Sage Biscuits

It is really hard to find food that highlights an herb itself. Usually it’s the herb highlighting another food. So I was so pleased when I ran across this (American) biscuit recipe at TheHerbalGarden.com!

The best part is, they’re super easy, fast, and tasty! And can easily be halved or doubled.

2 C self-rising flour (DIY recipe)
1/4 C vegan mayonnaise
2 Tbsp fresh sage, chopped
1 C non-dairy milk

Optional extra herbs to throw in: chives, parsley, thyme, dill, or sage
I added fresh thyme in this recipe

1. Combine all the ingredients and mix well. It will be a bit sticky.


Learn from my mistake, do NOT use a whisk!

2. Divide the dough into the cups of a 12 compartment greased (or non-stick) muffin pan


Silicone liners means no oil!

3.Bake for 12-15 minutes at 400 degrees, until a light golden brown.


Addicting!

Stuffed Mushrooms

This was a historic recipe growing up at my house, with the base recipe surpassing 1977! How retro!

12 large mushrooms
2 Tbsp margarine
1 medium onion, finely chopped
¼ C green peppers
½ C vegetarian pepperoni, diced (opt)
1 clove garlic, minced
½ C crushed round crackers (appx 15 crackers)
3 tbsp nutritional yeast (opt)
1 Tbsp parsley
1 Tbsp oregano
1/3 C vegetable (or no-chicken) broth
Salt to taste

325 degrees

1. Remove stems. Chop and set aside.

2. Clean the rest of the mushroom and drain caps on a towel.

3. Melt margarine in skillet. Add onion, pepper, pepperoni, garlic, and mushroom stems. I used soy chorizo.

4. Cook until tender, but not brown.

5. Add crackers, nutritional yeast, parsley, and oregano. Mix well.

6. Stir in broth. Add salt to taste.


With broth

7. When stuffing all sticks together, it is done. You may need to add more crackers for it to thicken up.


Ready for stuffing!

8. Spoon stuffing into the caps.

9. Place caps in a shallow baking pan with ¼” of water covering the bottom.


I used leftover vegetable broth

10. Bake uncovered for 25 minutes at 325 degrees.



I added a little vegan cheese for fun. Enjoy!

Vegan Crab Cakes

I’ve been toying around with this for a couple of weeks, and these are definitely taste sensations!


2 slices of bread (any type)
2 Tbsp non-dairy milk
1 Tbsp vegan mayo
1 Tbsp soy sauce
1 Tbsp parsley flakes
1 Tbsp baking powder
1 tsp Old Bay Seasoning (copy-cat recipe)
1 lb firm tofu, drained & pressed
salt to taste (no more than 1/4 tsp)

1. In a mixing bowl, tear up the bread into small pieces. Add the milk to moisten the bread. It will be a little sticky.

2. Except for the salt, add & mix the remaining ingredients, crumbling the tofu. Now add the salt to taste.

3. Mix with your hands to make sure the tofu is really crumbled up and everything is all stuck together.

4. Heat a frying pan on medium heat, with just a little bit of oil.

5. Form the mix into (about) 10 patties. Pat them with pressure to make sure the air is out, and that they will stick together.
*Note: Make a thinner, normal sized patty as compared to the very thick normal crab cakes. They are easier to handle, cook better, and have more lovely golden crunch.

6. Fry until golden brown (just a few minutes). Be gentle when flipping the patties.


Avoid fattie patties like the one in the back! Keep them thin!

7. Eat! Enjoy any way you please. On their own with a little mayo, in a sandwich, in a salad, etc.
Makes 10 patties on average.


Mock Tuna Spread

This is from The Mcdougall Quick and Easy Cookbook (which I highly recommend) and by golly if it doesn’t really taste like tuna salad. Great for a snack on a warm day!

1 15oz can garbanzo beans, drained and rinsed
1 stalk celery, finely chopped
1/4 C finely chopped onion
1/4 C finely chpped green onions
1 Tbsp lemon juice
1/4 C tofu mayonnaise

Place beans in a food processor and process until coarsely chopped OR mash with a bean masher. Don’t over process to a smooth consistency.

Place in a bowl and add the remaining ingredients. Mix well. Chill at least one hour to blend the flavors.

Recipe Hint: Add 2 tablespoons of pickle relish to thie spread to jazz it up. We like this spread oncrackers or toasted fat-free crumpets.

