Homemade Vegan Italian Spiced Sausages

2/12/2016 18 Comments

When I first transitioned to a vegan lifestyle I stumbled upon Tofurkey's Italian Sausages at at local Trader Joe's in southern California. Curious, I picked up a package and tried them out. A hint of spice, packed with flavor, the ability to cut into slices, fry in a log, in slices, crumble, bake...and it tasted way better than I hoped for. I was hooked. Every time I went to Trader Joe's or a health food store I'd pick up a package if they had them.

When my husband and I traveled and wed in 2011, we lived in Arkansas for a spell. Way out in the country. It was a big deal to go to the health food store and buy some Tofurkey. Even if it was double the price than in CA, those little links brought comfort to our home. We've since traveled around a lot in our travel trailer and there are so many times that the magical Tofurkey links are not available. Tear. So many small towns along the way that have probably never even heard of the alternative sausage links. What is a girl to do? Make them. Roll up your sleeves and create something special.

This recipe is SO worth it, I can't even tell you how much you and others will thank you. My husband perked up when he saw what I was up to. The intense flavor from the spice mix, garlic, beans, herbs, mushrooms and more make these a keeper. Thankfully they turned out better than I hoped for. The flavor and smell is unbeatable. I even put them to the test. I sliced them, I fried them as logs, in slices and crumbled as ground sausage. All worked better than hoped for, each time creating a delightful meal.

Spices:

1 1/2 Tbsp Paprika
1/2 Tbsp Cayenne (less if desired)
1/2 Tbsp Dried Sage
1/2 Tbsp Dried Basil
1/2 Tbsp Dried Oregano
1/2 tsp Red Pepper Flakes (+/- as desired)
1 tsp Sea Salt
1/2 tsp Ground Black Pepper
1/8 tsp All Spice

Ingredients:

3 Cups Cannellini Beans (or Great White Northern)
3 TBSP Tamari Sauce (Use Coconut Amino for Soy-free)
2 TBSP Rice vinegar
1/2 Cup Diced Red Onion
4 Cloves Garlic - Minced
1 1/2 Heaping Cup Diced Mushrooms
2 tsp Guar Gum
1/3 Cup Corn Flour (Harina de Maiz)
1/2 Cup Oats
1 Tbsp Flax Meal with 1/4 Cup Warm Water; Mixed together and set aside.

Peaceful Preparation:

Mix together all of the ingredients and spices in a large bowl until well combined.
Mash together the ingredients with a potato masher until very fine, mixed together and only a few small chunks of beans remain.
For best results, refrigerate overnight. Otherwise, proceed to steam. Divide into 8 sections. Take a piece of foil, line it with parchment paper, shape the vegan sausage into a sausage shape, roll it up and twist the ends. Complete until you have 8 sausages.
Steam for 30 minutes, thicker sausages may have to steam longer to firm up. Allow to cool for 10+ minutes. The longer they cool, the easier they are to handle. I was able to carefully unwrap and use immediately. They are best when placed in the fridge for 4+ hours, they transform to firm sausages. When ready unwrap, enjoy steamed, baked, sliced, fried, crumbled or as your heart desires!

NOW ON YOUTUBE

You may also like these other two sausage recipes:
Homemade Spiced Sausage
Homemade Vegan Sausage

Ways to Enjoy This Recipe:

Meatless Meal: Italian Spiced Sausage with Roasted Potatoes and Asparagus

Vegano Zuppa Toscana

In a bun with onions and peppers!

Mmm! This is made by Jack known as @gone2happyplace on Instagram.

He said: "omg these are great."? "..I used my pressure cooker to steam them for 10 minutes. I've eaten two and they came out perfect."

He also said:

"Omg so versatile!! Made this Cuban dish called Picadillo that's tomatoey chili with raisins and green olive. I had made a simple chili and said...Hmm...Wonder if I crumbled in one of those sausages!! It did make the chili less runny for the meal but as a "meat" chili...Pretty darn good. :)"

He also used it as a meat sub in pitas, a "tasty protein source in a breakfast protein bowl I threw together, Shepherd's Pie, and sausage patties for breakfast topped with maple syrup and next to some pancakes. Total boss recipe!!! :). Freeze great btw in the foil and let thaw in advance of use."

WOW, great feedback!!! What are you waiting for? Lets get cookin'! :)

Random Recipe of the day: World Fusion Tofu Scramble with House Fries

18 Comments

Chocolate Filled Strawberries

2/10/2016 0 Comments

What is better than Chocolate Covered Strawberries? Chocolate Filled Strawberries. With only 4 ingredients and in a mere 10 Minutes you can be biting into a moist, juicy berry with a chocolate filled center. When you are making them, make a couple extras, pop one in your mouth before refrigerating for a shot of chocolate, yum! Then place them in the fridge for 10 minutes and eat them or serve. How easy, delicious and appealing. My husband and I had these alongside the chocolate covered strawberries and decided these were the winners. We both liked them even better! I didn't know that was possible.

