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[ID: A sandwich on an English muffin with cheese, a sausage patty, bacon, egg, Hollandaise sauce, and chopped chives. End ID[

Vegan 'sausage' and 'egg' breakfast sandwiches

Soy sauce, maple syrup, liquid smoke, and fresh herbs and spices give savor, depth, and sweetness to these TVP-based sausage patties. A combination of rice flour, all-purpose flour, and coconut milk, inspired by Vietnamese bánh xèo, makes the batter for the egg patties; they are subtly flavored with kala namak, fenugreek, and white pepper to form a perfect complement for the sausage.

A slow cook in an egg ring followed by a quick fry makes the 'eggs' fluffy on the inside and crispy on the outside—a superior solution to tofu, which never quite has the right texture.

This is a delicious, filling option for a weekend breakfast or breakfast-for-dinner; or, make the TVP patties and 'egg' batter the night before and fry them in the morning for a quick breakfast option.

Recipe under the cut!

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Black Box Provisions / Canggu, Bali, Indonesia

Palestinian-inspired Semolina Cake

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2 cups medium semolina 1 cup cane sugar 1/2 cup almond meal 2 tsp baking powder

1 tsp fenugreek powder 1 tsp fennel seed powder 1/2 tsp sea salt 1/4 tsp turmeric

1 cup soy milk (or other non-dairy milk)

1/2 cup plain coconut milk yogurt (or other non-dairy yogurt) 1/2 cup light olive oil 1 tbsp orange blossom water

1/4 cup black sesame seeds

Preheat oven to 375 degrees F. Grease an 8 by 8 inch square baking pan with olive oil.

In a large glass mixing bowl, sift together the; semolina, cane sugar, almond meal, baking powder, fenugreek powder, fennel seed powder, sea salt, and turmeric.

In another glass mixing bowl, whisk together the; soy milk, yogurt, olive oil, and orange blossom water.

Combine the wet ingredients with the dry ingredients. Fold in the sesame seeds. 

Pour into prepared baking pan. Bake in preheated oven for 35 minutes. While cake is baking, prepare the glaze. (See below.)

Poke several tiny holes into cake and pour glaze over top of warm cake.

Allow to cool for at least 15 minutes before serving.

Glaze

the juice of one lemon 1/2 cup organic cane sugar

1 tbsp orange blossom water

Add lemon juice and cane sugar to a small saucepan and bring to a boil. Reduce to low and simmer for about 5 minutes. Stir in the orange blossom water.

raw vegetables from my garden (beetroot and fava beans), lemon juice, ginger root, evo oil, hemp seeds oil, thyme, salt

Vori Vori (Paraguayan Dumpling Stew)

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Vori Vori (Cornmeal Dumplings)

1 cup masa harina 1/2 tsp sea salt 1/2 tsp sugar

1 tbsp butter-flavoured coconut oil, melted

1 cup shredded vegan mozzarella cheese

1 cup warm water

In a large mixing bowl, sift together the masa marina, sea salt and sugar. Pour in the melted coconut oil. Work oil in with hands until well-distributed. Stir in the vegan cheese. Stir in the warm water until everything is well combined and you have a thick malleable batter. 

With clean damp hands, form small balls (about the size of a large grape). Place balls in a sealable container and set aside while you prepare the stew.

Vegetable Stew

1 tbsp olive oil 1 onion, peeled and chopped 3 cloves  garlic, peeled and minced

10 cups veggie bouillon 2 carrots, peeled and chopped 2 stalks celery, chopped 2 tomatoes, chopped 2 sweet potatoes, peeled and chopped 2 white potatoes, peeled and chopped 1 tbsp oregano 1 tbsp cumin 1 tsp turmeric 1 tsp chili paste 2 bay leaves

cornmeal dumplings

2 cups frozen corn kernels

1 can (540 ml) chick peas, drained and rinsed 1 tsp sea salt 1/4 tsp black pepper  a large handful of fresh parsley, chopped the juice of one lemon

Heat olive oil in a large cooking pot over medium-low heat. Sauté onion for several minutes. Add garlic and sauté for another minute or two. 

Stir in the; vegetable broth, carrots, celery, tomatoes, sweet potatoes, white potatoes, oregano, cumin, turmeric, chili paste, and bay leaves. Turn heat to high. As soon as soup comes to a boil, reduce heat to low and simmer for about 5 minutes, stirring occasionally.

Carefully drop the dumplings into the soup. Continue to cook for another 5 minutes, until veggies are fork tender and dumplings have floated to the service.

Stir in the corn kernels and heat through for another two minutes. Turn heat off. Pluck out the two bay leaves.

Stir in the; chick peas, sea salt, black pepper, parsley, and lemon juice.

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