Vegan Sausage- A Nice Saturday Meal

 It seems vegan hot dogs reign right now thanks to barbecue season.Yet vegan sausages are also perfect - for any kind of meal. They're great on a Saturday  - where there's limited prep.

I just made Field Rest fennel garlic Italian style ones. There's a  fieriness to them that's reminiscent of chorizo,It's a nice change up from hot dogs.

Sausages should be grilled or griddled and I did just that. I used an ample amount of Melt plant butter. which gave thema crispy skin usually associated with meat sausages.,

This was a quick cook, taking at the most five minutes to get the sausages crispy and hot.

I had mine on CLover Valley hot dog bun from Dollar General, however next time I may make a quick paella with them using saffron rice and various veggies. A side salad works here. You need something simple and mild tasting to counterbalance  the sausages's spiciness.

These sausages work pefectly for a simple Saturday supper. Try them on a bun or a bed of spicy rice. They are just the right meal for an easy meal.

Strawberry Butter Red White And Whew

 Flag Day is also an American holiday that deservesceelbration. Since it's in the e middle of the first strawberry season here, why not create a special dish that highlights  the berries.THis would be the very delicious strawberry butter. It;'s great on bread but also on a slice of pound cake , croissants or brioches.

The recipe has been on my radar since I wrote about it last week.I have been wanting to create Berry butters .They're great on rolls, especially toasted ones along with waffles..I made a vegan version using Melt salted plant butter. The recipe calls for unsalted butter but I feel the salted variety adds to the flavor.

I used three heaping tablespoons (which here they look like vanilla ice cream).

It was then dicing and de-stemming five to six large strawberries 

It was hard at first whipping them together. I finally had to use my mixer to really get a good creamy blend.

It was tasty but it needed some sweetness. strawberries can. be tart.It was time to add in vegan honey.

I used a good three tablespoons to get it to the right Berry sweetness. This I mixed in with a spoon since the butter had softened considerably.

This was so good on sourdough bread.It does have to be chilled  before serving. It's going to be paradise when it's slathered on a waffle.

Strawberry butter is a great way to celebrate any holiday.It's perfect for fancy or simple brunches. It's good on anything from rolls to croissants.Try it for a great strawberry flavor.

Piedmontese Onions Done Right

 sometimes a recipe allows you a do over. That's what happened when the Piedmontese onion recpe turned out a disaster.Luckily it was amended and to delicious results.

I started out with a vegan version of my Nonna's and Mom's stuffing recipe.

I used a combo of Beyond Meat , breadcrumbs, some of the onions chopped  Vitalife mozzarella, cheese and Melt Butter.

This is BeyondMeat I used about half about ten ounces

A quarter cup of bread crumbs were added to this

Chopped onion and two tables spoons fo microwaved Melt were added to this to moisten it. I didn't have any Just Egg for binding but the Melt seemed to do the trick.

 The onions were were unstuffed and re cut to fit the stuffing Tge vegan mozzarella was also added to.

You can see it's bigger ,and more cone like to fit the stuffing.

They were then stuffed and microwaved for about six to seven minutes in the microwave

The end resukt was a much tastier version of what I had first made. I realzized II took the easy way out.

The filling was a mix of crunchy and tender while the onion was exquisitely tender.

Some recipes you can do over. This is the case with Piednmontese onions. They were perfect thanks to a more tradditional and classic recipe.

Stuffed Onions Gone Wrong

 One of the unofficial dishes of Piedmonte Italy is  stuffed onions,  every family has a recipe for cipolli or oignon ripienne , varying ingredients and spices. Are they hard to replicate ? yes and no.

I've been wanting to make these bt to be honest didn't have the recipe (I do now) I also wanted to skip the process of placing them in the oven. What I didn;t know was that theyhad to be boiled in a mix of vinegar water and salt for half an hour. I did choose the right onions though.

These were really perfect white onions bought form my local Acme. I followed air fryer fried onion recipes (big mistake)  which requires them with cut ends and a cored out middle. The two outer layers had to be removed as well.

This was impossible to do and there was also left over chopped onion which was cooked with extra Gardein meatballs 

I used only four of these as a filling.

The onions required a lot more coring to fit th e meat balls. Then it was onto putting them in the air fryer. I followed various  recipes for cooking times. and came up with eight minutes at 400 degrees Farenheit for th e first fry then another eight minutes at 370 degrees Farenheit for the second

  Thisis after the first cook.

                                                              Then the second.

As far as the flavor, the onion over powered them and the interior layers were not as cooked as I would have liked them .I prefered wihat I made with the extra meatballs and onions corings.

