Pizza Bread

I have recently acquired two kitchen appliances that I’m obsessed with: an automatic bread maker and a food dehydrator. As you know, I like to bake my own bread. While the bread maker actually takes longer from start to finish than it takes me to crank out a loaf manually, I like being able to dump in my ingredients, push Start, and forget about it. My bread maker came with a recipe book that has inspired many variations on my standard bread formula.

Today’s variation incorporates tomatoes that I dehydrated with my other favorite new appliance, my dehydrator. I asked for one for Christmas mainly to make my own dried fruit. Buying it premade often means signing up for excess added sugar, oil, or salt. I’m happy that I can now control those ingredients myself. The dehydrator also makes veggie chips, all-natural fruit rollups, and all kinds of other yumminess!

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Ok, back to the bread. I played around with my bread formula to come up with a loaf that incorporates all of the flavors of pizza without the cheese. This rendition incorporates a bit of nutritional yeast flakes (also found in my last post, nacho “cheese”) that really do add that much-sought-after cheesy flavor.

You’ll notice that I’ve included the directions for making the bread by hand, should you not own a bread maker. Otherwise, follow the instructors on your appliance. 🙂 Enjoy!

FORMULA BASE: YEAST BREAD

Makes 1 standard size loaf

  • 3-4 cups of flour, plus more for dusting your workspace–> I’m using 2 cups whole wheat flour, 1 ¾ cups bread flour, and ¼ cup nutritional yeast (nooch is not flour, but has a similar dry consistency).
  • ¼ cup ground flaxseed –> I’m using hulled hemp seeds instead.
  • ½ tsp salt –> I’m using pink Himalayan sea salt.
  • 1 packet rapid rise yeast
  • 1 tbsp oil –> I’m using some of the extra virgin olive oil that my sundried tomatoes are packed in.
  • 1 ¾ cups very warm water (hot, but touchable) –> My bread machine requires less water, so I’m using only 1 ¼ cups, but I would maintain this amount for a manual loaf.
  • Up to ½ cup specialty ingredients (optional) –> I’m using nearly ½ cup chopped sundried tomatoes + 1 tsp turbinado sugar, ½ tsp dried basil, and ½ tsp dried oregano.

Attach a dough hook to your stand mixer (you can make the bread entirely by hand, but it will be a little workout!). Thoroughly clean and dry your countertop and sprinkle with flour. Have any specialty ingredients of choice nearby to eventually knead into your bread dough. Lightly oil a large bowl and a loaf pan.

Combine 3 cups of flour (including nooch, in my case), salt, and yeast in the mixer on low. Add any additional spices or sweeteners, if using. Add the water and oil to the dry ingredients and scrape down the sides of the mixing bowl before starting the mixer. Start on low speed and increase the speed as the dry ingredients become incorporated into the wet.

Add all of the flaxseed (hemp seeds in my case) and then, additional flour gradually until your dough forms a minimally sticky ball on high speed. I can tell that the dough is ready for kneading if it is still somewhat sticky to the touch, but does not stick to the mixing bowl itself when whipping around on a high speed.

Flour your hands, remove the dough, and place the dough onto your floured countertop. Knead the dough, adding small amounts of flour as necessary, until it makes a smooth ball. If you are adding ingredients like sundried tomatoes, stretch the dough open 3 times throughout the kneading process to sprinkle in ingredients before folding over the dough and kneading again. Knead for 5-7 minutes total and then place the ball into your oiled bowl. Cover with a clean towel and let it rise in a warm place for 45 minutes.

This is what my assembly looks like just before starting the bread machine:

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After 45 minutes, punch down the dough, reform into a loaf shape, and transfer it into your oiled loaf pan. Cover the dough and preheat your oven to 400 degrees. In the time that it takes the oven to preheat, your dough will rise again and then be ready for baking. Bake for 35 minutes. The bread should come out of the loaf pan fairly easily and onto a wire rack to cool.

Need more pictures of the bread making process? Check out my original bread post!

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Sweet and Tangy Barbecue Sauce

I love barbecue. I realize that seems awkward, coming from a mostly vegan. What use could I possibly have for BBQ sauce if I’m not slathering it on ribs or chicken? While I think that BBQ sauce has many applications, it is one of my favorite pizza sauces. Back in my meat-eating days, BBQ chicken pizza was one of my favs. Now, I sub tofu for chicken and forgo the cheese and am still completely satisfied…

…especially now that I’ve developed my own sauce! Store-bought BBQ sauces certainly promise flavor, but they are overloaded with sugar and salt. My version includes very little added sweetener and is so robust, doesn’t even need much salt.

