Recipe

Recipe: Vegan Polish Kielbasa with Sauerkraut and Mashed Potatoes

/ Proselie / 3 Comments

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

Ingredients:

  • 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)
  • Salt
  • Pepper
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 9×13 glass pan
  • My mashed potatoes recipe
  • Ketchup (if you desire)

Directions:

  • 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 🙂

Recipe: My Favorite (Vegan) Mashed Potatoes

/ Proselie / 2 Comments

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 🙂

Ingredients:

  • 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

Directions:

  • 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! 🙂

Recipe: My Morning “Shake”

/ Proselie / 4 Comments

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 🙂

Ingredients:

  • 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)
  • Blender
  • Shaker cup

Directions:

  • 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.

Recipe: Avocado Sauce (vegan)

/ Proselie / Leave a comment

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!

Ingredients:

  • 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.

Recipe: My Favorite Vegan Burrito

/ Proselie / Leave a comment

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!

Vegan Burritos

This is the full set - it's only 2, but it's about 4 servings. Seriously, they're filling, take it easy 🙂

Ingredients:

  • 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)

Assembly directions:

  • 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 🙂