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Smokey Tempeh Sausages
• 1 8 oz block of tempeh, steamed
• 1/2 cup mashed cooked carrots
• 1 tbsp oat flour
• 2 tbsp oil
• 2 tsp smoked paprika
• 1 tsp carraway seeds
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tsp tamari or soy sauce
• 1 tsp salt
(Makes approximately 9 patties)
• Preheat oven to 400. Line a baking sheet with parchment.
• Steam tempeh until soft, and allow it to cool until you can comfortably touch it.
• Combine all ingredients in bowl, kneading with your hands, until it’s an even dough.
• With wet hands, form donut-hole sized balls, lightly patting into patties about 2 inches in diameter. Space them evenly on sheet, and bake for about 15 minutes on each side, or until golden brown on either side. Let cool for a few minutes, as they will firm-up.
Tomato and Cheddar Scramble with Avocado
• 6 eggs
• 1/2 red onion, small dice
• 1 cup grape tomatoes, halved
• 3/4 cup grated cheddar cheese
• 2 tbsp parmesan cheese
• 1/4 tsp garlic powder
• A pinch of salt and pepper
• 1/2 avocado, sliced
• Parsley, chopped, for garnish
• oil, to coat pan
• In a bowl, whisk eggs, parmesan, salt, pepper, and garlic powder.
• In pan, saute onion over medium heat, until translucent. Stir in tomatoes and continue to cook for about 2 minutes, or until skin of tomato starts to pucker and pull away.
• Add eggs to pan, and stir lightly to avoid burning. When eggs begin to set, but are still a bit runny, add cheddar cheese. Tip: If eggs seem done before cheese has melted, briefly cover the pan with a lid, allowing the steam to melt the cheese.
• Top with sliced avocado, and garnish with parsley. Serve immediately (or as soon as possible!).
• 2 cups oat flour
• 2 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp flax meal
• 6 tbsp water
• 1 1/4 cup almond milk (or other non-dairy milk)
• 1 tbsp oil
• 1 tsp almond extract
• 2 tbsp maple syrup
• 1 tsp nutmeg (freshly ground, if possible)
• 1 tsp cinnamon
• oil, to coat pan
(Makes approximately 10 oat cakes.)
• In large bowl, whisk together flax meal and water, allowing to thicken for about 5 minutes
• In medium bowl, whisk together dry ingredients.
• Whisk wet ingredients into flax mixture. Add dry ingredients to wet, stirring until lumps are gone. It will be a thick batter.
• Heat oil on griddle or large skillet, over medium heat. Scoop about ¼ cups of batter onto griddle, and very light spread into cakes about 3 inches in diameter. When bubbles start to form, flip the cakes and cook on the other side until both are golden brown.
• Tip: Keep your oat cakes warm by popping them in a warm oven (200) on a plate. Just make sure it's not plastic!
• 1 10 oz bag of frozen raspberries
• 1 tablespoon fresh minced ginger
• tsp vanilla extract
• pear, peeled and diced
• 2 tbsp maple syrup
• Combine all ingredients in small pot, over medium heat. Bring to a simmer, and lower heat.
• On low, simmer for about 20 minutes, or until ingredients have come together, and are more-or-less uniform. Serve warm over oatcakes, or as a side dish.
Written by: Emma Jane Gonzalez, Sasha Winters
Directed by: Adam Goldman
Director of Photography: David William Turner
Directeur de Cuisine: Dylan Marron
Executive Producer / Sound: Doug Anderson
Robin: Dylan Marron
Starring Michael Cyril Creighton, Emma Jane Gonzalez, Sasha Winters. Klinton Porter, Tsipora Nemes, with Sarah duRivage-Jacobs, Joanna Gurin, Ismael Maldonado, Sam Branman, William Cooksley, Julie Kling, Zachary Mack, Andrew McDonald, Sean Rameswaram, Matt Schoch
Producers: Mike Dean, Brian Diliberto, Michele Friesz, Tate Garibyan, Karl Halpert, Maureen McGinn, Tsipora Nemes, Erik Rydholm, Brent Spechler, Rubyn Wasserman, Morgan Winters
Production Managers: Tsipora Nemes, Rubyn Wasserman
First Assistant Director: Mike Dean
Production Coordinator: Kate Behm
Gaffers: Todd Oravic, Ryan Wood
Second Camera: Brandon Jones
Production Assistants: Kemisha Bascombe, Lauren Harris
Editing: Adam Goldman, Pinar Comezoglu, Sasha Winters
Color Correction: David William Turner
Design: Brian Fabry Dorsam
Original Music by: Chris Rubeo
Featured Song: “Get a Line” by Mail the Horse
Special Thanks: Lea & Charlie Anderson, David Sheridan & Kim McAdam, Diane & Tony Turner, William Cooksley, Ivan McKenna, Daily Press Coffee, Pine Box Rock Shop, Wheated Brooklyn, The National Gourmet Institute.