The key to creating a sauce that outdoes the premade versions is using fresh ingredients. My BBQ sauce comes together with whole plump tomatoes and sweet golden pineapple. That’s right: pineapple is my not-so-secret-anymore ingredient. I’ve seen it used for natural sweetness in teriyaki, so I thought I’d give it a try in another sauce. Depending on how sweet, tangy, and/or spicy you like your BBQ sauce, you may not even need any added sweetener after the addition of the pineapple. Taste as you go!

(SIDE NOTE: If you don’t have one of these handy kitchen scales, I would highly recommend buying one.)

So, I realize that some of you are, in fact, going to use this deliciousness to coat an animal carcass. I’m happy to get you one step closer to living a healthier life by forgoing that bottle in the grocery store. No matter what, do, absolutely, use this sauce to make my pizza some time. 🙂 Enjoy!

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FORMULA BASE: BARBECUE SAUCE

  • 1 pound tomatoes –> I’m using romas.
  • ½ pound ripe pineapple
  • ½ of a small onion –> I’m using yellow.
  • 2-3 cloves garlic –> I’m using 2.
  • ¼ cup acid (citrus juice, vinegar, mustard, etc.) –> I’m using whole grain mustard.
  • ¼ cup + 1/8 cup sweetener –> I’m using ¼ cup unsulfured molasses and 1/8 cup agave syrup.
  • 1 tbsp chili powder
  • 1 tsp paprika
  • Salt and pepper to taste –> I’m using 4 grounds of fresh black pepper and a pinch of pink Himalayan sea salt.
  • Cayenne pepper or hot sauce to taste (optional) –> Definitely not for this wimp. 🙂

Coarsely chop your tomatoes, pineapple, and onion into large chunks. Place in a blender with your garlic cloves (peeled and whole). Puree until smooth.

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Pour into a sauce pan and add all other ingredients. Simmer on medium-low heat, stirring occasionally, for 45 minutes or until sauce has reached desired consistency. Use immediately or store in the fridge.

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New Learnings from Fed Up

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A couple of nights ago, Travis and I sat down to watch the documentary Fed Up, exploring the childhood obesity problem in the United States. Not a dietician, doctor, or chef, I love to continue to learn—especially about food, health, and nutrition—and this film did provide me with some new insight.

First of all, I learned that juice is not what it’s cut out to be. A couple of years ago, after watching a documentary entitled Fat, Sick and Nearly Dead, Travis and I were inspired to have more fruit and vegetable juice in our lives. In that documentary, an overweight gentlemen got his health in check with a juice-only diet. He bought a high-quality juicer and transformed his whole produce in seconds. He did lose weight and became a healthier person all around.

I remember thinking that I could never sustain myself on liquids only, but that I would try to make freshly squeezed juices a bigger part of my diet. Travis and I bought a juicer and started drinking juice (with an approximately 70%/30% ratio of vegetables to fruits) every morning with or for breakfast. I found that this practice helped me to feel more energized throughout the day and kept me regular, too. Until we obtained a high quality blender capable of pulverizing whole fruits and vegetables to a smooth consistency, we kept juicing. Our juicer has since been collecting dust for the past couple of years.

Despite our short period of success with juicing, I have always known that eating the whole fruit or vegetable is preferable, thus leading to the switch to smoothies. Why juice an apple when you can just eat one, skin and all, whole or in a smoothie? The skin and pulp of fruits and vegetables are where the fiber is contained and of course, fiber is nutritious and essential to a healthy diet.

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Even though I knew that whole foods were better, I didn’t really understand what the body did to process juice until I watched Fed Up. The example given was comparing eating an apple to drinking the equivalent in calories in soda. Because the apple contains fiber, it is processed much more slowly, preventing its sugars from turning into fat. Soda, containing no fiber, runs quickly through the digestive system and well, you know the rest.

After providing this example, the expert explained that our bodies process juice similarly to soda. Without the fiber from skin, flesh, and pulp, the sugar in juice is really no different than the sugar in soda, as far as how the body processes it. Now, if the juice contains skin, flesh, or pulp, you’re in a little better shape, but no matter what, it isn’t the same as consuming the whole food.

