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.

Around the World in Cookbooks from Cookin' Up a Storm

I have been a fan of the Sea Shepherd for a very long time. I initially got this cookbook from the library, and totally fell in love with it. When I spotted it at a bookstore, and it was the last copy they had, I snatched it right up! Recently I finally cracked it open and tried a few of the recipes.

You can get this book at either Amazon or directly from the Sea Shepherd websites. It is totally worth it!

This is the Sauteed Shiitake Mushrooms and Kale and Old Salt (and Pepper) Tofu. Absolutely delicious!

This is the Taste of the Sea Spaghetti. I liked it, but the sauce did not stretch very far. Next time I will either cut down on the amount of spaghetti or double the sauce.

Spanish Style Vegetable Casserole

One can never get enough vegetables. Rather than go with the standard fare, try different ways of serving them. Here's one example!

Spanish Style Vegetable Casserole

One onion, chopped
3 garlic cloves, minced
One tomato, chopped
One green bell pepper, chopped
One large potato, diced
1/2 t. paprika
1/4 t. cayenne
1 c. brown rice
2 c. vegetable broth
2 carrots, chopped
1 zucchini, chopped
2 c. frozen green peas

Saute the onion and garlic in water until beginning to soften. Add the tomato and bell pepper and saute until the onion is softened. Add potato, paprika, and cayenne and saute briefly to get everything mixed well. Add the rice, broth, carrot, zucchini, and peas. Bring to a boil, reduce, cover and simmer for about 30 - 45 minutes, or until the vegetables and rice are done. Serve. Enjoy!

West Indian Potato Bean Stew for the Instant Pot

I've discovered how much I really love using an Instant Pot. My gosh, so simple! So far I've still only used the pressure cooking function, but I will eventually brave the other options.

West Indian Potato Bean Stew

One onion, diced
One red onion, diced
5 garlic cloves, sliced
4 c. vegetable broth
2 cans white beans, drained
3 red potatoes, chopped
2 carrots, chopped
One sweet potato, cubed
1 t. turmeric
1/4 t. black pepper
1 t. cinnamon
One package frozen corn, thawed
One package frozen green peas, thawed

Once again, I didn't use the saute function, but feel free to saute the onions and garlic in oil until soft. Otherwise, all the ingredients to the pot, cook for 8 minutes. Let pressure release for 5 minutes, then do quick release. Serve over rice if you like. Enjoy!

Black Eyed Peas and Beer Brat Soup in the Instant Pot

I finally got an Instant Pot. I'd been wanting one and kept looking at them every time I went to a store that sells them. "One of these days," I kept telling myself. One of those days finally arrived a few months ago. Then the inevitable where it sat while I stared at it for awhile, uncertain how to proceed. My son is braver. He got one months before I did, and his sat unopened in his dining room. We both decided to brave it. He went first.

Black Eyed Peas and Beer Brat Soup

2 c. dried black eyed peas, soaked overnight
One red onion, diced
5 garlic cloves, minced
6 c. vegetable broth
One small can tomato paste
2 t. oregano
One bay leaf
1 t. salt
1 t. crushed red pepper flakes
3 T. brown sugar
One package vegan beer brats, sliced
One green bell pepper, chopped

Because this was my first recipe, I didn't use the saute function, but you can saute the onion and garlic first, if you prefer. Add all the ingredients to the Instant Pot and cook at pressure for 5 minutes. When done, release pressure after 3 minutes. Discard bay leaf. Serve. Enjoy!

Brazilian Kale/Butternut Squash and Brussels Sprouts Salad

When family gathers for a big meal, I like to bring more than one item. Must be a mom thing - I always want to make sure everyone gets enough to eat!

Brazilian Kale

One bunch of kale, sliced thin
2 T. coconut oil (or whatever oil you have)
5 garlic cloves, minced
One onion, diced
1/4 c. vegetable broth
1/2 t. liquid smoke
Salt to taste

Saute the garlic and onion in the oil until softened. Add a handful of kale and stir until wilted. Continue adding handfuls of the kale until you've cooked all of it. Sprinkle it with the broth and liquid smoke and let it steam for about 5 minutes. Season with salt, as desired. Serve. Enjoy!

Butternut Squash and Brussels Sprouts Salad

3 c. Brussels sprouts, ends trimmed, sliced in half
Olive oil
Salt to taste
1-1/2# butternut squash, peeled, seeded and cut into cubes
Olive oil
3 T. maple syrup
1/2 t. cinnamon
2 c. pecan halves
1 c. dried cherries

Lightly grease a cookie sheet with oil. In a separate bowl, mix Brusssels sprouts with 2 T. olive oil and salt. Spread the Brussels sprouts on the cookie sheet cut side down, and roast at 400F for about 20 minutes. After about 10 minutes, flip them over for even roasting.
Lightly grease a second cookie sheet with oil. In a separate bowl, mix the squash with 1 T. olive oil, maple syrup, and cinnamon. Spread the squash on the cookie sheet and roast at 400F for about 20 minutes. After about 10 minutes, turn it over for even roasting.
In another large bowl, combine the Brussels sprouts and the squash with the pecans and cherries. Mix well. Serve. Enjoy!

