Vegan Sausage Biscuit

McDonald’s Sausage Biscuit. I can remember the last time I ever had one: May 17, 2010. It was the morning my friend Bethany and I began our cross country road trip out West after completing our Master’s degrees. We had spent the night sleeping on the floor of Bethany’s apartment, curled up in piles of sheets and blankets that Bethany affectionately referred to as our “dog beds.” We emptied the last few pieces out of her apartment and into our bright yellow Penske truck, and then crossed Comm Ave. to drop off the keys with Bethany’s landlord. On our way back, we stopped at McDonald’s, and I ordered my customary breakfast: Sausage Biscuit with orange juice.

Every car trip we took when I was a kid kicked off the same way, with me in the backseat eating the same McDonald’s breakfast, and early morning flights would include breakfast at the airport McDonald’s. In reality, the number of Sausage Biscuits I’ve eaten probably hovers around 30. I’m not a morning person, and rarely wake up in time to meet the draconian cutoff time, and my mom was way too health conscious to allow it more than occasionally. But it holds such an iconic place in my mind. It was one of the things I knew I would miss when I became vegan, if only for the ritual of it, the rarity of it.

For the last few years, the memory of a Sausage Biscuit would periodically cross my mind. I knew the biscuit would be easy enough to veganize; but the sausage was  unattainable. Every year or so I would do a sweep of the breakfast “meat” options available at Whole Foods and Trader Joe’s only to find that every sausage patty contained egg. So, I resigned myself to living without, until a few weeks ago when I picked up my (recently vegan) friend Christian. He got in the car holding a small patty in a paper towel. Naturally, I asked what he was eating, and he told me that it was a sausage patty. Incredulous, I asked, “Are you sure it’s vegan?! They always have egg in them!” He assured me that it was in fact egg-free, so I tried a bite. 

I knew exactly what to do with this new-found ingredient. So, last weekend, I made a batch of flaky and tender biscuits, and glazed the sausage patties in maple syrup. With a glass of orange juice on the side, the only thing missing was the yellow wrapper.

Vegan Sausage Biscuits

1 recipe Biscuits
1 package vegan sausage patties (I used Whole Foods 365 brand)
2 tablespoons maple syrup
1 tablespoon canola oil

Heat the oil in a small pan over medium high heat. Place the sausage patties in the pan. Brush the top of each patty with maple syrup. After 1-2 minutes, flip each patty over and brush the other side with maple syrup. Cook until heated through, flipping occasionally, about 8 minutes. When the biscuits are ready, cut in half and assemble the sausage biscuits. Enjoy immediately, and try not to die of happiness.

The Non-Fanatic Vegan

So, apparently half the United States has turned into the Land of Ice and Snow, yet here in California we are still waiting for winter to arrive. Our version of winter anyway. Because it hasn't started to rain, and my sister is trying to finish her fifty hours of driving before she can get her license, we decided to schlep down to Carmel. Carmel is one of my favorite places to visit; it combines the charm of a small town with easy access to the beach. We split our time among kitschy stores devoted to Jane Austen paraphernalia, the Pilgrim’s Way Bookstore and Secret Garden, and the beach.

Carmel was my mom’s birthday request two years ago, and it was our first visit since becoming vegan. I researched several restaurants before we left, but nothing had really jumped out at me. After perusing the vegan offerings at a few restaurants, I was feeling underwhelmed. That’s when we found La Bicyclette. Setting aside my sister’s and my ardent francophilia, this restaurant is one of my absolute favorites. Wood fired breads and pizzas, risotto, and tiny bottles of sparkling wine. Snug tables in front of huge windows, equally perfect for people watching and salt air breezes. We settled in for a delicious lunch of pizza with fava bean purée and spring onions, and a risotto I can’t remember in detail, only in rapture. Every time someone tells me that they’re going to Carmel, I insist that they eat at La Bicyclette. Yes, I can be a little bossy.

