Maple Baked Beans

Baked Beans 2I adore baked beans ~ hot or cold.  I can even tolerate Bush’s vegetarian canned ones if I have to ~ like when Hurricane Ike’s leftover wind sheers came through our area and our power was out for 2 1/2 weeks!  I love to try baked beans at potlucks, but my favorite ones are my own recipe…which can be different every time since I rarely follow a specific recipe.  I like them plenty sweet and full of onions; best served with potato salad in the summer or cornbread in the winter.  Usually, my beans come out juicier than pictured, but I baked them a little too long while I was away.  The time-bake feature is great…usually.

I have to thank my daughter, K, for getting this written down.  I have never measured before when making them.  😀  She wanted my recipe, though, so I held a measuring cup under the different things I poured in to catch what I would normally have drizzled over the beans until it “felt right.”  Then I actually poured it over the beans and checked to see if it was really enough.  It felt very strange, but it worked!  lol  Now K has a recipe and my blog has a new entry.  Nice.  🙂  Thanks, dear.

Baked BeansMaple Baked Beans

  • 4 cans of pinto beans, drained (or 6-8 cups of home cooked pinto beans)
  • 1 can of butter beans, drained (1 3/4 – 2 c. home cooked butter beans, or add more pintos)
  • 1-2 large onions, depending on taste  (I err on the side of plenty, because they cook down so much)
  • 1/2 c. ketchup (or more)
  • 4-6 T. maple syrup
  • 1/2 c. BBQ sauce (I use Trader’s Joe’s Bold and Smokey Kansas City Style)
  • 1 1/2 – 2 T. nutritional yeast flakes (optional, but adds depth)
  • 1/2 – 1 tsp. garlic powder or 1-2 garlic cloves, minced

Preheat oven to 325-400° (depending on how quickly you want to bake them; add extra liquid if you will be baking them for a long time.)  Mix all ingredients together in a 3-4 qt. casserole dish.  Cover with foil.  Bake until onion is soft and translucent.  This will take 1-2 hours, depending on the temperature you use.  Pull the foil back to check on the onion’s condition, or use a glass casserole so you can peek through the side.

These also work very well in a crock-pot!  Since everyone’s crock-pot is different, I can only suggest that longer is better to make sure you don’t have crunchy onions.  I’d opt for 8-10 hours.

Variations:  Replace ketchup and BBQ sauce with tomato sauce and extra maple syrup and more of the other seasonings.  Or replace BBQ sauce with 1/4 c. ketchup and add 1-2 T. mustard and 2 T. more maple syrup.

These are also mighty tasty if you toss in some chopped up veggie hot dogs or Bacos before you bake them.

Potato Cabbage Casserole

Just in time for the yearly deluge of Irish-type dishes on blogs and recipe sites, here is my version of a tasty concoction of potatoes and cabbage.  It doesn’t take very long to put together and then you have about an hour to do other things while the oven finishes things for you.

You can use any type of vegan link/hot dog/sausage in this.  A few years ago a local grocery store was clearancing out some Boca links for $1 a package – and eventually marked them down to 25 cents!!  My husband called me and asked how much freezer room we had.  He cleaned them out…and brought home 40 packages!!!  Yes – 40.  We were feeding 3 hearty young male appetites at the time and these went a long way to help out our food budget.  You can’t find those particular links any more (and I think they may have had egg whites in them), so I’ve substituted Tofurkey Italian Sausages instead.  (I know, that is hardly Irish, is it?  But what are you going to do?  Use whatever you can find that fits the description better.)

Potato Cabbage CasseroleFor the dish pictured here, I happened to have purple cabbage on hand.  It would look nicer if it was green cabbage, but the purple does contain more vitamin A…and, as I mentioned, I already had the purple version.  😉  I also suspect that I sliced up more cabbage than just a pound as the balance wasn’t what it was when I made it with a measured package of coleslaw mix.  Truth be told, the actual measurements aren’t super critical – you just want a nice balance of potatoes to cabbage.

Potato Cabbage Casserole

  • 4 medium potatoes, halved and sliced (peeled, if you prefer)
  • 1 c. chopped onion (or more)
  • 1 bag coleslaw mix or 1 lb. thinly sliced cabbage, rinsed
  • 4-6 vegan links/hot dogs/sausages, optional
  • 2-4 T. olive oil
  • 1/4 c. Bragg’s Liquid Aminos or soy sauce
  • 2 T. orange juice, or freshly juice 1 small-to-medium orange
  • basil taste
  • salt to taste

Preheat the oven to 450°.  Mix the potatoes, onions, and cabbage in a 4-qt. baking dish.  Drizzle the oil, Bragg’s, and orange juice over it all.  Sprinkle on the basil and salt.  Mix well.  Lay the links/hot dogs/sausages over the top (or you may slice them and mix them in, which I prefer for the larger links.)  Cover with foil and bake for 45-60 minutes, or until the potatoes and cabbage are tender.

