Pumpkin Granola

I really like this healthy pumpkin granola.  Healthy because there is no fat in it.  Of course there is sugar, but it is not too sweet and crisps up as it cools.  Your home will smell delicious while you bake it!  Hopefully you have a little leftover pumpkin from baking pies or pumpkin monkey bread.  If not, pumpkin puree freezes well.  This recipe comes from the blog two peas and their pod but I have adapted it slightly.

• 5 cups old fashioned oatmeal
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 teaspoon salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/2 cup almonds, chopped
• 3/4 cup dried cranberries

Stir together first five dry ingredients in large bowl.  Stir together next five ingredients and add to dry ingredients.  Combine thoroughly.  Stir in almonds.  Preheat oven to 325 degrees.  Place a sheet of parchment paper on a large rimmed cookie sheet/jelly roll pan.  Pour granola onto pan and press down evenly.  Bake 20 minutes and then stir.  Bake 20 more minutes and remove from oven.  Add cranberries and cool.

Tempeh Sausage Crumbles

This tempeh sausage recipe has been a hit every time we've made it. It is unlikely to fool any omnivores, but if you have a vegetarian loved one (oh wait, you have several) they will certainly enjoy it, and I imagine you will too. Or just give it a try for something a little different. Consider serving it with biscuits and this gravy. This comes from the Vegan With A Vengence cookbook.

1 (8 oz) package tempeh*
1 tbsp. fennel seed
1 tbsp. dried basil
1 tsp. marjoram or oregano
1/2 tsp. red pepper flakes
1/2 tsp. dried sage
2 cloves garlic, minced
2 tbsp. tamari or soy sauce
1 tbsp. olive oil
1 1/2 tbsp. lemon juice

In a small pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 min. Drain the remaining water and add the rest of the ingredients. Cook over medium heat, stirring occasionally, until lightly browned, about 10 min.

*some normal grocery stores carry tempeh, but a natural food store might be better (and often cheaper).

Best Tasting Gravy on the Earth

This is without a doubt the best gravy I've ever tasted. I made it for dinner last night with biscuits and tempeh sausage, a dish we haven't had in a while, and it blew my mind all over again. 

Spice Mix

2 1/2 c. nutritional yeast*

1/3 c. dried parsley

1 1/2 tbsp. salt

1 1/2 tbsp. dill weed2 1/2 tbsp celery seed

2 1/2 tbsp onion powder

2 tsp. each basil, oregano, thyme

1 tsp. rosemary

In a small, dry, seal-able bowl mix all ingredients well

Roux 

1/3 c. soybean oil (i've also used olive oil and vegetable oil with no noticeably difference)

1/3 c. unbleached flour

Heat the oil in a small saucepan. When hot, gently whisk in the flour, stirring constantly, until the mixture develops a nutty aroma and starts to lightly turn brown (Be careful; it burns easily). Set aside.

Base

4 c. water or vegetable broth

1/3 c. tamari, soy sauce or Braggs amino acids

1/4 c. spice mix (above)

In medium pot, bring all the base ingredients to a high simmer. Gradually whisk in the roux and cook to desired thickness. Add freshly ground pepper to taste.

The spice mix makes quite a bit and should provide enough mix to make gravy about 8 times. That said, since the mix is made of all dry ingredients it stores well and the gravy itself is good enough that you will undoubtedly want to eat in on everything. I will include the recipe for tempeh sausage as well as the biscuits we like on separate posts. 

*be forewarned that nutritional yeast can be a pain to find depending on where you go. I had to ask an employee and they had to ask someone else. Health food stores may be the easiest bet.