Imagine having a gathering and you walk out with a plate of chocolate covered strawberries and chocolate filled strawberries, can you see the eyes lighting up with excitement as they reach for one? Or you surprise your most loved person in the whole world with them! I made them for my husband and I was surprised at how happy he was to be greeted with the plate of beauties and to "test" them for you all!

Ingredients:

16 Strawberries
1 Tbsp Cacao
1 Tbsp Coconut Oil - Melted/Liquid
1 Tbsp Agave

Loving Preparation:

Wash the strawberries. Slice the ends off. Carefully cut out the center making a well for the chocolate.
Mix together the cacao, melted coconut oil and agave until smooth. You can also use leftover chocolate after making chocolate covered strawberries, melted chocolate chips or a melted chunk of a chocolate bar. Note: double or triple chocolate ingredients if needed for bigger berries.
Spoon the chocolate sauce into strawberries. Place each berry in a clean empty ice cube tray so it can hold the berry upright. Continue until done. Place in the fridge for 10+ minutes until the chocolate firms up. Enjoy!

0 Comments

Chocolate Covered Strawberries

2/9/2016 0 Comments

Does it get any better than a chocolate covered strawberry? A ripe, juicy, red berry dipped in sweet chocolate. I can actually remember distinct moments of biting into a chocolate covered strawberry. A hard chocolate exterior breaks and bursts the berry into your mouth. One chocolate covered strawberry swoops me away to a heavenly place.

I think you will be pleased with this recipe and how simple it is. It takes few ingredients and you can eat them shortly after making them. These are perfect for Valentine's Day or any other day in my book. They make a beautiful treat for your love as well as served at a gathering or to anyone you love. That includes yourself! ❤️‍

Ingredients:

16 Fresh Strawberries - Washed & Dried
3 Tbsp Cacao Powder
3 Tbsp Agave (Maple, Brown Rice Syrup or favorite)
3 Tbsp Melted Coconut Oil

Optional Toppings:

1 Tbsp Coconut Flakes
1/2 Tbsp Pecan Pieces
1/2 Tbsp Cashew Pieces

Loving Preparation:

Place the washed and dried strawberries on a plate.
Mix together the melted coconut oil, cacao and agave until smooth in a small cup or short glass. Taste, adjust as preferred. Mix toppings in a small bowl and set aside.
Dip the strawberries in the chocolate, let any extra chocolate drip off naturally. Set on a plate. Repeat until all the berries are dipped. Place in the fridge for 5-10 minutes until the chocolate hardens.
Repeat, dipping the berries in chocolate, one by one until complete. Place in the fridge for 5-10 minutes until the chocolate hardens.
Repeat, dipping each one by one. At this point I decided to decorate the berries sprinkling the toppings on the tips. Feel free to continue repeating until desired thickness is reached. Enjoy any extra chocolate poured in a mold and frozen or as desired.

0 Comments

Blueberry Crumble Bars - 7 Vegan Ingredients

2/7/2016 0 Comments

These little bars are downright heavenly. Blueberries rest on a crust and are adorned with crumbles. When baked, cooled and refrigerated overnight they come out perfectly creating the most desirable bars around. We shared these at a get together and was told "these are delicious!" and they were the most popular dessert!

Look at those beauties, can you resist? They are made with almond flour and gluten-free oats for a gluten-free spin, are completely vegan, pretty simple to put together and each time they turn out fabulously. Plus, half the amount of sweetener is used and it isn't refined sugar. I've yet to have a batch that hasn't been raved over! This recipe was inspired from my cookbook. I have a few other varieties in store brewing in my mind and can't wait to share soon. With love, Christa

Ingredients:

1 Cup Almond Flour
1 Cup Rolled Oats (if allergic: Certified Gluten-Free)
1/4 tsp Baking Soda
1/8 tsp Sea Salt
1/2 Cup Coconut Oil, Softened
1/4 Cup Agave Syrup
3/4 Cup Blueberry Puree
1/4 Cup Blueberries

Peaceful Preparation:

Preheat the oven to 350 degrees F. Grease a pan, I used a loaf pan. Line with foil and grease or parchment paper.
Combine the almond flour, rolled oats, baking soda and sea salt together in a medium size bowl.
Add the coconut oil and agave syrup. Mix together an then with your hands, fully incorporate until a crumbly mixture is formed.
Press a loose 2 cups in the base of the prepared pan, reserving the balance for topping.
Puree fresh or defrosted frozen blueberries in a food processor until you have 3/4 cup puree. Spread the puree on the crust within 1/4 inch of the edge. Add the remaining 1/4 cup blueberries on top.
Sprinkle the remaining oat mixture on top, lightly pressing into the puree. Bake for 40 minutes, until golden. Allow to cool completely. Refrigerate until firm, preferably overnight. The next day cut into bars and serve.

Tips & Tricks:

Use coconut butter for oil-free. Try fruit puree for oil-free like banana, I have and it works well!
Use your favorite sweetener like coconut sugar, brown sugar, raw sugar, maple syrup or pass and try raisins or date paste. You can double the sugar for sweeter bars. I have done them both ways.
Use your favorite filling.

