - I bring water to a boil, turn the heat off, add the hot dogs and let sit for two minutes. Slice the hot dogs into 1/2" rounds. Add the hot dogs and half of the cheese to the bowl with the veggies. Add salt and pepper to taste, and stir the whole thing very well. Pour on top of the potatoes in the baking dish, and sprinkle the rest of the cheese all over the top. Cover with a lid and bake for 30 minutes. Remove lid and turn on the top broiler, and broil for 3 to five minutes to melt the cheese. Serve with hot sauce and/or ketchup. Mm-mm goo-ood! Feeds five hungry vegans with leftovers for lunch...maybe.

Red Potatoes Two Super Easy Ways

Boiled and Fried, yup. This is a post at which most readers would scratch their heads and wonder what's up. So, why am I doing a post on boiled and fried red potatoes? Because I am a conscientious blogger, and if there's even one reader who has never known the succulence of a boiled red potato or the crispy delight of a fried red potato, then I am duty-bound to introduce them to these culinary wonders. Not much recipe writing here, just some guidance, and a tip on hot sauce. Read away, dear ones!

Freshly boiled red potatoes. Large ones cut in half, small ones keep whole. Boil for fifteen minutes, until fork tender.

Here are some boiled red potatoes served with a fruit salad and sauteed veggies. The potatoes are topped with vegan margarine, salt and pepper, hot sauce, and sometimes nutritional yeast flakes, vegan sour cream and garlic powder.

This is one of my family's favorite hot sauces, well, really G's and mine. It's too hot for the little blessings. We call it rooster sauce in our home and always have. See the rooster pic? When I first started seeing the term "sriracha sauce" online, I had to check our rooster sauce to see if it was the same thing, and it was. So, on a previous blog, I mentioned it in its proper name, but it felt weird. Then, at home, I asked for the sriracha sauce to be passed to me, and G literally did not know what I was talking about! Me and my snooty blogger self, how could I? So, from now on, I am referring to this as rooster sauce on my blog - I've got to have sanity between my two worlds. If you forget what rooster sauce is, I'll remind you. Delicious, by the way.

Fried red potatoes. They look a lot like boiled red potatoes, I know, but they are different, I promise. My favorite way to make these is to make an overabundance of the boiled version (see overflowing bowl above). Then, the next day for breakfast or lunch, cut up said leftover boiled ones, and fry them in either olive oil or canola oil. You don't have to fry them for very long to get them a tad crispy because they've been pre-boiled, see? Top with salt and pepper, rooster sauce, and sometimes, even ketchup. So good.

That's it, folks. Hope you liked my little tour of one of my favorite spuds. Simple stuff, but good. And both of these dishes can definitely feed five hungry vegans.

G's Nutty Oatmeal

Okay, I've had a love/hate relationship with oatmeal my whole life. When I was a child, I viewed it as horrible dry mush that made me wonder why anyone would voluntarily eat it. I topped it with brown sugar and milk to cool it off, and I was made to eat it about once a month or so. As an adult I never voluntarily ate the stuff. Until I met my husband, G. We were both vegetarians when we met, and he had been subsisting on peanut butter sandwiches and oatmeal up until that time. Slowly, I started seeing more and more oatmeal showing up on my stove-top, much to my bewilderment. I begrudgingly went back to my monthly intake of it, knowing it was doing something good to my body. Along came the brown sugar and cold milk. A few years ago, G introduced peanut butter into the mix. I stirred it in, and with my brown sugar and milk, I convinced myself I was eating a peanut butter oatmeal cookie for breakfast! Now, I began to eat oatmeal about three times a week. Who wouldn't want a cookie for breakfast, right? So, then we both got the bright idea to actually start eating healthier a while back - longevity, kids, you know all the justifications, and then he began to make, gasp, oatmeal a little healthier! At first it began with a few sprinkles of flax seeds, then about two months ago, he actually created a healthy mix! And he keeps it in a huge container in the freezer! Aaahhh! Now, oatmeal's gotten even healthier! He'll tell you that all the seeds and nuts add tryptophan, Omega 3, protein, monounsaturated fat, copper, magnesium, phosphorus, manganese, iron, vitamin K, phytosterols, and zinc. He actually made this list for me! Okay, so I tried it, tentatively, and you know what? It's pretty darn good. The kids don't like it; they still eat theirs without all the goodies, but that will come in time. I have to confess, I'm pretty much a convert now, and I voluntarily eat oatmeal several times a week. Okay, I have to confess some more, I still add the brown sugar, cold milk and peanut butter, but don't you think my cookie's gotten healthier and much better for me over the years? But, now, eep, he's recently come home with a new mix of grains that he wants me to try next. Gulp.