Makes 2 cups. Prep time: 15 min. Chilling time: 1 hour.

I highly recommend adding the relish. I also add a shake of paprika. Sometimes I eat it by itself, other times I serve it on toasted whole grain bread with lettuce and avocado. num num.

Sticky Toffee Pudding

I never had sticky toffee pudding in the UK. Mama Ronin did however, and was absolutely ga-ga over the stuff.. and after making this, you will be too!
This vegan version will rival any traditional sticky toffee pudding recipe. Hands down. Seriously worth the effort.

Possible confusion note: STICKY TOFFEE PUDDING IS NOT ACTUALLY PUDDING! It’s a wonderful, sponge cake soaked in syrup.

The original recipe (in metric) is HERE from The Vegetarian Cookery School. So my metric friends can use that link directly to make it.

Here is the recipe converted to standard:

Ingredients for sponge cake

1 1/8 C soy milk
6 Tbsp water
1 1/2 C dates
1 tsp baking soda
1/2 C (=8 Tbsp) vegan margarine
3/4 C soft brown sugar (loose, not packed)
1 1/3 C white self raising flour
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Ingredients for toffee sauce

5 Tbsp golden syrup
1 1/4 C soft brown sugar (loose, not packed)
1/2 C + 2 Tbsp (= 10Tbsp) vegan margarine
6 Tbsp soy creamer
1 tsp vanilla essence

1. Pre-heat the oven to 375F-190C-Gas5.

2. Line a 8″ x 8″ (20cmx 20cm) shallow cake tin with baking parchment.

3. Chop the dates in half & put them in a small saucepan and cover with the soy milk & water & simmer until the dates are soft.

4. Take off the heat & stir in the baking soda, which will froth as you add it to the date mixture. Leave to cool.

5. Beat together the margarine & sugar until pale & creamy.

6. Add the date mixture & stir in.

7. Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.

8. Spoon the sponge mixture into the prepared tin.

9. Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.

10. To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soy creamer.

11. Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soy ice cream.

This stuff is definitely for special occasions. It’s so good you’ll gain 5 lbs just looking at it!!!

Taco Casserole

At first, “Taco Casserole” kinda seems like one of those dishes that comes from one of those families who make cheeseburger-roni with tater tots on top…
But let me tell you, this is pretty tasty and you can make it as healthy or unhealthy as you like!

You will need:

3 cups meat substitute such as:
-vegetarian beef crumbles
-TVP (small crumbles)
-tofu
-choice of beans
(or a combination of any)

Taco seasoning
1 can of kidney beans, drained
1 1/2 C biscuit mix (DIY recipe)
1 C non-dairy milk

Any optional toppings you want such as:
Tomatoes, chopped
Lettuce
Black olives, sliced
Chili peppers
Avocados
Salsa
Vegan cheese
Vegan sour cream
Etc.

1. Heat oven to 400F (200C) and grease an 8″ baking dish.

2. Follow the taco seasoning directions and mix with any or all meat substitute combinations. Stir in kidney beans.


I used tofu and TVP

3. Once everything is combined and seasoned, put the delicious bean mixture into the baking dish. (If using vegan cheese, sprinkle this on top now).


I added a can of chilis on top

4. In a bowl, combine the biscuit mix and non-dairy milk. One mixed, pour over top the mixture.

5.Bake uncovered for 20-25 minutes or until lightly brown on top.


As an afterthought, I decided to add a little Tofutti cheese

6. Add toppings and serve!


Tomato, avocado, salsa verde, lettuce.

This makes about 6-8 delicious portions.
Just writing about it makes me want to go make it again. Perhaps I will!

Creamiest Vegan Mac n’ Cheez EVER

Now, I stole this from Lindy Loo of Yeah, That “Vegan” Shit who stole it from RosemaryAmey, and I’m stealing the whole thing so I ain’t gotta type nuttin’ out.

Lindy Loo personally warned me about how amazing and addicting this recipe. First you start with a little sneaking sauce out of the pan, then you progress to eating it before it’s even baked. Soon, you’re eating it just to feel normal and you’re stealing money out of your mom’s purse to go buy more elbow macaroni.

Now, I like nutritional yeast sauces, but even the claims of the best weren’t that good (like Veganomicon‘s for example. AWFUL), so I took her words wth a grain of salt. I usually stuck with actual vegan cheez to make my Mac fixes. And MaMa Ronin always made it in a crock pot. I never ate baked macaroni! Especially not with, good Lord, CRUNCHY bits on top!