Black Beans and Hominy

It has been a while since I posted.  I’ve made some new recipes, but failed to get adequate pictures of them to show you.  Last week I made an incredible soup on a night when I had to rush out the door to a meeting.  I was going to take a picture the next day during lunch leftovers.  Alas, I was struck down by a horrid flu and the soup went to waste with no decent picture being taken.  Apparently, I was the only one who loved the soup…except the dog, who got the old leftovers.  Such a waste.

Another day I made gluten-free pancakes that were very tasty!  Unfortunately, they were not photogenic and I was too hungry to fool with it.  I shall have to make a new batch soon and be more patient this time.

I did, however, find some photos of this dish a while ago that I took just in case I ever wanted to post the recipe, but not have to make the dish for supper that night.  I am so glad I did!!  Finally…something to post for you.

This is a great meal to make when you are in a big hurry to eat.  We like it served with cooked broccoli and sliced tomatoes for a simple meal.

Black Beans and Hominy

 

 

 

 

 

 

 

Black Beans and Hominy

  • 1 small onion, finely chopped
  • extra virgin olive oil
  • 3 cans black beans, mostly drained
  • 2 cans hominy, drained
  • 1 can black olives, drained and sliced or quartered
  • salsa, soy sour cream, non-dairy cheese, all optional

Saute the onion in a bit of olive oil for a few minutes.  Add the beans with a bit of the liquid in which they were canned, hominy, and olives.  Heat to desired temperature.  Serve with salsa, soy sour cream, and/or non-dairy cheese.

This can be made ahead in the crockpot, too.  You don’t need any oil, unless you want it for flavor.  Stir together onions, beans, hominy, and olives.  Heat on very low temperature for 4-8 hours.  It will be ready when you get home, so supper can be on the table as soon as a veggie is ready to go with it.

Hint:  If you are really in a hurry, put the olives in a flat-bottomed container and use your potato masher to break them into small pieces.  They aren’t as cute that way, but families usually don’t care.  😉

Spicy Vegan Frittata

Spicy Vegan Frittata 005I wish this page was aromatic so that you could get a sense of what this dish is like.  (Because the picture doesn’t do it justice!  I shall have to make another one and take the pictures during the daytime.)  The taste is explosive and the texture creamy, making an unforgettable pairing.  I ate 2 pieces the night I fixed it ~ and truth be told, really wanted more, but didn’t want to look like a total pig.  The next morning, we finished off the leftovers with breakfast.

Overall, my hubby prefers potatoes to any cooked grains and complains that I “never” fix them for him.  Since I’m usually trying to fill the hollow legs of teenaged boys, I tend to opt for the easier/quicker fix of tossing some rice, quinoa, or such into a pan with water and being able to walk away from it for many minutes to fix the rest of the meal.  In comparison, peeling/dicing/mashing enough potatoes to suffice takes a long time.  Since the boys were going to be away at a Super Bowl party on Sunday night, I grabbed a couple of large potatoes to see what I could come up with for just the two of us.  I’ve always wanted to try making a frittata and figured it might be a good time to experiment.  I thought the finished product was a perfect blend of potatoes vs. custardy tofu-ness, however, darling Mr. Potato still thought it needed more potatoes.  🙂  I didn’t try to explain that the ratio needed to be close to the way it was, or it wouldn’t hold together in a “pie” form, because it wouldn’t have changed his mind.  Maybe I should have just made him fried potatoes!  lol  As an added thought, I wouldn’t be afraid to substitute some of the potatoes for other items, such as mushrooms, eggplant, peppers, zucchini, asparagus, or whatever veggies you think sound good.  Let me know what you come up with or if you think I should have added more potatoes.  😀

Spicy Vegan Frittata 001If you are not a fan of spicy food, you should cut the amount of soy chorizo in half, but I wouldn’t totally eliminate it, or you will lose the marvelous blend of spices that it brings to the dish.  You could use some other kinds of faux meat, such as burger crumbles, but you would need to add some extra seasonings to the tofu mix to make up for the missing pizzazz.

