easyfunvegan

[easyfunvegan]

Vegan Seitan Ham with Marmalade Glaze

[easyfunvegan]

At this point, I’ve learned it’s actually cheaper to shop and cook for a community than it is for an individual or even a family unit to do so.

This last year learning how to batch cook massive amounts of food for the communities I’m a part of has shown me how aggressively cheap it is both to eat plant-based and feed a large sum of people.

One of my favorite stories is a recipe I kinda winged with my mutual aid group in Tx. We served 75 bowls of lentil soup over rice and it only cost us $4 to make that quantity of food. Literally, the cost per bowl was like $.06 to make and so much of the produce was donated.

Like, let that sink in. We fed 75 people for $4. How much do we spend on groceries for ourselves or families on a monthly basis?

All of yesterday, a comrade and I cooked 60 hearty bowls of a Spicy Split Pea Soup and Pinto-Potato Chili. We wanted to meal prep together but fucked around and made enough to feed 8 other comrades and have a ton to distribute to the unhoused community in our city. In each container is 2 cups of soup/chili over 2 cups cooked rice. That means one box is gonna be 2 meals cuz leftovers.

Currently, the project I’m trying to make a reality is a Plant Based Community Kitchen. The vision is to build a small menu of recipes, no more than 10, that all incorporate 2 base grains/legumes/starchy vegetables.

To bulk-buy ingredients that are paid for by donation to batch cook in a meal-prep style so that there is a variety of dishes that can be made in batches that can feed a comrade, college student, family of 4 up to a week’s worth of meals for dirty cheap.

We’d have volunteers come cook and help deliver and distribute, hoping to save comrades money, battle food insecurity, help feed more consistently the unhoused, and build the communal structures that allows us less reliance on money/capitalism to meet our collective needs.

For instance in my city, these are some numbers/costs from a restaurant supply store nearby and template recipe I made to estimate yield and price.

This basic ass template recipe at these prices would allow me to make 900 meals for under $100.

If 10 comrades threw in $20 once, this kitchen would be funded for months, and cook enough to food to feed people consistently for long periods of time, and have a variety of flavors and meals all combating food insecurity, food deserts, and food swamps.

[easyfunvegan]

Customize your own vegan ramen bowl!

[easyfunvegan]

Easy peasy tempura mix method I got from one of my sous chefs years ago. Flour in a bowl, maybe a cup or a cup and a half, a tablespoonish of baking powder, a dash of salt, stir your dry ingredients together, ice cold beer or other carbonated beverage mixed in until you get a standard loose tempura batter texture. Keep the batter cold. Dip your stuff in it and drop it in your fryer. Works every time with no measuring and no eggs, you're welcome.

[easyfunvegan]

cauliflower garlic soup:

☀️ 2 medium heads of cauliflower

🌱 1large white onion

☀️ 3 heads of garlic

🌱 2 small carrots

☀️ 2 small yellow potatoes

🌱 1.5 cups of extra creamy oatmilk

☀️ olive oil

🌱 3 tbsp nutritional yeast

☀️ 4 cups veggie broth

🌱 smoked paprika

☀️ garlic powder

🌱 onion powder

☀️ poultry seasoning

🌱 college in “roasted garlic & chili” paste

☀️ salt/pepper

🌱 chili flakes

☁️ preheat oven to 425

🌸 roast roughly chop onions & roast for 30 min

☁️ roughly chop cauliflower and roast for 40 min

🌸 cut the tops off garlic heads, cover w olive oil, wrap in tin foil, and roast for 40-60 min or until individual cloves are carmelized, checking every 10 min after 40

☁️ in a pot, sauté chopped carrot & potato in veggie broth w/seasonings until potato is fork tender

🌸 when everything is cooked add it all to a blender and blend until smooth

☁️ add back to the pot & add oatmilk, nutritional yeast, and adjust seasonings to taste

[easyfunvegan]

Crispy Mushroom Galette with Flaky Olive Oil Dough

Serves 6 as a snack, 4 as a main course

Dough:

1¾ cups all-purpose flour (8 oz / 227g)

1 tablespoon sugar (0.46 oz / 13g)

1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)

¼ teaspoon baking powder

7 tablespoons extra-virgin olive oil (3.4 oz / 96g)

Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder to combine. Make a well in the center of the dry ingredients. Work in the oil: Pour 6 tablespoons of the oil (2.9 oz / 83g) into the well and use a fork to incorporate some of the flour from around the sides of the bowl until you have shaggy pieces. Break up the pieces with your fingertips so they’re no larger than a pea. Bring the dough together: Drizzle ¼ cup cold tap water (2 oz / 57g) into the bowl, stirring constantly with a fork, then switch back to your hands and knead the mixture inside the bowl until a dough comes together. Transfer the dough to a work surface, leaving any floury bits behind in the bowl, then add more water 1 teaspoon at a time to the bowl to bring the rest of the dough together; add it to the rest of the dough. Knead and chill: Knead the dough a few times just until it’s smooth (you don’t want to work the dough too much, although the oil does help prevent gluten development, thus protecting it against toughness). Press the dough into a ½-inch-thick square, wrap it tightly in plastic, and refrigerate for 1 hour. Roll in more oil to create flakiness: Roll out the dough between two large sheets of parchment paper, periodically peeling off and repositioning each piece of the parchment, one at a time, for wrinkle-free rolling, to a ⅛-inch-thick square. Remove the top sheet of parchment paper and brush the remaining 1 tablespoon oil across the surface of the dough. Starting at the side closest to you, fold up the dough into a flat, loose roll. Flatten the roll with the heel of your hand across the entire length. Roll out the dough into a rough rectangle that’s about ¼ inch thick, then bring the left and right sides of the dough inward to fold it in thirds (this step ensures lots of flaky layers). Wrap the dough in plastic, pressing out any air, and press down on the dough with the heel of your hand to flatten it into a ½-inch-thick disk. Refrigerate the dough until it’s relaxed, at least 30 minutes and up to 3 days. It’s now ready to use.

Galette:

7 tablespoons extra-virgin olive oil (7 oz / 200g), plus more for assembling

2 large leeks (1 lb 8 oz / 680g), dark green tops discarded, white and light green stalks split lengthwise, rinsed, and chopped

1 tablespoon grainy Dijon mustard (0.63 oz / 18g)

Kosher salt and freshly ground black pepper

1 pound (454g) shiitake, cremini, oyster, and/or maitake mushrooms, sliced or torn into 1-inch pieces

5 garlic cloves, 4 smashed and peeled, 1 finely grated

2 fresh rosemary sprigs, plus 1 tablespoon coarsely chopped fresh rosemary leaves

All-purpose flour, for rolling out

2 tablespoons panko bread crumbs

2 teaspoons nutritional yeast

Preheat the oven and prepare the baking sheet: Arrange an oven rack in the center position and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside. Make the melted leek base: In a medium skillet (preferably cast-iron), heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the leeks and cook, stirring often, until softened and translucent, 5 to 8 minutes. Reduce the heat to low and continue to cook, stirring occasionally and adding a splash of water to the skillet as needed if the leeks are starting to brown, until they’re very tender and starting to break down, another 15 to 20 minutes. Remove the skillet from the heat and stir in the mustard. Season with salt and pepper. Scrape the mixture into a medium bowl and set aside to cool. Wipe out the skillet and set it back on the stove for the mushrooms. Cook the mushrooms: Add 2 tablespoons of the olive oil to the same skillet and heat over high heat until shimmering. Add half of the mushrooms, 2 of the smashed garlic cloves, and 1 of the rosemary sprigs. Toss the mushrooms once just to coat in oil, then let them cook undisturbed until they’re browned in spots, about 3 minutes. Continue to cook, tossing occasionally, until the mushrooms are browned all over, have released their liquid, and are tender, 5 to 8 minutes longer. Season the mixture with salt and pepper. Scrape into a separate medium bowl and set the bowl aside to cool. Repeat the process in the same skillet with 2 more tablespoons of oil, the remaining mushrooms, 2 smashed garlic cloves, rosemary sprig, and more salt and pepper. Reserve the skillet again for toasting the panko. Roll out the dough: Unwrap the dough, place it on a lightly floured surface, and lightly dust the top with more flour. Roll out the dough, dusting with more flour as needed to prevent sticking, into a round about 12 inches in diameter. If it starts to shrink back as you’re trying to roll it, cover the dough and let it rest on the surface for 10 minutes, then proceed. Assemble the galette: Transfer the dough to the prepared baking sheet. Spread the cooled leek mixture across the surface of the dough, leaving a 1½-inch border all the way around. Scatter the cooked mushrooms and garlic (discard the rosemary) over the leeks. Fold up the crust: Using the parchment paper to help you, fold the sides of the pastry up and over the mushrooms, leaving the center open and creating a series of evenly spaced pleats all the way around. Press firmly on the pleats to help the pastry adhere to itself, then brush the exterior of the pastry with more olive oil. Sprinkle more salt and pepper across the entire surface of the tart. Bake the galette: Bake the galette until the pastry is golden brown and the tops of the mushrooms are crispy, 45 to 55 minutes. Make the garlicky bread crumbs: While the galette is baking, heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the panko, nutritional yeast, grated garlic, and rosemary leaves and cook, stirring constantly, until the panko is golden brown and the mixture is very fragrant, about 4 minutes. Remove the skillet from the heat, season the mixture with salt and pepper, and scrape it onto a paper towel–lined plate to cool. Finish the galette and serve: Remove the galette from the oven and let it cool before topping with the garlicky panko and cutting into slices. Serve warm or at room temperature.