On our trip last week, it’s safe to say that we were more excited about this restaurant than anything else. I’ve been to more than a few beaches in the last two years, but there’s only one La Bicyclette. This time, we started with the assorted wood fired breads and olive oil, and shared two pizzas: the Local Champignon with portabella, cremini, and oyster mushrooms on a caramelized onion purée, and the Margherita with oven dried cherry tomatoes and basil. We requested no cheese on both pizzas, and they were totally accommodating.

No, I don’t know what was in the onion purée, and yes, there may have been milk or butter in the bread. But, this is what I mean when I call myself a “non-fanatic vegan.” I do my best. I don’t want to miss out on the experience that is La Bicyclette because they don’t explicitly say vegan on their menu. I also don’t want to have a 10 minute conversation with the waitstaff only to find out that they sauté their mushrooms in butter, and the only thing I can order is the salad with no meat and no cheese - so, basically a pile of lettuce. My home is vegan. The food I serve my family and friends is vegan. The recipes I share on my blog are vegan. But sometimes, when I go out, I’m an almost-vegan.

The 1960's Housewife Paradox

When I first became vegan, I discovered the 1960’s Housewife Paradox: processed foods, despite their implications of butter and cream, are often vegan. Take Pillsbury Crescent Rolls. The advertising copy is all about how buttery, flaky, and melt-in-your-mouth tender they are. But, there’s no butter in them. Cool Whip is notorious for being vegan in a previous formulation. Movie theater popcorn is often doused in coconut and canola oil, and proffered as “butter.” Fortuitously, Pepperidge Farm Puff Pastry is also one of these vegan secrets.

I am always delighted to discover a simple ingredient like puff pastry that can be a vehicle for a huge range of dishes, sweet and savory. In the past, puff pastry would have supported meat, cheese, and even seafood in my kitchen, but the richness of buttery puff pastry is balanced well by earthy vegetables and bright sauces. My first effort is this Harvest Vegetable Square. We enjoyed it on Christmas Day with wild rice pilaf, maple glazed carrots, and a simple herb mushroom gravy. I am already plotting ways to adorn the second package of puff pastry living in my freezer…maybe chocolate and caramel…maybe roasted tomatoes and cashew ricotta…mmm.

Last Christmas with mashed potatoes and roasted Brussels sprouts

Harvest Vegetable Squares

Adapted from Vegetarian Times, November 2012

1 large head cauliflower, small florets

1 head garlic

¼ cup vegetable stock

4 tablespoons olive oil

2 teaspoons vegetarian Worcestershire sauce

3 tablespoons white wine

1 tablespoon cornstarch

½ cup water

1 teaspoon fresh thyme, chopped

15 Brussels sprouts, halved

15 baby carrots, halved

15 button mushrooms, halved

2 shallots, peeled and sliced finely

1 package frozen puff pastry (2 sheets), thawed

Salt and pepper

Heat oven to 425º. Line a rimmed baking sheet or oven proof dish with foil. Spread cauliflower in a single layer, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Slice off the top of the head of garlic, and drizzle with olive oil. Place in the pan with the cauliflower. Roast for 35-45 minutes until the cauliflower and garlic is tender. Remove and set aside to cool.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the Brussels sprouts, carrots, shallots, thyme, and mushrooms. Sauté until fork tender, about 15 minutes. In a separate bowl, combine the white wine, cornstarch, 1 teaspoon Worcestershire sauce, and water. Add this to the sautéed vegetables, and continue cooking for 2 minutes, until the sauce thickens and coats all the vegetables. Remove from heat, and set aside.

In the bowl of a food processor, combine the cauliflower, 1 teaspoon Worcestershire sauce, and vegetable stock. Squeeze the roasted garlic out of the cloves and add to the food processor. Pulse until relatively smooth and well-mixed. Set aside.