Nowadays, I sometimes use juice in smoothies, salad dressings, etc. While it goes through the body similarly to soda, it does still contain nutrients that soda never will. I figure if I were a regular, everyday juice drinker, then I’d have a habit to worry about.

This lesson, illustrated with fruit vs. soda, also made me realize why counting calories is a flawed system. I have never counted calories and don’t plan to start, but I have many friends that do/did. It is clear that 160 calories in apples and 160 calories in soda are not the same calories at all. It isn’t enough to decide to eat only 1,500 calories a day without conscious thought about where those calories are coming from. If you eat 1,500 calories of just soda, rather than 1,500 calories of fruits and vegetables, the body won’t use them in the same way. I have heard too many times things like, “I have 500 calories left for today, so I can eat that piece of cheesecake!” We all know where that cheesecake will end up…

The second major learning I took from Fed Up was that the legal requirements for school lunches in America are really just missing the beat. Did you know, that in the U.S., French fries are considered a vegetable and so is pizza, because of the tomato paste? I’m sorry, what?! If the fries were baked with minimal oil (check out my version!), that would be one thing. If the pizza were totally vegan (I’ve got a formula for that, too!), topped with a homemade sauce, and loaded with vegetables, that would be different, too. Ugh.

DSC_1727DSC_1869At the end of the day, it feels hard to make a difference in the childhood obesity epidemic. I can play my part by teaching Nolan how to eat healthy foods. In the grocery store today, he spotted his favorite food and went right over and picked some up to put in the cart. Was it French fries? Pizza? Nope, blueberries. An older gentlemen who was doing his shopping and had observed my son’s excitement for fresh fruit was impressed and said, “You don’t see too many kids these days excited about healthy food. Bless you for what you’re doing with your son.” Made my day. 🙂

New Formula: Simple Marinara Sauce

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On my mom’s side of the family, I grew up eating authentic Italian cuisine. Buying premade, jarred sauce was sacrilege, and I am not going to be the one to disappoint.

I have clear memories of my mom’s red sauce bubbling away on the stovetop for hours before topping a pasta or filling up a lasagna. Her traditional sauce includes ground beef and although it is delicious, even as a child, I remember picking out the meat.

Today, I have my own totally vegetarian marinara recipe. When I met my husband of nearly four years, he expressed to me that he prefers his Italian cuisine without meat, too. I knew we were meant to be. 🙂 While he likes a sauce that is tarter, I have come to enjoy it best on the sweet side, as my mother adds a little bit of sugar when she’s making hers.

I used to make this recipe with canned tomatoes, simply because it’s quicker and will yield a slightly smoother sauce. After reading an article about the most dangerous foods you can put in your body and seeing canned tomatoes on the list, I have since opted for the path of more resistance. What’s so bad about canned tomatoes? Cans are lined with BPA, and while some canned products do not contain enough acid to leach very much of this chemical into the food itself, tomatoes do and they will.

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So, I now puree my own tomatoes and the cooking process takes me a little longer. What’s the expression…Nothing that is worthwhile is easy? Something like that. Trust me, your sauce will be delicious and even though you are really really really starting from scratch, this recipe is still quite simple and will be ready in no time. Use this sauce with your favorite Italian dish or try it out with my vegan pizza. Enjoy!

FORMULA BASE: MARINARA SAUCE*

  • 1 ½ pounds tomatoes –> I’m using a combination of vine ripe and roma.
  • ½ of a small yellow or white onion –> I’m using yellow.
  • 3 cloves garlic
  • 2 tbsp sweetener (optional) –> I’m using turbinado sugar.
  • 1 ½ tbsp dried fennel fronds (or a small handful of fresh) –> I’m using dried.
  • 1 tbsp dried basil (or a small handful of fresh) –> I’m using fresh.
  • 1 tbsp dried oregano (or a small handful of fresh) –> I’m using fresh.
  • 1 bay leaf
  • Salt and pepper to taste

*Today, I’m making a double recipe, so don’t be discouraged that the amounts listed above don’t match the pictures. I’m just doubling everything. 🙂

Thoroughly wash your vegetables so that you can save the scraps for homemade veggie stock. Coarsely chop your tomatoes and onion. Throw them into a blender with your garlic, herbs (not the bay leaf), and seasoning and puree until smooth.

