Vegan Breakfast Sandwich (Soysage Muffin with Cheeze)

Yes, it’s based on a horrible fast food product but this vegan version is tasty and cruelty-free. I’m not into debating that whole meat analog issue. I don’t shun analogs. As long as it’s vegan and tastes good, I’m on board. To up the nutritional value, I used Ezekiel English Muffins. I had to take them out of the plastic to get a good picture of them:

For the soysage, I used the frozen vegan soysage from Trader Joes. The patties are kind of small so I cut them in half and use 1.5 pieces to make a good sized patty. I wedge the pieces together. The cheeze is Tofutti brand. This is a really quick breakfast to make and it’s one of Rob’s favorites. It takes about 10 minutes to make because I don’t own/use a microwave and heat the soysage in the oven. I’ve made these for years and even my parents and grandma love them.

Garden Update and Vegetable Fried Rice

A lot of the produce from my container garden gets used before I can take a picture of it.  However, today I have a picture of okra from my garden.  I think I’m going to use it this weekend when I make some more Chunky Corn Chowder.

Also, I made some vegetable fried rice. Normally, I use more colorful ingredients in fried rice but I had to use what I had on hand. In other words, I ate the pea pods and colored pepper strips as a snack! I like to use bamboo shoots, water chestnuts, baby corn, bean sprouts, mushrooms, pea pods, scallions, and colored pepper.  Occasionally I’ll add tofu but usually I just stick with veggies.

Have a wonderful weekend everyone

Eggless Sandwich Filling on Ezekiel Bread

The recipe for Eggless Sandwich Filling can be found in The Everyday Vegan cookbook. I finally got around to making this for Rob. I won’t eat anything made with vegan mayo. It’s just a personal preference. I don’t mind using it to make something, even if I won’t eat it.

For the vegan mayo, I used Organic Vegenaise. I also used dried dill but half the amount called for. I find that Penzey Spices tend to be a bit more intense and flavorful so I sometimes adjust the seasonings based on that. Rob loved this and ate it on toasted Ezekiel Bread. He asked me to make this again next week. In case anyone was wondering, Rob isn’t a cook and he’s the first one to admit that! Of course, he helps out by chopping vegetables and more importantly, by loading the dishwasher

VwaV Glazed Orange Scones

Once again, I was inspired by Vicki at Vegetarian Family. Last month she blogged about the Glazed Orange Scones from VwaV. I finally had a chance to make them and they were really good. I loved using my scone pan again too. There would have been more of the orange glaze on top of the scones but someone decided to sample the orange glaze first….and ate more than expected…..ok, I’ll admit it….that person was me! Can’t blame it on Rob! LOL

The vintage mug is this picture is by Anchor Hocking:

I also want to say thanks again to Kleo (Pisces Place) for blogging about Alternative Outfitters. Everything they sell is vegan! Rob needed a new pair of dress shoes for work because his No-Bull shoes were finally wearing out. I bought him THIS pair and he likes them very much. Alternative Outfitters shipped the shoes quickly and emailed me with a tracking number. I’d definitely buy from them again.

The shoes go perfectly with the free dress socks Rob got last month from JcPenney (when I used the $10 off $10 coupon)

Barley Vegetable Soup and Rob’s Pumpkin Carving

I found the recipe for Barley Vegetable Soup at Vicki’s blog: Vegetarian Family. It was delicious and very filling. I made the pearl barley in my rice cooker before adding it to the soup. The only thing I did differently was I added more celery and only used 6 oz. of tomato paste. I really enjoy finding out about recipes from other bloggers, be it their own creation or just letting people know which cookbook the recipe is in.

Now on to Rob’s pumpkin carving. I think he did a great job. The pumpkin looks really good in person all lit up. The pattern is from the Pumpkin Masters pumpkin carving kit. The detail on each pumpkin face took the most time. While he carved his pumpkin, I roasted the pumpkin seeds. We’ve been getting about a full cookie sheet of seeds from each pumpkin!! The slightly blurred photo is my fault.

I’m not sure what pumpkin pattern I’m going to carve this week. I am looking forward to more pumpkin seeds though. Freshly roasted pumpkin seeds are one of my favorite snacks. Still haven’t tried any new pumpkin seed recipes but probably will do that in the near future.

Hope everyone has a wonderful day