G's Nutty Oatmeal, unadulterated by all my "cookie" toppings.

G's Nutty Oatmeal

Ingredients:

3 cups of water
1/2 cup of mix: equal parts of whole flax seeds, shelled raw pumpkin seeds, raw cashew pieces, raw walnut pieces
2 cups of original oatmeal (not quick cooking)

Directions:

Bring water to a full boil in a medium pot. Remove from heat and add the oatmeal and the mixture. Let steep for five minutes. Stir and finish preparing any way you like. Feeds five hungry vegans, if they would all eat it!

Potato Scramble

This is a dish that I came up with a couple of months ago and have found that I really like it for its taste and versatility. It's great for either breakfast or dinner, and you just need some basic ingredients - whatever of that type you have on hand, and go for it. It's easy on the pantry and wallet, as well. Nutritional, fast and scrumptious. Good stuff!

Potato Scramble

Ingredients:

3 russet potatoes, baked or boiled the night/day before
1 Tbs. canola oil
1 - 15 oz. can of beans, undrained (here we used kidney beans)
1 bunch of greens, chopped coarsely (here we used spinach leaves, which you can leave whole)
1 cup of chopped veggies (here we used carrots and peas)
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder

Directions:

I've found I like the texture of the potatoes in this dish if they are boiled or baked prior to frying them. This avoids a super crispy skin, which can be great in other dishes, and an overabundance of oil. If you boil the taters first, you can either peel them or not. Baking them, you would probably leave the skin on afterwards. In any case, chop them up into large bite-sized pieces. Then, heat the oil in a large skillet over medium heat. Add the potatoes, and cook until they just begin to brown. Add the rest of the ingredients (the liquid from the beans adds just enough moisture to keep the food moving around without sticking), and cook until the greens wilt and the veggies are tender, ten to fifteen minutes. I've used a variety of beans, greens and veggies in this dish, and they've all been delicious. Have fun with the variety and using up what you have on hand. It's filling and yummy. Feeds five hungry vegans.

Breakfast Sausage Sandwiches

This is my version of the infamous animal-ridden fast-food breakfast sandwich. I don't have a strong need to veganize everything animal-based, but this was something that I ate in early childhood. My father would take me to this particular fast-food restaurant occasionally on weekends for breakfast, and this sandwich is what I inevitably ordered. So, it's good food memories co-mixed with sentimentality, and that's probably why I decided about a year ago to remake it for my family. I'm not claiming huge health benefits from my version, just an ethically better substitute. And, of course, mine tastes better!

This is what the completed sandwich looks like.

And, this is the bird's eye view before its top is on.

Breakfast Sausage Sandwiches

Ingredients:

6 English muffins cut in half, totalling 12 halves (we used regular and sourdough)
1 Tbs. and 1 tsp. canola oil, divided
1 pkg. of Gimme Lean Sausage, sliced into 12 rounds
1 pkg. of extra-firm tofu, water packed, drained, and cut into 12 small rectangles
1 pkg. of vegan cheese, sliced thinly in 12 slices (we used Vegan Gourmet, Monterey Jack)
Your favorite vegan mayonnaise (we use Veganaise and Nayonaise)

Directions:

Place oven rack second from top, and turn on the top broiler. Toast the English muffins, and lightly spread with the vegan mayonnaise. Set aside. In a skillet, heat 1 tsp. of the oil over medium heat, and add the sausage rounds. Cook until browned on both sides, a total of about five minutes or so. In a griddle, heat the rest of the oil over medium heat, and carefully place the tofu slices - they might splatter due to their water content. Cook until brown on both sides, a total of about ten or fifteen minutes. I juggle all of this food at the same time, so that no dish is sitting out in the cold for too long. On a cookie sheet, line six of the muffin halves, vegan mayonnaise side up. Put a tofu slice on top of each muffin and a sausage round on top of each tofu. Slightly angle the cheese on top of the sausage, so that it makes a slight "X" with the tofu. That way you get the most food for your bite! Broil until the cheese melts, about two or three minutes. Watch so the muffins don't burn. Take out of the oven and top with the remaining muffin halves. Open wide and bite. Ah, good memories... Very filling. Feeds five hungry vegans.

The Breakfast Stack

Years ago, when I was vegetarian, my husband used to make a belt-busting breakfast. It was a pile stacked high with all kinds of fattening goodness. It started off with a layer of tater tots, then a clump of cottage cheese, followed by cheddar cheese grated on top, with a fried egg on top of that, then salsa or hot sauce would crown everything! We haven't had it in years, and recently I thought I'd try my hand at recreating it vegan-style. Hopefully, it's come out a tad healthier in the process. So, introducing...The Breakfast Stack!

