Links & Sausage
September 3, 2008 at 5:04 pm | In blahblah, links, recipe |
(stay tuned for a fauxsage recipe at the very bottom of this post.)
I found blueberries at the market, and there was a good reason for them being cheap: they were watery and pretty much tasteless. end of summer, much?
good thing that this simple lemon-flavored, brown rice flour-based loaf gave them some life back.
I took a lot of liberties, basing it on this recipe.
in other news: if you haven’t tried New Farm’s Carob-Carob Chip Bars, you’re missing out.
I wasn’t convinced at first, since the carob powder I use truly makes everything black and had me think the bars came out charred.
which is why there is no picture to show for it, lest you end up assuming I’m into eating pieces of coal.
but I am now officially hooked, and all out of carob chips.
quick note: I actually used half the sugar (Sucanat) and went for whole wheat pastry flour (lightly spooned and leveled).
in an effort to branch it out a bit with the (too) many cookbooks I own*, and coincidentally having it happen at the same time the PPK does, I made a lot of stuff following recipes instead of being too creative lately. and that’s just fine by me.
if you get a chance, do try Voluptuous Vegan’s Tofu Cheese: so simple to prepare, and absolutely delectable.
(I found an adapted version of it here. although quite frankly, even though I don’t have the book in front of me, I have a hard time seeing where the adaptation comes into play.)
also, something just too scrumptious for words: ExtraVeganZa’s Quick Noodles with Miso Lemon Tahini Sauce.
and finally, in the way of links to great recipes: Sticky Fingers‘ Banana Chocolate Chimp Bread, except I made it with (scooped up, shaken a bit, leveled) light spelt flour, used Sucanat, and added a lot of walnut bits. since the countertop oven had been on for over an hour already, I chose to bake this in an 8×8 pan instead, for 25 minutes.
coming up soon: Alice of Angel Food, all the way in New Zealand, sent me a package of vegan meringue mix to try out, and I can’t wait to have a go at them. I’ll let you know all about it once I do.
*but there’s always room for more.
and now, it’s Pumpkin (Sau)Sage time! (I ain’t gonna lie, the ends are my favorite part to eat.)
might as well grab all the pumpkin recipes you can in order to finish up those neverending cans that are going to be opened very soon, when Fall rears its pretty head.
you know, seitan o’greatness, blahblahblah…
I used 6 T of pumpkin purée, but if yours happens to be on the dry side, you can always 1-2 T more. the one I use is Libby’s, and is a bit thicker than those individual applesauce portions you can get at the store.
dry:
1 1/2 cup vital wheat gluten
1/4 cup nutritional yeast
1 t paprika
2 t dried sage
1 t dried oregano
freshly ground white pepper, to taste really, but I used about 3/4 t
2 t dried minced onion or 1 t onion powder
1/8 t cayenne pepper
1/4 t ground nutmeg, 1/2 t when grated fresh
1 T light brown sugar
wet:
3/4 cup vegetable broth [if using water instead, consider adding 1 t fine sea salt]
6-8 T pumpkin purée [depending on how dry it is]
2 T walnut oil [use whatever oil you have, but walnut adds a nice touch]
preheat oven to 325F.
whisk together dry ingredients in a large bowl.
whisk together wet ingredients in a medium bowl.
combine both, stirring with a wooden spoon until it doesn’t let itself be stirred anymore. start kneading until everything is well combined.
shape into an 8-inch log.
wrap tightly in foil.
bake for 1 hour and 30 minutes. remove foil, let cool on a rack.
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I think I started buying frozen blueberries about a months ago. It’s a bit sad they are no longer in season! I am sure your bread still tasted awesome!
I wanted to take part in the ppk challenge, too, but then I couldn’t decide what to make from the book. I think I will have a second look at it over the weekend.
Comment by Mihl — September 3, 2008 #
Wow, those pumpkin sausage links are a great idea! I am definately going to try your recipe. You do not know me, but I love your blog!
Comment by Melody S. — September 3, 2008 #
Lots of fun links to visit - woo hoo!
Pumpkin sausage sounds so autumnal and so delicious!