Heat the oven to 425º. On a well-floured surface, roll each sheet of puff pastry into a 12” x 12” square. Cut each square into 4 equal pieces. Line two baking sheets with parchment paper, and place four squares of puff pastry on each sheet. If the puff pastry feels very sticky, you can put it in the fridge for a few minutes. Spread 2 or 3 tablespoons of the cauliflower puree in the center of each square. Top this with ½ cup of the sautéed vegetables. Bring the two opposing corners together of the square into the middle, and press to seal. Repeat with the other two corners. Place the squares in the oven, and bake for 10 minutes. Rotate the trays front to back, and top to bottom, and bake for 10 more minutes. The squares are ready when the top and bottom is golden and crisp. Serve piping hot with a drizzle of herb and mushroom gravy. 

What Vegans Eat

I had an interesting conversation with a coworker this morning about my being vegan. He is your typical skeptical man, who imagines veganism as a life sentence of wasting away while eating salad. But, as we continued talking, another coworker remarked, “At least beer is vegan.” The skeptic was immediately intrigued. “What about whiskey?” Yep. “Tequila?” Yep. “French fries?” Yep. “Sold.” It’s amazing to me how nebulous and strange veganism appears to people. Presented in the light of restriction and lack, it is completely unappealing. But, in reality, I eat so well! So, instead of continuing to emphasize all the stuff we don't consume, I was inspired to compile a list of all the wonderful things you still get to eat when you’re a vegan:

Tortilla chips
Salsa
Guacamole
Margaritas
Bread
Olive Oil
Pasta
Oreos
Fritos
French Fries
Tater Tots
Sweet Potato Fries
Ramen Noodles (Oriental Flavor)
Pie Crust
Phyllo Dough
Falafel
Hummus
Pita Bread
Dolmas
Cosmospolitans
Greyhounds
Bellinis
Mojitos
G&T’s
Popsicles
Wine
Beer
Tequila
Vodka
Rum
Whiskey
Scotch
Gin
Chocolate
Bread
Pizza Crust
Tortillas
Noodles
Skittles
Airheads
Dots
Dum-Dums
Jolly Ranchers
Mike and Ike
Smarties
Sour Patch Kids
Swedish Fish
Sweet Tarts
Twizzlers
Cracker Jacks
Club Crackers
Potato Chips
Pringles
Movie Theater Popcorn (often made with coconut oil and imitation butter)
Graham Crackers (watch out for honey!)
Teddy Grahams
Ritz Crackers
Pretzels
Triscuits
Cap’n Crunch
Cocoa Puffs
Froot Loops
Cheerios
Frosted Mini-Wheats
Chex
Trix
Blowpops
Nutter Butters
Nature Valley Granola Bars (The kind your mom used to put in your lunch box)
Wheat Thins
Bac-o Bits
Ketchup
Mustard
Relish
Enchilada Sauce
Hershey’s Chocolate Syrup
Curly Fries
Canned Frosting
Hash Browns (may contain butter - check the label)

*Special thanks to PETA for contributing to this luscious list!

Vegan Products I Love: Il Pastaio

This might be my very favorite time of year. I say this for two reasons: first, it’s the beginning of summer, a time of sunshine and heat, where everything wonderful lies ahead, not behind; second, these are the very few weeks a year when Trader Joe’s has exquisitely beautiful pink peonies. They are, by far, the most beautiful flower, evolving in size, shape, and even color over their unfortunately brief life.

The best way to spend sunshiney Sunday mornings is at the farmer’s market, and my local one is especially vegan friendly. I’ve highlighted All Star Tamales here before, beloved for their veggie stuffed tamales and tangy tomatillo sauce. But my first foray into vegan products came courtesy of Il Pastaio. They have a wide variety of fresh noodles and stuffed pastas, and several vegan options. The owners are deeply committed to their product, educating every patron on the exact method for preparing perfect pasta. I am especially satisfied by the vegetable and butternut squash raviolis. They are the perfect thing to keep in the freezer and prepare some lazy Friday night with a simple tomato or pesto sauce. These tender, hearty raviolis are worth the trip to Walnut Creek!