Recipe from Dessert Person by Claire Saffitz

[easyfunvegan]

Brown Butter Sweet Potato Gnocchi

Recipe posted on Twitter here. Ingredient amounts are approximations. Adjust according to your preference.

1 large sweet potato

2.5 cups of all-purpose flour

salt (to taste)

4 gloves of garlic

4 tablespoons of vegan butter

1 shallot

8 oz. mushrooms (any kind)

1 can diced tomato

1 tsp paprika

1 tsp cumin

1 tsp maple syrup

1 handful fresh spinach

fresh parsley to garnish

bake a large sweet potato. let it cool & mash it. throw in 2.5 cups of flour. u want the dough dry enough to roll into logs. roll into 8ish logs. cut logs into lil pieces & use a fork to make the lil ridges

boil a pot of water. add salt. add gnocchi & boil for 5-6 mins. until all the gnocchi are floating at the top. take them out of water & let em chill while u make the sauce

for the sauce get some butter (i use earth balance) in a pan. let it brown but not burn. add garlic (A LOT) & shallot. throw in some 🍄 (i used shiitake) & 🍅. let that cook down with a splash of veggie broth

add gnocchi to the pan. season with salt, smoked paprika, cumin, nutritional yeast & a lil maple syrup to highlight the sweet potato. add spinach & fresh parsley at the end. once the greens wilt ur good to gooooo

source: twitter.com/urdoingreat

[easyfunvegan]

Spicy Southern Broccoli Fettuccine Alfredo

I don’t know what it is about the combination of this spicy broccoli and this perfectly creamy alfredo sauce, but it is beyond comparison. This healthy pasta dish is so dang comforting you would be hard-pressed to convince anyone it is simply roasted broccoli and pureed cashews.

Serves 4

Spicy Broccoli:

1 large head broccoli, cut into

1-inch (2.5-cm) florets

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) agave syrup

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp cayenne pepper

Fettuccine Alfredo:

1 lb (450 g) fettuccine

1 cup (110 g) raw cashews, soaked (see Tips)

¾ cup (180 ml) nondairy milk

4 cloves garlic

2 tsp (10 ml) fresh lemon juice

3 tbsp (12 g) nutritional yeast

1 tsp salt

½ tsp black pepper

1. To make the spicy broccoli, preheat the oven to 375°F (191°C).

2. Put the broccoli florets in a large bowl, then drizzle them with the oil and agave syrup. Sprinkle the broccoli with the paprika, salt, black pepper, garlic powder, onion powder and cayenne pepper. Toss to coat the broccoli evenly.

3. Put the broccoli on a medium baking sheet and roast for 10 to 12 minutes, or until the broccoli is slightly brown.

4. In the meantime, make the fettuccini alfredo. Cook the fettuccine according to package directions. Drain the fettuccine and return it to the pot.