Spicy Vegan Frittata

  • 2 large potatoes (don’t use russets here for the best texture), peeled and diced into 3/4″ pieces
  • 2 medium onions, diced/chopped
  • 1-3 T. oil (I used half extra virgin olive oil for flavor and half virgin coconut oil for crispiness and firmness of the outside)
  • 1/2 a package of soy chorizo (1/4 pkg. for less spicy heat)
  • salt
  • 14-16 oz. extra-firm tofu (water packed)
  • 2 T. Bragg’s Liquid Aminos
  • 3 T. chicken-style seasoning
  • 1 garlic clove, sliced
  • plain non-dairy milk – enough to blend into a sour cream consistency
  • 1 c. chopped frozen spinach
  • 1 c. mozzarella-style Daiya cheese (cheddar would work, too)

Preheat oven to 400° F.  In an oven-safe frying pan, saute potatoes and onions in oil(s), salting them moderately.  (If you don’t have a frying pan that can go in the oven, transfer the sauteed veggies into a very large pie pan or round casserole dish before you add the blended mixture, stirring them around in it to distribute the oil thoroughly to the sides of the pan.)  Add chorizo after about 10-15 minutes.  Blend the tofu, Bragg’s, chicken-style seasoning, garlic, and enough non-dairy milk until smooth and the texture of thick and creamy sour cream.  When the potatoes are slightly tender, but not completely cooked through, taste them to see if more salt is needed for your tastes – add it at this time if needed.  Turn off the heat and stir the tofu mixture into the potatoes.  Toss in the spinach and cheese and stir to evenly distribute.  Smooth the top of the mixture.

Bake for 40-50 minutes, or until the middle is set.  Cut and serve.

Quinoa Pilaf

Another night of staring into the cupboards trying to decide what to fix because what was on my planned weekly menu just wasn’t happening tonight (this seems to happen for various reasons way too often.)  Another episode with nothing jumping around in the pantry or freezer when I stared into them saying, “Fix me!  Fix me!”  😀

The great thing about this dish that I finally created is that it is super filling, fairly fast with little hands-on during the actual cooking time, and it is versatile.  If you like peppers, toss some in.  If you dislike mushrooms, leave them out.  If you have fresh mushrooms or frozen chopped onions, use them.  If you like ginger, try adding some of that with the onions.  Quinoa PilafAnd those cooked greens pictured on the plate next to the pilaf?  Well, right after the picture was snapped and I took a bite, they ended up tossed together with the quinoa ~ and they were spectacular together!  If you don’t feel like dirtying a second pan, you could just throw a bag or two of frozen spinach right into the quinoa while it is cooking along with a little extra salt.  Ta-da!  One-dish meal.

Quinoa Pilaf

  • 2 ribs of celery (I used celery hearts), split lengthwise and diced
  • 1 small-medium onion, diced
  • 2-3 T. extra virgin olive oil
  • 2 carrots, diced
  • 1 small can mushroom pieces, or 4 oz. of fresh ones, diced
  • 4 c. water
  • 2 c. quinoa, rinsed and drained
  • 3 T. chicken-style seasoning
  • juice of 1 lemon
  • 1/2 tsp. dillweed
  • 1 can garbanzo beans, rinsed and drained

In a large frying pan, saute the celery and onions in the olive oil while you dice up the carrots.  Toss the carrots in when you are finished, as well as the mushrooms.  When veggies are softened, pour in the water, quinoa, chicken seasoning and lemon juice; stir.  Cover and bring to a boil.  Turn heat down to medium and simmer for 10-15 minutes.  When the quinoa begins to show tiny little curls popping out, then sprinkle the lemon juice and dill over it all and stir.  Add the garbanzo beans.  Leave the lid off and simmer, stirring occasionally, until water is absorbed and the quinoa is fairly fluffy.

Serve with cooked greens and perhaps a slice of lemon to squeeze over it all.

Creamy Potato Soup

When I created this recipe years ago, I shared it with a group of online friends.  One wrote back and declared I had misnamed the soup ~ in her opinion, it should be better-than-sex-soup!  ;D  While the jury is still out on a name change of that magnitude (and probably always will be) you can at least know that this is a super-duper, tasty pot of soup to serve!