Vegan Products I Love: Danville Chocolates

When people hear that I am vegan, they often tell me they could never be vegan because they could never give up cheese. But occasionally they ask how I can possibly live without chocolate, or wine, to which I respond, "What animal does chocolate come from again?" Yes, I can be a bit salty at times. But, I did want to take this opportunity to reiterate that being vegan doesn't mean giving up all the wonderful things in life like good chocolate and a glass of wine. 

One of the things I love to do on my blog is highlight those things that make being vegan just a little bit more wonderful. I am lucky enough to have a multitude of restaurants, grocery stores, and coffee shops to choose from in the Bay Area. But one place has become my new obsession, Danville Chocolates. Located on the corner of Front and Prospect Streets, it is a bright and airy space, doors wide on a warm spring day, and a cozy haven of sugary aromas in the winter.

It’s the perfect place to pop in after lunch downtown for a sweet afternoon treat. While they are better known for their truffles, it’s their wide variety of chocolate-dipped foods that entices me. Apricots, orange peel, cherries, Oreos, almonds, macadamia nuts, and walnuts all dipped in high quality dark chocolate. The apricots are my favorite; they’re juicy, tender, and perfectly complemented by dark, bitter chocolate. Delicious desserts coupled with great service and a friendly atmosphere make this an excellent addition to the Danville Community.

Buckwheat Berry Waffles

Breakfast is my favorite meal of the day. I am not a morning person. I like to stay in bed as long as possible, then enjoy an elaborate breakfast with fresh juice and a pot of tea while watching something awesome on TV (Top Chef All-Stars, I’m looking at you). Before I became vegan, I really enjoyed the variety afforded to breakfast; sweet, savory, healthy or decadent. I knew I had found manifold soul mates in my grad school cohort when we established, not only weekly pub night, but also Sunday Brunch. As such, I have devoted a lot of my culinary life to veganizing my favorite breakfast foods.

Bob’s Red Mill is a fantastic company, purveying grains, beans, and seeds to the vegan, gluten-free, and organic communities. I delighted recently at the chocolate chip cookie recipe on the side of the whole wheat pastry flour bag that called for “milk: soy, almond, or cow.” Their pancake mix is quick, delicious, and a staple for anyone’s pantry. Because I am making an effort to be super healthy right now, I have made a few adjustments to my typical waffle breakfast, increasing the whole grains and Omega-3s with oatmeal, chia, hemp, and flax seeds, and lowering refined sugars, so you can enjoy this breakfast, guilt-free, every weekend!

Buckwheat Berry Waffles


Buckwheat Waffles

1/4 cup thick cut oatmeal
1/2 cup water
1 cup Bob’s Red Mill Buckwheat Pancake and Waffle Mix
2 tablespoons ground flaxseed
6 tablespoons water
2 tablespoons canola oil
3/4 cup water
1 tablespoon chia seed
1 tablespoon hemp seed
1/3 cup chopped walnuts

In a medium bowl, combine the oatmeal and 1/2 cup water. Microwave for 3 to 4 minutes, until oatmeal is chewy and tender, and the liquid is absorbed. Add the oatmeal to the waffle mix, oil, and 3/4 cup water. In a blender, combine the flaxseed and 6 tablespoons water. Blend until thick and creamy. Add to the waffle mix along with the chia, hemp, and walnuts. Mix completely, then spread on a heated waffle iron. Cook according to your waffle iron’s specifications. Serve immediately.

Blueberry Maple Syrup

1 cup fresh or frozen blueberries
2 tablespoons maple syrup
2 tablespoons water
Zest of 1 lemon
1 tablespoon cornstarch mixed with 1 tablespoon water

Combine all the ingredients, except the cornstarch mixture, in a small saucepan. Simmer for 5 minutes, until the blueberries start to break down. Add the cornstarch and water to the blueberries, stirring for 1 minute. Remove from heat. It will thicken as it rests. Spoon the blueberry syrup over your waffles, and top with sliced strawberries. Enjoy!

