VEGAN MOFO!

So I've decided to unofficially participate in a month of Vegan Food blogging with the 700 or so other vegans in the world who blog as part of Vegan Mofo!

I'm excited, because since going vegan in April, writing/talking/blogging about bombass vegan eats has  become one of my favorite things to do. And Vegan Mofo will encourage me to do it pretty much daily throughout October.

My first post includes a photo of breakfast at our house on Saturday. You may notice that it bears an extremely strong resemblance to Dawn at Vegan Moxie's first official Vegan Mofo post, and that is probably because we are both awesome and share a common love for b&g (duh).

 
Anyways - this meal included quick and easy simple Bisquick biscuits (with garlic and agave added for some extra zip), white bean gravy from "Vegan with a Vengeance," and an adaptation of scratch-made pinto bean sausages Sean pulled from Vegan Dad (which Vegan Dad pulled from the PPK).
We made the sausages last Sunday for Sean's famous "Italian stuffed fennel" recipe, which is always freakin delicious.
In the past, we used Tofurky's Italian style sausages, but I now will swear by the scratch recipe.
They are super easy, and the texture was even better than Tofurky's.
Plus, you have full control of the flavors/seasonings. (We added sun dried tomatoes to our version which was ingenious, I  must say.)

We froze the rest and I crumbled up two links/got them crispy in the frying pan before adding them to the gravy for breakfast on Saturday, and I could not have been happier about the outcome...

Deeelllicccioouusss!

  Thanks for stopping by!