vegetarian recipes

10/14/14 Life , Recipe of the Week , Recipes # , , ,

Vegetarian Sausage and Biscuits

sausage_biscuitsIt’s been surprising to realize how little I miss from my meat-eating days. I’m going on three years being vegetarian, and the truth is, I rarely crave anything with meat these days. Part of that is because there are so many vegetarian substitutes for meat products, and we’re lucky enough to live in an era where most of them are really very good. The other part of it is that my taste buds have changed. I mostly crave “live” food (vegetables and fruit), and if I go too long eating a lot of pasta or bread or rice, it’s salads and fresh fruit that I really want.

That said, every now and then you hear the call of some forgotten food, often with associations of comfort or childhood. Sausage and biscuits has been on my list for the last few weeks, so I finally decided to try and make it veggie. And you know what? It rocked. Really, it was almost indistinguishable from the meat version. Even the kids said it was the best sausage gravy EVER. Plus it was super easy and took about twenty minutes.

Hope you enjoy it!

Biscuits and Vegetarian Sausage Gravy

14 oz. vegetarian sausage (I used Good Life’s non-GMO version in a tube)

4 cups vegetable broth (I made my own with 4 cups of water and 4 tsp of Better Than Bouillon vegetable paste)

4 tablespoons corn starch

1 cup Greek yogurt

Salt and pepper to taste

Brown the vegetarian sausage in a little oil (I use grapeseed oil), breaking apart with a spatula or wooden spoon while it cooks. While the sausage is browning, whisk together the broth and corn starch.

Once the sausage is brown and a little crispy, add the broth and corn starch mixture. Whisk on and off for about two minutes or until the gravy is thickened.

Turn off heat and whisk in yogurt. Add salt and pepper to taste (liberal pepper adds a nice Southern flavor to the gravy).

Pour over your favorite biscuits. Or rice. Or potatoes. Or basically anything.

Enjoy!

🙂

 

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06/18/13 Recipe of the Week , Recipes , Uncategorized # , , ,

Recipe of the Week – Vegan Fettuccine Alfredo

Recipe of the Week – Vegan Fettuccine  Alfredo

This one’s mine! Because let’s face it; sometimes you just need some creamy, cheesy goodness. Which is fine… unless you’re vegan (or trying to be as much as possible, like us).

I came up with this one after testing nutritional yeast as a cheese substitute in another recipe. After some initial skepticism, I was pleasantly surprised by its cheesy, slightly-nutty Parmesan flavor and even more surprised by the whole new world of vegan dishes it opened up.

Plus, it’s super easy, fast, and requires very few ingredients.

 

Vegan Fettuccine Alfredo

Olive oil

5 cloves garlic

Fresh (chopped) or dried basil (to taste)

1/2 cup nutritional yeast

1 package fettuccine noodles

Salt and pepper

Boil noodles according to package direction. While they are cooking, mince garlic.

Reserve four cups of pasta water, then drain noodles. Heat 2 tablespoons olive oil in pasta pan and saute garlic for one minute.

Reduce heat to simmer and add noodles to pan with yeast, basil and an additional 1/4 cup olive oil. Add a little of the reserved pasta water and stir until heated through and well blended. Keep adding reserved pasta water to get the dish to a “creamy” consistency. When you have it where you want it, season with kosher salt and fresh ground pepper to taste.

Bon Apetite!

 

 

 

 

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Michelle Zink is the award-winning author of over seven novels. She lives in New York with too many teenagers and too many cats.
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