Vegan Products I Love: Cinnaholic

From time to time I like to talk about vegan products that make this lifestyle just a little bit better. One of my guilty pleasures in my omnivore days was Cinnabon. It was the kind of thing I only allowed myself to eat ever so rarely, and no, I don’t want to know how many calories are in one. I had lost all hope of ever enjoying a gooey, buttery, cinnamon-spicy treat again, until I found out about Cinnaholic.

Cinnaholic takes the cinnamon bun to a whole new level. It starts with a warm, soft, and chewy roll that tastes of sugar, spice, and everything nice. Then, it’s topped with a rich, creamy, finger-licking frosting. And here’s where it gets good. First, you get to choose what kind of frosting you want; my personal favorite is orange, but you can pick your poison with flavors like caramel, cream soda, and pumpkin spice. Then, you get to personalize your bun further with all kinds of toppings: almonds, strawberries, shredded coconut, and graham crackers are just a few of the delights you can choose from. This is no ordinary vegan treat.

But, the best part of Cinnaholic is husband and wife team, Florian Radke and Shannon Michelle Radke. Shannon personally prepares your cinnamon bun, while Florian handles everything else. It all comes together to make you feel like you’re hanging out in their kitchen, chatting with the best friends you’ve never met. Cinnaholic, and all its charms, is surely a Berkeley institution in the making. Check it out the next time you’re in Berkeley, or order a dozen for your friends and family!

Visit Cinnaholic at 2132 Oxford Street

or

Order Online!

All Star Tamales with Beans and Greens

One of the things I like to do on this blog is put in my two cents about various vegan products. In that way, you can zero in on the delicious products, without having to try the terrible things (like all vegan bacon). And sometimes I find a vegan food so wonderful, that I can’t wait to share it with my readers.

Everyday, I feel grateful that I live in such a progressive and health-conscious area where I don’t have to explain what the word vegan means, where it might even be on the menu. I also love that California weather is so nurturing, and the Farmer’s Market is always bursting with fresh fruits and vegetables. Farmer’s Markets have lately become known as much for their gourmet prepared food as for the produce. Every Sunday, I get as excited for fresh Walnut Scallion Sourdough as I do for fresh garbanzo beans. My latest Farmer’s Market obsession is All Star Tamales. They sell warm, tender vegetable tamales smothered in tomatillo salsa, as well as packaged tamales to take home. They are so delicious, I like to stockpile them in my freezer, then thaw them in the microwave for a spectacular lunch.

To supplement this lunch, I like to prepare a simple Latin flavored beans and greens.

1 tablespoon olive oil
1 can black beans, drained and rinsed
1 bunch kale, deribbed and chopped
1 tablespoon cumin
1/2 cup water
Salt and pepper
Juice of 1/2 lemon

Heat the olive oil in a large sauté pan. Add the black beans, kale, and cumin, and sauté for 1 minute. Add the water, cover, and cook until the kale is tender, about 5 minutes. Season with salt and pepper to taste, and squeeze lemon juice over the dish. Sauté for 1 minute, then serve immediately.

Vegan Products I Love: Trader Joe's Vegetable Gyoza

I have mentioned Trader Joe’s Thai Vegetable Gyoza many times before on this blog, but I realized that I had never written specifically about them. Trader Joe’s is a miracle for vegans, as they have a wide selection of vegan prepared foods, helpfully labeled with a big V, such as Vegetable Panang Curry, Lentil Curl Chips, and Roasted Red Pepper Hummus. I worship Trader Joe’s. Truly, they should pay me for how much I talk them up to my friends, family, and various strangers on the street (and now my blog). But, honestly, these pot stickers are delicious, quick, and healthy. Served with a side of steamed spinach and arugula and a spicy dipping sauce, I eat them for lunch almost every week. Pick up a bag, and stick them in your freezer. Some Sunday afternoon, when you don’t feel like cooking or going out, these dumplings will be just what you were looking for.

