I grew up enjoying the wonders of Polish food – golabki (gwumpki), pierogies, and Polish kielbasa with sauerkraut and mashed potatoes….At some point I will come up with a recipe for the first two, but tonight I went easy (thanks go Tofurky). I hope you enjoy 🙂
Polish Kielbasa w/ Sauerkraut - cooked
- 1 package Tofurky polish kielbasa/sausage (there are four to a package)
- 1 32-ounce jar of Sauerkraut
- 1 1/2 cup vegetable broth
- 3/4 cup onions (chopped)
- 2 Tablespoons Extra Virgin Olive Oil (EVOO)
- 9×13 glass pan
- My mashed potatoes recipe
- Ketchup (if you desire)
- Preheat oven to 350 degrees
- Heat 1 Tablespoons of EVOO
- Add the onion and saute until onions are translucent
- Add Sauerkraut to pan (note: if you don’t like your sauerkraut really sour then wash it of in a strainer BEFORE adding to the skillet – I like it sour, so I only rinse it for a minute. If you do not like it sour, rinse for 5 minutes in a strainer)
- Mix together and heat – adding in about a cup of the vegetable broth. Continue to heat for 5-10 minutes. Add salt and pepper to taste (for me this is two pinches of salt and a crank or two of fresh pepper)
- Pour onion/sauerkraut mix into the 9×13″ pan and place in preheated oven
- Wipe out pan with a towel to remove any sauerkraut that has stayed in the pan
- Put remaining 1 Tablespoon of EVOO in the pan and heat over medium/medium high heat
- Put the four Tofurky links in the pan and heat – turning as sides become done (for me this means a crispiness forms on all sides as you rotate). This took about 8-10 minutes.
- Remove pan from the oven and place cut up Tofurky in the pan as shown above.
- Place back in oven for 15 minutes or until bubbling and the sauerkraut is turning a little crispy.
- Serve (for me this involves mashed potatoes, some sauerkraut, kielbasa and a little ketchup (not shown below).
The full meal 🙂
I looooove mashed potatoes. They go with just about everything, and it can be tough coming up with a recipe that you like…for me, this is it! I hope you like it!
mmmm...finished mashed potatoes 🙂
- 2 cups diced Yukon gold potatoes (or whatever type you like best/have on hand)
- 1/2 cup Unsweetened soymilk
- 1 Tablesppon Kosher salt
- 2 Cranks of Freshly ground black peppery
- 1/8 teaspoon Garlic powder
- 4 Tablespoons Vegan sour cream
- 4 Tablespoons Vegan soy butter
- Wash and dice up potatoes
- Place in a pot and cover just enough with water
- Put on medium high/high heat – bring water to a boil
- Once it boils, reduce heat and simmer for about 15 minutes, or until potatoes are fork tender
- Once fork tender, drain and put back in pot
- Add soy milk and mash to desired consistency
- Add butter, salt, pepper, garlic powder and sour cream and stir in
- Taste to make sure you have enough seasoning.
- Serve and enjoy! 🙂
This is my simple go-to breakfast. I have it most mornings (unless I’m lazy or running late and just grab a banana). Not sure how you will all feel about it, but for me, it does the trick 🙂
- 1 1/2 cup soy milk (I use unsweetened)
- 1/2 cup frozen fruit (I use mixed berrries)
- 1 banana (whatever size you want)
- 1 T whole flax seeds (I use a coffee grinder to pummel them into submission for adding to the drink)
- Shaker cup
- Put soy milk and banana into the blender – blend until smooth
- Add the frozen fruit – blend until smooth
- Pour into shaker glass (Mine has a little ball in it to mix) and add the ground up flax seed
- Shake Shake Shake
VOILA! My breakfast drink 🙂 It holds me longer than anything else I have found (for me) and gives me awesome energy.
Ok, this is a simple thing I came up with because I wanted some avocado creamyness for My Favorite Burrito….this is pretty awesome 🙂 Hope you like it!
- 1 medium (softened) avocado
- 2 pinches – kosher salt
- 1/2 to 1 t lemon juice (fresh preferred)
- 4-5 T Vegan Sour Cream (generally I use 2 T for ever half an avocado used for this recipe)
Usually people want to use a food processor – don’t, it ruins the avocado. Hopefully you have a softened one, crush that with a big spoon and stir in the rest of the ingredients.
Simple yet yummy 🙂 Goes well with chips or anything else you might want to dip into it :).
Note: if you want it more “liquid” substitute one of the tablespoons of sour cream for unsweetened soy milk.
I crave Mexican food. Frequently. This past weekend it got to me. I had to make something. Burritos. Covered in “cheese” sauce…sigh. There is something so comforting about the warmth and texture of Mexican food. Well, this is my take on a favorite that i didn’t know was a favorite until I started craving it this week 🙂 Enjoy!
This is the full set - it's only 2, but it's about 4 servings. Seriously, they're filling, take it easy 🙂
- 1 12 ounce can Black-refried beans
- 1 bag Gardein chicken strips (you can try a different kind of protein if you like, this was what I used because it is what I had on hand)
- 1 box Spanish Rice (I use Zatarains – it’s vegan 🙂 )
- Whole wheat tortillas
- 2 cups Romaine lettuce
- 3 Tomatos (I use roma)
- 2 Avocados
- My nacho cheese sauce (you’ll only end up using part of the recipe, just fyi)
- In a glass container (I use cornel shown above)
- Put some of the nacho cheese in the bottom
- Warm a tortilla and layer it with: black refried beans, spanish rice, “chicken”, romaine lettuce, avocado, tomato.
- Fold and place in container.
- Repeat until container is full
- Cover with cheese sauce and let set for 5-10 minutes
- I cut one in half for a serving and that is a LOT of food – so be careful. I accompany it with chips and salsa, as well as some of my avocado sauce.
Single serving with avocado sauce and tortilla chips 🙂