Starting to think about holiday food and wanted to share our recipe for cranberry sauce. I like our version because it calls for less sugar than many traditional recipes. For this Cranberry Sauce recipe you need: 12 oz bag of fresh cranberries 12 oz gingerale 1 cup orange juice 1/2 cup sugar 1 tea spoon cinnamon 1/2 tea spoon allspice 1 tea spoon ground ginger Combine all ingredients in a medium size pot and bring to a boil. Then reduce heat and simmer for 30 to 45 minutes. The sauce will still be runny but will thicken if you chill it overnight.

This recipe is based on Julia Child’s Coq au Vin. The seitan replaces the chicken and rather than using fake bacon or smoked tempeh we tried to mimic some of those flavors with ingredients like smoked paprika. This recipe makes a large amount and can be served a few different ways. It is great served over mashed potatoes or pasta or just with some bread. First you need to bake a batch of seitan. We combined the following: 1 cup vital wheat gluten 1/4 cup nutritional yeast 2 tbsp chickpea flour 1 tbsp minced onion 1 tea sp onion powder 1 tea sp garlic powder 2 tbsp liquid aminos 1…

Saturday morning we went downtown to the Pepper Place farmers market. We were excited to see all the fall veggies starting to come in. We bought a pretty wide variety of things including the brussel sprouts we used in this casserole. Heron Hollow Farm had some young collar greens. Those should be fun to use because they don’t need to cooked as much. We also bought some radishes and shallots from him. There was also a stand selling shiitake mushrooms and we couldn’t pass those up. Will try to post a recipe using the mushrooms later this week. To make the Quinoa Brussel Sprout Casserole you need: 1 cup quinoa…

Picadillo is traditionally a ground beef Latin American dish. This is our version without the meat where we incorporate the same spice flavors. Its great served with a side of black beans. For this recipe you need: 1 white onion diced 2 cloves garlic chopped 1 cubanelle pepper, deseeded and sliced 1 jalapeno pepper, deseeded and sliced 2 cups crushed canned tomatoes 2 cups vegetable broth 2 oz raisins 1/4 cup sliced green olives  3 cups cooked white rice 1 tbsp oregano 1 tbsp cumin In a large pan saute the diced onion and peppers. When they are starting to brown add the garlic, oregano, and cumin stir cook for…

Growing up in Chattanooga like my husband Eric did you quickly develop a love or hate of Krystal’s sliders. They are small little greasy burgers that people eat by the sackful. That’s what inspired this post for vegan sliders. The secret ingredient here is the pickle. You can make with ketchup or mustard but you have to have the pickle. To make Vegan Sliders you need: Small rolls or buns Small white onion diced and sauteed with a pinch of sugar Mustard or Ketchup Dill pickle slices Seitan “burger” patties This is the recipe we used for the seitan patties: 1 cup vital wheat gluten 1/4 cup nutritional yeast 1…

First to make the biscuits you need: 3 cups flour 1 tea sp baking powder 1 tea sp baking soda 1/4 tea sp salt 3 tbsp softened butter 1 1/4 cup buttermilk Preheat the oven to 400 degrees. In a large bowl mix all the ingredients together by hand. Lightly grease a baking sheet and then drop small handfuls  of dough onto the sheet.  Its should make about 8 biscuits. Bake for 25 minutes. To make the gravy: 2 tbsp butter 2 tbsp flour 1 cup milk 7 oz ground sausage style veggie protein salt and pepper to taste In a nonstick skillet brown the ground veggie sausage. Then add…