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Pour into a pot on the stove, add your bay leaf, and simmer on medium low for 1-2 hours, or until your sauce reduces by approximately one third.

When I am just over the halfway mark, depending on what I’m going to be using the sauce for, I finely dice vegetables that I don’t anticipate my two-year-old being eager to eat and throw them in the pot. Today, I’m sneaking in some asparagus.

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I’ve pulled one over on Nolan a few times with great success. 🙂 You can skip this step if you want to keep this recipe extra simple.

Remove the bay leaf and your sauce is ready!

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If you’re feeling adventurous and like to plan ahead, quadruple the recipe and freeze in containers the perfect size for a box of pasta. When “there’s nothing to eat” strikes, you’re ready for a quick pasta dinner!

New (And Surely Long-Awaited) Formula: Pizza

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I’m excited to report that Travis and I have found a way to make cheese-less pizza totally delicious. We’ve always known it was damn good, but the proof was in my meat-and-dairy-loving father’s approval; when he comes to Phoenix to visit, he always requests that we make our vegan pizza.

What’s especially wonderful about pizza meets The Fresh Formula is that the creation of this American favorite is already formulaic in nature: dough + sauce + toppings in endless combinations. I’m here today to help you with ideas, quantity, and process…the rest is up to your taste buds and creativity.

Great news: If you’ve already mastered my yeast bread formula, you can make pizza dough! Woo! Below, you’ll see my bread formula with a few slight changes, suggestions, and optional ingredients that you may want to consider. The key is determining the type of crust you want—chewy or crunchy—and going from there.

Next, you’ll want to think about sauce. We most often use a homemade marinara (another post, another day), but have also made pizzas with barbeque sauce, pesto, and curry at the base. While I haven’t yet done a post about BBQ, I have written about how you can make pesto and curry, if you want to go an atypical route. I also have a formula for a “cheesy” sauce similar to an alfredo if you’re looking for what some restaurants call a “white” pizza.

Finally, toppings. Earlier this week, I made my first homemade vegan sausage (pictured below) and used that to top the pizza in this post. If you’re after a protein punch, you could use something similar (homemade, of course), or add tofu, tempeh, beans, nuts, or seeds. Wait…beans on a pizza?! Yessir, I wouldn’t make my BBQ “chicken” (tofu) pizza without black beans…

DSC_1857You might also consider adding fruits or vegetables. Most fruits don’t hold up to the high heat that pizza requires for baking, but a classic such as pineapple or a hearty fruit like pears will. Determining which vegetables to add comes down to preference of flavor and texture. Cooked vegetables will maintain fewer nutrients and be higher in calories, but will have a softer texture and richer flavor. Raw vegetables, will then, be higher in nutrients, lower in calories, crunchier, and a little less flavorful. Since I’m in the business of eating as many raw fruits and vegetables as possible, I do not typically pre-cook them before they top the pizza; they will par-cook a little in the fifteen or so minutes that the pizza is in the oven.

Here are a few combinations that we love:

  • “Sausage,” fennel, and leek atop marinara sauce (featured today)
  • Ground “chicken” (crumbled tofu), black beans, corn, onions, and bell peppers atop BBQ sauce
  • Zucchini, bell peppers, onions, pineapple, and cashews atop curry sauce
  • Pears (or apples), pistachios, and rosemary atop pesto

NOTE: Plan pizza night well in advance. 🙂 I always have yeast in my pantry, but you may not if you haven’t—until now!—made your own bread or dough. You also need a number of ingredients for a sauce and toppings, so don’t wait until you’re starving to start a pizza adventure.

Also, this is a formula best executed as a team. You can do it alone, but with a dough and sauce to make from scratch, a whole bunch of toppings to chop, and an intricate prep and baking process, having an extra set of hands would help. Man, I can’t wait until Nolan is old enough to pitch in!

FINALLY (imagine chorus singing): Pizza you can feel good about! No grease, no cholesterol, and tons of nutrients. Enjoy!

FORMULA BASE: PIZZA

For the dough*:

  • 3-4 cups of flour –> Travis recommends all whole wheat flour for a chewy crust, all bread flour for a crunchy crust, or half and half to achieve both textures.
  • ½ tsp salt –> We use pink Himalayan sea salt.
  • 1 packet rapid rise yeast
  • 1 tbsp oil
  • 1 ¾ cups very warm water (hot, but touchable)
  • 1 tbsp sweetener (optional) –> Trav usually adds turbinado sugar to “feed” the yeast.
  • Spices or herbs to taste (optional)
  • Cornmeal and additional flour for dusting your workspace –> This prevents the dough from sticking to the pan later. Trav keeps cornmeal in a food storage container premixed with spices, flour, and a little salt to add even more flavor to the dough.

