Sausage, Kale, and Cauliflower Pot Pie

Sausage, Kale, and Cauliflower Pot Pie

Olive oil

Beyond Meat sausage

One onion, chopped

1 T. fresh rosemary

1/4 t. salt

1/4 t. black pepper

1/3 c. all purpose flour

3 c. vegetable broth

10 c. kale, torn into pieces

2 T. white wine vinegar

One small or half large head of cauliflower, cut into florets

Pie shell

Bake the sausage at 425 for one hour, turning over about half way thru. When cool enough to handle, cut into small bite sized pieces.

Sauté onion, rosemary, salt, and pepper in olive oil until onion is softened. Add flour and broth and whisk. Cook until slightly thickened. Add kale and vinegar and cook until kale is wilted.

Stir in sausage and cauliflower until well mixed.

Pour into prepared pie crust. I used a mini pie maker to make pot pies, but this can just as easily be made into one savory larger pie. Bake at 400 for 25-30 minutes, or until crust is golden.

Serve. Enjoy!

Pasta with Mushrooms

Pasta with Mushrooms

8 oz pasta of choice

Olive oil

One onion, chopped

3 cloves garlic, minced

4 oz sliced mushrooms

1 c. chopped pecans

1 c. frozen peas

1/2 c. small black olives, cut in half

Boil pasta as per package instructions.

While pasta is boiling, sauté onion and garlic in olive oil until softened. Add mushrooms and cook 2 minutes. Add remaining ingredients and cook until heated thru.

Add to cooked and drained pasta. Serve. Enjoy!

Spinach Salad

We all need to get more greens in, right? This is a tasty way to do it.

Spinach Salad

1/2 lb. fresh spinach

1/2 c. dry roasted peanuts

One tomato, cut into small pieces

1/4 red onion, cut into small pieces

Dressing:

2 T rice vinegar

1 T soy sauce

6 T oil (I used olive, but peanut would be good, too)

1/4 t cayenne

1/4 t salt

Add all salad ingredients to a large bowl. Mix the dressing ingredients well, pour over salad, and mix to coat everything well. Serve. Enjoy!

Low Fat Sausage Stew

One package vegan sausage of choice (we used Beyond Meat)

One can sauerkraut (I like Bavarian style)

2-3 Granny Smith apples, cored, peeled, and sliced

One onion, sliced into rings

2-3# red potatoes, quartered

3 c. vegetable broth

Caraway seeds

In a crockpot, layer the potatoes, sauerkraut, apples, and onion. Pour in vegetable broth, and sprinkle with caraway seeds. Cook on High for 4 hours.

While cooking, cook your sausage in your preferred method. We bake ours, because it gives the outer part a nice crispness. When done and cool enough to touch, cut into coins and set aside.

When the vegetables are done, scoop a serving into a bowl and top with sausage, stir to mix.

Enjoy!

I served it with chewy ciabatta bread. This could be made in a Dutch oven and simmered until potatoes are tender.