The yield on this particular soup is ~ per usual for me ~ quite large (6-7 quarts, or about 12 good-sized bowls full.)  If you have a big family, you are all set for supper with maybe a bowl or two leftover, if you are lucky.  However, if you have a smaller family to serve, you should cut the recipe down, or you can skip cooking for the next night or two.  🙂

Creamy Potato SoupThis time I used a smaller pot than usual ~ 6 quarts ~  trying not to use my giant stockpot that is over-kill for this.  Mistake.  It barely fits, as you can see, but it would have been so much easier in a larger pot.  And I wouldn’t have to clean my flat-top due to my overzealous stirring.

 

Creamy Potato Soup

  • 5 lbs. red potatoes, peeled and diced (you can use any potatoes, but these are the best in my opinion)
  • 4-5 medium onions
  • 1 10- or 16-oz package of chopped spinach
  • 2-3 carrots (or a handful of baby carrots) chopped (I use my food processor)
  • 1 T. salt
  • water to cover vegetables by 1/2 inch
  • 2/3 c. raw cashew pieces
  • 1/2 c. barley flour (you can use other types, such as whole wheat or brown rice, but this has the best flavor)
  • 2 T. chicken-style seasoning
  • 1 tsp. onion powder
  • 1-2 tsp. dillweed
  • 2 c. plain non-dairy milk, such as Silk soy

In a 7-quart or larger pot, bring first 6 ingredients to a boil and cook until onion and potatoes are tender.  In a blender, whiz next 6 ingredients until very smooth.  Turn vegetables down to a simmer, and, while stirring veggies, pour in blender contents.  Continue stirring until liquid thickens (about 1 minute).  Simmer for 10 minutes, stirring occasionally.  Serve with a hearty bread.

Yields 6-7 quarts ~ about 12 good-sized bowls full.

Thanksgiving Soy Curls and Gravy

A couple of weeks ago I won a package of Butler soy curls from Somer over at Vedged Out.  I love soy curls.  They are versatile and cooperative to work with.  This time I needed them to step up in a big way.  Let me explain….

Yesterday I made the weekly trek to the health food store.  On my list was our Thanksgiving entree.  We’re reading labels more carefully these days than ever before due to increased allergies.  (Hubby and I really should avoid wheat and my sil cannot get a hold of anything from the cruciferous family or the sunflower/safflower seed/oil family.)  It was time to really check out every single ingredient in the roll we buy once a year.  Now, mind you, this single time out of the year we have been known to wink at some egg whites for this particular tradition.  (GASP!)  However, not only did our traditional long-looked-forward-to entree have eggs in it, but now it had non-fat milk, too.  Oh, and did I mention that vital wheat gluten plays a major roll in its creation, as well?  *sigh and ugh*  I called hubby to get his opinion on what to do.  This was, after all, just about his only tradition that matters to him (that and frosted sugar cookies at Christmas) and he has not wanted to give it up in the past.  He told me, “Hon, I trust your creative powers to whip up something great to replace it, either with soy curls, or something else.  We can try it out this week and if we really aren’t excited by it, then we’ll visit the possibility of buying the roll of fake stuff.”

How can a girl not take up such an encouraging challenge?  🙂  I bought some portabella mushrooms and headed for home.

The jury was divided on this dish.  Out of 5 of us, 2 loved it, 2 thought it was okay, and 1 said that with extra salt it was pretty good (this from the guy who salts everything before he tastes even it.)  One of the guys asked if I could do half this way and half BBQ!  lol

I think when I make this on Thanksgiving, I will tweak it a little bit more.  I am going to add an extra tablespoon of chicken-style seasoning into the soy curls (already included below), and toss in a little bit of minced garlic.  Perhaps one of your favorite dried herbs could make an appearance in it, if you wish.  If you experiment, please let me know what you do.

Thanksgiving Soy Curls

  • 2 c. water
  • 2-4 T. Bragg’s Liquid Aminos, depending on how salty you want it to be
  • 4+ T. chicken-style seasoning
  • 1 tsp. rubbed sage
  • 1/2 tsp. garlic powder
  • 6 c. soy curls
  • 8 oz. portabella mushrooms, diced
  • 2 large onions, chopped
  • extra virgin olive oil

