A Vegetative State

I <3 Brunch.

Like any normal person out there, I love brunch. I love Eggs Benedict, soft boiled egg with toast or prosciutto wrapped asparagus, omelettes, etc. Well, I suppose loved is the appropriate word. While the vegan world offers some great tofu scrambles, waffle recipes and pancake recipes, I was always at a loss when it came to brunch. What delicious salty goodness should I balance with sweet pancakes or pumpkin french toast (see my previous entry, or find the recipe at theppk.com)? Honestly, I like tofu scrambles, but it’s not really my go to brunch thing. Enter Isa Chandra Moskowitz and the vegan sausage. Home made (because the store bought stuff tastes good and is convenient, but is hella expensive and chemical laden), delicious, and actually very easy. This was my first time making it, so it turned out a little dry and I have to adjust the spices a little bit more to my liking. 

It’s very easy, I used dried beans so I soaked them overnight and cooked them in the morning (in the future, I would have cooked the beans the day before, but I now have a stash of cooked beans in my freezer. Dried beans are cheaper and taste better than their canned counterparts), then threw everything in my food processor, divided the dough into 4, rolled ‘em up, threw them in the steamer and voila!  The pancakes were pretty good also. They are quite thick, so definitely cook them on lower heat so that it doesn’t burn before it gets cooked through. 

RECIPES (also can be found on the Post Punk Kitchen blog)

VEGAN SAUSAGE

1/2 cup cooked pinto beans, rinsed and drained
1/2 cup vegetable broth
1/4 cup pure maple syrup
1 tablespoon olive oil
2 tablespoons soy sauce
1 1/2 teaspoons liquid smoke
2 cloves garlic, grated (with a microplane, or very finely minced)
1 1/4 cups vital wheat gluten
2 tablespoons nutritional yeast
2 tablespoons chickpea flour
1 teaspoon dried thyme
1/2 teaspoon fennel seed, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Several dashes fresh black pepper

*note: I used the breakfast sausage variation in the comments thread. I used everything up to chickpea flour except for the garlic and liquid smoke, then used whatever spices I had that fit the breakfast sausage variation.

Before mixing your ingredients, get your steaming apparatus ready, and bring water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use. They’re really great sliced up and lightly sauteed, or grilled.

CARROT CAKE PANCAKES

2 tablespoons ground flaxseeds
1 cup almond milk (or your fave non-dairy milk)
1 teaspoon apple cider vinegar
1/4 cup water
1/4 cup pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract

1 1/4 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice

1  cup peeled grated carrot, about 6 ounces (the smaller the better because of the short cooking time, you can use the grater attachment of your food processor and then pulse a few times)

In a small mixing bowl, using a fork, beat the flax seeds together with the milk for about a minute. Add the vinegar, water, maple syrup, oil and vanilla. Mix well.

In a large bowl, sift together flour, baking powder, salt, and spices. Make a well in the center and add the wet ingredients. Mix with a wooden spoon just until combined. Fold in grated carrot. Let batter rest for at least 5 minutes.

Preheat a large non-stick pan over medium heat. Lightly coat pan with cooking spray or oil. Add batter in scant 1/4 cup scoops. I use an ice cream scooper for this and it works magically. Cook three at a time for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.

Keep on a plate covered with tin foil until ready to eat. Serve with pure maple syrup.

Even Josh, my picky fiance, liked this and went back for seconds. Again, this genius recipe is from theppk.com by Isa Chandra Moskowitz.