Gregg's Vegan Sausage Roll Copycat

 

Ingredients
vegan puff pastry
vegan sausage (the kind you can mash)

Instructions
Thaw a sheet of puff pastry. When it is soft, roll it out to fit the sausage.
Preheat the oven to 375°F.
Gently flatten the sausage and place it on the pastry. Trim the pastry so that you can fold one side over the sausage, and the sausage will be in the center, once the pastry is folded.
Dampen the edges of the pastry before you press them, to form a good seal. Crimp the edges of the pastry.
Make a few slashes across the top of the pastry to allow steam to vent.
Place the pastry on a parchment paper lined pan and place it in the oven.
Bake at 375°F for 35 to 45 minutes.
Enjoy!

Red, White, and Blue Tart

 

Ingredients
1 sheet puff pastry
16 ounces Cashew Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups coconut cream, whipped
quarts strawberries, halved, divided
2 quarts blueberries, divided

Instructions
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
Bake a sheet of puff pastry that has been rolled and trimmed into a rectangle at 400° F for fifteen minutes, pressing flat with a rolling pin immediately after it is removed from the oven  Allow it to cool completely.  Spread a layer of crean on the pastry. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.
Enjoy!

Cheese and Onion Tart

 

Ingredients
Pastry Shell:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted Churn Style Butter, chilled and cut into 1/4-inch pieces
2 tablespoons vegetable shortening, chilled and cut into 1/4-inch pieces
3 to 5 tablespoons ice water
1 tablespoon Churn Style Butter, softened

Filling:
2 tablespoons olive oil
1/2 cup finely chopped onions
1/8 teaspoon paprika
1/4 pound vegan Gruyère cheese, coarsely grated (about 1 cup)
1/4 pound vegan Emmentaler cheese, coarsely grated (about 1 cup)
the vegan eqivalent of 2 eggs
1/2 cup Cashew Cream
1/2 cup plant milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg, preferably freshly grated

Instructions
In a large chilled bowl combine the flour, salt, chilled butter, and the vegetable shortening. Blend together until the mixture resembles coarse meal.
Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
Preheat the oven to 400°F
On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.

Preheat the oven to 350°F.
In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
In a bowl toss together the Gruyère and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
Beat the egg, cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
Bake in the upper third of the oven for 10 minutes. Increase the heat to 425°F and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
Serve hot or at room temperature as a first or main course.
Enjoy!

Pie Crust

Ingredients

2 1/2 cups all purpose flour
1 1/4 teaspoons salt
3/4 cup chilled no-trans-fat vegetable shortening
2 tablespoons cold nondairy butter
6 tablespoons ice water

Sift together flour and salt. Cut half the shortening and nondairy butter into the flour with a pastry blender, balloon whisk, or your fingertips til it has the consistency of cornmeal. Work quickly and lightly, as allowing the ingredients to become warm will make the crust tough instead of flaky. cut the remaining shortening and nondairy butter into mixture til it forms pea-sized particles.

Sprinkle the mixture with ice water and blend just til it sticks together. Divide the dough in half, and form into balls. Roll out on a lightly floured surface with a rolling pin into a roughly circular shape til it is about three inches larger in diameter than your pie pan.

To place the dough into the pan, roll it loosely around the rolling pin, place the rolling pin over the edge of the pan, and unroll, allowing the crust to sink into the pan. Gently coax the edges into the pan, trim, and chill before filling.

This recipe makes enough dough for two one-crust pies or one double-crust pie.

Nutrition Information

Serving Size: 66 g
Servings per Recipe: 8

Calories: 332 Calories from Fat: 195
Total Fat: 21.7g, 33% of Daily Value*
Saturated Fat: 3.5g, 18% of Daily Value
Sodium: 541mg, 23% of Daily Value
Total Carbohydrates: 30.1g, 10% of Daily Value
Dietary Fiber: 1.1g, 4% of Daily Value
Protein 4.3g

Vitamin A 19%	•	Vitamin C 0%
Calcium 1%	•	Iron 10%

* Based on a 2000 calorie diet

Photo from web. 

No Bake Cherry Lime Cheezecake

Ingredients

8 oz. cream cheese substitute *
1 cup cream substitute **
1 cup sugar
1/2 c lime juice
Grated rind of three limes
1 tbsp agar***
1/4 cup water
2 tbsp margarine
2 tbsp flour
1 can of cherry pie filling
1 pre-made graham cracker or shortbread pie crust


Put the water, 1/4 cup lime juice, and the agar in a pan, and allow the agar to soak.

Add the cheese, remaining lime juice, and cream to a blender or food processor, and blend. Add the sugar and the grated lime peel, and blend again.

Melt the margarine in a large saucepan over medium heat, add the flour, stirring all the while, to make a roux. Add the cheese mixture while still stirring, and reduce heat to low. Bring the softened agar to a boil, simmer til the agar is dissolved, and add to the cheese mixture. Continue to stir while mixture is on low heat, for about 5 minutes.

Pour mixture into prepared pie crust or tart shells, and allow to thicken. Refrigerate. I used a shortbread crust, but you could also use a pre-baked pie crust. Spoon cherry pie filling on top of slices before serving.

* I used Tofutti. It can be found at Safeway and Raleys. Other brands can be found at Whole Foods Markets.

** I used unsweetened MimicCreme. There really is nothing else like it on the market.  You can find it at Raleys and Whole Foods Markets.

*** Agar is used as a texturizing agent, emulsifier, stabilizing agent  and thickener in ice cream, sherbets, jellies, soups, sauces, and canned soups. It is used as a clarifying agent in winemaking and brewing, to fill the pores in cloth and paper manufacturing ('sizing'), as a  medium for growing bacteria; in dentistry and cosmetics; film and adhesives. It  is prepared from several species of red algae (or seaweed). It is a vegetable gelatin, and is therefore used by vegetarians because true gelatin is made from calf's feet. You can find it online, at your local health food store, or Whole Foods Markets.

Nutrition Information

Serving Size: 124 g
Servings per Recipe: 12

Calories: 276
Calories from Fat: 81
Total Fat: 9.0g, 14% of Daily Value****
Saturated Fat: 1.8g, 9% of Daily Value
Sodium: 148mg, 6% of Daily Value
Total Carbohydrates: 47.2g, 16% of Daily Value
Dietary Fiber: 0.9g, 4% of Daily Value
Sugars 24.7g
Protein 3.2g

Vitamin A 7%	•	Vitamin C 8%
Calcium 5%	•	Iron 6%

**** Based on a 2000 calorie diet