5. While the pasta cooks, drain the soaked cashews and add them to a blender with the milk, garlic, lemon juice, nutritional yeast, salt and black pepper.

6. Blend on high for 2 to 3 minutes, scraping down the sides of the blender as needed, until the sauce is completely smooth.

7. Pour the alfredo sauce on top of the pasta. Toss to combine the fettuccine with the sauce. Taste and adjust the seasonings.

8. Add the spicy broccoli to the pasta and serve.

Tips for Soaking Raw Cashews:

There are two ways you can soak raw cashews. Choose the method that works best for you.

• Place the amount of raw cashews you need into a bowl. Cover them with cool or tepid water. Let them soak in the water for at least 6 hours. This is something you can prep in the morning or the night before.

• Place the amount of raw cashews you need in a heatproof bowl. In a small pot, bring enough water to cover the cashews to a boil over high heat. Pour the boiling water over the cashews and let them soak in the hot water for about 30 minutes.

(From Southern Vegan by Lauren Hartmann)

[easyfunvegan]

Cashew Nut & Lemon Linguine

SERVES 2 | prep 15 mins | cook 30 mins 

For the cashew cream: 

180g (6¼oz) blanched unsalted cashew nuts  3 tbsp fresh lemon juice 1 tbsp finely grated lemon zest 2 tbsp nutritional yeast 1 tsp fine pink Himalayan salt freshly ground pepper 240ml (8fl oz) soya milk For the vegetables and pasta: 1 tbsp fine pink Himalayan salt 4 fine asparagus spears 2½ tbsp extra virgin olive oil squeeze of lemon juice 2 shallots, finely chopped 130g (4½ oz) frozen green peas 200g (7oz) dried linguine 

1. Add all the cashew cream ingredients to a blender and blend until creamy. Set aside.

2. Bring a deep saucepan of water to the boil and add a pinch of salt. Trim the asparagus, then add it to the pan, upright, and cook for 8 minutes. Drain, place the asparagus into a bowl of cold water with another pinch of salt and let it cool. Once cool, drain, place the spears in a dish and drizzle over a little olive oil and the squeeze of lemon. Set aside to marinate.

3. Heat the olive oil in a pan over a medium heat, add the shallots and cook for 30 seconds. Add the peas and a pinch of salt and cook for 8 minutes, stirring occasionally.

4. Meanwhile, half-fi ll a deep pot with water, add 1 tbsp salt, then bring the water to the boil. Add the linguine and cook for 10 minutes, until al dente.

5. Add the cashew cream to the peas in the pan along with a splash of water, and cook on a low heat for 3 minutes. Drain the linguine, then add it to the creamy peas and gently mix them together using tongs. Serve with the asparagus. 

PER SERVING: cals 1,072 | protein 45g | carbs 96.7g

Purezza Vegan Pizza: Deliciously Simple Plant-Based Pizza To Make at Home by Filippo Rosato, Time Barclay, and Stefania Evangelisti

[easyfunvegan]

Potato Cakes 🥬

Instead of spinach and cream cheese you can get creative what to use as filling: *tomato sauce + vegan cheese *mushrooms *curried lentils *mashed pumpkin etc ⠀ INGREDIENTS: Dough •3 medium size potatoes •pinch of salt •2 tbsp olive oil •1 tbsp fresh or dry parsley •2 cups of flour (more if needed) ⠀ Filling: •about 3 cups of fresh spinach (or half the amount of frozen spinach) •2 cloves of garlic •1 tsp salt, 1tsp pepper, 1 tsp oregano •3 tbsp vegan cream cheese ⠀ More: •1 tbsp olive oil for cooking the cakes ⠀ METHOD: 1. Cook the potatoes in salted water until soft. Mash them with a fork, add salt, olive oil, parsley and flour and need non sticky dough 2. For filling add olive oil to a pan, fry garlic for 30seconds, add spinach, season it and cook covered for 3 mins. When cooled add the cream cheese and mix together 3. Roll out the dough on a flour dusted surface to about 1 cm thick. Cut out round shapes, put about 1 tsp of filling per cake and pinch close with another patty 4. Add 1 tsp of olive oil to a pan and wipe it with a paper towel, add the cakes, cover and cook covered on very low flame for about 5mins. Flip and cook for another 5mins. 5. Serve with a sauce or gravy of choice or without anything

(source)

[easyfunvegan]

Vegetable & Cashew Stir Fry with Basmati Rice

½ cup basmati rice

1 crown broccoli

½ cup cashews, roasted unsalted

1 clove garlic

1 (1 inch) piece ginger root

1red bell pepper

1 (8 oz) pkg sugar snap peas

1 tsp cornstarch

⅛ tsp crushed red pepper

⅛ tsp salt

2 tbsp soy sauce

1 tbsp virgin coconut oil

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.

