Breakfast Sausage

I am savory breakfast 10000000000%. Savory with a bit of maple syrup and some hot sauce, to be honest. Of course I buy ready made sausages and burgers, but dang if making it myself isn’t better! And the very best breakfast sausage recipe out there is by the one and only, Miyoko Schinner.

Miyoko is the founder of Miyoko’s Creamery, author of many books, most notably Artisan Vegan Cheese and the kitchen changing The Homemade Vegan Pantry. Her pantry book is essential for anyone who aspires to a more zero-waste kitchen, a DIY ethic or who simply loves to putz in the kitchen. Also, it’s definitely for those who love good food, made with real ingredients you can buy at the grocery store and transform into nourishing and delicious foods. Miyoko gave us permission to share the recipe with you here (THANKS!!!) but we would also be delighted for you to purchase either of her books from us! Support small vegan businesses who are supporting other vegan businesses! Woo! Enjoy the video and PLEASE make the sausage because I know you will enjoy it too!

Sausage Spice
Keep this on hand for not only sausages but also pot pies, stews, tofu, tempeh and “meat” pies. You can easily double this if you like, since it keeps forever.

3 tablespoons rubbed sage (not ground)
1 tablespoon ground white pepper
1 tablespoon paprika
1 tablespoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon dried savory (or more thyme if you can’t find savory!)

Combine all of the spices in a jar and mix well.

Marvelous Breakfast Unsausages

1/2 cup bulgar wheat
1 cup boiling water
1/4 cup olive oil or water
2 cups diced onion
2 cups sliced mushrooms
4 or 5 cloves garlic, sliced
3 tablespoons soy sauce
2 tablespoons white or chickpea miso
1/2 cup water or broth
1 tablespoon sausage spice mix
1 1/2 – 1 3/4 cups vital wheat gluten

Add the bulgar wheat to a small heatproof bowl. Pour the boiling water over the bulgar wheat and cover with a lid or plate. Let it soak while you prepare the other ingredients.

Heat the oil or water (for oil free) in a large skillet and saute the onion until fairly tender. Add the mushrooms and saute until wilted. Transfer to a food processor or blender and add the garlic, soy sauce, miso, water and spice blend. Pulse until a slurry with a bit of texture is formed; it does not need to be completely smooth. Put the slurry in a large bowl.

Drain the bulgar and add it to the slurry. Mix in the wheat gluten to form a soft dough. The more gluten you use, the chewier the sausage will be. Divid and then roll the mixture into two fat logs. Prepare two pieces of aluminum foil that are several inches larger than the logs. Wrap around the logs, closing ends tightly (like a tootsie roll). Place both logs in a steamer and steam for about 1 hour. They will be soft at first but will firm up considerably when they cool. To serve, slice and saute on both sides.
Makes 6 – 8 servings.

High Five! People we love! Products we love!

Our Racial Justice Fundraiser!

So, if you follow us at all, anywhere, you have surely heard of our racial justice fundraiser. We have been working on this for the past couple of months, from contacting the artists to arranging the various prints to setting up the website for presales, to finding all the blank shirts we need, to choosing the beneficiaries…it’s a HUGE project! Well, after weeks of pre-sales, and getting all the various parts organized and produced, we have the goods! And I want to show them to you!

But first! This all came together because of some really amazing people. Our long time friend and screen printer, Jen at Ink Brigade, generously donated all the printing for the shirts. Our long time friend and sticker printer, Andy at Diesel Fuel Prints, donated all of the stickers printing. And our longtime friends at JakPrints gave us a very hefty discount on printing the art prints.

But, of course, all of these lovely donations wouldn’t amount to much without the artists! HUGE thanks to Kristle Marshall, Cymone Wilder, Nick Misani, and Lisa Congdon. I wrote these lovely people out of the blue, based entirely on the fact that I loved their lettering and art. Imagine how thrilled I felt when these total strangers said yes! So honored they trusted us with their lovely work and believed we could do some good.

Of course the absolutely most critical part of this is YOU, the people who actually bought the shirts, stickers, and prints! They are being packed and shipped RIGHT NOW so be on the lookout for your package.

We are excited to be splitting over $15,000 between The NAACP, BEAM, and Don’t Shoot PDX, three black led and black focused groups who are very deserving of all the support we can send their way. Please look them all up and follow what they are doing to help black communities in the fight for racial justice.

Ok! Here is the video where you can see the shirts! JOSH


Nice Cream!

Captain Ruby will walk you through the easiest, most delicious thing you can do with frozen bananas. Takes mere minutes to make, provides many minutes of joy!

If you’d rather read than watch, here is what you need:

• A Vitamix, Blendtec, or other high powered blender (needs to be high powered, very important.)

• Frozen bananas (however many you want to eat.)

• Some liquid to add just to keep the bananas moving around the blender (we like oat milk.)

• Optional: you can put some vanilla extract in there, some peanut butter (or PB2 powder, which we love), some cold coffee, cocoa powder…kinda whatever sounds good that doesn’t add much liquid.

Here’s what you do:

Put your bananas, whatever extras, and less liquid than you think into the blender and run it REALLY REALLY SLOWLY. It will seem like nothing is happening and the bananas will never blend, but they will. Just tamp them down and add just enough liquid to keep things moving. Be patient. Keep tamping. Be patient.


Put toppings on like a sundae or just eat it with a spoon or straw.



The Vegan Schwegg

The Food We Ate To Survive A Pandemic

Hello out there! Welcome to my very first blog post for our Vegan High Five blog. If you have been a reader of our High Five emails or have watched any of our Instagram stories since March, you are likely aware that I have a VERY intense love affair going strong with a simple, nutritious food we have lovingly dubbed – THE SCHWEGG.

Yes, it is auspicious that the food that literally has kept my family alive during the pandemic is a food that can be combined with my name. I am, in essence, made of Schwegg. I am a Schwegmann and I am the vegan Schwegg. Because I eat it once a day, most days of the week. What is the Schwegg? It is an egg, vegan, made of chickpea flour and spices. It’s delicious, simple to make, inexpensive and very nutritious. I am an evangelizer for it, make some today, you won’t regret it!

The Recipe

  • 1/2 cup garbanzo bean flour
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon onion granules
  • 1/2 teaspoon garlic granules
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black salt (kala namak)
  • 1/2 teaspoon baking powder
  • 1 1/4 cups H2O
  1. Add dry ingredients to a bowl, whisk to mix.
  2. Add water a bit at at time, whisking to mix well and avoid clumps.
  3. Keep adding and whisking the water, once it is all added the mixture should be a bit frothy.
  4. Heat a 10” NONSTICK or very well seasoned cast iron skillet over medium heat.
  5. Add a drop of oil and spread around.
  6. Add in 1/4 of the batter, tilt the pan to cover the surface.
  7. Cook for about 4 minutes, loosening the edges with a silicone spatula.
  8. Once the omelet is set, fold in half or fold into a square.
  9. Add fillings in if you like. We often add a bit of cheese and chopped greens and fold the omelet into a square. Perfect for sandwiches! 
  10. Cook for 2-3 more minutes, turning to cook the other side.