In a very large frying pan or a Dutch oven, combine water, Bragg’s, and seasonings and heat on high.  Add soy curls and toss.  When it comes to a boil, turn the heat off and continue turning the soy curls over and over until all of the water is absorbed.  Scrape into a bowl and set aside.  In the same frying pan, saute the mushrooms and onions in the olive oil until softened.  Transfer the soy curls back to the frying pan and mix everything together.  Continue heating everything until the soy curls are toasty warm again.  Serve with gravy.

~~~~~~~

This gravy recipe is mildly adapted from a cookbook called Vegetarian For Life (although I believe all the recipes in it are actually vegan.)

“Chicken” Gravy

  • 1/3 c. extra virgin olive oil
  • 1/2 c. brown rice or barley flour (I recommend the barley flour if you are not gluten intolerant.  In a pinch, you could use whole wheat, but the flavor pales in comparison.)
  • 3 T. chicken-like seasoning
  • 2 T. Bragg’s Liquid Aminos
  • 4 c. water

In a 2-quart saucepan, mix the oil with the flour and chicken seasoning.  Stir in the Bragg’s.  Gradually stir in the first 2 cups of water until it is smooth and getting thin; then add all of the last 2 cups.  Heat, stirring often, and finally stirring constantly as it begins to thicken.  When it boils, turn the heat down and simmer to desired thickness.

This can be made a day ahead ~ just be aware that it will thicken upon standing, so you won’t want to simmer it very long.  It will thicken some as you reheat it.

Chili

There is nothing quite as satisfying on some cold evenings as a bowl of good chili and a piece of cornbread to go with it.  This simple recipe doesn’t taste simple at all.  Grab a bowl and a spoon and dig in!

Chili

  • 3-4 onions, chopped
  • 2-3 T. extra virgin olive oil or water
  • 2-3 cloves garlic, minced
  • 2 cans chili beans, undrained
  • 1 28-oz or 2 14-oz. cans of diced tomatoes, undrained (one may be zesty style) or crushed tomatoes
  • 10-16 oz. frozen chopped spinach
  • 1 c. frozen corn
  • 1 c. water (optional)
  • 1 1/2 tsp. Marmite or Vegex paste (optional, but really adds a lot of depth of flavor ~ if you prefer, add some South African Smoked Seasoning Blend and/or Spike to achieve that depth.)
  • 1 tsp. cumin
  • salt to taste
  • soy sour cream and vegan “cheese” to top each bowl as desired

Saute onions in olive oil or water until they lose their stiffness and relax onto the bottom of the pan, but not until they are completely soft.  (This leaves them with just a little bit of texture in the finished stew to contrast the soft beans and the crisp corn ~ for crispier corn, add it just a couple of minutes before serving.  This both cooks the corn just enough to leave it crisp, and cools the chili a tad so that it doesn’t burn your mouth when you chow down.)  Add garlic for about 1 minute.  Stir in remaining ingredients and simmer until spinach is tender.  Serve with soy sour cream and/or non-dairy cheese.

Beefy Vegan Soup

After all the fun of the Virtual Vegan Potluck I was inspired to create something new the very next day.  I wanted to make a soup to feed my family (plus a potential 1-2 others), but none of my regular recipes were resounding with my mental tastebuds.  What did sound good was some kind of beefy stew.  I peeked into my cupboards and fridge to see if I had the supplies to pull something like this off.  Next I recruited my son, J, to help me.  (Not only is he good with ideas, but he peels a mean carrot or potato!  lol)  Here is what we came up with ~ a good solid “beef” soup!

This makes an 8-quart stock-pot just about full.

Beefy Vegan Soup

  • 3 c. sliced/diced carrots
  • 1 1/2 c. sliced celery
  • 3 1/2 c. chopped onion
  • 5 c. diced potato
  • 6 c. chopped cabbage
  • 6 cloves garlic, minced
  • 6 oz. tomato paste
  • 10 c. water
  • 1/2 c. Bragg’s Liquid Aminos or soy sauce
  • 1 T. Marmite or Vegex
  • 3 T. chicken-style seasoning
  • 1 tsp. celery salt
  • 1 1/2 tsp. onion powder
  • 1 T. Spike
  • 2 bay leaves
  • a touch of sweetener – maybe 1-3 tsp. (believe it or not, this makes a difference)
  • 4 c. Soy Curls, roughly broken/crushed into 1-2″ pieces

Place everything except the soy curls into a large 8-quart stock pot.  Bring to a boil, then turn down to a simmer.  Allow to simmer 30 minutes or so, until the vegetables are tender.  (I like to get the potatoes to the point they will almost melt in your mouth.  Then they remind me of my mother’s crock-pot roast, potatoes, and carrots that she used to make when I was a kid and still eating meat.)  Toss in the Soy Curls and stir thoroughly.  Remove from heat.

Serve this as soon as it’s not so hot it will burn your mouth.  Better yet, let it sit off the heat for an hour or so and warm it back up.  Soups always taste better if they can sit for a while and be reheated so that the flavors meld well.  I love leftovers the next day ~ they’re always better!  🙂