Wash broccoli, bell pepper, and sugar snap peas.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Separate broccoli into bite-sized florets, cut stem into smaller pieces, and transfer to a large bowl. Seed, medium dice, and add bell pepper to bowl. Halve peas and add to bowl.

Heat a skillet over medium-high heat.

Peel and mince garlic. Peel and mince or grate ginger.

In a small bowl, prepare sauce by whisking together soy sauce and cornstarch.

Coat bottom of skillet with oil. Add garlic, ginger, and crushed red pepper. Cook until fragrant, 15-30 seconds.

Add all the vegetables from the bowl to skillet. Stir fry until tender-crisp, 4-5 minutes.

Add sauce and cashews to skillet. Stir fry until vegetables and cashews are well coated with sauce, 1-2 minutes.

Uncover the rice and fluff with a fork. Place rice in a bowl and top with stir fry. Enjoy!

[easyfunvegan]

Spicy Peanut Tofu Bowl with Kale & Savory Sesame Rice

1 medium carrot

1 (12 oz) pkg extra firm tofu

1 clove garlic

1 (1 inch) piece ginger root

½ cup jasmine rice

1 bunch kale

1 ½ tsp chili-garlic sauce

2 tbsp natural peanut butter

1 tbsp + 1 tsp pure maple syrup

1 tbsp sesame seeds

2 tbsp + 1 tsp soy sauce

1 tbsp + 1 ½ tsp toasted sesame oil

Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and place side by side on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Peel and mince the garlic. In a medium bowl, combine garlic, sesame oil, soy sauce, and maple syrup to make a marinade for the tofu. (1 clove garlic, 1 tbsp toasted sesame oil, 2 tbsp soy sauce, 1 tbsp pure maple syrup)

Once the liquid with the rice comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, cut the tofu planks in half and then cut each half into 4 triangles. Place tofu in the bowl with the marinade and gently toss until well coated. Set aside.

Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to a salad bowl.

Wash, trim, and peel the carrot; coarsely grate and set aside.

Preheat a skillet over medium-high heat.

Wash, peel, and mince or grate the ginger.

Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu and the marinade. Cook until golden brown, 2-3 minutes per side. (1 tbsp toasted sesame oil)

Meanwhile, prepare the peanut sauce by whisking together ginger, peanut butter, chili-garlic sauce, soy sauce, maple syrup, and hot water in a small bowl. (2 tbsp natural peanut butter, 1 ½ tsp chili-garlic sauce, 1 tsp soy sauce, 1 tsp pure maple syrup, 1 ½ tbsp water)

Once the tofu is cooked, transfer to a plate, returning the skillet to the heat. Add kale and water to the skillet and cover with a lid. Allow to steam for 1 minute covered then uncover, stirring occasionally, for 1 minute more. (¼ cup water)

Uncover the rice, fluff with a fork, and add sesame oil. Fold the oil into the rice. (1 ½ tsp toasted sesame oil)

To serve, divide the rice between bowls, top with tofu, grated carrot, and kale; drizzle with peanut sauce and sprinkle with sesame seeds. Enjoy!

[easyfunvegan]

I think it's pretty well known in the community that eating healthily is important to study well.

But let's be real for a second.. We're all pretty fucking broke and it's hard asf to actually eat stuff other than junk food..

Which is why yall should know about Jack Monroe. She's a food writer and activist about poverty issues (especially hunger relief).

She made a book of recipes that relies ENTIRELY on canned and dry food.

She tries her best to come up with family recipes that costs under 10£/week (which is cheap as hell and pretty fucking great if you're a student or just generally broke asf)

And you know what's best? You don't even need to buy the books to access her recipes since she posts them all on her blog (ok maybe not actually all of them but still a shit load)

AND that's not all!! She also does vegan cheap ass meals!!

