Homemade Breakfast "Sausage" Patties

I love anything to do with breakfast or brunch...or second breakfast or even elevensies for that matter! Luckily, I now don't have to miss out on the admittedly delicious flavors of breakfast sausage just because of eating vegan!! I present to you Homemade Vegan Breakfast Sausage Patties! Below, they are pictured served with scrambled tofu and roasted potatoes!! And of course some Peanut Butter Cinnamon Rolls from RRF's blog www.bjorkedoff.blogspot.com!!
Breakfast "Sausage" Patties (serves ~12)
6 cups ground seitan
1 can black eyed peas, drained
1/4 cup olive oil
2 Tbs arrowroot powder whisked with 2 Tbs water
1/2 tsp liquid smoke
1 Tbs vegan Worcestershire sauce
1 Tbs soy sauce
2 Tbs maple syrup
2 Tbs brown sugar
1/2 tsp salt
1 tsp black pepper
1/2 Tbs paprika
2 Tbs dried sage
1 Tbs fennel seeds
1/2 tsp nutmeg
1 tsp dried thyme
1/2 Tbs dried basil
1 pinch cayenne pepper, or to taste
1/2 Tbs cumin
1/4 tsp chili flakes
1/2 cup whole wheat flour
1/4 cup tahini

Preheat oven to 350 F. Lightly grease 2 sheet pans.
In a large bowl, add together all of the ingredients and mix well--works best to mix with your hands--until well combined. Form dough into patties using 1/2 cup scoops. Shape patties about 3" in diameter and 1/2" thickness. Place onto oiled sheet pans and bake for 30 minutes. Let rest on pans for at least 15-20 minutes.
If using later, place into airtight containers and freeze until later use.
When ready to serve or if serving immediately, heat about 1 Tbs oil in a skillet over medium heat. Place pre-baked patties onto heated skillet and pan fry about 2 minutes on each side, until lightly browned and warmed through. Serve hot and enjoy!!

All The Glory That Is Seitan Piccata...

If you've never had anything "piccata" style, I feel almost certain you have not fully lived. The bold and savory flavors that are created from the combination of capers, lemons, white wine, onions, garlic, shallots, and parsley are absolutely stunning to the mouth. I am not exaggerating here, either! Then to bless breaded and pan-fried homemade seitan with this deliciousness is just so good it should be illegal. But it's not, which is why I served it at my supper club last weekend!! Yay! I used the Seitan Piccata with Lemon-Caper Sauce recipe in the Candle Cafe Cookbook, which really turns out perfectly every time. And it's so gooooooooood!!!

I served the seitan on a pile of Creamed Local Spinach (made with Earth Balance, soy creamer, salt, and pepper. simple and yum.) and Herbed Potato Cakes. I have been really into things in cake or patty or fritter form lately, so I kind of just went with it to create a nice starch for this meal. And they are wonderful!! The recipe below will feed a lot of people, like 24, so feel free to half or quarter it if you aren't running an underground restaurant out of your house! :)Herbed Potato Cakes (serves 24, makes approx. 48 patties)
5 lbs yukon gold or russet potatoes, diced
1 medium onion, small diced
5 cloves garlic, minced
1 cup celery, small diced
1/4 cup vegan margarine
2 cups soymilk
6 cups whole wheat flour
3 Tbs baking powder
1 Tbs sea salt
1/2 Tbs white pepper
1/2 Tbs black pepper
1 tsp paprika
1/2 tsp cayenne pepper (if you like a little heat)
1 Tbs dried thyme
1/2 Tbs dried dill
1/2 cup fresh sage, chopped and tightly packed
2 Tbs agave nectar
Zest and juice of 1 lemon
Oil for frying

Bring a large pot of water to a boil and add the diced potatoes. Boil for approximately 20 minutes, until fork-tender. Drain and set aside to cool.
When the potatoes have cooled, add the margarine and soymilk, and mash until the potatoes are smooth and creamy in texture. Add in the rest of the ingredients and mix well. Let rest for 10-15 minutes. While the dough rests, preheat oven to 375 F.
Heat a large skillet or griddle over medium-high heat. Coat pan with oil and allow to heat.
When oil is ready, drop prepared dough by 1/2 cup scoops onto heated pan. Let cook for about 3 minutes, until beginning to get golden brown. Flip the patty over and cook 3-4 more minutes, again looking for a golden crust. Transfer patty to a sheet pan, which will go into the oven. Repeat process until all of the dough has been used up; this should produce roughly 48 cakes. Bake the fried potato cakes in preheated oven for 15 minutes, to get the inside fully cooked and create a fluffy interior. Serve immediately over creamed spinach and top with seitan piccata and lemon-caper sauce.


