Vegan Sausage Gravy and Whole Wheat Biscuits

Last night we went out with friends for sushi. We had miso soup, edamame, tofu and veggie rolls which were delish. I guess I was feeling a little entitled today after all that healthfulness. After seeing Vegan Pandamonium's post on Sausage Biscuits and Gravy, I had to have them. I even went out of my way to the store just to get veg sausage. This recipe is about as far from healthy you can get--for real. However, in an attempt to ease my conscience I made whole wheat biscuits. That doesn't really take away the fact that this recipe was doused with a heavy dose of Earth Balance. Ah well! It was fun to fool my 8 year old into thinking he was eating real sausage. He is often floored that something vegan can be so good. He's always trying to catch me being a non-vegan. Still even with all the fat, can I at least feel  better that this meal didn't have any cholesterol? C'mon work with me people :)

Nate's Two Cents:  Enough already about how it isn't "that" good for you, Tara!  Let me enjoy the illusion that I can have my biscuits'n'gravy without the guilt.  This recipe has to be better for you than the carni version, which as far I know still features enough cholesterol to stop a yak's heart.  Basically, my brilliant, erudite evaluation of this dish is: I thought it was really, really good.  Even if you're not a fan of fauxsages like "Gimme Lean" or whatever it is Tara used, you'll hardly think about it, given that the overall taste of the dish is so country good.  

In other news, I was super excited to find Vegan Brunch today at Half Price books. I rarely get lucky enough to find an awesome cookbook there that I actually already wanted. These biscuits were the Herbed Whole Wheat Drop Biscuits (sans the herbs) from page 187. The author states that she can't be "bothered to do 'cut-out' biscuits anymore." It really is an extra stupid step that I'd rather avoid too if at all possible. Less mess for sure except for the flour that ends up all over my shirt in the process!

Vegan Blueberry Almond Granola

Granola is a blessing and a curse in our house. The blessing is all its nutritional goodness; the curse is all the dishes it creates. Nate probably won't mind me telling you about his little problem. I would guess that he could down 12 cups of granola a day, but his greater sensibilities create a much needed desire for moderation. If you purchase granola pre-made in the store you gain time, but lose flavor. I find most store bought versions are bulked up with chintzy rice puffs, or are crazy expensive. I do admit that this isn't cheap to make, but if the hubs is happy, then it's worth it to me. I hadn't made any lately, and Nate was starting to look a little morose, so I decided to be the kind wife that I am and make him some. I've made this recipe in a million different ways. The original recipe came from The Kind Diet, but I've changed it so many times and know it by heart that I may as well write it down for posterity. I'm not a raisin kind of girl, but of course you can substitute anything you like.

Nate's Favorite Granola

Adaptation from The Kind Diet

6 C. Quick Oats

3/4 C. Wheat Germ

1/2 C. Brown Sugar (Or Maple Sugar if you aren't broke.)

1/2 C. Sunflower Seeds

1 C. Almonds, Chopped

3/4 C. Dried Blueberries

1/2 C. Oil of Choice, I use organic canola

1/3 - 1/2 C. Maple Syrup or Brown Rice Syrup

1-2 t. Vanilla or 1 t. Molasses 

Preheat oven to 350 degrees. Pour quick oats in a 13 x 9 pan. Bake for 10 minutes. Remove from oven. In a large bowl combine oats, wheat germ, sugar, nuts, and dried fruit. Stir to combine. In a small bowl add pour in oil, syrup, and vanilla (or molasses.) Whisk to combine. Pour over oat mixture and stir to coat mixture well. Pour back in 13 x 9, and bake for 10-20 minutes. Stir granola mid cooking time so that it browns evenly. Watch that you don't burn it. We like our granola a little crispy, but it's a fine line between burnt and perfection. Let cool in pan before serving. Store in an airtight container. Enjoy :)

Nate's Two Cents:  I should probably look into a twelve-step program for my addiction to Tara's granola.  GA or something like that.  I blame my mother--she may not have sprung for Froot Loops when I was a tot, but we always had soft, dusty muesli mixes around.  So I learned to prefer "natural" cereals--the gateway drug.  Then Tara introduced me to homemade granola, and one thing led to another, and you know the rest--now I find myself hitting the granola jar morning and night.  She used to dot the mix with little craisins, but lately she's replaced the craisins with blueberries, and now I believe the mix is absolutely perfect.  Of course.

As a matter of fact I do know (flap)jack

I am finding out more and more that Vegans too can eat delicious foods, and don't have to suffer the loss of cupcakes, cookies and pancakes!  My kids were begging for pancakes this morning, so I veganified them.  I especially love pancakes cooked on a cast iron skillet.  If you put just a little (vegan) butter in the pan, they brown up deliciously.  An added bonus to cooking with cast iron is that you add iron to your food as well, which is lovely since I no longer eat red meat. I read that a new cast iron skillet adds more iron, but I love my old perfectly seasoned pan much better.  Always, always splurge on real maple syrup.  Yes, I know how expensive it is, but it goes a long way and is worth every penny.  You can substitute any non-dairy milk, but our family favorite is Blue Diamond almond milk.  Skip Silk brand almond milk.  It tastes like it's thickened with uncooked flour.  Applesauce can be substituted for pear sauce, but we happened to have pear, so I thought, why not?  These are filling and a perfect way to start your morning!

Delicious Vegan Whole Wheat Pancakes

1 C. Whole Wheat Flour
1 T. Brown Sugar
1 1/2 t. Baking Soda
1/8 t. Salt
1 C. Almond Milk
2 T. Pear Sauce (or Applesauce)
Earth Balance Vegan Butter


Mix all dry ingredients together.  Add almond milk and pear sauce to dry ingredients. Mix gently; batter will be slightly lumpy and thick. Heat cast iron skillet (if you have one.) Try to not get the pan too hot or you'll have burnt hockey pucks. Add a pat of butter to the pan if you want them to taste especially good, or omit and use non-stick spray if you're trying to save yourself some calories.  I like to use a tablespoon cookie scoop to add batter to the pan so they're more uniform and easier to flip, but anything will do.  When you see bubbles forming, it's time to flip-a-roo.  Try to wait until that happens or the pancakes will break.  Drizzle with real maple syrup, and serve them bad boys!  Your kiddos will be "yumming" all over the place!