She's a fucking godsend

[easyfunvegan]

SOUTHERN BISCUITS WITH SAUSAGE & GRAVY

Serves 4

PREP TIME: 35 minutes (not including time to prepare Sunflower Sausage) COOK TIME: 25 minutes

Biscuits

¾ cup (180 ml) non-dairy milk

¼ cup (60 ml) non-dairy creamer (or increase the non-dairy milk to 1 cup/250 ml)

1 tablespoon apple cider vinegar

2 cups (260 g) unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

⅓ cup (70 g) vegan butter, kept very cold (see tip)

Gravy

2 tablespoons extra virgin olive oil

½ cup (135 g) diced yellow onion

2 garlic cloves, minced

¼ cup (30 g) unbleached all-purpose flour

3 cups (750 ml) non-dairy milk, plus additional if needed

½ teaspoon dried sage

½ teaspoon dried thyme

⅛ teaspoon black pepper

A few dashes of nutmeg

1 tablespoon nutritional yeast, optional

Salt to taste

1 tablespoon non-dairy milk

1 tablespoon vegan butter, melted

1 batch Sunflower Sausage crumbles, cooked

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat. Whisk together the non-dairy milk, creamer, and vinegar in a small bowl; place in the refrigerator.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the very cold vegan butter and use a pastry cutter or butter knife to very quickly cut the butter into the flour until it is the consistency of bread crumbs. Add the milk mixture and mix with a spoon until just combined. Turn it out onto a floured surface and knead for a couple minutes into a pliable dough. Use your hands to flatten the dough into a 1-inch (2.5 cm) thick rectangle. Fold it in half widthwise, then again to make a square. Repeat two to three more times. Flatten and stretch the dough into a ¾-inch (2 cm) thick round.

Use a biscuit cutter or the rim of a glass to cut out biscuits; place them on the baking sheet. When you can’t cut anymore, roll up the dough, flatten it out, and cut out more biscuits. Repeat until there is no dough left. Set the pan aside in a cool area.

To make the gravy, heat the oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion just starts to become translucent. Add the flour and cook, stirring constantly, for about 2 minutes, until the flour turns golden.

Slowly whisk in the 3 cups non-dairy milk and bring to a boil. Reduce the heat to low and add the sage, thyme, pepper, and nutmeg. Simmer, whisking frequently, for 15 minutes, or until the milk has reduced by about one-third and has thickened. Add the nutritional yeast, taste, and add salt. Turn the heat down to low to keep warm until ready to serve. If the gravy thickens too much, stir in a couple tablespoons of milk.

To finish the biscuits, use your thumb to make a tiny well on the top of each. In a small bowl, mix the 1 tablespoon non-dairy milk and the melted vegan butter. Use a pastry brush to brush on top of each biscuit. Bake for 12 to 15 minutes, until the tops are golden.

Serve hot, topped with the sunflower sausage and gravy.

VARIATION Place ⅓ cup (80 ml) extra virgin olive oil in the freezer. When it is mostly frozen, remove and use in place of the butter for a slightly stronger, more savory flavor.

TIP Place the ⅓ cup vegan butter in the freezer about 10 minutes before you use it. Super-cold butter is the key to biscuit success.

But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner

[easyfunvegan]

SUNFLOWER SAUSAGE

Serves 4

PREP TIME: 15 minutes COOK TIME: 5 minutes

3 to 4 teaspoons extra virgin olive oil, divided

½ medium yellow onion, chopped

1 garlic clove, minced

2 cups (280 g) raw hulled sunflower seeds

¼ cup (25 g) chopped sun-dried tomatoes (if hard, rehydrated in water until softened; oil-packed also works)

2 tablespoons liquid aminos (or tamari or soy sauce)

1½ teaspoons maple syrup

1 teaspoon liquid smoke

1 teaspoon dried sage

1 teaspoon fennel seeds

½ teaspoon cumin

½ teaspoon paprika

Salt and black pepper to taste

Heat 1 teaspoon of the oil in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is slightly translucent, 3 to 4 minutes.