Even with that delectable meal, there was OF COURSE room for dessert!! I looooove frosted brownies and the combo of pb and chocolate, so I made these two loves combine in this Peanut Butter-Cocoa Brownie! The brownie is the Deluxe Cocoa Brownie from Vegan Cookies Invade Your Cookie Jar...another winner from that beautiful book! The frosting is a Peanut Buttercream, based on the recipe in Vegan Cupcakes Take Over the World. Dusted with fair trade cocoa powder, too!! Man, these vegan baked goods are so proactive! They were definitely satisfying my sweet tooth that day! Decadent, rich, delicious, and seriously induce need of a post-meal nap! Though next time, I would make them "bomb" style and drench the top in chocolate ganache....there will be a next time soon I can tell!

PB & J Cupcakes!

I am soooo happy to be testing for a new vegan baking cookbook, Vegan Bakesale, by Carla of the Year of the Vegan blog (http://www.veganyear.blogspot.com/)!! The first tester recipe I made for her was the PB&J Cupcakes...I know, right?! I am quite certain peanut butter is THE perfect food, and when paired with jelly and then turned into cupcake form, well, there just can't be much better than that! These are marbled cupcakes, with a pb batter and a jelly batter, swirled together then topped with a jelly glaze and peanut buttercream frosting!! These wowed my vegan friends, little kids, me (of course!) and even my veg-skeptical friends! If all the recipes are this good, I just know I'll need to get to baking asap...and to buy some stretchy pants!!

Vegan MoFo: Local Apple Cuppie!

My Vegan MoFo Day 28 entry is a bit overdue! For last week's Iron Chef Vegan Challenge, the secret ingredients were apples and peanut butter....two of my absolute favorites!! The entry was due on Sunday, but I got wrapped up with the whole restaurant thing and totally forgot. woops!

So it's better late than never, right?! I made Local Apple Cuppies with a Peanut Butter Shortbread Crust. A little piece of heaven! A cuppie-- mini like a cupcake, but it's a mini pie--is something I kind of just made up one day, but I'm sure it's been done before. Either way, they're pretty cool and mess-free and tasty!
Aren't they adorable?!Gotta fill the insides super full of local cinnamony apples, of course!Slice it in half and share it with a friend...or just take a pretty picture and eat it all yourself!

Vegan MoFo: Pumpkin Bread!

It's already Day 8 of Vegan MoFo...I can't believe it! With such an awesome, rainy fall day like today, it was perfect weather for baking, drinking tea, and cuddling up with a nice book. Here's my recipe for pumpkin bread; I love love love it and I think you will too! I used pumpkin from a local pumpkin I roasted and pureed, as well as local whole wheat flour, but you could use canned pumpkin or regular all-purpose flour as well. I'm sure it would be great any way you try it!
Pumpkin Bread (makes 1 loaf)
Egg replacer for 2 eggs
1/4 cup sugar
2 Tbs canola oil
1/2 cup soymilk + 2 Tbs apple cider vinegar
1/2 cup unsweetened applesauce
1 1/2 cups pumpkin puree ( or 1 can of pumpkin)
3 cups whole wheat flour
1 tsp sea salt
1 tsp cinnamon
1 pinch each: nutmeg, allspice, cloves
1 Tbs baking soda
1 1/2 tsp baking powder
1 cup chopped pecans

Preheat oven to 350 F. Lightly oil a loaf pan and set aside.
In a large bowl, whisk together the egg replacer, sugar, applesauce, soymilk mixture, and canola oil. Whisk vigorously until well mixed. Fold in the pumpkin puree. Sift in the dry ingredients and stir until just combined, being careful to not overmix. Fold in 3/4 c of the chopped pecans.
Pour the batter into the loaf pan, then sprinkle 1/4 cup pecans over the top. Bake for 1 hour, until an inserted toothpick comes out clean.
Let rest in pan for 10 minutes, then turn out loaf onto a cooling rack to allow to cool completely.


