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Sausage Recipes for the New Vegan

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  Giving up sausage can feel like a tough ask when you first go vegan. The savoury, spiced, satisfying chew of a sausage is something many of us grew up with and crave. The good news? Vegan sausages are surprisingly easy to make at home, and they can be just as hearty and flavourful as the real thing—without the meat. These three easy vegan sausage recipes each use a different plant-based protein: lentils, tofu, and vital wheat gluten. They're perfect for new vegans looking to recreate old favourites without sacrificing taste or texture. 1. Vegan Breakfast Sausage (Lentil-Based) Vegan Sausage Patties- Generated by Fire.fly AI These little patties are perfect for a weekend breakfast or a hearty brunch. They’re mildly sweet, spiced with sage, and made with nutritious lentils. Ingredients (makes 8 small patties): 1 cup cooked green or brown lentils ½ cup rolled oats 2 tablespoons ground flaxseed 1 tablespoon maple syrup 2 teaspoons soy sauce ½ teaspoon smoked paprika 1 teaspoon ground...
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Crabapples and Rhubarb: Tart, Tangy, and Nutritious!

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  Crabapples and rhubarb are two often-overlooked ingredients that pack a punch in both flavor and nutrition. With their tart and tangy profiles, they can add a unique twist to various dishes. But what do they have in common, and what are the pros and cons of incorporating them into your diet? Taste: Tartness with a Twist Crabapples: These small, sour apples can be a challenge to eat raw due to their tartness. However, when cooked or pickled, they develop a complex flavor that pairs beautifully with spices and sweeteners. Rhubarb: Known for its sharp, tangy taste, rhubarb is often paired with sweet fruits or sugar to balance its sourness. It’s a favorite in pies and desserts but can also be used in savory dishes. Nutrition: What They Have in Common Crabapples and rhubarb share some key nutrients: Vitamin C: Both are rich in Vitamin C, supporting immune health and skin vitality. Fiber: High in dietary fiber, they promote digestive health and help regulate blood sugar levels. Pot...
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Very Berry Squares (Gluten-Free, Dairy-Free, Egg-Free) Recipe

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Very Berry Squares with Date Cashew Cream Topping . PREHEAT OVEN TO 350F BOTTOM LAYER: MIX together the following: 1/2 C. Coconut Oil 1/2 C. Brown Rice Flour 1/2 C. Chickpea Flour 1 T. Potato Flour 2 T. Sugar 1 tsp. GF Baking Powder 1 C. fine Coconut 1/2 C. Nut Milk (to moisten) and PAT INTO BOTTOM OF SQUARE PAN lined with parchment paper. BAKE for 25-30 Minutes (until golden brown). Cool. TOPPING: IN SAUCEPAN: 1 C. Strawberries 1 C. Blackberries or Blueberries 2 C. Rhubarb (cut small- or other berries/fruit) BRING TO BOIL. TURN DOWN heat to SIMMER. ADD: 1 C. Sugar and a slurry of 4 T. Cornstarch in 1/2 C. Water STIR until thickened. POUR onto pan. CHILL until set.  Find Recipe for Date Cashew Cream HERE .
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RHUBARB CUSTARD PIE (egg-free, dairy-free)

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                   Rhubarb-Custard Pie   PASTRY : *2 c. Flour *1/2 tsp. Salt WHISK TOGETHER: *1 C. Oil *1/2 C. Water MIX the above into the flour and press into pie plate. FILLING : BLEND 2 C. Water with *2 C. raw Almonds *4 T. Flour *1 C. Sugar *1 tsp. Vanilla POUR into pie shell with 2 C. diced Rhubarb BAKE at 375F about 1 hour on middle oven rack court *Recipe from Wyona Hertwig  *Pie image courtesy of Tami Pelttari. Facebook
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