*If you need to see step-by-step pictures in making the dough, check out my bread post

For the sauce:

See my pesto, curry, or alfredo formulas for unique inspiration, or use your own recipe for BBQ or marinara sauce. If you’re concerned about biting off more than you can chew your first time making pizza, use a high quality premade jarred or bottle sauce (just this once!) or ask Mom to make a little extra of her secret recipe for you to take home in a food storage container. 🙂 No matter your decision, you’ll need about 2 cups. I’ll do a more extensive post about homemade marinara sauces at a later date, but if you want to try making mine, you’ll need:

  • 1 ½ pounds tomatoes –> I’m using about 7 medium to large romas.
  • ½ of a small yellow or white onion –> I’m using yellow.
  • 3 cloves garlic
  • 2 tbsp sweetener –> I’m using turbinado sugar.
  • 1 ½ tbsp dried fennel fronds
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

For the toppings:

  • 1 tbsp oil (for rubbing on the crust) –> I’m using olive.
  • 2 cups chopped/sliced raw or cooked protein and/or produce –> I’m using 1 cup homemade vegan sausage and ½ cup each thinly sliced raw fennel and leek.
  • Approximately 1-2 tbsps nutritional yeast (nooch)
  • Homemade vegan cheese (optional) –> I’m new to this world, so I’m not using it today…another post, another day. 🙂
  • Spices, herbs*, salt, and pepper to taste (optional)

*If you want to use fresh herbs, use these to garnish the pizza after it is cooked.

If you are making a sauce from scratch, get that started first. To make a homemade marinara, for example, as I’m doing today, very coarsely chop the tomatoes, onion, and garlic and puree them together in a blender or food processor. Pour into a sauce pan, add the remaining ingredients, and simmer on medium-low heat for 1-2 hours, or until the sauce has reduced by at least one third. Remove the bay leaf at this point.

DSC_1862If you’re not making sauce from scratch, have it on standby to top your dough when it’s ready.

Next, attach a dough hook to your stand mixer. Thoroughly clean and dry your countertop and sprinkle with cornmeal.  Lightly oil a large bowl.

Combine 3 cups of flour, salt, and yeast in the mixer on low. Add the sugar and any additional spices or herbs, if using. Add the water and oil to the dry ingredients and scrape down the sides of the mixing bowl before starting the mixer. Start on low speed and increase the speed as the dry ingredients become incorporated into the wet.

Add additional flour gradually until your dough forms a minimally sticky ball on high speed. I can tell that the dough is ready for kneading if it is still somewhat sticky to the touch, but does not stick to the mixing bowl itself when whipping around on a high speed.  (See my bread post for more pictures.)  Flour your hands, remove the dough, and place the dough onto your dusted countertop.

Knead the dough, adding small amounts of flour as necessary, until it makes a smooth ball.  Knead for 5-7 minutes total and then place the ball into your oiled bowl. Cover with a clean towel and let it rise in a warm place for 45 minutes.

After 45 minutes, punch down the dough, and separate into two smaller balls of dough.  Leave sitting uncovered on your workspace for about 15 minutes.  About 10 minutes into this second rise, preheat your oven to 425 degrees. In the time that it takes the oven to preheat, you will roll out and top your dough.

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Just to keep the pizzas simple, albeit not the prettiest, we roll each of our dough balls into oval-ish shapes that fit perfectly on the BACK side of a cookie sheet (don’t want the lip of the sheet interfering with sliding the pizza off later).  After you roll out each ball, make sure that the bottom has been freshly dusted with cornmeal and place the cornmealed side down on the back of your cookie sheet. Brush the crust with oil to keep some of the moisture in, sprinkle the entire middle with nutritional yeast, and top with sauce, etc. as you see fit.

