Tuesday, July 30, 2013

Vegan Sausage Mcmuffin

I'm back Beezie's!!! And guess what?! I have officially started a business with my vegan food! Wha!? Yes.  I am at a bar called the El Rio in San Francisco slangin sliders, taquitos and cupcakes every friday night from 9-midnightish, come see me if you haven't already! I also started a program in SF called the Women's Initiative which is helping me take my business to the next level!  Rad, I know.  So my vision is to do vegan beezie style brunch at farmers markets either in SF or the East Bay.  Exciting, yes,  I know, I know.  Anyways, I'm playing with recipes for my farmers market stand and you would think this is why I am experimenting with recipes such as these sausage mcmuffins, but...no.  My sister has been talking about making these mcmuffins for weeks and since I stayed home sick I just fricken did it myself.  You can't just be talking about makin mcmuffins and never make them.  That's just effed up.

So they came out amazing:)!  Most amazing part is the homemade gluten-free cheese sauce I whipped up.  Shit was bomb.   The cheese sauce can be used in pretty much anything, mac and cheese, sandwiches, pizza, nachos... whatever you can think of. I am also kind of an expert on eggifying tofu but you can be the judge of that...

Beezie's Cheese Sauce

1/4 vegan butter
1/4 cup garbanzo flour (any flour would probably work)
1/2 cup nutritional yeast
1 cup unsweetened soy milk (or any unsweetened milk alternative)
1/2 teaspoon garlic powder
salt and pepper to taste

Heat a sauce pan to medium heat.  Add the butter and flour and cook until light brown and pastie (3-4 minutes).  Then add the remainder of the ingredients and cook until desired consistency, 2-3 minutes.  If it gets to thick just add more "milk".  

Fried "egg"

1-2 tablespoons of vegetable oil
1 package firm tofu cut into 1/4 slices
1/4 teaspoon garlic powder
nutritional yeast
salt and pepper

Heat large frying pan to medium-high heat.  Place oil in pan and heat, then add tofu.  While tofu is cooking sprinkle the top with garlic powder and nutritional yeast.  Cook for 4-5 or until it just begins to get golden and flip, cook another 4-5 minutes top with salt and pepper and that's it!


1 recipe Beezie's Cheese Sauce
1 recipe Fried "eggs"
4 vegan breakfast sausage prepared according to package
4 toasted english muffins (I like to toast mine on stove top with olive oil, try it)
hot sauce

Take the toasted english muffin and slather a thick layer (like a really thick layer, trust me) of the cheese sauce on what will be the top of the muffin.  Then place the veggie sausage on top of the cheese and the "egg on top of that, then top with the bun, flip over and give a little squish so the cheeze oozes out the side and viola!

Tuesday, March 12, 2013

Buttermilk and Bacon Mushroom Chive Vegan Scones

Ok, so I havent blogged in a while, but guess what?  I now have a blog coach.  WTF is a blog coach you ask?!  It's a friend or family member who reminds you what a slacker you've been with your blogging!  Brilliant, no?  So I am back beezies and I have been cooking up a fricken storm! Chicken fried tofu, taco's with homemade tortilla's and for this post I will be sharing the most amazing scones ever!  I'm not joking these shits are bomb.  I love scones and rarely get to enjoy them (I know Peet's carries the fat-free vegan scone... but that shit is more sawdust than scone).  So I made my own.  I veganized a popular foodnetwork recipe and then made a savory version by omiting the sugar and adding a bunch of delicious stuff (i.e. veg bacon, mushrooms and chives).

I served the scones with homemade jam, clotted cream, fruit salad and fresh iced tea and enjoyed it with a dear friend/blogging coach.  The scone recipe is great as a base scone recipe and you can just add what you like to dress it up, you know, maybe some cranberries and orange zest or chocolate and cherries or lemon and raspberries or ginger and figs or or or... the possibilities are endless.  So here you go, I will put the scone recipe first and then modifications, the bacon, clotted cream and fruit salad recipe below.

Buttermilk Scones

3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
3/4 cups vegan butter (i use earthbalance
1 cup soy milk +1 teaspoon of apple cider vinegar to make a vegan buttermilk

Mix dry ingredients in a bowl.  Add the butter and mix with your fingers until a course meal forms. Then add the "buttermilk" and mix just until everything comes together (don't overmix!).  Form mixture into two circles about 3/4 of an inch thick and cut into eighths like a pizza.  Place on a cookie sheet seperated and bake for about 15 minutes.

*To make savory scones omit the sugar and add what you would like.  Just note that if you add wet ingredients it may effect the outcome of the scone.  

Bacon Mushroom Chive Scone

1 recipe savory buttermilk scones
1 cup of tofu bacon cut into small peices
1 cup sauted mushrooms chopped
3 tablespoons chives chopped

Add the bacon, mushroom and chives to scones and mix just intil incorporated and proceed with directions above.

Tofu Bacon

1 package firm or extra firm tofu sliced as thin as you can get it
1 tablespoon vegetable oil
2 tablespoons nutritional yeast
2 tablespoons soy sauce
1 teaspoon liquid smoke

Fry the tofu in the oil slowly on medium-low heat until all peices are nice and crisp, about 8 minutes each side.  Then add the rest of the ingredients in the pan and cook until all liquid is evaporated.

Recipe compliments of: http://www.food.com/recipe/vegan-bacon-148899

Clotted Cream

1/4 cup vegan cream cheese
1/4 cup butter
2 tablespoons powder sugar

Mix all ingredients thouroughly until combined.

Recipe compliments of http://veganyumyum.com/2008/03/lemon-maple-scones-with-vegan-clotted-cream/

My Mom's Cheap Ass Fruit Salad

2 chopped apples
1 cup grapes
1 orange with the segments seperated and cut into 1 inch peices
1 banana sliced (optional)
1 cup vanilla vegan yogurt

Put all ingredients in a bowl and mix.