So this pumpkin bread is super moist and flavorful and tasty. But it is even better when schmeared with this:PB and Co. Mighty Maple Peanut Butter!! It's like autumn in a nice little jar, ready to be eaten up! Of course, the PB is good on bananas, apples, toast, or a spoon, but believe me, these two are made for each other! Throw in a warm blanket and a mug of hot apple cider, and your fall dreams have come true!Not food-related, but here's a gratuitous shot of my kitties, Petey and Stewie! They're friends! Aren't they just soooo cute?!

Going Baking Crazy!

Since I have been in my new apartment, I have been baking. A lot. Like kind of going crazy with it. But there have been so many occasions to which I feel compelled to bring baked goods...it's like I have no choice!

First, for a friend's birthday this past weekend, I made cupcakes! Who doesn't love cupcakes?! I made Banana Cupcakes with Peanut Butter Frosting!! Best combo ever! I veganized my Grandma Poe's banana cake with peanut butter frosting recipe, then made them into shareable cupcake form! They were DELICIOUS and a huge hit! hooray!
Next, for another friend's birthday a few weeks ago...Vegan Oatmeal Creme Pies!! I really wonder why they call them pies, but whatever. Little Debbie has nothing on these bad boys! I have been working on an oatmeal cookie recipe that would work perfectly in a creme pie, and I think I've done it!

Here they are, toppless. So creamy.Topped with yet another yummy cookie, begging to be savored with a tall glass of soymilk....

Vegan Oatmeal Creme Pies (makes about 12 pies)

Soft Oatmeal Cookies

1/2 cup vegan margarine, like Earth Balance

1/2 cup applesauce

1/2 cup sugar

Egg Replacer for 2 eggs ( I used Ener-G brand, cuz it's my jam.)

1/4 cup barley malt syrup

1 tsp vanilla extract

1/4 tsp almond extract

1 Tbs baking powder

1 1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

2 cups whole wheat pastry flour

1 cup rolled oats

splash of soymilk

1 cup raisins

Preheat oven to 375 F. Lightly oil 2 large baking sheets. In a large bowl, cream together the oil, applesauce, and sugar. Add the egg replacer, vanilla, almond, and barley malt and mix well. Sift in the dry ingredients and stir until just combined. Pour in the splash of soymilk and raisins, and gently fold until evenly distributed throughout the dough. Roll dough into 2" balls (or about what will give you 24 cookies.) and flatten to about 3 inches across. They will not spread much in baking. Bake for 10-12 minutes, until browned on edges and spring back to the touch. Allow to cool on cooling rack while you make the creme filling.

Vanilla Creme Filling

3/4 cup non-hydrogenated shortening

1/4 cup vegan margarine

2 cups organic powdered sugar

2 Tbs soymilk

1 tsp vanilla extract

In a medium bowl, cream together the shortening and margarine with a hand mixer or fork and elbow grease until smooth and well combined. Sift in the powdered sugar, 1 cup at a time, adding 1 Tbs soymilk after each cup. Whip powdered sugar with cream mixture after each cup. Mix until creamy. Stir in vanilla extract until combined and smooth. Refrigerate frosting until ready to use.

To assemble: Flip 12 of the cookies over so the bottoms are the tops. Dollop filling on the center of each cookie, and use all the filling so the cookies will be nice and creamy! Top the filling with another cookie and smush down a little bit to push the filling to the edges. EAT!!!

Then, for my friends' band, Capybara (check them out on myspace!) CD release party, I busted out some of Isa's famous Chocolate Chip Cookies and added Hazelnuts! ZOMG!! Chocolate and hazelnuts were made for each other! Note: Nutella/Chocoreale/these cookies. Drooling and scarfing ensued. The music was just secondary....ok maybe that's a stretch.
Now for some product reviews! I have branched out and tried a few new things lately!