I just used two tablespoons of Melt plant butter and olive oil and sauteed and steamed them until the onions bits became translucent.

These were better than the stuffed onions

 These turned out perfect and I plan on makng these again with the addtion of chopped green peppers and tomatoes.

The next stuffed onion recipe will be the true Piedmonntese one. The air fryer ones just did  not come out right. I realzie classic recipes need classic cooking in order to be delicious.

Hot Day Cool Cooking

 Right now it's in the mid eighties here in the New York City area. It's tough to cook , epsecially in a hot kitchen. what to do ? Combine leftovers with alreafy made ingredients for a tasty and simple meal.

This was my mantra today as I suffered through a steamy day. It was easy enough.I had leftover rice cooked in vegetable broth, along with a fajita mix of chopped onions and green, red, and yellow peppers. Stewed tomatoes and tomato sauce were added for more color and to give the mix a smooth texture.

 The veggies and sauce were cooked in a blend of Melt butter and olive oil saute,.I added a good amount of oregano and garlic powder for flavor along with salt and a hearty dose of black pepper for some heat

it was an easy cook. I added the rice after ten minutes of simmering . The mix only took

fifteen minutes at most to fully cook up. You should stir the rice so it fully absorbs the liquid.

I loved this! It was so flavorful and reminded me of the Cajun rice my Mom used to make from scratch. You can add chciekn, shrimp (which would have been great here) or cut up steak. Even though it was hot outside, and the kitchen itself was sweaty , this hot meal was perfect. I loved the melding of the flavors and how the rice soaked up that tasty sauce.

If it's hot then think a simple meal using leftovers and precut veggies. The end result is delicious. It's worth turning on the stove on a steamy day.

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Easing Into Lent

 With Lent comes sacrifice. Many swear off meat , dairy or sweets .This is their way of fasting which is good and mindful. However it can be a shock to the taste buds to give up beloved foods. There are ways to ease into it.

Luckily there has been an explosion of all sorts of vegan meats in the  last few years.It's easy to give up beef , poultry and even seafood. Gardein has been a leader in this and you can visit any grocery or Target to buy their products. Their hamburgers taste exactly like the real ones and they're even good grilled outdoors. They also have meatballs, which are perfect for subs or if you're thinking of making Swedish meatballs and egg noodles. The company also produces chicien nuggets  and thick crispy tenders. These are so much like chicken itself that KFC is even putting out Gardein nuggets in various locations.Try their fish filets which are beer battered along with fries ro their crab cakes. If you're also thinking about giving up egg then go to Just Egg. This a substitute , using mung beans to get that eggy flavor and rich beaten yolk yellow color. Make a scramble for the family using it and spinach. Add Morningstar Farm's soy bacon which can get as crisp as actual bacon when microwaved.Also incorporate more beans such as kidney and chickpea for protein boosts. Think more dishes with veggies and rice like stuffed cabbage or a filling ratatouille.

As extreme as it sounds giving up dairy is also doable for Lent. There are so many plant and nut milks out there. If the kids do have a nut alllergy then use soy or oat milk. Both work in many recipes calling for dairy along with satisfying an afterschool need for a glass fo chocolate milk. (in fact many of these milks also come in chocolate now and can be bought in small bottles or boxes for lunch boxes), Almond milk is a nice ,creamy alternative and can be bought in gallon containers. If you do cave in and want a treat remember there are non diary yogurts and ice creams to snack on. You may even like these so well that you'll be eating them after Lent has finished. As for butter , try Melt. This plant based spread tastes exactly like the real deal and can be used in eveything form baking to cooking to being spread on toast or bagels. Maybe the hardest Lenten sacrifuce is giving up sweets. This is where a push for a healthier diet comes in. Try an apple for dessert. You could slice it and then dip in cinnamon for something different. PIneapple cubes are another great meal ender along with being a good snack. Think about getting fruit cups like Aldi's pears in syrup which are light tasting or any fruit salad cup like Acme's Signature brand mixed fruit ones. As for candy, nuts can do the trick if you want a snack or popcorn. Raisins or Craisins are fun snackables that you can eat by the handful.

It's a good and mindful thing to have some sort of sacrifuce during this important time in the Christian calendar. However it's best to ease into this new diet .Use these sub for meat , daiiry and sweets tomake that time effortless.

Easy Cooking Days

 The week between Christmas and New year's should be an easy one.This includes cooking. eveything should be a snap. Easy to cook and easy to eat.

