Back again (for now)

So I'm new to this whole blogging thing but I'm fairly certain that one is not supposed to allow two months to lapse between posts. Rare is the occasion that real life interferes with my time usually allotted for tinkering about on the interwebs, but over the course of the last month, I've gotten married and moved from Florida to Colorado. Now that we are essentially settled in, I hope to get back to this here vegan food web log on a semi-regular basis. To keep you occupied for the time being, feast your eyes upon some vegan delectables from WaterCourse here in Denver:


Cranberry hoho


Sweet potato cinnamon roll

(WaterCourse, incidentally, is within walking distance to our new apartment and serves the best biscuits and gravy I have ever had.)

Greenwise can suck it

Brunch is kind of a big deal in my two-person household, and my boyfriend considers no brunch complete without sausage. The semi-recent discontinuation of Publix’s Greenwise vegan sausage was disappointing and, well, pissed us off, mostly because it was our favorite but also because there are few other options for breakfast faux meats in our craptastically small town. Thus, this recipe - adapted from The New Farm Cookbook - was born.

Tempeh sausage

8 oz. tempeh
½ tsp salt
1 tsp sage
1 tsp marjoram
1 tsp thyme
1tsp cumin
2 tsp fennel seeds, crushed
2 tbsp flour (I use whole wheat pastry, but you could use all-purpose)
¼ tsp liquid smoke
2 tbsp warm water
1 tbsp olive oil
2 tbsp soy sauce

Steam the tempeh for 15 minutes and allow to cool. Grate on the coarse side of a grater. Add the seasonings, salt, and flour, and mix well. Stir in the liquid ingredients, mix well. Shape into thin patties. Pan fry in a little oil or cooking spray until browned on each side.