I haven’t seen blueberries in weeks…. :-(
Comment by Jennifer — September 3, 2008 #
You got me at Carob Chip Bars!! :-D
Comment by VeggieGirl — September 3, 2008 #
We still have about five minutes left of blueberry season here in Scotland… and then it’s back to the frozen. The pumpkin, now, that we don’t have very readily, at least not that’s grown remotely locally. I’ll have to see what hard squashes I can find to try this — that sausage looks amazing!
Comment by TadMack — September 3, 2008 #
Thanks for the sausage recipe! I always hate the end of summer, until I start thinking about pumpkins. And that makes it okay. I’m totally saving this recipe for the cool days ahead!
Comment by Bianca- Vegan Crunk — September 3, 2008 #
Mmmm–sausage! Wish I could make some (but no wheat gluten for me) :(
Sounds like you had more luck w/ the chocolate chimp bread than I–I have that mag w/ the original recipe and found it a bit bland–but then, I think, I followed THEIR recipe (and spelt makes everything better, no?)
Comment by Ricki — September 3, 2008 #
Pumpkin Fauxsage?
You kind of rock. ;)
Comment by Erin — September 3, 2008 #
I love your seitan recipes–every one of them that I have tried has been amazingly good! This one looks like a winner as well…yum!
Courtney
Comment by Courtney — September 3, 2008 #
The banana chocolate chimp bread recipe caught my attention as soon as it arrived in my inbox… And that was forever ago. Thanks for all the good recipe shoutouts — those carob-carob chip bars sound awesome too.
Comment by ruby red vegan — September 3, 2008 #
I was just looking at Extraveganza in the bookstore this weekend, but the copy was rather beat up and I was feeling o-c so I purchased You Won’t Believe It’s Vegan Instead. But another day it will be mine! And now I’ve got Head Like a Hole on the brain, but that’s ok.
Comment by Lisa (Show Me Vegan) — September 4, 2008 #
Pumpkin sausages?! Whoa! I’ll have to get some pumpkin & make these in the future.
Comment by melisser — September 4, 2008 #
oooooh pumpkin sausage! that sounds like a nice twist! very fall-ish. perhaps i shall add maple syrup and make them maple pumpkin sausage! yay :)
Comment by tofufreak — September 4, 2008 #
Oooo fascinating sausages! And I just happen to have a bunch of bags of puree’d pumpkin in the freezer I was wondering what to do with a couple of days ago (hate the fact we can’t get canned pumpkin here :( )
The lemon bread looks divine too (got a spare room at your place by any chance? I wanna come over for food!)
Comment by Vegetation — September 4, 2008 #
Thanks for all the links! I too have been trying to use more recipes lately, so these will give me some fuel for the weekend - I really want to try the carob bars - if you are raving about them, then they must be pretty tasty.
And the sausages…oh my! I have yet to find canned pumpkin here in Brussels (funny the little things that are so different from back home), but you have reinvigorated my urge to explore more shops and see if I can’t get my hands on some. I adore vegan sausages, and I love love love pumpkin…so let’s starting hunting.
Thanks for the recipes!
Comment by vegancowgirl — September 4, 2008 #
Quick question - for the carob bars…what type of tofu did you use?
Comment by vegancowgirl — September 4, 2008 #
Rad! I have a bunch of canned organic pumpkin (from Grocery Outlet, of course!), so those sausages are definitely going on my to-do list. I agree that the stubs are the best parts of the sausages! Just like bread butts. Yeah.
Comment by destinyskitchen — September 4, 2008 #
I’ve never had seitan, but this faux-sausage looks delicious… A gorgeous loaf! Yummy!
Cheers,
Rosa
Comment by Rosa — September 4, 2008 #
Good morning dear!! I’m finally back! and i’ve missed you so much!! :-)
Pumpink? I adore it! That looks great!
I’m sending you a big kiss and a tight embrace!
Silvia
Comment by Silvia — September 4, 2008 #
I’m cursing my cousin for getting married this weekend 5 hours away. I wish I was able to stay home and make those pumpkin sausages!
Comment by B36Kitchen — September 4, 2008 #
That pumpkin sausage sounds really neato. And, btw, those cupcakes at the very top are callin’ my name :D!
Comment by Sophie — September 6, 2008 #
[...] the Ginger Hoisin (left) & Coconut Tamarind (right) flavors yields half the size of a regular seitan o’greatness, so feel free to double the [...]
Pingback by Fauxsage à gogo « have cake, will travel! — September 12, 2008 #