I'll start with the best...Purely Decadent Cherry Nirvana Soy Ice Cream!! It's still summer which means it's still ice cream season. And I couldn't believe I hadn't tried this flavor yet when I saw it on SALE at Wild Oats! Totally reminds me of Ben and Jerry's Cherry Garcia ice cream! If you like cherry, and better yet, cherry plus chocolate, Cherry Nirvana is for you! Super duper creamy, with nice texture variations in the crunchy chocolate flakes and chewy whole cherries. I made it into a little sundae and topped it with sliced almonds! mmmm....

Then, for the just ok: So Delicious Coconut Milk, unsweetened. I couldn't resist trying this after seeing it on the shelves for a while! It was pricey, so that has kind of turned me off when I eye it. The flavor really wasn't that great. It didn't taste bad, of course, but it was kind of bland. The coconut flavor came through a little, but it was overall kinda tasteless. I liked it well enough to put on cereal, but not really well enough to drink straight up with my pb& j. I would rather drink soy or almond milk any day...especially for the price! And if I am really looking to splurge, it will be Living Harvest Hemp Milk for me! Maybe I'll try the coconut milk in vanilla next time...

Whew! I am getting a sugar buzz after just writing this post!!

Everything's Better When It's Homemade!

There is just something so gratifying about making things yourself! Not only because they usually taste better and are healthier than when store-bought, but when you are biting into your homemade creation, there is a great sense of accomplishment and pride in your hard work. I love this feeling, so this week I tried really hard to make as much as I could from scratch! It was a lot of fun...and tasty, too!

For breakfast, I have been munching on the Bakery-Style Berry Muffins from Isa's Vegan Brunch. These are perfectly sweet and fluffy and satisfying in the morning with a little schmear of Earth Balance and berry jam. This makes me want to try all the VB muffin recipes now! No good vegan could go around tauting homemade goods without mentioning seitan! I love seitan made from scratch! It has such a wonderful flavor and is so easy. Most of my dinners this week have been centered around the Steamed White Seitan, a tester recipe for Terry's upcoming Vegan Latina cookbook. This seitan is supposed to be for chicken- and pork-type dishes, as it has a mild flavor and is spiked with delicious herbs and seasonings.For the first meal in which I used the Steamed White Seitan, I made the Arroz con Seitan, another VL test recipe. This is Terry's veganized take on Arroz con Pollo, a very traditional Latina dish with chicken, rice, and veggies. It was delicious!! First the seitan is marinated and grilled...Then combined with the rice, a delicious broth made with beer, and lots of veggies--including green olives, which I adore!! Very flavorful, hearty, and even nice on a hot summer evening with a side of juicy local tomato slices!Then last night for dinner, I used the seitan for Chipotle Seitan and Potato Tacos, a VL test recipe as well. I love love love tacos, and these were amazing! I prepared these for my friend Sarah and myself, and we devoured every last bite. Perfect on a hot night, with all the heat from the chipotle peppers to make you sweat!

I even made my own Soft Corn Tortillas for our tacos! This was my first time making homemade tortillas, and it was surprisingly easy! These were a Vegan Latina test recipe, of course! I think I will be making these all the time now!
These spicy, savory soft tacos are filled with a chipotle and beer marinated seitan that has been grilled, roasted then pan-fried sweet potatoes, shredded cabbage, the Pickled Red Onions (a VL test recipe I had leftover), and a Lime Yogurt Crema, which is Terry's spin on a sour cream-style sauce....lots of lime and cilantro and yum! I cannot stress enough how awesome these were and how excited everyone should be about the VL cookbook! woo!

And, of course, there's nothing like a homemade pie for dessert! My wonderful friend Cody had a birthday this week, and he requested a peanut butter pie instead of the traditional b-day cake. So I delivered! Celine at the Have Cake, Will Travel blog posed this PB & J Pie recipe not too long ago, and it caught my eye (and taste buds!). I made a homemade whole wheat pie crust and filled it with layers of peanut butter-based filling and raspberry jam. This was awesome! Peanut butter is good just about any way you throw it at me, but this was exceptional! It was even more perfect with some freshly-brewed coffee and lovely company!

