Ingredients

• 3 lbs medium red potatoes
• 1 medium yellow onion (red works too, but she used yellow)
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tbps vinegar (cider or white)
• 2 tpbs dijon mustard
• 2 tbps white sugar
• 1.5 tsp salt
• 3 tsp half & half
• water
• salt & pepper
• 3-4 hard boild eggs, quartered
• pinch paprika for garnish

Method

Day 1

1. Place whole potatoes in large pot, fill with water to cover potatoes, and bring to boil
2. Boil potatoes until a wooden skewer easily pierces through.  Check potatoes after 15 minutes…it is VERY easy to over boil these and they cannot be mushy.
3. Drain potatoes and set aside (or outside in winter) to cool.
4. Once cool enough to handle, peel potatoes with paring knife, cover, and refrigerate overnight

Ingredients

• 2 lbs chicken style seitan, cubed in bite size pieces
• 3-4 stalks celery, halved lengthwise and thinly sliced
• 2 cups seedless red grapes, optionally halved
• 1 cup pecan pieces, toasted
• 1 cup veganaise
• 5 tbps molasses
• 2 tsp poppy seeds
• 1/4 cup apple cider vinegar
• Salt and pepper to taste

Method

• In a small mixing bowl, combine veganaise, vinegar, molasses, poppy seeds, salt and pepper. Stir well and refrigerate until ready to dress the salad
• In a large serving or mixing bowl, stir to combine seitan cubes, pecans, celery, and grapes
• Pour dressing over salad items and carefully toss to coat (don’t smash the grapes!)
• Serve cold

Vegan Brats

Ingredients

• 1 cup canellini beans, rinsed and drained
• 2 cups cold vegetable broth
• 2 tablespoon olive oil
• 1/4 cup soy sauce or tamari
• 4-6 cloves minced or grated garlic
• 2 1/2 cups (300 grams) vital wheat gluten
• Just under 1/2 cup nutritional yeast
• 9 tsp seasonings (5 tsp Penzey’s Bratwurst seasoning, 1 tsp marjoram, 1 tsp paprika, 1 tsp dried parsley, 1/2 tsp ground dried ginger, 1/2 tsp nutmeg)
• Fresh ground black pepper

Method

1. Prepare the steamer.  Bring water to a  boil.  I use a large, high-walled 9 inch sautee pan (and lid) with basket steamer inside
2. Tear 12 sheets of tin foil about 12 inches wide.
3. In a large bowl, assemble all dry ingredients and mix well
4. In a food processor, combine beans and veg broth.  Process until fairly smooth.
5. Pour bean/broth mixture into a small bowl and add garlic, oil, and soy sauce.  Stir well
6. Pour the wet mixture into the dry mixture and mix/knead until combined thoroughly and a wet dough forms.
7. Slice dough into 12 even portions. Take one portion of dough and form a 5-6 inch log with your hands.  Place on the tin foil and roll up, twisting the ends tightly.
8. Cut excess tin foil off the ends, place sausages in steamer, cover, and steam for 30 minutes.

Drunken Kraut

• 5 pounds potatoes (Russet or Yukon Gold)
• Olive Oil
• Vegetable Oil (canola, safflower, corn, etc)
• Garlic Powder
• Onion Powder
• Penzeys Northwoods Fire (or paprika or similar)
• Salt
• Grated Parmesan (optional)

• Olive oil
• 1 large yellow onion, diced
• 3-6 cloves garlic, chopped
• 1 tsp dried basil or Italian seasoning
• 1/2 tsp (or more) ground pepper
• 1 tsp salt
• 1/4 C dry white wine
• 4 C soy milk
• 1/3 C nutritional yeast
• 3 Tbps yellow (or white) miso paste
• 2 Tbsp lemon juice
• white flour (mixed with water to form a paste) as needed
• 1 tomato, chopped

Method

1. Heat olive oil in large stock pan. Add onion, garlic, herbs, and pepper and saute until translucent.
2. Add white wine and increase heat to medium-high.
3. Cook until the wine is mostly evaporated. Add soy milk and nutritional yeast.  Stir to combine.
4. Add miso and lemon juice and stir to combine.  Reduce heat to medium-low.
5. Simmer for 10-15 minutes to thicken the sauce, adding the flour/water paste if needed.
6. Serve over pasta and top with chopped tomatoes

Ingredients

• 1/2 cup canellini beans, rinsed and drained
• 1 cup cold vegetable broth
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 2-4 cloves minced or grated garlic
• 1 1/4 cups vital wheat gluten
• 3 Tbsp nutritional yeast
• 4 1/2 tsp seasonings (Penzey’s Italian Sausage Seasoning, crushed red pepper, basil, etc)
• Fresh ground black pepper

Method

1. Prepare your steamer.  Bring water to a  boil.  I use a large, high-walled 9 inch sautee pan with veg steamer
2. Tear six sheets of tin foil about 12-16 inches wide.
3. In a large bowl, assemble all dry ingredients and mix well
4. In a food processor, combine beans and veg broth.  Process until fairly smooth.
5. Pour bean/broth mixture into a small bowl and add garlic, oil, and soy sauce.  Stir well
6. Pour the wet mixture into the dry mixture and mix/knead until combined thoroughly and a wet dough forms.
7. Slice dough into six even portions. Take one portion of dough and form a 5-6 inch log with your hands.  Place on the tin foil and roll up, twisting the ends tightly.
8. Cut excess tin foil off the ends, place sausages in steamer, cover, and steam for 30-35 minutes.

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