she said sausage…hee hee hee…..

fyi, vegans bring their own food to my house…

Tofu Scramble

Ingredients:

* 1/2 green bell pepper, diced
* 1 block tofu, drained and pressed
* 2 tbsp oil or margarine
* 1/2 tsp dried parsley
* 1 tbsp soy sauce
* 2 tbsp nutritional yeast
* 1/2 tsp turmeric (optional)

Preparation:
Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

Sautee pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or dairy cheese. Serves two.

Or… Tofu Scramble w/ Spinach & Mushrooms

Tofu Scramble with Spinach
Ingredients:

* 2 tbsp olive oil
* 3/4 cup sliced fresh mushrooms
* 2 tomatoes
* 1 bunch spinach, rinsed
* 1 pound firm or extra firm tofu, well pressed and crumbled
* 1/2 tsp soy sauce
* 1 tsp lemon juice
* salt and pepper to taste

Preparation:
Sautee tomatoes and mushrooms in olive oil for 2 to 3 minutes.

Reduce heat to medium low and add spinach, crumbled tofu, soy sauce and lemon juice. Cover and cook for 5 to 7 minutes, stirring occasionally.

Sprinkle with a dash of salt and pepper before serving.

Perhaps some vegan banana bread?

Ingredients:

* 1/3 cup margarine
* 1/2 cup sugar
* 2 cups flour
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* 2 ripe bananas, mashed
* 1/2 cup soy milk
* 1 tsp vanilla
* 1/2 cup chopped walnuts (optional)

Preparation:
Preheat the oven to 350 degrees.

Cream together the vegan margarine and sugar, then stir in the flour and baking powder and baking soda. Add the remaining ingredients and mix well.

Pour into an oiled bread pan and bake for 50 minutes.
MsDarkstar’s last blog post… Non-Coffeehouse Sunday Dear Santa Post

For topping
2 cups crushed cornflakes
1/4 cup melted butter

Step 1
In a large bowl pour all 2 pounds of frozen hashbrowns and let defrost. (If you do not have time to defrost, follow manufacturer instructions to do so.)
Step 2
Once the hashbrowns are fully defrosted, in the same large bowl add the 1/2 cup of melted butter, an entire can of cream of chicken soup, 1 pint of sour cream, 1/2 cup of chopped onion, 2 cups of grated cheese, 1 tsp of salt and 1/4 tsp of black pepper.
Step 3
Mix all of the ingredients until well blended.
Step 4
Pour mixture into a 3 quart casserole dish and spread evenly. Set aside. You do not need to grease the pan.
Step 5
In a saute pan, saute the 2 cups of crushed cornflakes in butter and sprinkle on top of the casserole mixture.
Step 6
Cover with aluminum foil and bake in the oven at 350 degrees for about 40 minutes.

*Easy and Delish – Roasted Root Veggies
-1 lb fingerling or colored baby potato
-1 lb parsnips – peeled & cut into 1″ pieces
-1 lb carrots – peeled & cut into 1″ pieces
-2 med. size sweet potato – peeled and cut into 1/2″ thick slices
-1 lb brussel sprouts – wash & trim a little off stem

place all veggies in a big bowl, pour 1/2 cup olive oil, 1 tablespoon sea salt, 1/2 tablespoon black pepper, 1 tablespoon fresh fine chopped rosemary -Mix well, and lay out in single layer onto a roasting pan (or any pan with at least a 1″ lip)…Bake at 400 for appx. 45 minutes, turning veggies once.

this tastes great with – Apple Pork Loin -
this recipe is for a 2 pound package (2 loins) of Pork Tenderlion – preheat oven to 400

Using a heavy oven proof skillet, melt 2 tbls butter & 2 tbls olive oil over medium heat. Rub tenderloin with salt & pepper and sear each side, using tongs to turn. remove from heat.

In a med. bowl, combine 1/4 cup brown sugar, 2 teaspoons cinnamon and 3 (granny smith or any cooking type apple) apples (peeled, cored and sliced). Spoon this over tenderloin (it will be a dry mix) and put pan in the oven, cook for 45 minutes (or until meat thermometer says 155)

You can cook the tenderloin and veggies at the same time, but increase the cooking time for 5-10 min. depending on your oven.