It's important to keep the dumplings close together so they cook quickly and evenly.

For 6 dumplings, heat 1 tablespoon canola oil over medium high heat in a large not nonstick sauté pan. Place dumplings in a tight circular pattern starting at the center of the pan. Cook uncovered for 4 minutes. Add 2 tablespoons water, cover, and cook for another 6 minutes. Remove the cover, and scoop the dumplings out with a spatula. If the dumplings are stuck to the pan, they are not done cooking. Leave them be and check them in a couple minutes.

For the dipping sauce, combine 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 splash of sesame chili oil in a small bowl. Stir to combine.

For the greens, place 2 cups spinach, and 2 cups arugula in a microwave safe bowl. Microwave for 1 minute, or until wilted, but not soggy. Spoon a little of your dipping sauce over the greens and mix.

Vegan Products I Love: Tofutti Cream Cheese

A couple of weeks ago, I was struck by an intense craving for a bagel and cream cheese. I love toasted whole wheat bagels with crispy edges and chewy centers. Topped with rich smooth cream cheese, with its unique tang and savoriness, this is the perfect combination. It was also a not infrequent part of my pre-vegan life. While living in Boston and working on my master’s degree, I practically lived in coffee shops and bagels were a primary form of sustenance; they’re more substantial and dinner-like than a muffin and a cup of tea.

But, now that I have embraced a vegan diet, cream cheese doesn’t really fit. Yet, I felt profoundly sad thinking I would have to go the rest of my life without the joy of a warm bagel and cream cheese. Somehow a bagel with peanut butter, or jam, just didn’t seem like it would satisfy my craving. But, as with many vegan friendly products, I’m a little afraid of them. This is crazy, because these are foods made of plants, not the byproducts of unidentifiable animals. Recently, someone asked me what is the weirdest thing I’ve ever eaten. I had a hard time deciding which was stranger; eating meat off the ribs of pigs, or eating cream cheese made of tofu. In the end, I’m more bewildered by the ribs. A warm, toasted bagel spread with Tofutti cream cheese fulfilled all my bagel needs.

Vegan Products I Love: TCHO

What is most immediately evident when you come to my blog is the title, Dinner Peace. However, I would also like to direct your attention to the subtitle, “The Non Fanatic Vegan Lifestyle.” I think of this blog, in many ways, as a vegan beginner’s guide, or a starter kit for the veg-curious. Whether you’re coming at this from the position of not knowing what the word vegan means, or being a vegetarian looking to take the next step, or as an active vegan looking for recipes and tips to staying healthy, I hope you will find what you’re looking for here. In the interest of being even more comprehensive, I have decided to start a list of vegan products that I love. Some of these are directed to the vegan population, and some are just vegan-friendly.

I thought I would bring out the big guns on this first entry with TCHO Hot & Cold Drinking Chocolate Mix. TCHO is a new chocolatier based in San Francisco with a shop and factory at Pier 17. They do tastings and tours, the latter of which I have not had a chance to take advantage of yet. It is the only chocolate factory in San Francisco, and they are deeply committed to making great chocolate humanely and fairly, and educating their patrons to become chocolate connoisseurs. Luckily for me, I live less than an hour away from this dark chocolate Mecca; luckily for you, they sell their products online. This drinking chocolate mix contains only three ingredients: dark chocolate, sugar, and cocoa powder, all of the highest possible quality. It makes a rich, slightly bitter, but undoubtedly chocolatey cup of pure joy. I not only recommend this product, but the company as a whole. If you live in the area, check out the factory. If not go online to www.tcho.com and see for yourself what this company is all about.