Pisto with Potatoes

Spanish pisto is somewhat like ratatouille, but this one is made using potatoes and isn't nearly as much work!

Pisto with Potatoes

One onion, chopped into chunks
1/4 c. vegetable broth
Two large potatoes, cut into cubes
One green bell pepper, cut into pieces
3 garlic cloves, minced
2 t. oregano
One eggplant, peeled and cubed
One yellow squash, cut into cubes
4 tomatoes, diced
1 T. paprika
1 T. lemon juice
1/2 t. salt
1/2 t. black pepper

Saute the onion in oil or water until softened. Add the broth, potatoes, bell pepper, garlic, and oregano and saute until the bell pepper is softened. Stir in the eggplant, squash, tomatoes, paprika, and about 1/2 c. water and cook until the potatoes are tender. Season with the lemon juice, salt, and pepper. Serve. Enjoy!

Cabbage Stew

Not everyone likes cabbage, and the smell it makes while cooking isn't particularly appealing. However, mixed in with other things while it cooks, and you won't even notice.

Cabbage Stew

One package sliced mushrooms
4 celery stalks, diced
2 carrots, diced
One onion, diced
3 garlic cloves, minced
1 t. basil
1 t. oregano
1 t. paprika
1 t. salt
1 t. thyme
4 c. vegetable broth
One large can diced tomatoes
One small can tomato paste
Half a head of cabbage, chopped
2 T. apple cider vinegar

Saute in oil or water the mushrooms, celery, carrots, and onion until the onions are softened. Add the garlic, seasonings, vegetable broth, tomatoes, and tomato paste. Bring to a boil, cover, and simmer about 10 minutes. Add the cabbage and simmer another 10 minutes, or until the all the vegetables are tender. Add the vinegar, season with salt and pepper, and serve. Enjoy!

Kung Pao Cauliflower

Cauliflower is often substituted in vegan cooking for meat. This is one delicious example.

Kung Pao Cauliflower

One head of cauliflower, broken into florets
5 garlic cloves, mined
1-2 red chilis, finely chopped
One inch of fresh ginger, minced
5 green onions, sliced
1/2 c. dry roasted peanuts (make sure they are vegan)
Peanut oil (can substitute another oil if necessary)
1/2 t. ground star anise
1 t. red pepper flakes
1 T. sesame oil
1 t. peppercorns
1/3 c. soy sauce
1/4 c. sake
1 T. maple syrup

Saute the star anise, peppercorns, and red pepper flakes in oil for 30 seconds. Add the sesame oil. Remove from heat, and strain. Set aside
Mix the soy sauce, sake, and maple syrup in a large bowl, and add the cauliflower. Stir to coat well and let marinate for 30 minutes.
Stir fry the cauliflower in the seasoned oil. Remove cauliflower, add more of the seasoned oil, and stirfry the chilis, garlic, ginger, and peanuts. Return the cauliflower to the wok or large skillet until everything is well combined. Serve with cooked rice. Enjoy!

African "Beef" with Rice

So many African dishes I've encountered contain peanut butter, and this is no exception. Sometimes the peanut butter can overwhelm the dish, but here it is more subtle. Such a simple and quick dish to prepare.

African "Beef" with Rice

One bag of vegan ground beef
One onion, chopped
One large can of diced tomatoes
3 garlic cloves, minced
1/2 t. salt
1/2 t. black pepper
1/2 c. peanut butter
Cooked brown rice

Mix everything but the rice together and cook over medium heat until heated through and well mixed. Serve it over the cooked rice. Enjoy!

Cauliflower Salad with Yogurt and Mint

Cauliflower sometimes gets a bad wrap as being bland, and I won't lie, it does not pass muster as a mashed potato substitute. Not in this house! But I do enjoy it, generally, especially in salads.

Cauliflower Salad with Yogurt and Mint

One head of cauliflower
3 or more garlic cloves, minced
1/2" piece of ginger, minced
2 T. oil
One container plain vegan yogurt
Several mint leaves

Chop the cauliflower into small pieces. Saute the garlic, ginger, and cauliflower in oil, but don't brown. You want to keep the cauliflower crunchy. Add to a bowl with the yogurt and the mint, and mix well. Chill until ready to serve. Enjoy!

Ramen Cabbage Salad

I'm not a fan of ramen noodles, in general. I associate them with being sick. But uncooked, they add a nice crunch to salads.

