March 18, 2011

Sausage with Sauerkraut, Onions, and Rye

I had been craving sauerkraut and recently came across some Tofurkey sausages on sale so voila - this combination happened! Field Roast also makes some delicious sausages, and if you are feeling really adventurous- you should try your hand at making your own! This meal requires very little attention and is very hearty and delicious. It's perfect for a busy day and makes for great leftovers.

1 large yellow onion (sliced thinly)
2 Tbs. olive oil
1 jar sauerkraut (organic, and drained)
2-4 vegan sausages (sliced thickly)
plenty of whole peppercorns

rye bread (homemade or otherwise)
brown mustard

Heat up the oil in a cast iron frying pan (if you have one). Add the onion and saute until soft. Next add the sausages and peppercorns. Once your sausages begin to darken, add the sauerkraut. Saute for 5-10 minutes, tasting and adjusting as necessary. You may need to add more peppercorns or a pinch of brown sugar. Serve with toasted rye bread and a thick spread of your favorite mustard!


March 12, 2011

Potato Pizza

If there's anything that can get rid of the jobless blues, it's pizza. I had some dough for a hearth loaf rising when I decided on pizza for lunch, so I saved a couple hours of prep time and used it for the pizza crust. The results were surprising and delicious! Though I usually prefer a thin crust pizza, this wheaty crust was a perfect comfort food and made two giant pizza pies. My dear friends EJ & AW are insistent on the deliciousness of fried taters on pizza so I had to try it. This pizza was topped with a spicy red sauce, garlic, sauteed onions and jalapenos, artichokes, capers, olives, fresh tomato rounds, and fried baby yukon potatoes.


March 6, 2011

Miser and Baked Apples - Lunch for Suki

I recently posted an idea for a lunch that is perfect for both kids and adults on my dear friend's blog, kotoamade. EJ's blog is gorgeous and tells the stories and joys of the creative life she shares with her husband, one year old daughter, and two cats. I have enjoyed many east African meals with her family, so I decided to dedicate this lunch to them. Ethiopian food is delicious and so easy to make. You can make it as mild or spicy as you like, just adjust the burbere as you see fit.

miser recipe
1 large red onion (minced)
4 Tbs. olive oil
1/8 - 1/4 cup burbere (ethiopian spice mix)
3 cups red lentils
3-4 tsp. salt

Saute the onions without oil in a large soup pot for ten minutes. Add the oil and saute for another 5 minutes. Be patient and make sure the onion does not burn. Stir in the spice, lentils, and salt. Cover the whole mixture with water and let simmer, covered, for 20 minutes- adding water as necessary. Serve with ingera.

To bake apples, core and place in the oven at 450 degrees for 20-30 minutes or until softened. Fill with soy yogurt and cinnamon. To sweeten, add maple syrup or agave nectar.

Missing Michigan,

March 5, 2011

Happy Day Creperie

It was sunny and warm today in Brooklyn and I was glad to begin a day of walking and softball and dog-watching with a plate of crepes. The first days of spring are always so encouraging. This weekend is the end of Maslenitsa, a traditional Russian holiday celebrated by the eating of pancakes. It is a celebration of the coming of spring because pancakes (and crepes) are round like the sun. Supposedly you are rewarded a happy day for every pancake you eat and after this morning's feast, I'm looking forward to a very happy year. I had always been intimidated by crepes (as they usually contain about an egg each) but I was surprised to see how well these turned out with very little effort. Many thanks to veganyumyum for all of the advice on crepe making.

sweet crepes
1/2 cup plain soymilk or almondmilk
3/4 cup water
1/4 cup melted margarine
1 cup flour
1/4 tsp. salt
2 Tbs. brown sugar
2 tsp. vanilla

Whisk all ingredients together until very smooth. Let sit in the refrigerator for 20 minutes or so while you prepare your fillings. I filled my sweet crepes with baked cinnamon apples, cherry preserves, and lemon zest. You can fill the crepes with savory or sweet fillings- hazelnut spread, nut butters, and bananas make great additions.

Here's to a coming spring!