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This recipe is a variation of The Post Punk Kitchen’s legendary vegan sausage recipe.  We thought some poultry seasoning and dried cranberries would give this version that holiday feel.  The backbone of the vegan sausage is the vital wheat gluten and mashed beans.  From there the possibilities are endless!  Check out these ones at the PPK sausage forum.

1/2 cup pinto beans

1 cup vegetable broth

1 tablespoon olive oil

2 tablespoons soy sauce

3-4 garlic cloves, minced

1 1/4 vital wheat gluten

1/4 cup nutritional yeast

1 1/2 teaspoons fennel seeds

1/2 teaspoon chili flakes

1 teaspoon poultry seasoning

1 teaspoon pepper

1/4 cup chopped dried cranberries

Before mixing your ingredients, get your steaming apparatus ready.  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. Place one part of dough into tin foil and mold into a sausage shape about a 5 inches log. Wrap dough in tin foil and twist both ends.  Place wrapped sausages in steamer and steam for 40 minutes.  Be careful when you remove the sausages and open them up – hot steam!  The sweet cranberries and savoury spices work wonderfully together and are perfect for a holiday meal.  Slice up the leftovers and pan fry for breakfast the next morning…YUM!

~The Vegan Project

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I followed this peach muffin recipe almost exactly from the PPK (i’ve experienced a lot of baking blunders of late) and have grown tired of eating “at least they’re edible” un-treats.  They turned out great!  Pretty and moist and easy to make.  Jay marvelled at them being done in under an hour.  He was under the impression that muffins took all day to make. Oh Jay.

Here’s the recipe including my slight variations:

Preheat oven to 375F

1 cup whole wheat flour

1 1/2 cups spelt flour

3/4 cup brown sugar

1 tablespoon baking powder

1/2 salt

1/2 baking soda (i added this by mistake but it seemed to work itself out)

1/2 teaspoon cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon vanilla

1 teaspoon apple cider vinegar

1/2 cup applesauce

1 cup non-dairy milk

1/3 cup canola oil

2 cups diced peaches (2 large)

Mix the dry ingredients in a large bowl.  Whisk together the wet ingredients in a smaller bowl, sans peaches, then add to the dry.  Mix to just combine, fold in the peaches gently and spoon into a lightly greased muffin tin.  I saved a few bits of peaches for the top of each muffin and sprinkled a little of extra brown sugar on top…mmmm.  Bake for 30 minutes, remove and let cool in the pan for a few minutes, then scarf one down and move the rest to a cooling rack.

Enjoy!

~The Vegan Project

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I made bread!  It’s a really great recipe i’ve been making for a while now out of Veganomicon, from the ladies at The Post Punk Kitchen.  This time I made a few adjustments to the original version.

Rosemary Focaccia Bread:

1 package of active dry yeast

1 1/4 cups warm water

3 tablespoons olive oil plus some for brushing and greasing

3 tablespoons chopped fresh rosemary, plus some extra for garnishing

1/2 teaspoon salt plus rocksalt for garnishing

2 cups white pastry flour

1 cup spelt flour

Combine the yeast and warm water in a large bowl.  Stir in olive oil, rosemary, flour and salt and knead to form a soft dough.  Turn the dough onto a floured surface and knead for a few minutes until smooth and shape into a ball.  In a clean bowl, add a bit of olive oil in the bottom, swirl the dough in it to coat, cover with a clean dish towel and let sit for 1 hour.

Preheat your oven to 350F

After the dough has risen, punch it down and place in a lightly greased loaf pan and gently press it outward to reach the edges. You can also shape it into a disc and bake it on a cookie sheet for a more traditional shape.  Poke lots of holes in the top and brush with olive oil, sprinkle with rock salt and more fresh rosemary and bake for 30-35 minute if on a cookie sheet.  More like 45-55 minutes in a loaf pan.  Then go ahead and make the best sandwich ever!

~The Vegan Project

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