Testing Breakfast Recipes for Julie. Delish!!!

Some test recipes for Julie. Sorry to make everyone drool, but you will have to just keep drooling until Julie's new book, "Vegan Diner" comes out. Trust me you will want this book for the biscuits and gravy alone!!! Enjoy! :o)

Breakfast anyone?

New Sausage and pancake recipe. Can you say YUM?

Ok, stop drooling on your keyboard.


Now wipe your chin, folks!

This is my weakness. Can I say RED LIGHT FOOD?

You bet. They are perfect for breakfast, lunch, dinner, and snacks.

You ask, How do I know? Trust me I ate biscuits and gravy 4 times in one day. lol

The next day I walked 5.6 miles.

:o)

Blogging buddies make my week a success!

This weeks food has been made possible by 3 really super blogging buddies. First I need to send a big thank you out to Julie of Everydaydish.tv for her enchiladas recipe. Our ladies group at church has a progressive dinner each year for Christmas. This year the theme was Mexican and the main dish was enchiladas. Seeing that I wanted to eat too I needed to make vegan enchiladas, which I have never done. I emailed Julie and the same day I received an email from her describing how she makes them. Thank you so much! I followed her cooking directions along with a yummy filling of black beans, sauteed leeks, chili powder, red pepper flakes, garlic, cumin the addition of some Gimmi Lean "meat" and some extra Follow Your Heart Cheddar Cheeze over the top of 2 big cans of enchiladas sauce. They were the hit of the dinner. People were shocked to see me eating them and kept saying, "Thought you were vegan". Well, vegans can have just as much fun as the rest of you. Ladies were tasting from my plate and going to get some of their own. Good thing I made 2 pans of them. Sadly in all the hurrying I forgot to take a decent picture so this is all I have to offer. They are so good!!! Boy I want to make some more!!!





My next big Thank you goes out to Becks for asking Jess if I could have her mum's awesome vegan biscuit recipe. Mum, I want to thank you for your fantastic recipe and Jess for allowing me to try them. You have an awesome MUM!!! I have not had a decent biscuit since going vegan 2 years ago. As you can see I had a comfort meal of biscuits and gravy. Brandie made some scramble tofu to go along. Thank you so much sharing!

Ok everyone, lets see what yummy comfort meals we can all come up

with as our weather turn chilly!

Southern Blackeyed Pea Croquettes and Sweet Potato Biscuits

If you haven't stopped by fatfreevegan.com you should. Susan is having a "Can this recipe be saved" contest. I thought I would give this a try. I searched through my cupboards, freezer, and refrigerator and realized I had very few of the ingredients her recipe called for so I decided to get inventive. Here is my loosely and I mean loosely based version of Susan's recipe.

I served mine with simple vegan gravy, sweet potato biscuits , recipe from Chris and Darlene, and freshly steamed spinach. True these are far from Susan's Thai Pumpkin Croquettes, but I so enjoyed using her recipe for inspiration, making them, and eating them.

Enjoy!

Ready to bake

Dinner is served!

Southern Black eyed Pea Croquettes

15 large croquettes

12 ounces of fresh green beans

1 cup of fresh kale

2 cups of cooked black eyed peas

2 T. tamari

1 T. "no chicken" broth

1/2 cup vital wheat gluten

1 T. flax seed meal mixed with 2 T. boiling water

2 T. nutritional yeast

1 1/2 teaspoons poultry seasoning

1 t. pepper

1/2 t. sea salt

1 t. garlic powder

1 t. onion powder

Bake at 425 degree oven

Clean and trim the green beans. Pulse them in a food processor until coarsely chopped. Pour them into a large bowl. Next remove the thick stems of your kale, place the leaves in a food processor and pulse them until chopped fairly fine, but not mush. Add the kale to the bowl of green beans. Next place your cooked black eyed peas into the food processor and pulse until they are well chopped. I think you could use a potato masher for this step too. Mix all the ingredients together until well mixed and let sit for about 5 min.

Spray your non-stick cookie sheet with oil. I used a cookie dough scoop to measure out my batter then formed them into nice even rounds. Place them on the cookie sheet about 1/2 inch apart. Bake for 20 minutes, turn and bake another 15-20 minutes.

UPDATE ON TILLY

For the past two nights our sweet Tilly has had trouble keeping her dinner and medicine down. I have cut her portion in half hoping that this will help. Otherwise she is doing well, sleeping more, but appears in no pain. She looks like a peek-a-boo kitty. :o)