Maple Sausages & Hash

This dinner is brought to you by brunch. And by the Post Punk Kitchen! And the letter K, and the number 7.

I’ve wanted to try these maple sausages forever. And my only beef *snicker* with them is that they’re too firm. I’m like baby bear when it comes to sausages. Not too soft, not too hard. I think the Happy Herbivore Spicy Sausage has the best texture, for my money, and that’s what I prefer to make. So now I just need to figure out the ratios so I can get different flavors–because the smoky maple flavor in this sausage was fantastic! It seems sorta funny to me that when I was an omni, I hated sausage. But I totally, completely, head-over-heels adore vegan sausage.

The rest of the dinner was just a bunch of steamed kale with garlic salt and nutritional yeast on it (the most vegan-y thing in the world) and Red Flannel Hash from Vegan Brunch. I’ve made it before, and guess what? Still good.



Polenta and Chili!

Let me begin by stating that I think I made this wrong. Based on the photo in Vegan Brunch, I think this is supposed to mostly beans with a little topping of polenta. So why did I get ten tons of polenta, and just a smattering of beans? Let me also state, for the record, that apparently this recipe can be altered any number of ways with delicious results. Because this was awesome! Pretty much just like having chili with cornbread in it, except I really love the texture of the polenta. And I forgot to put the serrano peppers in (I accidentally threw them out–why?!) so I dumped hot sauce on at the end. Also, the avocado I was going to put on top went bad. And I forgot to take a picture of the cashew sour cream (which may be my new favorite thing in the universe).

So, 1,000 mistakes later, this still came out just as delicious. I don’t think I could have asked for more.




Breakfast Casserole

What is this? It’s Mom’s Breakfast Casserole from Vegan Brunch. Was it good? Eh, yeah. Was it a lot of work? Hells yeah. Would I make it again? Er, no. My husband really loved it, and it did feed us for three days. But I don’t know that I would make this version again. I’m pretty sure I would try to find a good veggie sausage for the top layer, because the tempeh wasn’t quite right. And there was a little too much tofu in my tofu layer, and waaaaay too much paprika on the potatoes. And where were the onions? THE ONIONS? I liked the cheese sauce, but there was no warning that I shouldn’t put all three cups of it on there. Or was that the way it’s supposed to be? I think I’d like to try this again with a little Daiya pepperjack cheese. Yum.

Hells yes, Vegan Brunch!

I’m starting to believe I may be what’s known as a “Chandrist” vegan, because I basically only own vegan cookbooks by Isa Chandra Moskowitz (and her writing partner, Terry Hope Romero). I have some random vegetarian cookbooks, but I always, always, always come back to their recipes. And oh, how I love Vegan Brunch.

I kinda stumbled onto the recipe for these cinnamon rolls, since they aren’t the ones mentioned in the book. I like to make breakfast sandwiches for my husband to take to work, and I’m too cheap to buy english muffins. $10 shampoo? Yes. English muffins? No.

So I followed the Vegan Brunch recipe, but I rolled them out too thin. I had a ton of leftover dough (and some flat english muffins…he still ate them). So I rolled it out, smothered it in goodness, and *BLAM!* maple blueberry cinnamon rolls were born!

Maple Blueberry Cinnamon Rolls (12 tiny rolls):

  •  1/2 recipe for english muffins from Vegan Brunch (let it rise once)
  • 1 T Earth Balance spread (or whatever margarine you use), very soft
  • 2 T maple syrup
  • 1 T agave nectar
  • 1/3-1/2 cup blueberries (I use the wild frozen ones, and they are teensy, so I use more)
  • 2-4 tsp cinnamon (I like lots of cinnamon, maybe you don’t?)

Roll the dough out as flat as you possibly can on a floured surface. I’m talking paper thin. Then, mix the spread with the syrup and nectar. Smooth the mixture out onto your dough. Sprinkle with blueberries and cinnamon. I really, really like to use lots of cinnamon here, it gives it a lot more flavor. I adore the cinnamon from Costco. It comes in a huge bottle, and tastes magical. It’s $4! Then roll everything up as tight as you can without losing all your berries.

Cut the rolls into 1-inch thick circles, and put in a greased baking pan. I actually use a bread pan for this, it works great. Let the rolls rise in a warm place for 30 mins, don’t worry, they probably won’t quite double in size. If it looks like the pan is filling up with blueberry juice, that’s exactly what you want to see. Bake at 350 degrees for 12-15 mins, watch closely that they don’t burn, since the tops are so sugary. Serve warm.

Just for fun, I’m including a photo of the Caramelized Onion Quiche I made from Vegan Brunch. So cute! If only I’d used fresh parsley instead of dried to garnish it–so much cuter. But fresh parsley always goes bad in the fridge so fast. Lucky for me, spring is arriving and I’ll have herbs galore in about a month. Hurrah!

Seriously, look how horrible my crust turned out. Crust is my worst enemy. Either it’s too dry and crumbly, or it’s too wet and comes out all crackery. I don’t get it! All I’ve discovered is that shortening seems to work a lot better than margarine for me, but I miss the buttery taste. I gotta get my hands on some (relatively) healthy shortening, stat!