Tag Archives: recipes

Recipe: Italian Sausage Bread

29 Dec


This is one of those family traditions that I am so thankful it is simple enough to vegan-ize. Sausage bread is something my father and grandfather make for many family get togImageethers, it is practically demanded! You can really put anything you like inside them, sausage, pepperoni, vegetables, anything! It’s kind of like a calzone or stromboli. It requires very minimal ingredients, making it a great appetizer to bring to a potluck or party. This is enough for two breads.

  • 1 prepackaged non frozen pizza dough. I used multi grain from whole foods. Or make your own dough!
  • 1 package of Field Roast Italian style sausages, or your favorite crumbly vegan sausage.
  • 1 package Daiya Mozzarella Shreds.
  • Olive Oil
  • Garlic Powder
  • Dried Oregano

Prep the packaged dough as instructed. This required me to put it in a lightly oiled bowl and let it rise for 2 hours. Cut your dough ball in half, and roll out on a floured surface. Get it to be about 1/4 inch thick, it doesn’t have to be a round shape, more rectangular. Lightly sprinkle some olive oil and spread it to coat the surface of the dough. A thin layer! Sprinkle on the oregano and garlic powder, as much as you like. Remember, the sausages also have seasoning in them so you don’t need too much. Now sprinkle a layer of the cheese, making sure it is even.

Open your sausages up and crumble them into a lightly oiled pan and cook for a few minutes until warmed through. Sprinkle the crumbles onto the dough, evenly. If you want, cook 2 sausages at a time, this is about how much you will need per bread.

Now comes the rolling. You can do it two ways, fold it on the side burrito style and roll it, sealing it on the bottom. This will be like a loaf. Or you can roll it this way and then coil it like a snail shape, for a round bread.

Get out a cookie sheet and lightly spray it with cooking spray. Place the breads, seam side down on the pans. Bake in a 375 degree oven until golden brown, about 25-30 minutes. Let them cook on a wire rack. Enjoy warm. They reheat very easily, wrapped in foil in a toaster oven or conventional oven!


Recipe: Just for Me Sweet Potato Casserole

22 Nov


Portion Control are two words you do not hear on Thanksgiving. Unless you are really really serious about your health! This recipe may not be a healthy one but it does show an easy way to portion out a favorite Thanksgiving side dish in a “no brainer” kind of way.

  • 2 good sized sweet potatoes or 4 small-medium sized
  • 1/4 cup vegan sour cream
  • 1/3 cup orange juice or less if you like it less orange-y
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/4 tsp salt
  • pinch of pepper
  • 1/4 cup light brown sugar
  • 2 tbsp butter
  • dandies marshmallows

Preheat the oven to 400 degrees. Bake the potatoes long enough that when you pierce them with a knife, they have no resistance.Let them cool down before handling them, unless you really like burning your palms.

Scoop out the “meat” into a mixing bowl and add all the ingredients except the marshmallows. Mix until combined and almost smooth. The portion part of this comes in the form of my favorite thing, RAMEKINS! Drop 1 cup each of the mixture into individual ramekins. You should get 4 servings out of this. Cover the top of the ramekins with the marshmallows, giving enough space for them to puff up. Which I did not do!! Bake in the oven for 20 minutes. When done, let them cool for a while, they will be very hot inside! You can eat all 4 yourself if you want, I won’t tell anyone.