I did not heed Lindy Loo’s words, and now I keep shoveling it my mouth despite my stomach not being able to hold any more of it. YOU WILL BE A BELIEVER!

Vegan macaroni and cheese

You will need to have three pots bubbling away on the top of the stove
First pot: Pasta

2 cups uncooked macaroni
water

1. Bring water to a boil.
2. Add pasta.
3. Cook until done.
4. Drain.

Second pot: White sauce

1/4 cup vegan margarine
1/4 cup flour
1/2 tsp salt
2 cups vegan soydrink

1. Combine margarine, flour, and salt over low heat.
2. When it bubbles, gradually add the soydrink.
3. Cook and stir until it is thick and begins to bubble.
4. Remove from heat and add the “cheese” from the third pot.

Third pot: “Cheese”

1/4 cup “good tasting” nutritional yeast
1/4 cup cornstarch
1 Tbsp flour
1/2 tsp salt
1 cup water
2 Tbsp oil
1/2 tsp Dijon mustard

1. Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
2. Add water, oil, and mustard.
3. Cook and stir until it thickens and bubbles.
4. Add it to the white sauce from the second pot.

**Note from VR: I like to add a little paprika or hot sauce here, just to give it something extra**

Putting it together

cracker crumbs or bread crumbs

1. Preheat oven to 375 F.
2. Mix cooked pasta with “cheese” sauce.
3. Pour into a greased casserole dish.
4. Top with cracker crumbs or bread crumbs.
5. Bake for 30 minutes.

Note: The leftovers start to thicken up, but at this point in the addiction, it won’t matter to you. You’ll be scooping it out of the fridge cold in a fit of midnight cheez sweat.

You may notice some green bits in there. I was so hopped up on sauce that I had to mix elbows and tri-color fusilli (corkscrews) just to get my full fix.

Personal macaroni baked dishes:

Traditional Lasagna with Béchamel Sauce

I’ve been making and eating this so much in the past weeks no wonder I couldn’t update!

AND IT TOTALLY FOOLS OMNIS!

Our European brothers and sisters make lasagna a little differently than we do in North America. They use a white (Béchamel) sauce, where as we just tend to pile on mountains of cheese (which I have made before if you rather make that lasagna.)

You will need:
12 pieces of lasagna
Tomato sauce
Béchamel Sauce
Any veggies or fake meat crumbles (opt)
-recipes following them-

OVEN: 350F (180C)

1. Cook lasagna according to box.
(that no-bake lasagna is a waste of money)

2.Combine and simmer tomato sauce
(Or use 2 jars of purchased marinara sauce & skip to #3)

TOMATO SAUCE RECIPE:
1 reg size can of diced or stewed tomatoes (about 14 oz)
1 reg size can of tomato sauce
1 tsp oregano
1 tsp garlic
pinch of nutmeg

-Put everything in a pot, bring to a boil. Lower heat to a simmer until ready to be used. (This will cook down some excess liquid and make it more flavorful) If, after cooking, it’s too chunky for your tastes, use a potato masher.

3. Make Béchamel Sauce

BECHAMEL SAUCE RECIPE:
4 Tbsp margarine
1/3 C flour
2 1/4 C non-dairy milk
1/4 C nutritional yeast (opt)
1/2 tsp dijon mustard
salt to taste
pinch of nutmeg

-On low heat melt the margarine. Take off heat.
-Slowly sift flour in while stirring.
-Add the non-dairy milk a little at a time while stirring.
-Bring to a boil while stirring slowly. It will thicken.
-Take off heat. Add nutritional yeast, salt and nutmeg.

NOTE: If you are using soymilk, it will taste a little sweet. Do not worry! Once baked, you won’t notice it at all.
Traditionally, this is where you would add in some crumbled cheese. Feel free to add in vegan cheeze, or even crumbled tofu for texture, but it honestly doesn’t need it.

4. If using veggies, lightly sauté any “hard” veggies like squash, peppers, or eggplant. “Soft” veggies like mushrooms and spinach can be used raw. Also sauté any veggie meats you wish to use.

5. Grease a lasagna or casserole dish (10″ x 12″) with margarine. Place a thin layer of tomato sauce on the bottom.

6.Layer the bottom with 4 pieces of lasagna. Cover with a layer of tomato sauce and then the béchamel sauce. Add layer of veggies and faux-meat.