DSC_1859 DSC_1861One at a time, your pizzas go into the oven atop the cookie sheet for 8 minutes.  After 8 minutes, gently slide the pizza onto a pizza stone for an additional 6.  The stone assists you in achieving a crunch to the bottom of the pizza, even if you are going for chewy inside.  If you don’t have a pizza stone, bake the pizza atop the cookie sheet for approximately 15 minutes total.  Either way, when the pizza is cooked, slide onto a large cutting board and slice.  This shape won’t give you typical pie-shaped pieces, but it doesn’t matter how they look as long as they taste fantastic!

DSC_1865Store in the fridge for 2-3 days, keeping in mind that without a thick layer of cheese on top to lock in moisture that the pizza will slowly dry out the longer that it sits.

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Is Your Spaghetti Missing Its Meatballs?

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I have met many vegetarians/vegans over the last few years. Although they can be categorized in a number of ways, when it comes to meat, I see only one: those that do not like the flavors and textures of meat and those that do, but don’t eat it for health and/or ethical reasons. Today, I’m offering a homemade meat substitute for those like me that did actually enjoy meat, but couldn’t bring themselves to eat it any longer.

Is this vegan sausage exactly like its pork, beef, or chicken-based counterpart? No. In my opinion, like vegan diary substitutes, it is different, but equally satisfying. In addition, this recipe is one that you can feel good about since it is not processed and prepackaged with excessive salt, preservatives, and other unnatural additives.

I so wish I could take credit for this Walnut “Sausage” recipe, but it belongs to the amazing Sage Kitchen, which I reviewed last month. Remember the “sausage and mozzarella” pizza I tried from owner Kita Centella’s menu? In reading through an issue of Green Living Magazine, I came across the recipe for that very sausage. It kind of felt like the stars aligned for a second, and as if I needed more proof that plant-based living works for me, that was it. 🙂

I am still working on a meat substitute formula, so for now, this is a stand-alone favorite vegan recipe. I was thrilled to see that the base of SK’s sausage is walnuts, which I don’t particularly enjoy raw unless they are mixed into something else. Although they can sometimes taste a bit bitter, I find ways to incorporate these nuts because they are known to fight and prevent many diseases, can assist in weight control, and contain fiber and omega-3 fatty acids.

DSC_1837This recipe also contains a number of fresh herbs and spices and a touch of “soy sauce or substitute.” I encourage you to try liquid amino acids as your substitute. My sister Petra, who works for eVitamins and is the author of the expat blog 100 Tacks, got me into these, pictured below. Bragg’s is a combination of soybeans and water, and contains no added salt, genetically modified organisms, or MSG. It is gluten-free and offers sixteen of the twenty amino acids (the building blocks of protein), nine of which cannot be produced in our bodies naturally.

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You will LOVE this sausage recipe! I’ve included the ingredients and directions exactly as published in GL, with a few of my notes alongside. Enjoy!

SAGE KITCHEN’S WALNUT “SAUSAGE”

Ingredients

  • 2 ½ cups walnuts
  • 1 ½ tbsp nutritional yeast flakes (found at specialty markets) –> To learn more about “nooch,” check out my pesto formula!
  • ¼ tbsp soy sauce or substitute –>  I’m using Bragg’s Liquid Aminos.
  • ½ tsp ground flaxseed
  • 1/8 tsp Chakra 4 cayenne powder, 35K –>  Chakra 4 is the brand from the tea shop next to SK.  If you don’t have this brand on hand, you could substitute another.
  • ¼ tsp Chakra 4 ground caraway seed
  • 1 tsp Chakra 4 ground fennel seed
  • 1 ½ tbsp lemon juice
  • ¼ tsp mineral salt –>  I’m using pink Himalayan sea salt.
  • 2 ½ tbsp fresh parsley, minced
  • 1 tbsp fresh thyme, minced
  • ½ tsp fresh oregano, minced
  • ¼ tsp fresh rosemary, minced
  • ½ tbsp. fresh sage, minced

Directions

Place walnuts in food processor and pulse until finely chopped. –>  I followed these directions exactly, but next time, I would process the nuts until they are paste-like.

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Combine all other ingredients together in a mixing bowl. –>  Use a mortar and pestle to grind down your seeds before adding to the other ingredients.

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Slowly fold in chopped walnuts until fully incorporated.

For a raw vegan dish, serve this blend fresh.

It can also be heated to serve as crumbles, or formed into “meatballs.” –>  SK served it sliced in discs atop pizza when I tried it.  Look for my pizza formula using this sausage next week.  🙂

Store in refrigerator for up to seven days or freeze for up to six months.