Vegan Andouille Sausage

This is a recipe I found in one of the numerous vegan cookbooks I have, Quick and Easy Vegan Celebrations. It is one of my new favorite books, and is packed with some of the greatest vegan conversions I have ever seen.
I tried out this sausage recipe, and I am certain that this will be a mainstay in our house for a long time to come.

Dry ingredients:
1 cup Vital Wheat Gluten
1/2 cup soy flour (I substituted with whole wheat)
2 Tbl nutritional yeast
1 1/2 tsp paprika
1/2 ground black pepper
1 1/2 tsp red pepper flakes
1 teaspoon dried thyme

Wet ingredients:
1/2 cup water
4 garlic cloves, minced
1 Tbl Bragg's liquid aminos
1 Tbl tahini
1/4 cup ketchup
2 Tbl extra virgin olive oil
2 Tbl vegan Worcestershire sauce
3/4 tsp hickory liquid smoke

Mix the dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Mix the wet ingredients in with the dry until it forms a dough. Break into four balls, and roll each ball into a 6 inch log. Wrap very tightly in aluminum foil and twist the ends. Put into a steamer pot and steam for 40 minutes, covered. Let cool, keep refrigerated until eating.

Green Chile Chickpea Gumbo (of sorts)

I was cleaning out our refrigerator/pantry tonight to come up with dinner...and put together an awesome dinner that Alan said "Write down that recipe!" because he enjoyed it so much.

I kind of followed my standard way I fix chilli and gumbo, so it ended up a bit like both.
I hope you try it. I hope you enjoy. Be warned that Alan and I eat things fairly spicy. You may want to tone down the spices for your own.

Green Chile Chickpea Gumbo
2 Tbl Earth Balance margarine
4 cloves garlic, minced
4 Tbl dried, crushed green chiles
1 tsp chilli powder
1/2 tsp garlic salt

1 yellow onion, diced
2 orange bell peppers, diced
1 cup brewed coffee
5 Roma tomatoes, diced
2 can chickpeas, drained
1 cup broccoli florets 
2 links Field Roast vegan Chipotle sausage, sliced into bite sized rounds
4 cups cooked rice of your choice (I used brown Basmati rice)

1. Melt butter in a large pot on medium high heat .
2. Add spices and saute for 2 minutes.
3. Add onion and bell pepper, saute 3-4 minutes.
4. Add chickpeas, broccoli and coffee. Let simmer 5 minutes.
5. Add remaining ingredients and cook for 5 minutes.

Yield: 7-8 servings

I ate mine spooned onto raw cabbage leaves, which I highly recommend!

Mmm soup...

I had some vegetables that needed to be eaten soon, and when I have that conundrum, I always end up doing the same thing with them: make soup. I love soup so, so much, and thankfully so does Alan. I had seen different variations of Kale & White Bean Soup recipes online, so last night I finally made my own version of it. It was so delicious.

Kale, Carrot & White Bean Soup
4 cups kale, chopped
4-5 large carrots, chopped
1 large onion, diced
4 cloves garlic, minced
1 (14.5 oz.) can Great Northern (Cannelini) beans
1 (14.5 oz.) can diced tomatoes
1 (32 oz.) box of low sodium vegetable stock
2 potatoes, diced
1/2 Tablespoon crushed green chiles
1/2 Tablespoon Italian blend seasoning
1/2 teaspoon salt
1-2 Tablespoons olive oil

1) Heat oil in soup pot on medium-high heat, add onions and saute for 3-4 minutes.
2) Add the garlic and seasonings, saute for 2 more minutes.
3) Add vegetable stock, carrots, and potatoes, bring to a boil.
4) Let simmer for 10-12 minutes until vegetables are cooked through.
5) Add beans and kale, continue to simmer until kale has wilted (about 5 minutes).

Yield: About 6 bowls (like how specific that is? haha)

So embarrassing...

I can't believe that it has been so stinkin' long since I lasted wrote. Embarrassing.
To catch everyone up:
Holidays were amazing. My fantastic job allowed me an 11 day holiday vacation that afforded me the much needed time off to refinish the floors in our spare room. We were essentially using the room as a store-all. It just had box after box stacked on one another. The contents of these boxes, you ask? They may or may not have contained stuff that was still packed from when we moved here. ...OVER A YEAR AND A HALF AGO! How disgusting is that? But, I figured that if we haven't needed/used it in such a long time we really don't need it anymore. I've slowly been culling through that junk and finding new homes for everything. Mostly the trash can.
My job has been super duper busy the last couple of months, but I have been offered a transfer to a different department that I start soon. I cannot wait.
The biggest news? My mom and I have started up a small business together! KindRed Artiques is our vintage goods resale venture. We started up in December selling vintage and retro goods. We've had a ton of fun doing it, and are doing fairly well at it. I will get some photos up soon of some of the stuff we sell.

What else is new? Hmm... Can't really think of anything. Instead, I'll post some photos of things that make me happy.

Garden Tomato Soup

 I had an excess of tomatoes this evening, and wanted something to warm me to the bone. Grilled cheese and tomato soup? Yep! I used to hate tomato soup, but that was before I found out that it doesn't have to be the sweet, yucky stuff that comes in a can. As much as I love tomatoes, I am so glad to find out that maybe I do like tomato soup, after all.

 I made this recipe on the fly, so don't feel like you have to follow it to a T(easpoon). I never follow recipes as is, anyway...so neither should you.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/8 cup butter
• 1/8 cup all-purpose flour
• 3 cups vegetable broth
• 6-7 cups roughly chopped tomatoes
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh basil, rosemary, oregano mix (Italian seasoning is good if you don't have fresh)
• 1 teaspoon crushed red pepper
• 1 teaspoon sugar (to round out the flavor, its pretty acidic otherwise)
• Salt and pepper, to taste

Directions

1. Add olive oil to a large stock pot over medium heat, add onion and garlic and cook until translucent and soft, about 7 minutes.
2. Add butter and melt. Whisk in flour until onions and garlic are well coated. Continue cooking for 1 minute.
3. Whisk in broth. Add tomatoes, vinegar, herbs, salt and pepper.
4. Bring to a boil, reduce heat and simmer for 10-15 minutes or until tomatoes have cooked down.
5. Remove from heat.
6. If you like a smooth tomato soup, blend the soup with an immersion blender. I prefer chunky soups, and this one is perfect without having to blend it.