Remove from the heat.

In a food processor, combine the sunflower seeds, 2 teaspoons of the oil, sun-dried tomatoes, liquid aminos, maple syrup, liquid smoke, sage, fennel seeds, cumin, paprika, salt, and pepper. Pulse until broken down and combined. Add the cooked onion and garlic and pulse until the mixture is sticky and no piece is larger than a lentil, pausing to scrape the sides as necessary.

You can serve the sausage uncooked or cooked. To cook, heat the remaining 1 teaspoon of oil over medium heat in the same frying pan used earlier. Crumble the sausage into the pan and cook about 5 minutes, stirring and flipping as needed so it’s evenly cooked. You may need to use your spatula to break up the crumbles if they begin to stick together. If you are not eating it right away, chill in an airtight container for 3 to 4 days.

VARIATIONS To make chorizo, increase the cumin and paprika to 1 teaspoon each and add ½ teaspoon cayenne. To make it extra hot, feel free to add a little bit of hot sauce.

To make sausage patties, split the uncooked mixture into 6 portions. Use a biscuit cutter and your hands to form round patties; cook in the pan 2 to 3 minutes on each side, until firm.

But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner

[easyfunvegan]

Tofu Ranchero

2 (28-ounce) cans diced tomatoes

1 tablespoon packed organic brown sugar

1 tablespoon lime juice

1 onion, chopped

½ cup canned chopped green chiles

3 tablespoons extra-virgin olive oil

3 tablespoons plus ½ teaspoon chili powder

4 garlic cloves, sliced thin

Salt and pepper

14 ounces firm tofu, halved lengthwise, then cut crosswise into ¾-inch-thick slabs

1 avocado, halved, pitted, and diced

¼ cup minced fresh cilantro

2 scallions, sliced thin

8 (6-inch) corn tortillas, warmed

1. Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing to extract as much juice as possible. Reserve 1¾ cups tomato juice and discard remainder. Whisk sugar and lime juice into tomato juice.

2. Combine onion, chiles, 2 tablespoons oil, 3 tablespoons chili powder, garlic, ½ teaspoon salt, and drained tomatoes in second bowl. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking.

3. Meanwhile, spread tofu on paper towel–lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels, season with salt and pepper, and sprinkle both sides with remaining ½ teaspoon chili powder.

4. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until golden and crisp on both sides, 5 to 7 minutes; transfer to paper towel–lined plate.

5. Transfer roasted tomato mixture to now-empty skillet and stir in reserved tomato juice mixture. Season with salt and pepper to taste, then spread into even layer. Nestle tofu in sauce. Bring to simmer over medium heat, cover, and cook until tofu is warmed through and sauce thickens slightly, about 2 minutes. Off heat, sprinkle with avocado, cilantro, and scallions. Serve with warm tortillas.

[easyfunvegan]

ONE-POT PASTA

30 minutes or less • one pan • gluten-free option • soy free • nut free • oil free • sugar-free

8 ounces (225 g) whole wheat spaghetti noodles, (or use gluten-free pasta if necessary)

3 to 4 cups (720 to 960 ml) water

1 can (15 ounces, or 425 g) tomato sauce

1 can (15 ounces, or 425 g) diced tomatoes

2 cups (80 g) chopped curly kale, collard greens, or other sturdy green

½ cup (100 g) halved artichoke hearts

½ cup (90 g) red lentils

¼ cup (30 g) chopped Kalamata olives

Three 3-inch (7.5 cm) rosemary or thyme sprigs

1 tablespoon (10 g) capers 

3 cloves garlic, minced

¼ teaspoon crushed red pepper

½ teaspoon salt, or to taste

In a large, wide pot, place all the ingredients except the salt. Cover with a lid and bring to a boil over medium heat. Once boiling, adjust the heat to medium-low, and simmer for 15 to 20 minutes, stirring occasionally, until the lentils and pasta are cooked. If the pot looks dry before the lentils are done cooking, add ½ cup (120 ml) of water at a time, but do not add too much and make it a soup. Once everything is cooked, season with salt to taste and serve.

Recipe from Vegan Yack Attack on the Go!: Plant-Based Recipes for Your Fast-Paced Vegan Lifestyle