Sauced Cauliflower

Have you ever wanted to make a super simple side dish that took almost no time at all in order to "complete" a meal or to "stretch" what you had planned because you had company coming?
Well, this is a great one for that!

This is a very simple but tasty side dish that goes well with a lot of things from rice to potatoes, from yams to baked potatoes!

1 head of cauliflower, (slice florets in half)
Enough of your favorite tomato sauce (spaghetti-like) to cover the cauliflower florets
Put both ingredients in a sauce pan and cook florets in the sauce until they are tender (10 to 12 minutes).
That's it!
Very simple but really nice!

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Homemade Vegan Skillet Sausages

These are relatively easy to make and they are absolutely delicious!
They are also economical and nutritious. We had them with tortillas,
but you can have them with anything you want, as a side dish for mashed
potatoes or baked yams, for rice, and you can even toss them into pasta when you are ready to serve it!





1 cup cracked wheat, cooked to the consistency of rice, reserve water
1/2 cup wheat germ
2 tbsp. onion powder
1 tsp. garlic powder
1 tsp. sage powder
1/4 tsp. oregano powder
3 Tbsp. sweet paprika powder
Salt to taste
4 Tbsp. bread crumbs, seasoned to taste
3 Tbsp. cornstarch
2 Tbsp. all purpose flour
Water reserved from the cooking of the wheat

In a bowl, mix all ingredients, adding only enough water to form a dough. If you find it is too runny, add a little bit more cornstarch. Form sausages by dropping a tablesppon of the dough into your hand and working it into the shape of a small sausage.
Cook in a skillet barely "painted" with olive oil.



Mixture yields more than 1 dozen sausages, depending upon the size you make them.
You can also make these sausages flat in the form of sausage patties if that is the way you prefer them. Wonderful for a hearty breakfast, for lunch, for any easy meal!

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Sunflower Batter Breaded Eggplant

1 large eggplant, sliced into 1/2 inch thick rounds
1 tbsp olive oil
1/2 cup water
4 slices whole wheat bread, toasted
1/8 cup toasted sunflower seeds, pulverized in blender or food processor
1 tsp. sweet basil, crushed
2 Tbsp. tomato sauce
1 tsp. brown sugar
1/2 tsp. sweet paprika powder
1 tsp. dried parsley
1 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. dried sweet basil
Salt to taste
1/2 tsp. finely grated lemon rind
Pinch thyme
1 Roma tomato
1 stalk celery
YOur favorite spaghetti sauce

In a blender or food processor, grind bread to powder and set aside. Pulverize sunflower seeds.Mix with bread crumbs, set aside.
In the blender, with very little water, process tomato and celery till well blended. Scrape into a bowl. Add olive oil, tomato sauce, and some of the water.
Mix all the dried ingredients together. Blend the two until you have a thick batter, it must not be either runny nor lumpy.
Peel you eggplant and cut into slices (about half an inch thick). Immerse your eggplant rounds into the batter and coat both sides, place in an oiled cookie sheet.
Bake at 350º F until they are golden brown (about 30 minutes.) Right when they are just about done, heat up your Spaghetti sauce and have it ready. Serve your eggplant rounds topped with the sauce.


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