breakfast sausage patties

So if I haven’t mentioned it yet, I’m recipe testing for Happy Herbivore’s new cookbook.

Her recipes are all so easy and so quick. Each one utilizes ingredients that I always have at home, they’re extremely time-efficient, and they always come out great.

The kicker? Her recipes are all fat-free. Wha?! Yep, she makes the most creative and delicious fat-free and vegan dishes!

Okay, enough raving. (But I do seriously love her and what she comes up with).

I made these breakfast sausages for a breakfast discussion group I attended a few weeks ago. They were incredibly easy, prolific (yes, I’m making that word work in this case. So there.), and were, of course, fat-free.

Breakfast Sausage Patties

Her cookbook comes out next fall.

~~~

Our breakfast that day was superb. The Spicy Vegan and I made breakfast for six of us. She made roasted potatoes and a tofu scramble (AMAZING) and I made Happy Herbivore’s breakfast patties and nessie mcmuffins (My mcmuffins are the things wrapped in foil on each plate).

And yes,that is Portland’s own Secret Aardvark Sauce on the table.

Close up:

 

Housekeeping

I had a very busy weekend! Therefore, there’s no winner yet for the Missionary Chocolates. Sorry! I’ll announce the winner soon, I promise. Meanwhile, if you haven’t yet entered, it’s not too late. Thank goodness for my procrastination, huh?! :)

Also, here’s a post of my easy vegan nachos recipe. I made these for Game Night last week, and everybody seemed to like them.

Also, I went out to Out to Pasture Farm Sanctuary yesterday. If you’re a friend on Facebook, I put up some pictures. The host was gracious, the animals were adorable, and the mud was rampant. It was beautiful.

Here’s one of my favorites:

Okay, I’ll be back later today or tomorrow with the winner of the Missionary Chocolates giveaway!

Vegan Supper Club--Mediterranean Style

Our 3rd month Vegan Supper Club was last Sunday. Everyone had fun.
I mean everyone; check out how happy Ollie is:


The spread included seitan gyros with green goddess dressing; eggplant and chickpea stew; a mix of Mediterranean olives including castelvetrano, my absolute all-time favorite; tabbouli; panzanella salad; penne pasta salad with mint and tofu ricotta; spinach salad; greek tofu salad, and an extremely local blueberry crisp. Oh, and 6 bottles of wine.

What?

Anywaaaaaaay, here's my plate:

You can't see everything I piled on there. You also can't see how many times I went back for seconds. And thirds. And... hell, let's just say when there's an abundance of vegan food sitting on the table in front of you, you might constantly have a full plate (and a full belly).


What I brought:

Penne Pasta Salad with fresh mint, local tomotoes and cucumbers (from Back to Eden's garden), kalamata olives, spicy red peppers, and a lemon-basil tofu ricotta.




Spinach Salad with orange and grapefruit segments, red onions, garden mint, greek olives, and a fresh citrus-shallot vinaigrette:



Food was divine, wine was flowing, friends were fabulous, conversation flowed, badmitton was played (shuttlecock!), and everything was just super.

Looking forward to next month!