Tag Archives: Vegan

16 Bean, Leek, and Kielbasa Soup

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16 Bean, Leek, and Kielbasa Soup ~ From Vegetate, Vegan Cooking and Food Blog

“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.

California Benedict with Sriracha-Chive Hollandaise

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California Benedict with Sriracha-Chive Hollandaise ~ From Vegetate, Vegan Cooking and Food Blog

“Hot sauce must be hot. If you don’t like it hot, use less.” ― David Tran, creator of Sriracha Hot Sauce.

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!

Strawberry Kanten

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Strawberry Kanten ~ From Vegetate, Vegan Cooking & Food Blog

“Life is short. Eat dessert first.” — Mark Twain

This sweet little gem of a recipe is from The Real Food Daily Cookbook by Ann Gentry, page 225. Gentry describes kanten as “A healthy person’s Jell-O.” This was such a fruity and refreshing treat! The kanten is sweetened only with apple juice. We piled vegan whipped cream on top, which sort of negated the healthfulness of that, but it was doggone delicious! 😉

Strawberry Fact: Strawberries are a great source of vitamin C, folate, potassium, and manganese.

Sunny-Side-Up Apricot Danishes

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Sunny-Side-Up Apricot Danishes ~ From Vegetate, Vegan Cooking & Food Blog

“A cloudy day is no match for a sunny disposition.” — William Arthur Ward

This absolutely scrumptious recipe is from vegan recipe genius Hannah Kaminsky’s Vegan Desserts, page 112.

These devilish little danishes were made from homemade puff pastry topped with a sweet vegan cream cheese and fresh summer apricots and baked into buttery, flaky perfection. I am proud/ashamed to say that Keith and I ate 6 of these in one sitting! We just couldn’t help ourselves. It had been decades since I had a cheese danish, so I had a lot of lost time to make up for. 😉

Homemade puff pastry takes several hours of rising so plan to make this one about 8 hours in advance, but it is soooo worth the wait, and the actual work time is minimal.

Danish Fact: Danishes originated in Austria, not Denmark.

Blueberry Cake

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Vegan Blueberry Cake ~ From Vegetate, Vegan Cooking & Food Blog

“I remember his burlesque pretense that morning of an inextinguishable grief when I wonder that I had never eaten blueberry cake before, and how he kept returning to the pathos of the fact that there should be a region of the earth where blueberry cake was unknown.” ― William Dean Howells (1894)

Coffee Cake is one of my favorite things in life and this is a cinnamon-streusel-topped, blueberry coffee cake! This delectable recipe is from Colleen Patrick-Goudreau’s joyous The Joy of Vegan Baking, page 79. Cinnamon, vanilla, and blueberries are a heavenly trio. We used fresh blueberries and served the cake on the Royal Doulton Bunnykins dishes dishes my mom gave me as a little girl (thanks for holding on to these for me, Mom!) with mint mate tea and oranges.

Blueberry Fact: Blueberries are native to North America.