I felt this way after two days of heavy cookiing. I just wanted something simple to make with what ever was in the refrigerator. I had the Lucenre egg whites left over from cookie baking. I had spinach. Why not makeone of my favorites - a spinach scramble.

It's just mixing half a carton with a bowl of baby spinach leaves. I cooked it in Melt for a lovely buttery flavor. It's not elaborate.It cooks quickly in only minutes. Of course I had to have bacon.

A few slices of  Morningstar Farms bacon completes it. 

This was easy  cooking at it's best. No fuss, no triumverate of air fryer  microwave and stove going for hours. No army of pots pans, or dishes to contend with afterwards/It was filling and fun comfort food.

This is the week for simple cooks.. Don't sweat it . make your favorite no fuss no muss dishes. Treat yourself to some easy comfort food.

Christmas Cookies Part OneThe Making

 What is Christmas without festive cookies? That's what many are thinking as bakers of all levels pursue th tradition of making a plate. I went into the cookie fray  -

I wanted to use my new cookie cutters from Wilton . And what better than using them on WIlton cookie dough.

This is not a dough for the faint hearted.

Since I also bake vegan I had to sub in Melt for butter and used Lucerne egg whites for the egg. The rest is basic cookie dough. It does have to be mixed in two bowls. First i'ts reaming two sticks of butter with a cup of granulated sugar and one egg. Also three and a quarter cups of flour is sifted with a teaspoon of baking powder and a quarter teaspoon of salt.The flour is added to the mix one cup at a time until a sticky ball is formed. It's then dividing it into two rectangular loaves

Here comes the fun part  - rolling it out. This was a dough to be reckoned with. The rolling pin and table had to be floured over a few times

It's rolling it out to a twleve inch circle, (More square in my case) and 1/8th of an inch thick (more like half an inch in my case). It's then using the floured cutters to cut out the shapes

This is the first batch, before baking

Thye look anemic and it took twenty minutes to bake as opposed to the usual eight to ten minutes

 This is them baked. The yield is around thirty. The dough became flaky and crumbly after four or five rolling out and it was impossible to cut shapes.

You can see how it got crumbly and how it sticks to the rolling pin despite all the flour used.

                                 This is the entire batch , waiting to be iced .I did do a taste test and it is a very pleasant almond flavor

Tomorrow will be the finishing touches to turn them into holiday gems. They will be transformed into multicolored holiday treats. There are Santas, snowmen and lights waiting to be decorated.

NIgella's Chocolate Christmas Cookies

 Nigella Lawson is a worldwide respected cook and cookbook author. You'd think her recipes were perfect. Unfortunately that was not the case with her chocolate Christmas cookies.

I had high hopes for this recipe. It came to me in her daily newsletter. It looked simple and yummy. 

These are some of the ingredients along with my new super big cookie spatula from Wilton. It was an easy enough recipe.I followed it to the letter.They're a chocolate shortbread, made with two and a quarter sticks of butter, two cups of flour , 1/3 cup of unsweetened cocoa and1/2 teaspoon baking soda and one teaspoon baking powder.  I made them vegan and I wonder if this could have been the factor in them not turning out the way they recipe had them?

I used my beloved Melt plant butter , not thinking that it would make a difference but maybe the cookies needed animal fat to get that finished cracked look.

                                                       The dough looked OK, when I was making it.

The texture was how she described it , slightly sticky. I took off walnut sized pieces of dough , roilled them and then flattened them.

To me they baked , well- OK  Maybe I made them too big -  my fault , maybe they needed more time in the oven .

The tasted pretty perfect - sort of like Nabisco's once famed chocollate snap cookies. It was time to make the e icing for them.

 This was a mix of confectioner's sugar, cocoa powder and vanilla  cooked with already boiled water.

It was supposed to be a thick glaze with two tablespoons of the cocoa, 1 and a half cups of the confectioner's sugar and a teaspoon of vanilla extract mixed with 1/4 boiling water. It turned out to be a chocolate syrup.

It was a runny mess on the cookies. however I now have the recipe for a great homemade chocolate syrup(which was mixed with Bubly strawberry seltzer and almond milk for an over the top strawberry egg cream. YUM!!!!)

This is the end result.A syrupy mess that slid off the cookies and puddled underneath them.The Wilton decorations just rolled off. Some hardier ones stayed , fortunately.

And a day later 

It's funny I followed everything to the letter and they came out wrong. Tasty but wrong. 

Is it worth following  a Nigella Lawson recipe again? It's an iffy answer. 

I think I'll stick with American recipes now instead of going with the British - sorry to say.