Paula Deen's Sausage Pie Veganized

Every year I would make this pie

http://www.foodnetwork.com/recipes/paula-deen/rons-tybee-island-sausage-pie-recipe/index.html

for Christmas morning. It was so good I even made extra for family. Now that I'm on a plant based diet, I wanted to try to recreate it. While it wasn't a smashing success, it was close. With some tweaking, and actually following the recipe, I should get it next year. The original recipe calls for 3 oz of cream cheese. I should have read that before hand. I used 8. (Tofutti I cream cheese). It was very creamy!

1 frozen deep dish pie crust
1 package of Gimme Lean sausage style
1 package firm tofu, drained and cut into pieces
1/4 cup nutritional yeast
3 oz vegan cream cheese
1/2 teaspoon turmeric powder
Salt and pepper
1 squirt of yellow mustard.
1/2 a large onion, chopped
1/2 cup almond or soy milk. I used almond.
Handful or 2 of Daiya cheddar shreds.
Poke a few holes in the thawed pie crust. Pre-bake pie crust on 400 degrees for 10 min.

In a food processor blend the tofu, nutritional yeast, salt and pepper, turmeric, mustard and milk. Blend until smooth. Mine was still thick, like a thick batter.

Heat vegan sausage and onions until sausage has browned.

In a large bowl combine everything and mix well.

Add mixture to the pie crust and bake 30 minutes or until the top is set.

Let it cool a few minutes before serving.

Blueberry Strawberry Muffins

Blueberry Strawberry Muffins

Source: vegweb.com

Course: Breakfast

Ingredients

• 3 tablespoons powdered egg replacer (I use Ener-G)
• 1/4 cup water
• 1 cup evaporated cane sugar
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 – 6 ounce container blueberry flavored coconut milk yogurt
• 1 tablespoon vanilla
• 1 tablespoon almond milk
• 6 sliced strawberries
• 1 cup blueberry granola

Directions

1. 1) Preheat oven to 350 degrees Fahrenheit. Prepare a muffin pan with 8 liners.
2. 2) Mix together water and egg replacer in a small bowl. In a large bowl, combine sugar, flour and baking soda. In a separate bowl, combine yogurt, vanilla, and almond milk. Add all wet ingredients to dry bowl and stir until just mixed and then gently stir in the strawberries.
3. 3) Divide batter between 8 cupcake liners. Top each muffin with blueberry granola. Bake for 22 minutes or until done.

Amount Per Serving

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I had some problems with this recipe. Namely that the batter was far to dry following the above ingredients. I found myself adding 3 more splashes of almond milk to make it more like a muffin consistency. But that worked fine. I also found I didn't care for the granola topping. It ended up with a slightly burnt taste in spots. So next time I'll forgo that. They don't need it. I used Silk Blueberry yogurt instead of blueberry coconut milk yogurt as it was what was available. Next time I'll add in some blueberries to the mix. The muffins are just sweet enough and very moist. I was able to make 9 muffins rather than the 8 the recipe suggests.

Applesauce Spice Muffins/Coffee Cake

Applesauce Spice Muffins

Source: vegweb.com

Course: Breakfast

Ingredients

• 1.5 cups flour (I use unbleached but whole-wheat would probably work just as well)
• 5 tablespoons unsweetened applesauce
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt (optional)
• 1 teaspoon vanilla
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup water
• 1 tablespoon apple cider vinegar

Directions

1. Preheat oven to 350 Fahrenheit.
2. Combine all dry ingredients together. Sift well.
3. Make 3 wells for the vanilla, applesauce, and vinegar.
4. Pour cup of cold water over the whole thing and gently mix all ingredients together.
5. Pour batter into muffin tin…you can lightly grease the pan, put those little muffin paper cups in, or just pour the batter directly into the tin. They might stick somewhat if you just pour it directly but that's okay.
6. Bake at 350 and check after 20 minutes. They may or may not need more time.
7. Serve warm with some vegan margarine spread on top. :)
8. The applesauce makes these a little dense so if you don't like that and don't mind using oil... substitute oil for the applesauce. You can either do 2.5 tablespoons oil and 2.5 applesauce or 5 tablespoon oil.. it's really versatile so do as you please.

Amount Per Serving

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Notes: I made this in a cast iron skillet as a coffee cake. I didn't need to adjust the time at all. I also added a splash of vegetable oil. It was dense but really delicious. The batter was pretty sweet but the cake itself came out only lightly sweet. It's perfect for breakfast, especially if buttered with some Earth Balance Spread. I think next time I'll add some diced apples. The original recipe used white vinegar but I had the apple cider so went with that.

Chocolate Chip Oatmeal

It was an oatmeal kind of morning. Especially after discovering Mrbreakfast.com with tons of oatmeal recipes. I have never really deviated from Quaker Oats Instant and thought it was time to shake things up.  Making your own is healthier as you can control what goes into it.

Chocolate Chip Oatmeal original recipe

I modified it to suit my personal needs:

1/3 cup instant oats
1 cup soy milk
1 big teaspoon sugar free cocoa powder
dairy free semi-sweet chocolate chips
1 teaspoon almond butter
Stevia liquid sweetener

Bring the milk to a boil and add oats. Cook until thickened….about 2 minutes.  Add the cocoa powder and almond butter. I found using a whisk helped dissolve the cocoa powder better.  Remove from heat and add stevia to taste. I used 2 drops and it wasn't very sweet at all. The taste of dark chocolate really came through. Top with chocolate chips.

This was decadent and so very filling.