Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Sausage and Cheddar Breakfast Frittata

1 block of firm tofu drained

1/4 cup of soy milk

5 TBSP Nutritional yeast

1 tsp turmeric

1 tsp salt

pepper to taste

2 TBSP canola oil

1 small onion diced

1 large potato peeled and cut into a large dice

5  vegan breakfast sausage links cut into rounds  or 1 cup sausage crumbles

1 cup shredded vegan cheddar cheese

Combine the tofu, soy milk, turmeric, nutritional yeast, salt and pepper in a food processor and mix it until it is smooth.  Heat the oil in a oven proof medium nonstick skillet.  Add in the sausage and cook for 5 minutes until it is browned.  Add in the onion and potato and cook for another 5 minutes.  Add in the cheese and the tofu mixture.  Stir it until all the tofu is evenly distributed.  Cook on the stove top over medium heat about 8- 10 minutes.  Transfer the skillet to the top  rack of the oven and turn the broiler on.  Broil the breakfast frittata for about 10 minutes.  Keep checking it to make sure it does not burn.  Once the top is nicely browned and the middle is set take it out of the oven.  Let it sit in the pan for at least 5 minutes.  You can cut it serve it from the skillet or flip it over onto a plate and slice it for a nice presentation.

 Cinnamon Rolls

Dough:

1 cup of soymilk

3/4 cup of sugar

3/4 cup Earth Balance

2 packets of active dry yeast

1 tsp of sugar

1 cup of warm water

6 – 7 cups of unbleached flour

Filling:

1 cup of brown sugar

2 TBSP cinnamon

1/4 cup of Earth Balance melted

Frosting:

1 1/2 cups powdered sugar

3 TBSP soy creamer or soy milk

For the dough:

Combine the soymilk, 3/4 cup sugar, and the Earth Balance in a sauce pan.  Heat it over medium heat just until the butter is melted.  You do not want it to be too hot.   While the soymilk mixture is warming, combine the yeast, 1 tsp of sugar and the warm water in the bowl of a stand mixer fitted with a dough hook.  Let stand for 5 minutes until the yeast starts to get bubbly.  Add the soymilk mixture to the yeast and mix.  Add in 5 cups of the flour and mix on low until it is combined.  While it still mixing slowly add flour until the dough leaves the sides of the bowl and it is no longer sticky.  Continue to let it knead on medium speed for about 5 more minutes.  (You can mix and knead the dough by hand if you do not have a mixer.)

Once the dough is finished turn it out on to a well floured surface.  Roll it into a 12 X 16 rectangle.   For the filling, brush on the melted butter, evenly cover the dough with brown sugar then sprinkle on the cinnamon.  Tightly roll up the dough starting on the long side.  Cut the roll into 12 equal pieces.  Place the rolls in a very well buttered large baking dish and cover with plastic wrap.  Leave the rolls in the fridge overnight.  (If you want to bake the rolls the same day just let the rolls rise in a warm place for about an hour and then bake.)

In the morning, uncover the rolls and place in a warm oven for 30 – 45 minutes to rise.  Then Bake at 375 for about 20 minutes until they are golden brown.  Let the rolls cool for at least 10 minutes and then remove them from the pan.  Drizzle with frosting.

While the rolls are baking make the frosting.  Whisk together the powdered sugar and the milk until it is smooth.  It will be runny so it can be drizzled over the cinnamon rolls.

Caramelized Onion and Olive Tart

1/2 recipe for pie crust (below)

1 package firm tofu drained and pressed

1 clove of garlic finely minced

Juice of 1 lemon

2 TBSP Italian Seasoning

1/4 Cup nutritional yeast

1 tsp salt

1 medium onion sliced

1/4 cup sliced kalamata olives

Pie Crust (makes 2 crusts)

2 cups unbleached flour

1/2 tsp of salt

1 Tbls of sugar

8 Tbsp of butter

6 Tbsp of non hydrogenated shortening

1/2 Cup of ice cold water

Put the flour, sugar, and salt in a food processor.  Pulse to combine.  Add in the butter and shortening.  Pulse until the butter and shortening are coarsely combined with the flour.  There should still be some small pieces.  Slowly add the water with the processor running until the dough comes together.  Remove the dough, divide it in half and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Preheat the oven to 375.  After the dough has chilled, roll it out and press it into a tart pan or a 9 inch pie pan and cover it with parchment.  Put in pie weights or fill the shell with dry beans to keep the crust from puffing up while it is baking.Bake the crust for about 10 minutes then set it aside to cool.

In a large bowl mash together the tofu, garlic, lemon, nutritional yeast, salt and italian seasoning.  Let it sit while you cook the onions.

Bring 1/2 cup of water to boil in a sauce pan and add the onion.  Cook the onion for about 30-45 minutes until it has caramelized adding more water as needed to keep it from sticking.