Finals Week Foods!

Today marks my last day in college. I can't believe it! Now I am officially a grown-up...ok, maybe that's not entirely true. BUT, I am a dietitian now and I am not under the authority of the University of Missouri any longer! I can live with that. Here's some things I made and/or ate during this last crazy busy week of finals, and a few things from last weekend that I haven't had time to post!

From a potluck last weekend:

Steamed Red Seitan, a tester from Terry's Vegan Latina CookbookEmpanadas, which were filled with the above seitan and lots of other goodies, also a tester for Terry! These were freakin' amazing!! Everyone at the potluck adored them, of course.

Right outta the oven:Getting ready to go party:From Mothers' Day Brunch last Sunday, at the lovely Eden Alley:

I had the Vegan Breakfast, which consisted of crusted and pan-seared local tofu, potatoes with caramelized onion, a coconut whole wheat biscuit, and a healthy smothering of local mushroom-hemp gravy! I was in brunch heaven!!!

My mom had the Falafel and Tofu, which was a bed of organic brown rice topped with a homemade falafel patty, crusted and pan-seared tofu, and a topping of roasted red pepper coulis! She let me try it, of course, and it was divine!

My grandmother had the Raw Stuffed Avocado Salad, a huge bed of organic greens and other veggies, with an entire avocado on top, stuffed with a raw hummus and cucumber mixture, and topped with flaxseeds, drizzled with their homemade mustard seed dressing. This was so refreshing and summery!

My new peanut butter obsession: Vanilla Cranberry Peanut Butter! This creamy, sweet concoction is only sold at Target stores, as it is from their Archer Farms line. This is so perfect in the morning on toast with a big glass of soymilk! It reminds me a lot of the PB&Co White Chocolate Wonderful, as it has the same sweetness and vanilla flavors, but the cranberries just add that little something extra. Also, this PB is not quite as thick, which makes it perfect for spreading on bagels, toast, fingers, etc.Check out the little bits o' cranberries!!

And, my new pride and joy cookie recipe: Oatmeal Macadamia Nut Butterscotch Chip Cookies!! I made these for our big LOST season finale (super awesome, but super sad it's over for so long) watching party. I love how sweet and buttery these babies are! I used the butterscotch chips the lovely Bianca of Vegan Crunk sent me...they are too addictive!Oatmeal-Macadamia Nut-Butterscotch Chip Cookies (makes about 20-2 inch cookies)

1/2 cup vegan margarine, such as EB

1/2 cup organic sugar

1 tsp pure vanilla extract

Ener-G egg replacer for 2 egg-equivalents

1 1/2 cups whole wheat pastry flour

1 Tbs baking powder

1 tsp baking soda

1/2 tsp sea salt

1 1/2 cups rolled oats

1 cup butterscotch chips

1/2 cup macadamia nuts, chopped roughly

2 Tbs soymilk

Preheat oven to 375 F. Spray a cookie sheet with non-stick cooking spray.

In a large bowl, cream together the margarine and sugar until smooth. Beat in the vanilla extract and egg replacer, until creamy and well-combined. Sift in the flour, baking soda, baking powder, and salt. Stir just until mixed, making sure to not over-stir. Add the soymilk to make the dough more flexible, then fold in the oats, nuts, and chips. Stir until fully incorporated, but not over-mixing, as this will create a tough cookie. Scoop out approximately 2 Tbs of dough at a time to make the cookies. Roll the dough into a ball in your hands to make a smooth sphere, then place on the sheet pan. Press down the cookie to flatten out to about a 2 inch diameter, as these will not spread much at all. Repeat until dough is gone, which will produce about 20 cookies ( if you don't eat any dough!). Bake for about 8-10 minutes, until cookies are golden brown on the edges and still a tad soft in the middle. After removing from oven, let sit on sheet pan for about 1-2 minutes, then transfer to a cooling rack to prevent too much after-baking. Serve warm with a big glass of soymilk and don't forget to share with friends!

