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!!

Vegan Brunch + Local Produce = Amazing Meals!

I am happy to announce that I am a proud owner of Isa's Vegan Brunch!! I received it in the mail on my birthday last week....definitely in the running for best present ever! I was lucky to be able to incorporate some local produce into the brunch meals as well. Yay!
I have read this cookbook cover-to-cover probably ten times already and I keep discovering new and exciting things! It is filled with beautiful pictures, tips, and more to
make anyone an amazing breakfast chef! Here's what I've made so far:

Scones, with the Berry-Lavender VariationThese are very moist and delicious and are perfect any time of day. They did not come out quite as dry and dense as I like my scones, but still wonderful all the same! Isa suggests a Marionberry and Lavender combo for a variation on the basic scone recipe, but I used raspberries, as I couldn't find Marionberries anywhere around here. The flavor combination is great...especially slathered with Earth Balance and organic berry jam!

Basic Scrambled Tofu, with Onions and Local Kale

Banana Flapjacks

Since I am such a breakfast-lover, I made brinner last night for dinner! I made the Banana Flapjacks and served them with the Basic Scrambled Tofu, with onions and local kale scrambled in with it. The flapjacks get nice and browned on the outside from all the banana goodness in the batter, so they get crispy edges while remaining fluffy inside! So good! There was, of course, lots of maple syrup involved with this delightful meal.

Speaking of local veggies, here's a random salad I made for dinner this week, featuring local lettuce and tomatoes (!), as well as homemade seitan, hempseeds, vegan Caesar dressing, and other tasty produce. It was perfect on a hot summer day...thanks, Columbia Farmers' Market!

I'm A MoFo Burnout.

Man, am I the only one who has a little Vegan MoFo burnout?? I mean, I really loved the excitement it brought and the push to be more creative in cooking and blogging, but it made me a little bit exhausted, too! I have been cooking a lot, though...just not totally psyched on blogging about it much. Also, I feel a little out of new ideas from the recent surge of creativity, so I have been making a lot of old standards...they are still delicious and beautiful, though!

This weekend we had our traditional Sunday breakfast at the wonderful Cafe Berlin...this is a must to make my week run smoothly! It is pretty much the only time Steven and I go out to eat, so this is a really special treat to be served and relax for a whole meal! Tofu-Veggie Scramble with Roasted Potatoes and Whole Wheat Toast

One of my favorites!!!

Like I said, I have been making a lot of things that I have made before...it looks like it's time for me to delve into some of my dusty cookbooks and find some new ideas! Here are some dinners from this week, about which I have been to busy to blog!

Tofu "Crab" Cakes with Vegan Tartar Sauce, Mashed Sweet Potatoes, and Crunchy Coleslaw

Indonesian Tempeh Stew with Broccoli (from Student's Go Vegan Cookbook), and Coriander Brown Rice

Pumpkin Pancakes with Toasted Walnuts, Sweet Potato Homefries, and Tempeh Bacon
(yes! Brinner is the greatest!)

I am now leafing through Veganomicon...if I can't get ideas from there, I can't get them anywhere!! :)