Ramen Cabbage Salad

1/2 c. sesame seeds
1/4 c. slivered almonds
One package ramen noodles (you won't be using the seasoning packet)
2 T. butter
1/4 c. oil
3/4 c. white vinegar
2 t. soy sauce
1/2 c. packed brown sugar
One head of Napa cabbage
6 green onions

Toast the sesame seeds, almonds, and ramen noodles in butter in a skillet. Set aside. Combine the oil, vinegar, water, soy sauce, and brown sugar in a bowl and mix well. Chop the cabbage and green onions and place in a large bowl. Pour on the dressing and gently toss. Before serving, top with the nut and ramen mix. Enjoy!

Zoodles with Basil Tomato Sauce

I'm trying to incorporate more raw food into my diet. I have a dehydrator, but haven't braved it yet. But I did get a spiralizer last year and boy, do I love it! So much fun!

Zoodles with Basil Tomato Sauce

Zucchini, probably two per person (I used five; it's what I had at the time)
4 tomatoes
2 T. olive oil
3 garlic cloves
1/4 c. fresh basil
1/2 t. salt
1/2 t. black pepper

Spiralize your zucchini into noodles. I peeled mine first, but you can do it with peel or no peel. Add the remaining ingredients to a food processor and whirl until chunky. Pour the sauce over the zucchini noodles and mix well. Serve. Enjoy!

Chickpea and Potato Curry

My husband doesn't care for Indian food. Too spicy for him. Admittedly, some of it is too spicy for me, too. This dish, however, is very mildly spiced and simply delicious!

Chickpea and Potato Curry

One onion, diced
3 potatoes, diced
2 sweet potatoes, diced
One can chickpeas, drained and rinsed
1 t. cumin
1/2 t. curry powder
1/4 t. cayenne
1/4 t. salt
1/4 t. black pepper
One can coconut milk
1/4 c. vegetable broth
1/2 c. frozen green peas

Saute the onion in some oil until softened. Add the potatoes, sweet potatoes, chickpeas, spices, coconut milk, and broth, and bring to a boil. Reduce heat and simmer about 20 minutes or until the potatoes are softened. Add the peas and cover, simmer about 5 minutes. Serve. Enjoy!

Hawaiian Chick'n

Have you ever noticed looking in older cookbooks how a recipe will be called Mexican, or Chinese, or any ethnic or exotic cuisine, but the recipe falls really short of authentic? This is probably one of those as far as names go, but Betty Crocker would be proud. Despite the name, it's really quite tasty. I think you'll like it.

Hawaiian Chick'n

Vegan chick'n (I like gardein for this), cut in chunks
1/2 c. orange juice
1/4 c. barbecue sauce
1 can pineapple chunks, drained

Add everything to a skillet, mix well, and bring to a boil. Reduce to simmer and cover. Watch the sauce. Mine evaporated, so double the sauce, or add a little of the pineapple juice if you need to. Let simmer about 5 minutes or until chick'n is cooked thru, and serve over rice. It's really good, but I would make sure about sufficient sauce next time.

Spicy Chickpeas and Potatoes

I haven't been a big fan of Indian food, but over the past few years have been slowly acquiring a taste for it. I don't like spicy food as a general rule, preferring the spice toned down a bit. I am always amazed when dining at our local Thai restaurant and two of my kids order their dishes highly spiced, when I go for the level just above no spice. So Indian food is another new adventure for me.

Spicy Chickpeas and Potatoes

2 c. water
1 bay leaf
1 can of chickpeas/garbanzo beans, drained
Olive oil
1 t. ground coriander
1/2 t. cumin
1 t. ginger
2 cloves garlic, minced
1 t. turmeric
Half an onion, chopped
3-5 potatoes, peeled and cubed
2 c. chopped tomatoes
Cilantro

Bring the water and bay leaf to a boil, and add the garbanzo beans. Boil for about 5 minutes, then drain, but retain, the water. Saute the spices and onion until the onion is tender. Add the potatoes and the tomatoes, bring to a boil, cover and reduce to simmer. After about 20 minutes (or until potatoes are soft), add a couple of tablespoons of the reserved garbanzo water and a handful of chopped, fresh cilantro. Cook until the the liquid becomes gravy like. Salt to taste. Serve. Enjoy!

Personally, I found this just a tad too spicy for me, but my kids liked it. Next time I will tone down the spices a bit.

A twist on Sloppy Joes

My daughter and I were talking about what to make for dinner, going around and around because  nothing appealed. She found this recipe for Philly Cheese Steak Sloppy Joes, and I was intrigued.  It needed veganizing, of course, and we did, with delicious results!

I substituted Gardein Beefless Grounds for the hamburger, vegan butter and vegan Worcestershire sauce, vegetable broth for the beef broth, and Follow Your Heart Provolone for the cheese.  The cheese melted beautifully in the mixture and the taste was divine! Seriously, we all had two sandwiches, we just couldn't get enough! We will definitely make this again.