I still can't believe I am done with school!! I ordered Isa's Vegan Brunch on Amazon for my graduation present to myself...it should arrive in the next few days!! I am so pumped!!

Isa and Terry's Peanut Butter Pillows

It was one of my co-worker's birthday this week, so I naturally felt compelled to bake her a delicious treat in celebration! One, because birthdays are fun and special and ought to be celebrated and, two, because I want everyone to know how wonderful vegan food can be...particularly vegan baked goods! Soooooo, I made the Peanut Butter Pillows, from the upcoming Vegan Cookies cookbook by Isa and Terry! When Isa posted these on the PPK blog, I instantly knew these must be the birthday treat of choice! I LOVE chocolate and I LOVE peanut butter even more, and these cookies were perfect! In Isa's picture, the peanut butter filling is much taller and puffy-looking, but mine are shorter and wider, as I flattened my cookies a bit before baking. They were still amazing, and I'm sure would be delightful either way. I really just wanted to see what it would be like this way, but I will probably try the non-flattened kind next time. These cakey and chewy little devils just beg for a glass of cold soymilk to be had with them!

Easy Weekday Eats

Here's some tasty things I have eaten this week! Quick, easy, healthy, yummy. No complaints here!

PB&Co White Chocolate Peanut Butter...Orange Marmalade...Toasted Almonds...on Local Whole Grain Bread...from the PB&Co. Cookbook! Amazing sandwich!!

Tofu "Parmesean" Open-Faced Sandwiches: Italian-Baked Tofu, Marinara Sauce, Cheezy Mozzarella Sauce, and Basil. yum!!!! with a Raw Beet Salad. perfect.
Big'n'Tasty Salad: Red Leaf Lettuce, Cabbage, Red Onion, Apples, Sweet Potato, Toasted Pecans, Tahini Dressing. Hit the spot after a long run!

St. Patrick's Day Dinner and Some Product Reviews

With my love for holidays, celebratory meals, and my Irish roots, I really have no choice but to prepare an Irish-inspired meal for St. Patrick's Day! I made Seitan Corned "Beef" and Cabbage, with Maple-Mustard Roasted Potatoes, and it was so delicious! Unfortunately, it was in the 80's here, so it was almost too hot to make such warm, comforting food! It was worth it, though. Seitan Corned "Beef" and Cabbage (serves 4)
1 lb seitan, chunked
2 stalks celery, diced
2 carrots, diced
1 cup yellow onion, diced
4 cloves garlic, minced
4 cups cabbage, shredded
2 1/2 cups water
1 cup pickle juice
1/2 cup red wine vinegar
1 tsp salt
1/2 cup beet juice (optional)
1/2 tsp white pepper
1/2 tsp black pepper
1 Tbs paprika
1 tsp cloves
1/2 tsp cinnamon
2 bay leaves
1 Tbs mustard powder
2 Tbs ketchup
1 Tbs soy sauce
1 Tbs olive oil
1 Tbs caraway seeds
1 Tbs dill seeds

In a large pot, combine the 2 cups of water, pickle juice, vinegar, and the rest of the seasonings with the chunked seitan. Simmer for 20 minutes, until some of the liquid has reduced. Add in the vegetables and the 1/2 cup water and cover. Simmer on medium-low with the seitan for 20-25 more minutes, until the vegetables are softened and the liquid is mostly gone. Serve with roasted potatoes or Irish soda bread!

Maple-Mustard Roasted Potatoes (serves4)

4 medium russet potatoes, large diced

1 tsp olive oil

Preheat oven to 400 F. Toss diced potatoes in olive oil and bake on a sheet pan for 30-45 minutes, until tender on the inside and lightly browned on the outside. While the potatoes bake, prepare the maple-mustard sauce (below).

1/4 cup spicy brown mustard or Dijon mustard

2 Tbs maple syrup

1/2 tsp mustard powder

1/2 tsp black pepper

juice of 1 lemon

1/4 tsp coriander

1/4 tsp cumin powder

1 Tbs dill weed

Whisk ingredients together in a small bowl until well combined. When potatoes are done roasting, toss the maple-mustard sauce with the potatoes until completely coated. Serve hot, with Seitan Corned "Beef" and Cabbage.