7. Repeat step six.

8. Lay your final 4 lasagna pieces on top. Cover with tomato sauce then béchamel sauce.

9. Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for another 10 minutes.

10. Let cool for 10 minutes (this lets the lasagna set-up so you don’t have scalding hot sauce oozing everywhere).

DIG IN!!

I enjoy mine plain, with no extra frills. I did crumble half a block of firm tofu for the first one to texture, but like I said it’s not necessary.
The picture above I made was for an extended family get together. I didn’t say anything and no one knew none-the-wiser. It was deliciously fantastic!
Except for soymilk, it is a traditional recipe, so your relatives won’t get as scared as if it were made from tofu!!

Haggis & Mashed Root Vegetables

When I went to Scotland, I fell in love with veggie haggis. I’ve had canned veggie haggis since, and it’s just not the same. So this satisfies those cravings! And any recipe that encourages whiskey is ok with me!

Notes:
*Veggie haggis is spicy, and this is no exception. If you’re not a spicy fan, cut the cayenne in half.
*If you skip making the mashed root, you will only need ONE med/large turnip/rutabaga (4oz worth).
*I used reg olive oil in place of all the others
*Please read through the recipe first. Any extras will be in italics or parentheses

Haggis and mashed root vegetables
From Vegan: Over 90 Mouthwatering Recipes for All Occasions

Prep: 15 min/ Cook: 1 hour/ Serves: 4

HAGGIS:

1 lb (500g) rutabaga (swede), turnip (peeled) or squash, finely chopped
1 tsp finely chopped fresh root ginger

2 oz (50g) coconut oil
1 1/4 C (4oz/125g) porridge oats (non quick-cooking oatmeal)
1 onion, chopped
4 mushrooms, chopped
1 carrot, finely chopped
7 oz (200g) cooked kidney beans, chopped (about 3/4 of a can)
1/2 C (2oz/50g) shelled walnuts, chopped (or walnut meal)
2 Tbsp rapeseed oil
3 tsp yeast extract (like Marmite)
2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chopped parsley
1 tsp chopped thyme
1 tsp chopped sage
1/2 tsp ground nutmeg
2 Tbsp lime juice (= 1/2 fresh lime)
1 Tbsp soy sauce
1 Tbsp whisky or balsamic vinegar

POTATO MASH:
1 1/4 lb (625g) potatoes, quartered
1 1/4oz (30g) vegan margarine
1 Tbsp soya cream
1/2 tsp chopped rosemary
salt & pepper

1. Preheat oven to 350F (180C/ gas mark 4). Place 12 oz (375g) of the swede (rutabaga) in a large saucepan of water, add the fresh root ginger, bring to a boil and simmer for 30 minutes. Put the potatoes for the mash in another large saucepan of cold water, bring to a boil and simmer for 30 minutes, until soft.

2. Meanwhile, heat 1oz (25g) of the coconut oil in a large non-stick frying pan and gently toast the oats for about 2 minutes, stirring constantly, until golden brown (mine took about 5). Transfer to a bowl and set aside.

3. Heat the remaining coconut oil, then gently fry the remaining swede with the onion, mushrooms and carrot for about 10 minutes until the swede starts to soften. Add the kidney beans and stir until hot. Transfer the fried vegetables to the bowl of oats, then add all the remaining haggis ingredients. (The mix smells great!)

*At this point, I would pulse it a few times in a food processor, just to give it a finer texture*


Turnip, onion, mushrooms, carrot, kidney beans

4. Divide the mixture between four 3 1/4 inch (8 cm) oven-proof ramekins, cover with foil and place in a deep roasting tin half-filled with boiling water. Bake for 30 minutes.


I just used one dish (sitting in the boiling water)

5. Reheat the boiled swede, then drain and mash with half the margarine and salt and pepper. Reheat the boiled potatoes, then rain and mash with the soya cream, the remaining margarine and the rosemary.

6. Remove the ramekins fromt he oven, run a sharp knife around the edge of each one, then turn out on to warmed plates. Add 2 spoonfuls of each mash to the plates and serve this vegan version of the traditional Scottish sheep’s sausage with a tot of whisky.


Makes an excellent baked potato topping!!

BONUS:
While chopping veggies I came across a Siamese Mushroom!