Put the tofu mixture into the pit shell and top it with the caramelized onion and olives.  Bake it for another 20 minutes.

Cranberry Sauce

1 bag of fresh cranberries

1/4 cup sugar

1/4 cup maple syrup

1/4 tsp cinnamon

Combine all of the ingredients in a sauce pan and bring it to a boil.  Boil for about 20 minutes.  Transfer it to a bowl and let cool.

Fruit and Granola Bake

6 cups of frozen fruit – I like to use mixed berries, but just use your favorite

1/2 cups sugar

3 cups of granola

Preheat the oven to 375.  Put the fruit and the sugar into a casserole dish and mix it together.  Top it with the granola.  Bake it for about 20-25 minutes until it is nice and bubbly.  I like to serve it with non dairy yogurt,  but it is great with ice cream too.

Pasta and No-Meatballs

1 lb. of whole wheat pasta

1 Jar of your favorite pasta sauce

1/2 cup of oats coarsely ground in the food processor

1 can of chickpeas drained and rinsed

1 large carrot chopped

1 small onion chopped

2 cloves of garlic

2 TBSP ketchup or tomato paste

1 TBSP Italian seasoning

1/4 cup wheat gluten

1/4 cup nutritional yeast

salt and pepper to taste

Preheat oven to 375.  Grind up the oats in a food processor and put into a large mixing bowl.  Add the chick peas, carrot, onion and garlic in the food processor and pulse until everything is coarsely chopped.  You want to make sure it still has some texture.  Add it into the bowl with the oats.  Add the remaining ingredients and mix until it is thoroughly combined. Lightly oil a baking sheet.  Roll the no-meatballs into balls about an inch in diameter.  Place on the oiled baking sheet.  Bake them about 20 minutes, rolling them at least once.

Cook the pasta and heat the sauce while the no-meatballs are baking.

Shepherd’s Garden Pie

2 large sweet potatoes

3 large russet potatoes

1/2 C soy milk

2 TBSP earth balance

4 cups of cooked lentils

2 TBSP canola oil

2 cups of sliced mushrooms

1 small onion diced

2 gloves of garlic minced

2 meduim carrots diced

2 stalks of celery diced

2 cups of peas (I used frozen)

1 bag of baby spinach

2 tsp dried thyme

salt and pepper to taste

2 cups of vegetable broth

2 tsp arrowroot powder or cornstarch

Peal and diced all the potatoes and put them in a large pot of water.  Bring it to a boil and cook until the potatoes are very tender, about 15 minutes.  Drain the potatoes and mash them with the soy milk and the butter (add a little milk at a time until you get the consistency that you like, you may not use it all).  Add salt and pepper to taste.

Preheat the oven to 375.

While the potatoes are cooking start the filling.  Heat 1 tbsp of the oil in a large nonstick skillet.  Add in the mushrooms and cook until they start to brown, about 5 minutes.  Remove the mushrooms from the pan and heat the rest of the oil.  Add in the onions and cook for 5 minutes.  Add the garlic, carrots and celery and cook for another 5 minutes.  Add in the peas and cook until they are heated then add the spinach and cook until it is wilted.  Add in the mushrooms, the cooked lentils, thyme and salt and pepper.  Mix the arrowroot powder into the broth and pour into the pan.  Transfer it into a large casserole dish and then spread the mashed potatoes evenly over the top.  Bake 20 to 25 minutes until the top begins to brown and it is bubbly on the sides.  Let it sit for about 10 minutes before serving.

Fried Green Tomatoes

6 TBSP canola oil

1 1/2 cups cormeal

1 1/2 cups unbleached flour

salt and pepper

5-6 green tomatoes cut in thick slices

1 cup non-dairy milk

Combine the cornmeal, flour, salt and pepper in a medium bowl.  Heat the oil in a large non-stick frying pan.  Dip each tomato slice into the milk and then into the flour mixture to coat it.  Place it in the hot pan and fry them about 3-4 minutes on each side until the are golden brown.  You don’t want to overcook the tomatoes because they will get mushy.  When they are done cooking place them on a paper towel to remove the excess oil.  Serve hot.

Hot Chocolate

4 cups of non dairy milk (I used soy)

3 TBSP the unsweetened cocoa powder

1/4 cup vegan chocolate chips (I used grain sweetened semi sweet)

1 tsp of vanilla

1/4 cup sugar or liquid sweetener

Put all of the ingredients in a medium pot and cook over medium heat.  Whisk to combine the ingredients.  Try to not boil it, just cook it until the chocolate is melted, the cocoa powder is well combined and it is hot.  Serve with you favorite toppings like marshmallows, non dairy whipped cream or peppermint sticks.