"Sausage" Country Gravy!!!

Biscuits and Sausage Country Gravy!!!

 I know, I know, this is not on anyone's list of "healthy foods" but let me just say, what is life about if you can't splurge occasionally?!?  This used to be my favorite dish at Bob Evan's when I was a little girl, but even before going vegan I just couldn't allow myself to truly enjoy it knowing that some type of lard and all that junk would be apart of the dish.  So about midway through this winter, my hubby and I had an itching for some good old breakfast comfort food.... and this became a new classic!!!  I found a recipe online, but tweaked the ingredients a bit to make it perfect and that's exactly what it is, Perfect!  I even found its great with rice or part of a casserole, basically you can't go wrong with this!  Even better my kids loved it and by the end of it our bellies were happy and content:)  You can definitely make your own biscuits(more power to you, I have done before and it's worth the extra time), but as I was short on time I ended up using Bisquick (yes its vegan, omg!)... I will post a recipe for biscuits next time, but let's focus on the real star of this dish, the GRAVY!!!

Country Sausage Gravy

2 TBSP.  "butter" Earth Balance
1/2  small onion (diced)
4 TBSP. Flour (use whole wheat or all purpose)
1 package of veggie sausage (8 oz)
1/2 tsp. Maple Syrup
3 cups plant milk
1/4 cup Nutritional Yeast
1/2 tsp. Salt
dash of Bragg's
1/2 tsp. Black Pepper
1 tsp. Sage
1/2 tsp. Thyme

Melt the "butter" in a saucepan over medium heat, then add the onions and saute until translucent.  Sprinkle in the flour until mixed well and then add the sausage, just enough to brown or heat through.  Pour in the milk slowly and add the syrup, nutritional yeast, bragg's, and seasonings and whisk until well incorporated.  This should be at a medium heat and thicken as you whisk, you want to make sure to do this for at least ten minutes, whisking every so often, so as not to burn and the flour taste to be cooked out.  Then once the gravy covers a spoon and stays put, you are ready to enjoy.  As I said this is great with biscuits, rice, bread, casserole... your imagination is the only limit!! Enjoy!!  It is also great the next day too:)

The gravy should stick on the spoon when you dip it....MMM.. ready to eat...

The kiddos enjoying and soo big since the last time I posted!!! Time is flying:)

I'm Back!!

Mai Mai's Sugar Cookies (I know again:)I just made these for my sister in law's baby shower (I am soo excited to meet him or her, too) and wanted to share some pics... of the cookies that is :)

Ok, so it has been a long time, a whole year and another baby later... but I am hoping to get back on track this time as I have discovered quite a few new recipes that we are loving in our house!!! We are still on this vegan journey... and really love to see how our children are flourishing.  I hope you are ready to come back and see what we have cooking here at the Vegan Kids Kitchen house:) I will try to update as often as time  allows (and with three little ones, it is hard to come by;) LOL

Mai Mai's Sugar Cookies
1 cup Cane Sugar
1 1/2 sticks of Earth Balance (which is one and a half cups)
1 Egg Replacer Equivalent (this is found in any grocery store in the natural dept.)
1 tsp. Vanilla
1 3/4 -2 cups flour (I mix whole wheat and all purpose, more all purpose than whole though)
1 tsp. Baking Powder
1/2 tsp. Salt

Preheat the oven to 350 F
    Beat the "butter"(Earth Balance) and sugar together until creamy, add the egg replacer, vanilla, salt, and baking powder.  After it is well combined slowly add 1 3/4 cup flour (then use the additional 1/4 cup as needed in mix or to use while rolling the dough to prevent sticking, you want the dough to be firm and not sticky, but also not too crumbly).  Roll our the dough in small batches keeping the dough at least a quarter of an inch thickness (this is key for cookies to really shine!!)  Use the cookie cutters and place on parchment paper or silpat, to prevent sticking.
    Bake for 9-12 mins or until bottoms are golden brown.  Remove and place on wire racks to cool.  Frost after they are completely cooled.

Mai Mai's "Better" Cream Frosting
2 TBSP Earth Balance
1-2 TBSP Plant Milk
8 oz. Powdered Sugar
(food coloring if desired)

    I cream the "butter" first and then add the milk, adding in the sugar slowly as needed.  I never really measure this part, I just start with the butter and then add a little milk if I need or more powdered sugar. I like the constistency to not be runny or sticky, but firm enough so that the frosting can harden up and make it easier to stack cookies after the frosting has dried.

Mixed Up!

Ready to Bake!

Done!

Tempeh Bacon!!!

Finished Product!

This is one of the quickest and easiest things to make that I have posted to date!  Not to mention the flavor is amazing and our favorite way to serve this is via the sandwich with tomato, lettuce, onion, and a little vegan mayo or avocado!  Tempeh is a great protein made from legumes and grains, and there is no fat in this stuff at all.  You can usually find this at the grocery store, but I again have to plug Trader Joe's for having the best tasting, I find that some brands can be a bit bitter and not as good, but I really think that if you start with the best tasting tempeh, your "bacon" will shine much brighter!!!  Tempeh looks a bit funny too, you can see all the texture in it because they don't grind it together, its just mixed and pressed into a cake patty form.  I just cut it into short thin slices, which helps keep it from falling apart, and when you slice it thin it really absorbs the marinade much better. Anyways, I think it is funny how so many vegans try to duplicate the bacon flavor, I was never really into bacon, but as I got older I found that I really love the tempeh bacon on a sandwich.  The seasoning is so simple and I usually never measure, just pour and taste as I go!!  The building blocks of the seasoning is basically Bragg's and real maple syrup, then you just add in a dash of vegan worcheshire and hickory smoke, a teaspoon or two of cumin powder, garlic, and some freshly grated pepper.  I used to bake this to keep it healthier but now we usually pan fry, not to mention it takes much less time and it really helps to give it that 'bacon" feel!  Either way you cook it, it is simply delicious and you have a quick, wonderful addition to any sandwich or breakfast!!!

Tempeh Bacon
1 package Tempeh (Trader Joe's has the BEST tasting one!)
2 TBSP Maple Syrup    1/2 TBSP Olive Oil
1 TBSP. Bragg's Amino Acids
2 tsp. Vegan Worcheshire
1 tsp. liquid smoke  
1 tsp. Cumin        
1/4 tsp. Cayenne
1 tsp. Garlic

Black Pepper to taste

Thinly slice the tempeh and mix all other ingredients together.  Pour over the tempeh and let marinate at least 10 min.  Pan fry in oil until  brown or bake at 400 F for 15-20 min, flipping halfway. Serve immediately!

This is how it looks when you buy it!

Sliced and ready!!

The Supplies!

Marinaded!

Sandwich Time!

Close up!

Berry's BLT!!!