Vegan Breakfast Sausage

• 180 g. dry lentils + 2 cups water
• 80 g. oats
• 8 oz mushrooms
• 2 Tbsp flaxmeal
• 2 Tbsp maple syrup
• 2 tsp dried sage
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp pepper

In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat. If any water remains, continue cooking with the lid off for a few minutes. 

Measure oats into a food processor and pulse until coarsely ground. Add mushrooms and pulse until finely chopped. Transfer mixture to a large mixing bowl then stir in remaining ingredients including lentils once cooked. Mash mixture with a potato masher or fork. 

On a baking sheet lined with a silicone mat, pack a spoonful of the mixture into a 3" diameter cookie, making sure that they are no more than a half inch thick. Repeat until all the muxture has been used.

Bake at 350 degrees for 30 minutes. Transfer to a cooking rack. Once cooled, wrap in freezer paper then place the wrapped patties into a large plastic freezer bag.

To cook, pan fry the patties in 2-3 teaspoons of coconut oil. 

 

Italian Nachos

Wonton Wrappers

• 1 egg
• 1/3 cup water
• 250 grams flour
• 1/2 tsp salt

In a medium bowl, beat egg then mix in water. 

In a large bowl, combine flour and salt. Create a well in the center of the dry mixture and slowly pour in the egg and water. Mix well. 

On a lightly floured surface, knead dough until elastic. Cut dough and roll into two separate balls. Allow dough to sit for 10 minutes. 

After 10 minutes, cut each ball into 4 equal pieces, then one at a time, roll each piece until 1/8" thick. Cut the rolled out dough into pieces that are roughly 3"x3" (any shape works, squares and triangles working the best). 

In a wide and shallow saucepan, heat oil on medium-low. Fry the wonton wrappers until golden, flipping over half way through. Once done, set aside on a kitchen towel to drain. Repeat until all the wonton wrappers have been fried. 

• 1 batch wonton wrappers (see recipe above)
• 1/2 pound vegetarian italian sausage, cooked and crumbled
• 1 cup mozzarella cheese
• 1 (16 oz) jar four cheese pasta sauce
• 1/2 cup diced tomato
• 3 green onions, sliced
• 1 can black olives, drained and sliced
• 1/4 cup banana pepper rings
• 1/4 tsp red pepper flakes

In a small saucepan, heat the four cheese sauce until hot. 

On a large baking sheet lined with a nonstick silicone mat, layer fried wonton wrappers, sausage, and mozzarella cheese. Pour on the four cheese pasta sauce then continue layering any toppings you'd like, such as tomato, onion, olives, and/or banana pepper rings. Finish with a light sprinkling of red papper flakes. 

Bake at 400 degrees for 5-8 minutes.