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And now for some product reviews! I have tried a couple of new finds lately, and I have to talk about them!

First up, White Chocolate Wonderful Peanut Butter from Peanut Butter & Co!!! I know, I know, everyone has talked about PB&C0's awesome products, but I am going to put my two cents in! I am in love with this peanut butter! OK, I am in love with peanut butter in general, but this white chocolate variety is definitely the creamiest and sweetest pb I've ever tasted!! I can't wait to try more of their flavors...I think I'll go for the cinnamon raisin variety next...

This white chocolate pb goes especially well on toast with organic raspberry jam!

Next is the Blueberry Lavender Sorbet from Archer Farms, Target's gourmet store brand. If you like sorbet, then you will love this product! I have always enjoyed the flavor combination of blueberry and lavender, and I was very pleasantly surprised when my mom surprised me with this last week! Very refreshing flavor, smooooooth texture (especially for a sorbet), and not loaded with sugar! I'm picturing this on a hot summer day, topped with some chocolate chips and fresh berries....ahh.

Eating it straight out of the carton is also delightful....

Happy Belated St. Patrick's Day!

Seitan Chik'n and Dumplins and Some Other Good Stuff!

I finally got around to making the next tester recipe for Bianca's Cookin' Crunk cookbook, which was the Seitan Chik'n and Dumplins! I had to wait til I went to the store to buy some more gluten, and I am so glad I did! This dish is absolutely perfect! It has all the elements of a great meal: comforting and warm, chewy dumplings, creamy base, tender vegetables, hearty seitan. Steven and I both thought this was a winner for sure, and it was even better the next day as leftovers! Score!

A few other random things I have put off posting, but should be mentioned:

The Garden Burrito from Main Squeeze here in Columbia (my place of work!)....

Whole wheat tortilla, brown rice, refried beans, avocado, lettuce, beets, carrots, sprouts, homemade organic salsa. Seems like a strange combination with the burrito stuff and the veggie stuff, but it totally works and is one of my favorite menu items! This burrito always leaves you full from all the fiber and protein, yet refreshed from the crunchy cool veggies. Perfection.

Breakfast at Ingredient, a new restaurant here in Columbia. The original location is in Lawrence, Kansas, so this isn't really a chain, just a second location of a local KS eatery. And they have breakfast, which is the best meal of the day...yay!

I had the Breakfast Burrito (always my favorite), and you get to choose your fillings, so mine had tofu, vegan mozzarella, housemade pico de gallo, and roasted red peppers in a spinach tortilla, served with a side of "skillet potatoes." This was pretty good...the potatoes were really paprika-y and delicious, and the burrito was not amazing, but tasty overall. I was a little skimped on the tofu, but I don't think they had made it that way before or something. Who knows. Either way, I would eat it again!
Steven had their Steel Cut Oatmeal Bowl (which was ENORMOUS!!). You get to choose your oatmeal fixings, so he picked fresh blueberries and bananas, toasted pecans, and brown sugar. It was really good!! Steel cut oats kick rolled oats' butt, btw. There is something special about the blueberry-banana combination that I don't understand, but it is just delicious.


On to my new discovery: Dark Chocolate Peanut Butter from Target's Archer Farms brand!!! I suppose you could call this the generic version of the PB&Co. Dark Chocolate Dreams peanut butter, but there is nothing generic-tasting about this treat! It is so creamy and fudgy, and really tastes like a vegan version of Nutella, so I was in heaven when I had my first taste. It goes really well on toast (especially the local Kansas City bakery Farm to Market Grains Galore bread, which is just awesome and nutty. period.) with some raspberry jam. If you have a Target store near you, run...don't walk...to it and pick some of this up!!

Archer Farms Dark Chocolate Peanut Butter and Raspberry Fruit Spread, on Farm to Market Grains Galore Bread...mmmmmm....

I think that's all I have today. And p.s. if you aren't excited about Bianca's (of Vegan Crunk) upcoming cookbook full of Southern delights, then please do so! Every recipe I've tested so far has been mouthwatering and amazing...so get your bibs ready for drooling and your bellies ready for filling! :)