Tuscany Stew for the Virtual Vegan Potluck

Welcome to Cheerfully Vegan’s main course dish for the Virtual Vegan Potluck!  If you’ve started from the beginning of the potluck and are working your way through, you must have seen some amazing recipes by now.  If you are jumping into the potluck for the first time using my blog as your entry point, then welcome to the program already in progress!  😀  Let me catch you up to speed (the rest of you can jump to the next paragraph.)  V.V.P. is a marvelous online, twice-yearly get-together of 100 (give or take) vegan or vegan-friendly food bloggers around the world.  Each blogger signs up for what kind of dish they will “bring” ~ and then on the set date, posts that recipe on their blog.  We each link to the blog before and after ours (see the leaf links at the bottom of this page) so that you can start at any one point in the 100 blogs and just click to see the previous or the next entry.  Pretty simple, huh?  Let’s get started!  For those of you who want to jump to the head of the table and start from the beginning, click on the leaf at the beginning of this paragraph.

We now return you to your regularly scheduled program….

When I was trying to decide what to bring to the potluck, I was torn.  Do I make something showy and/or spectacular, or do I choose a simple dish that everybody will make time and time again?  Since I was jumping into this at the last minute (somebody needed to bow out a couple of days ago and I was blessed to take their place) I really didn’t have a lot of time to hem and haw over the decision!  Finally, I chose something that is a little of both.  It is simple to prepare with a relatively short list of ingredients, but the flavor is spectacular ~ at least if you love garlic and spicy Tofurkey links it is!  😉

The great thing about this dish is that you can be as hands-on, or not, as you like.  You can choose to cook the beans from scratch and grow your own greens to pick fresh (okay, okay…or pick them fresh from the display at the store), or you can pick up canned cannellini beans and frozen greens when you need supper on the table quickly.

My plan was to do something in between ~ canned beans and fresh kale from the market.  Mmmm…not so much.  By the time I got to the store late yesterday all of my favorite organic curly red kale was GONE!  (Understand that this was more of a crisis in my mind for my morning smoothies than for the soup…*sniff*)  I knew that the grocery store also carried a great substitute of frozen turnip greens with diced turnips (alas, not organic) that I had used in the past.  Since I not only needed a picture or two for the blog as well as supper for the evening ~ and it was getting late ~ I opted for the frozen greens.  Time had run out to dash to another store in the hopes that they still had some kale left.

I made a double batch of this last night and it is a good thing I did!  My plan was to have enough leftovers for lunch for 2, or even 3 of us.  It was so popular with the family that there is only a single serving left.

Tuscany Stew

  • 2 T. extra virgin olive oil
  • 1 lg. onion
  • 1 14-oz pkg. Tofurkey Italian “sausage” links, halved lengthwise and sliced (to decrease the intensity of the spicy flavor, only use half the package)
  • 4 garlic cloves, minced
  • 1 1/2-2 c. cannellini beans (or 1 can), rinsed and drained (you may substitute navy beans, but add them a few minutes before serving so that they don’t turn to mush)
  • 2 c. water
  • 2 T. chicken-style seasoning
  • 1 pound greens, fresh or frozen – kale, turnip greens, spinach, etc. – chopped (remove any tough stems if you choose fresh greens)
  • non-dairy grated Parmesan cheese for serving (optional)

In a very large frying pan or a Dutch oven*, saute the onion and Tofurkey pieces in olive oil on medium-high heat, stirring occasionally until the onion is softened and the Tofurkey is browned nicely.  Add the garlic and continue cooking for 1 minute, stirring often to keep the garlic from browning and getting bitter.  (If you prefer, you can skip the last step and just toss the garlic in at the next step instead.)  Stir in the remaining ingredients and simmer until the greens are cooked to your preference ~ I like mine very tender.  Whether you chose fresh or frozen greens will affect the cooking time, too.  You probably should plan on approximately 15-20 minutes.  If you like a saucier stew, cover the pot.  If you prefer less broth, cook with no lid, but stir often so that the greens at the top of the pot don’t dry out.

Serve with non-dairy Parmesan cheese and a tasty bread to soak up any extra broth.

Serves: 3-4 (which doesn’t include hungry teenage boys, by the way, which is why I have only one bowlful leftover today.)

*Note ~ I highly recommend a non-stick pan for this, or you’ll need extra oil to keep the links from sticking.