There was a time and a place that the thought of going vegan was absolutely absurd when thinking about myself. One time when I was 20 (25 now), February to be exact since it was the shortest month of the year, my buddy and I decided to go vegetarian for a month for really no good reason at all. I essentially survived off of peanut butter and jelly, as well as Taco Bell’s Bean and Cheese Burritos, while watching carnivore specials on Food Network. Needless to say, it was an aggressive month.
But I Could Never Go Vegan (or could I?)
Years later my sister and I moved in together and she is a full-fledge vegan. This is where my interest began to pique. I dabbled in the lifestyle and realized that the food was actually amazing. Being that I love to cook, it was a whole new world and I had to relearn how to make recipes. It’s easy to throw a burger on the grill– it takes some knowledge to make a burger out of vegetables and have it taste even better than a meat patty.
Fast forward, met some awesome friends that are vegan. They introduced me to the glory that is But I Could Never Go Vegan, which
I swiftly snagged from Amazon.
While this book is loaded with so much goodness that I would like to make everything to have on hand all the time– that is a wild notion. You’ll learn how to make your own cheese, ranch dressing, dips, sandwiches, soups, junk food and so much more– all Vegan. I have embraced Sunflower Sausage and biscuits. These make for some incredibly satisfying breakfast sandwiches. However, I also use the sausage as a base for tacos, on top of homemade pizza and other inventive ways. The biscuits made from simple ingredients and are phenomenal even if only covered in peanut butter and jam.
You will quickly find out that a large food processor is essential when working with vegan dishes, it makes things so much easier and cooking in bulk is a plus. I snagged this Hamilton Beach 12-Cup Food Processor and life has improved greatly. When I make the sunflower sausage recipe from But I Could Never Go Vegan, I tend to double the recipe (same with biscuits). It makes enough for me to use it on the daily for a week or so. Now, I would feel like I was stealing if I posted up someone else’s recipe, but these photos will give you a very good idea of what goes into the process and how easy it really is. Use this as motivation to break away from your traditions and try something outside of your normal culinary circle.
White Onion & Garlic Cloves.
Dicing white onion.
Diced onion and garlic.
Onion and garlic saute.
Diced sun-dried tomatoes.
Sunflower seeds and spices.
First step of pulsing the sunflower mix.
Adding sautéed onion and garlic to food processor.
Onions added to the sunflower sausage mix.
Wahlah! Sunflower Sausage mix.
The sunflower sausage can be eaten raw or fried up in a pan using a little bit of olive oil– which is my preferred method.
Next up came the biscuits, which are made up of a mere 7 ingredients.
Mix of Unsweetened Almond Milk and Apple Cider Vinegar.
Place the mix in the fridge.
Added in all of the powdered ingredients.
Sliced up Vegan, soy-free butter.
Added the butter to the mix.
I used a fork to breakup the butter and create a flaky mix.
Pour the mix into the mix.
Flour the counter and place the dough.
I used my hands to knead the dough.
A standard beer pint glass is an optimal size for cutting the biscuits.
I then spread on an Almond Milk and Vegan Butter sauce to help brown the biscuits.
Sauced up and ready to put in the pre-heated oven.
Even without adding yeast, these biscuits do rise.
Cooked and ready to go.
It only takes a few minutes, so I highly recommend frying the sausage patties.
I like to complete the sandwich with Vegan cheese, spinach and a little bit of ketchup.
Vegan cooking is the farthest thing from only eating broccoli and carrots. It is a cornucopia of flavor that is waiting to be unleashed. But I Could Never Go Vegan has opened my eyes to amazing food– and not only in a Vegan sense. I will admit that I am not 100% Vegan. I’ll still occasionally eat meat or mow down a Snickers bar or 3. However, this book is making the transition more and more easy. On top of that, just looking at it from a person who enjoys cooking immensely, it helps you grow in your cooking abilities. You will find out what types of seasoning work together in harmony and how you can substitute one item for another to save yourself from having to make a last minute run to the store. Vegan or not, I highly recommend snagging But I Could Never Go Vegan. Your tastebuds will thank you.
If you had to wipe drool off of your keyboard while reading this– then I think your brain is hinting at something.
It’s okay to let food surprise you.
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