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Illustrated Foodie

Apple and Sage Tempeh Sausage

3/23/2017

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Picture
Sage and apple work magically here to create a distinct and satisfying sausage flavor. I use these sausages to make vegetarian toad in the hole. I suggest making a large amount, cooking them all and then freezing so that you have your very own homemade sausage to go whenever you need it!
Ingredients​
  • 16 oz (about 2 packs) of tempeh - I like Smiling Hara
  • 1 onion finely chopped, preferably with a food processor
  • 1 large clove of garlic finely chopped
  • 1 apple, peeled and shredded, again a food processor is good for this
  • 1 tablespoon of chopped fresh sage leaves
  • 1/4 teaspoon mace (this is a spice made from outside of the nutmeg fruit)
  • fresh ground pepper
  • 1/2 teaspoon of good quality salt - I like Celtic Sea Salt
  • 1 beaten egg
  • 1 tablespoon of wholemeal flour
  • 2 tablespoons of melted unsalted butter or coconut oil
Method
  • Preheat the oven to 450f
  • Crumble the tempeh and steam for about 10 minutes
  • Remove from heat and leave to cool
  • Add to a mixing bowl
  • Add all the other ingrediens
  • Mix thoroughly with your hands
  • Shape into balls that are golf ball sized
  • Add to a well oiled baking tray and press slightly
  • Bake in the oven for about 20 minutes
Picture
Sage and Apple Tempeh Sausage in Vegetarian Toad in the Hole
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Banana Mango Smoothie - vegan

3/17/2017

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​You don’t need yet another post on how great smoothies are. You wouldn’t be here otherwise would you? But there is always room for another recipe!
I prep my smoothies the night before and then add the banana in the morning, blend pour, into my jar and I am off to work with a halo of healthiness over my head.  ​
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Vegan Kulfi Inspired Banana and Mango Smoothie
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