Italian-Style Sweet Peppers with Vegan Sausage
Makes 4 servings
1 large sweet onion, thinly sliced
1 1/2 cups vegetable broth, plus more as needed
1 teaspoon Italian seasoning
1/16 to 1/8 teaspoon cayenne pepper
3 sweet yellow, red, and/or orange peppers, cored and sliced
4 large (14 to 16 ounces) vegan sausages
Put the onion and 2 tablespoons broth in a large skillet. Cook over medium-low heat for 3 minutes. Add the Italian seasoning and cayenne pepper. Cover and cook for 3 minutes. Add more broth, 1 tablespoon at a time, as needed to prevent sticking. Add the peppers. Cover and cook, stirring occasionally, for 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.
Slice each sausage, on the diagonal, into 5 or 6 pieces. Add the sausage and the remaining broth to the skillet. Cover and cook 6 to 7 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking. Serve immediately in warm, crusty, hoagie-style buns or spooned over brown rice, quinoa, or whole-grain pasta.
Deli-Style Macaroni Salad
Makes 8 to 10 servings
1 pound macaroni (see note)
1/2 cup grated carrots (about 1 medium carrot)
1/2 cup thinly sliced celery (about 2 stalks celery)
1/2 cup sliced black olives (optional)
1/2 cup vegan mayonnaise, plus more as needed
1 tablespoon Dijon mustard, plus more as needed
1 tablespoon maple syrup or maple sugar
2 to 3 tablespoons minced red or yellow onion (about 1/4 medium onion)
1 teaspoon Italian seasoning
1/2 cup chopped fresh parsley
1/4 teaspoon sea salt
Freshly ground pepper
1/2 teaspoon paprika
Tomato wedges, for garnish (optional)
Parsley sprigs, for garnish (optional)
Bring a large pot of salted water to a boil over medium-high heat. Pour in the macaroni and cook, stirring occasionally, until tender but firm. Drain the macaroni thoroughly, transfer to a large bowl, and let cool until slightly warm. Add the carrots, celery, and olives, and stir gently until well combined.
Put the vegan mayonnaise, mustard, maple syrup, minced onion, and Italian seasoning in a small bowl and whisk to combine. Add to the macaroni mixture and stir gently until well combined. Add the parsley, salt, and pepper to taste, and stir gently until evenly distributed. If a creamier consistency is desired, add more mayonnaise and/or Dijon to taste.
Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise, 1 tablespoon at a time. To serve, sprinkle paprika over the top. Garnish with tomato wedges and parsley sprigs, if desired.
NOTE: You may use your favorite gluten-free pasta in this recipe.
Makes 6 to 8 servings
3/4 cup packed vegan cookie crumbs (ginger cookies are nice for this)
2 1/2 tablespoons vegan margarine
20 ounces firm regular tofu, drained
3/4 cup maple sugar
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
1/4 cup blueberry preserves
1 tablespoon maple sugar
Preheat the oven to 375 degrees F. To make the crust, put the cookie crumbs and the margarine in a medium bowl and stir until incorporated. Press the crumb mixture evenly into the bottom of a 9-inch round springform pan. Put the tofu, sugar, and vanilla extract in a blender or food processor and process until smooth. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top. Bake for 30 to 40 minutes, or until the center of the cake is firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan. Let the cake cool for 10 minutes, or until firm. Release side of springform pan to unmold.
Meanwhile, put the blueberries, preserves, and sugar in a small sauce pan. Bring to a simmer over medium-low heat and cook for 10 to 15 minutes, until slightly reduced and thickened. Spoon the blueberry topping over the cake, spreading it evenly over the top. Chill the cake for at least 2 hours before serving. Covered loosely with plastic wrap and stored in the refrigerator, the cake will keep for about two days.