“I was 32 when I started cooking; up until then, I just ate.” — Julia Child
“I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.” ― Jimmy Dean
Don’t worry, we would never use Jimmy Dean sausages. We made this soup with yummy vegan Kielbasa, of course!
This hearty and satisfying stew was made from 16 types of dried beans (available at grocery stores as “16 Bean Soup Mix”), carrots, celery, onions, red wine, thyme, celery seed, Creole seasoning, garlic, leeks, green beans, beer, store-bought vegan kielbasa, and more! The recipe includes instructions for how to make this on the stove or in a slow cooker. We used our slow cooker and this turned out wonderfully. This is a great lunch recipe that goes really well with a vegan grilled cheese sandwich! The recipe is from Betty Goes Vegan by Annie & Dan Shannon, page 70.
Kielbasa Facts: Kielbasa is a type of Polish sausage that is also known as kołbasa, klobasa, kobasa, kolbasi, kovbasa, kobasi, and kubasa.
This hot-hot-hot version of a vegan eggs benny was to die for! It was made with a spicy, gingery, super-rich sriracha cream sauce over marinated grilled tofu, served atop sliced yellow heirloom tomatoes and toasted English muffins with a side of roasted purple Peruvian potatoes with a lime and garlic aioli. This recipe was surprisingly simple to prepare, and because it was so good and since I loooooooove sriracha sauce, this is going to be my go-to tofu benedict recipe from now on.
The recipe is from the fantastic The Veggie-Lover’s Sriracha Cookbook by Randy Clemens, page 69.
Sriracha Facts: Sriracha, the Thai hot sauce pronounced sir-rotch-ah and also known as “rooster sauce”, was created by 66-year-old David Tran. Thank you, Mr. Tran!
“There is more to life than increasing its speed.” — Mahatma Gandhi
For this sumptuous feast we slow-cooked Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach from Carla Kelly’s book Quick and Easy Vegan Slow Cooking, pages 118 and 112 respectively, and served them alongside Coconut Rice (page 216) and some warm Spelt Chapatis from Laura Matthias’ ExtraVeganZa, page 137.
I am crazy about the rich, spicy flavors of these Indian dishes. Slow cooking is a nice, low-maintenance way to cook because once your ingredients are heating up in the cooker you can literally walk away for 6-8 hours until your food is ready to eat! No fuss, no muss, no burnt food. We enjoy slow-cooking food so much at our house that we have two slow-cookers, which we used to make both of these Tandoori dishes. Next time we’ll have to make some yummy mango chutney, too!
Both the Tandoori Baked Tofu and Tandoori Spiced Potatoes with Spinach are grain-free.
Tandoori Fact: Tandoori cooking is named after a tandoor, which is a high-temperature cylindrical clay oven in which foods are cooked. Our slow cooker has a red clay pot (pictured above), which really enhances the richness of the flavors.
“That’s why I hate to get started in these jam sessions. I’m always the last one to leave.” — Elvis Presley
We recently made jars and jars of red cherry plum jam with the help of our backyard cherry plum trees using this recipe.
There is something so fundamentally satisfying about putting up foods from your own garden. Making jam is easy to do, and you can make a year’s worth in just a few hours for pennies once you’ve purchased the jars.
Canned foods will keep for an indefinite period of time as long as the seal is intact and they have been properly processed.
Canning Facts: Frenchman Nicholas Appert developed the method for preserving food that we call canning in 1809. He used glass jars sealed with corks held in place with wire.