The Breakfast Stack

Ingredients:

1 large bag of tater tots
1 package of water packed extra-firm tofu, drained
1 tsp. canola oil
1 package of vegan cheese, finely grated (we used Vegan Gourmet mozzarella)
Your favorite salsa
1 package of Tofutti Better than Sour Cream

Directions:

Bake the tater tots according to package directions. While they are baking, slice the tofu on the smaller rectangle side into at least ten pieces. Heat the oil on a skillet and fry the tofu until browned on both sides, about ten or so minutes. When the tater tots are done, remove from oven and set aside. Make sure your top oven rack is in the second slot from the top, and turn on the top broiler. Put your tofu slices on a cookie sheet and top with the cheese. Broil until the cheese is melted, about three minutes. Create your stack by starting with a scoop of tater tots, followed by the tofu and cheese, then the salsa and sour cream. My husband wants me to confess that once the picture was taken, I slathered on even more salsa, which I love! Very tasty and kid friendly. Feeds five hungry vegans.

Shortcut Chocolate Chip Waffles

Here is another very easy recipe to whip up for your family on a Saturday morning. Again I used Bisquick as a speedy kitchen helper. There are just a few ingredients, and it only takes a few minutes. I didn't add syrup to these waffles for the picture because I thought they looked too beautiful without it. A real kid fave!

Shortcut Chocolate Chip Waffles

Ingredients:

4 cups Bisquick
2 and 2/3 cups of soy milk
4 Tbs. canola oil
1 Tbs. of EnerG Egg Replacer
4 Tbs. of water
1 cup of vegan chocolate chips
Pam spray

Directions:

In a medium bowl, whisk together the Bisquick, soy milk, oil, Egg Replacer, and water. Stir in the chocolate chips. Spray the waffle iron with Pam and let heat while the batter rests, about five minutes. Fill each waffle well as normal - I'm guessing you know how to use yours - and cook until the waffle iron indicates they are ready. Spray the wells before each serving. Serve with homemade maple syrup or your favorite kind. I freeze the leftovers for quick weekday morning breakfasts. Feeds more than five hungry vegans.

Shortcut Blueberry Pancakes

Hello, again - what a hectic week. My husband gutted our school room, so now we have loads of stuff all over the living room and dining room. I've got a preschool group coming over on Wednesday morning, so we're madly trying to get some order back in the main rooms of the house. But, the school room is beginning to look great! Both my son and mom had surgery Friday morning, and both are fine, praise God, but it was very stressful. So, starting today, I'm taking my three blessings over to my parents' (a 30 minute drive) and homeschooling there for two weeks, so I can care for her. But, I've neglected this spot, so I'm adding a very simple recipe tonight. I hope you enjoy it. I have learned to appreciate the speed that Bisquick offers, and I am not offended to use shortcuts occasionally. I love to make things from scratch, and usually do, but this recipe offers a speedy way to make a quick and nutritious meal. I've pretty much just veganized the recipe on the back of the box and added blueberries, but so as not to cheat, I'll list everything below. Also, I have noticed that if I make real-sized pancakes, my numbers turn out less than the box says, so I've doubled everything.

Shortcut Blueberry Pancakes

Ingredients:

4 cups Original Bisquick mix
2 cups of soy milk
Ener-G Egg Replacer for four eggs: 2 Tbs. of the mix with 8 Tbs. of water
1 cup of frozen blueberries with extra for garnish
Your favorite syrup
Canola oil as needed

Directions:

Heat one tablespoon of oil over medium heat on a pancake griddle. While oil is heating, mix the Bisquick, soy milk, Egg Replacer, and water in a medium bowl with a whisk or spoon. Add blueberries and gently stir. When oil is hot, take a large spoon and scoop out batter onto griddle. Mine hold four pancakes, and I'm guessing it's about a third of a cup per pancake - they end up about the size of my hand, or just a tad smaller. Cook until bottom is browned, about three to five minutes, and gently flip with a pancake spatula. Gently press down once flipped. The second side cooks faster than the first. When browned on the second side, check to see if there is any batter that has oozed but not cooked. If so, flip again and press those edges down to brown. Set on serving platter. Add the same amount of oil for each batch. I also check to see if I need to turn down my heat slightly, for often my griddle seems to get hotter over time. If they brown too fast, they may burn, or the middle may stay gooey. Top with more blueberries (which have thawed by now) and your favorite syrup. Feeds five hungry vegans with leftovers to freeze for quick morning breakfasts. Enjoy!