For more episodes and recipes, visit www.eatourfeelings.com.nFind us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/e...
For more episodes and recipes, visit www.eatourfeelings.com.nFind us on Facebook and Twitter: facebook.com/eatourfeelingsyum | twitter.com/eatourfeelingsnnRECIPES:nnSmokey Tempeh SausagesnnIngredients:n • 1 8 oz block of tempeh, steamedn • 1/2 cup mashed cooked carrotsn • 1 tbsp oat flourn • 2 tbsp oiln • 2 tsp smoked paprikan • 1 tsp carraway seedsn • 1 tsp onion powdern • 1 tsp dried thymen • 2 tsp tamari or soy saucen • 1 tsp saltn(Makes approximately 9 patties)nnDirections: n • Preheat oven to 400. Line a baking sheet with parchment.n • Steam tempeh until soft, and allow it to cool until you can comfortably touch it. n • Combine all ingredients in bowl, kneading with your hands, until it’s an even dough.n • 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. nnTomato and Cheddar Scramble with AvocadonnIngredients:n • 6 eggsn • 1/2 red onion, small dicen • 1 cup grape tomatoes, halvedn • 3/4 cup grated cheddar cheesen • 2 tbsp parmesan cheesen • 1/4 tsp garlic powdern • A pinch of salt and peppern • 1/2 avocado, slicedn • Parsley, chopped, for garnishn • oil, to coat pannn(Serves 3.)nn • In a bowl, whisk eggs, parmesan, salt, pepper, and garlic powder.n • 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. n • 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.n • Top with sliced avocado, and garnish with parsley. Serve immediately (or as soon as possible!).nnOat CakesnnIngredients:n • 2 cups oat flourn • 2 tbsp baking powdern • 1/4 tsp saltn • 2 tbsp flax mealn • 6 tbsp watern • 1 1/4 cup almond milk (or other non-dairy milk)n • 1 tbsp oiln • 1 tsp almond extractn • 2 tbsp maple syrupn • 1 tsp nutmeg (freshly ground, if possible)n • 1 tsp cinnamonn • oil, to coat pannn(Makes approximately 10 oat cakes.)nn • In large bowl, whisk together flax meal and water, allowing to thicken for about 5 minutesn • In medium bowl, whisk together dry ingredients.n • Whisk wet ingredients into flax mixture. Add dry ingredients to wet, stirring until lumps are gone. It will be a thick batter.n • 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.n • Tip: Keep your oat cakes warm by popping them in a warm oven (200) on a plate. Just make sure it's not plastic!nnGinger-Raspberry-Pear CompotennIngredients:nn • 1 10 oz bag of frozen raspberriesn • 1 tablespoon fresh minced gingern • tsp vanilla extractn • pear, peeled and dicedn • 2 tbsp maple syrupnn• Combine all ingredients in small pot, over medium heat. Bring to a simmer, and lower heat.n• 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.nnCREDITSnnWritten by: Emma Jane Gonzalez, Sasha WintersnDirected by: Adam GoldmannDirector of Photography: David William TurnernDirecteur de Cuisine: Dylan MarronnExecutive Producer / Sound: Doug AndersonnRobin: Dylan MarronnStarring 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 SchochnProducers: Mike Dean, Brian Diliberto, Michele Friesz, Tate Garibyan, Karl Halpert, Maureen McGinn, Tsipora Nemes, Erik Rydholm, Brent Spechler, Rubyn Wasserman, Morgan WintersnProduction Managers: Tsipora Nemes, Rubyn WassermannFirst Assistant Director: Mike DeannProduction Coordinator: Kate BehmnGaffers: Todd Oravic, Ryan WoddnSecond Camera: Brandon JonesnProduction Assistants: Kemisha Bascombe, Lauren HarrisnEditing: Adam Goldman, Pinar Comezoglu, Sasha WintersnColor Correction: David William TurnernDesign: Brian Fabry DorsamnOriginal Music by: Chris Rubeo nFeatured Song: “Get a Line” by Mail the HorsenSpecial 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. Less