0 Comments

Raspberry Oat Muffins with Chocolate Chunks

2/5/2016 0 Comments

Moist, juicy raspberries bursting with goodness nestled against melted chocolate all inside a refined sugar free, oil-free, vegan muffin? Sign me up. This recipe was created while making blueberry muffins, both varieties are heavenly, with my love for chocolate these were my personal favorite. I shared some with our non-vegan, sugar-loving friend and he said he really liked them and didn't even have to cover them in sugar haha. Success! I love sharing especially when good feedback comes with it, then I know it is worthy of your kitchens. Happy baking and best wishes for a great weekend!
With love, Christa

Prep Time: 15 Minutes | Bake Time: 28-38 Minutes | Servings: 6 Muffins

Ingredients:

1/2 Cup Almond Milk (or favorite non-dairy milk)
1/2 Tbsp Apple Cider Vinegar
3/4 Cup Oats
1/2 Cup Oat Flour (oats ground into flour)
1/4 Cup Medjool Dates (soaked until soft)
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/4 Cup Pureed Banana
1 Tbsp Agave (Maple Syrup or your favorite)
1/2 tsp Pure Vanilla Extract
1/2 Cup Raspberries
1/4 Cup Chocolate Chunks or Chips (vegan)

Peaceful Preparation:

Preheat the oven to 350 degrees F. Fill muffin tin with cupcake liners (I used silicone and lightly greased them.) You can also lightly spray a muffin pan and pour directly into the pan.
In a medium bowl, combine the milk and apple cider vinegar, set aside. This creates a buttermilk and will allow it to curdle.
Take the soaked dates and mix with 2 tbsp soaking water + more if needed in a food processor. Pulse, scrape sides and pulse to create a date paste.
In another medium bowl, mix together the oats, oat flour, baking powder, baking soda and salt. Make a well in the center, add the curdled milk, banana puree, date paste, agave, and vanilla extract. Stir together the wet ingredients and then mix the wet into the dry, until dry are just moistened as not to overmix. Fold in the raspberries and chocolate chunks or chips.
Fill each muffin cup with batter until nearly full. Bake 28-38 minutes. The top should be firm to the touch, if a knife goes in you may hit a raspberry or chocolate but no batter should appear. I baked ours for about 38 minutes. Remove from oven, cool in pan 10 minutes and then cool the rest of the way on a cooling rack.

Notes:

Use certified gluten-free oats for gluten-free.
Try doubling the amount of chocolate, I haven't but I bet it would be even better.
This recipe doubles fantastically! Extra muffins can be shared or frozen.
If using frozen raspberries, extend baking time.
Adapted from Healthy Blueberry Oat Muffins

0 Comments

Black Bean & Potato Enchiladas

2/1/2016 0 Comments

Yesterday we decided to host a potluck and video to share a little about ourselves with our local community. I brought dessert(s) and enchiladas. First I was asked what the cheese was on top, saying it reminded her of Philadelphia Cream Cheese, very creamy, I told her it was made from cashews. Other feedback was "muy rico!" (very delicious) stating they'd never had enchiladas without meat before. Success in my vegan book. :) The turn out was kind of light but still fun. I didn't realize how much I enjoy cooking a whole bunch of food to share, it felt like Christmas to me, a reason to bake cookies and good food? Okay! We have since consumed the leftover enchiladas featured in this picture. Mmm! Potatoes, black beans, vegan cheese, enchilada sauce and you have a meal. These are a hit at home or at a get together. So satisfying.

Ingredients:

3 Cups Enchilada Sauce (click for recipe or store-bought)
1 Batch Mozzarella Cheese from my book or use this recipe (click here)
1 1/2 Cups Black Beans (precooked or 1 can)
1 Huge White Potato or 2 Medium
16-18 Corn Tortillas (Click for recipe or use store-bought)

Peaceful Preparation:

Cut the potato into 1/2" chunks, steam for 30-35 minutes until soft.
Mix together the beans and potato, season lightly with salt and pepper. Add any additional seasoning like chili powder, cumin, paprika, cayenne pepper. Mash together with a potato masher until the potatoes are broken up and beans are combined, leaving it chunky style.
Preheat the oven to 350 degrees F. Line a pan with foil, lightly grease. Pour 3/4 Cup of sauce on the bottom of the pan, spread evenly.
Heat tortillas for 30+ seconds each side and set in tortilla warmer or cover with clean towel. Set up your station: sauce, cheese, bean and potato mixture, tortillas.
Put 1 tbsp of sauce in one warm tortillas, spread around leaving 1/4" space around the edge. Take 1-2 spoonfuls of potato mixture and place it in the center of the tortilla. Place a dollop of creamy cheese on top. roll and tuck, continue to roll and transfer to prepared sheet. Repeat until done.
Use the remaining sauce to cover the enchiladas, place the remaining cheese on top placing little dollops here and there, sometimes spreading the length of the enchilada.
Bake for 20 minutes. Serve hot! Fabulous when served with extra enchilada sauce on bottom or the side, guacamole, Mexican rice and salsa.