Sausage with Mashed Potatoes and Onion Gravy and Lemon Pecan Green Beans

When the weather gets colder, we want food that sticks to our ribs! There's something very comforting about a version of bangers and mash, and some delicious green beans to go on the side.

Sausage with Mashed Potatoes and Onion Gravy

One package vegan sausage (we prefer Beyond Meat)

2 T. oil

2 T. butter

4 onions, sliced

1 T. flour

1-1/2 c. vegetable stock

Potatoes (determined by how many people you are serving)

1/4 c. butter (again adjust for more or less potatoes)

1 c. vegan heavy cream (we used Califia)

1 T. whole grain mustard

Cook the sausage however you like best. We prefer baking it in the oven. It gives it a nice crunchy exterior. Set aside.

Heat the oil and butter in a large pan. Add the sliced onion and mix well to thoroughly coat. Cover and cook on low for 30 minutes, stirring occastionally. You can add 1 t. of sugar after 30 minutes if you'd like more caramelized onions. Cook another 5 minutes if you add sugar. Remove the pan from the heat and add the flour, then gradually stir in the broth. Return the pan to the heat, bring to a boil, and let simmer for 3 minutes or until thickened. Season with salt and pepper.

Cook the potatoes in a pot of boiling water until tender. Drain, then mash with the butter, heavy cream, and mustard. Season with salt and pepper.

Lemon Pecan Green Beans

3/4 c. pecan pieces

One bag of frozen cut green beans

Butter

2 shallots, chopped

2 t. lemon zest

1 T. lemon juice

1 t. salt

Toast the pecans in a single layer on a baking sheet at 350 for 6-8 minutes. Set aside

Cook the beans according to package directions. 

Melt some butter in a large skillet and saute the shallots for 2-3 minutes, stirring constantly. Reduce heat to medium and add the cooked green beans and cook until beans are heated through. Stir in the pecans, lemon zest, lemon juice, and salt and cook for 1 more minute.

Serve!

Enjoy!

Coconut Collards

I grew up eating greens, and I've always loved collard greens, especially. So I'm always looking for new ways to enjoy them. If you haven't eaten them, and imagine they are like that slop of green that is too often dished out as spinach, you should give these a go!

Coconut Collards

3 carrots, chopped

One onion, diced

3 or more cloves of garlic, mined

1# of collard greens

One can of coconut milk

1 c. vegetable broth

2 t. granulated garlic

2 t. granulated onion

1/2 t. ginger

1/4 t. red pepper flakes

1 t. salt

Wash and chop the collards. In a Dutch oven saute the carrots, onion, and garlic in oil for 3-5 minutes. Add the spices and stir until well mixed. Add the greens and remaining ingredients. Cover and simmer on low for 15-20 minutes, stirring occasionally to ensure nothing sticks to the bottom. Serve. Enjoy!

Tuna Pasta Salad

I've been watching a couple that live in a chateau, and he seems to enjoy making his version of a tuna pasta salad. For some reason it was on my mind, and I just got in the mood for some.

Tuna Pasta Salad

8 oz. small shell pasta, cooked, rinsed, and drained

2 cans of vegan tuna (I used Unmeat Tuna)

3 ribs of celery, sliced

1/4 c. red onion, diced

1 c. frozen green peas

Vegan mayonnaise

Dried dillweed

Salt and pepper to taste

Mix all the ingredients together, using enough mayonnaise to coat everything nicely, but not thick. Refrigerate for at least 30 minutes to blend the flavors. Give a good stir before serving, and taste to see if more mayo may be needed. Enjoy!

Caribbean Spinach and Rice

I've been binge watching a British mystery that takes place on a Caribbean island, so I've been a little fascinated lately with the food. The one thing that strikes me is how fresh the food is, and after a recent less than stellar diet, I was wanting something simple but healthier.

Caribbean Spinach and Rice

One onion, chopped

2 tomatoes, diced

2-1/2 c. basmati rice, rinsed

3 or more garlic cloves, minced

2-1/2 c. water

About a pound of fresh spinach

Melt some butter or heat some olive oil in a Dutch oven. Saute the onion until soft, and stir in the tomatoes. Add the rice and garlic, and cook over low for 5 minutes. Stir in the water and season with salt and pepper. Cover and simmer on medium low for 15 minutes. Spread the spinach in a thick layer over the rice. Cover and cook on low for about 8 minutes. Top each serving with a pat of butter. Enjoy!

Mushroom, Chickpea, and Asparagus Sheet Pan Supper

I don't know who came up with the idea of calling these all in one meals sheet pan suppers, but its a brilliant concept. I realize people have been cooking like this for a very long time, but now its a rather popular idea and I am loving it!

Mushroom, Chickpea, and Asparagus Sheet Pan Supper

In a large covered bowl, mix:

1/4 c. olive oil

2 T. balsamic vinegar

2 t. oregano

1 t. garlic powder

1/2 t. salt

1/2 t. black pepper

One 15 oz can of chickpeas, drained and rinsed

One package of sliced baby bella mushrooms

1 pound or one package of asparagus, trimmed

Cherry or grape tomatoes

Shake the covered bowl to get everything well mixed and nicely coated. Place the mix on a large cookie sheet, and spread out evenly. Bake at 400 for 15-20 minutes. Serve. Enjoy!

Atakilt Wat

A friend of mine talked about an Ethiopian restaurant she very much liked, and I realized I've never been to one. Making my own dish at home seemed like the best alternative.

Atakilt Wat (Ethiopian Cabbage and Potatoes)

Olive oil

One onion, diced

2 or more garlic cloves, minced

1 t. ginger, grated

1/2 t. ground cardamom

1/2 t. cinnamon

1/2 t. cumin

1/2 t. turmeric

1/8 t. black pepper

5 medium potatoes, peeled and diced

3 carrots, peeled and sliced thin

1/2 a head of cabbage, chopped

Salt to taste

In a frying pan over medium heat. saute the onion, garlic, and ginger until the onion is softened. Add the spices and stir until nicely coated. Add a cup of water and scrape the pan to loosen the onions, and add the vegetables. Season with salt. Cover the pot and cook over medium low until the potatoes are cooked and the carrots softened. Stir occasionally to avoid sticking or burning. Serve. Enjoy!

Baked Pumpkin Pasta

Every October I tell myself I'm going to make something with pumpkin, yet November 1st rolls around and I realize I totally forgot! Well, not this year.

Baked Pumpkin Pasta

Cooked pasta of choice (I used a Halloween themed pasta) (reserve cooking water)

One 15 oz can pumpkin

One pkg. frozen cauliflower florets

1-1/2 - 2 c. shredded vegan gouda cheese

2-3 green onions, sliced

Fresh parsley

Mix the cooked pasta with the pumpkin and 1-1/2 c. reserved pasta water, cauliflower florets, 1 c. of shredded cheese and the green onions. Pour into a baking dish that has been sprayed with cooking spray and top with the remaining cheese. Bake at 400 for 20 minutes, or longer if necessary for the cheese to melt. Watch that you don't burn the pasta. Top with the fresh parsley. Serve. Enjoy!

Potato Cabbage Soup

Two things I know my son will always happily eat - potatoes and cabbage. So this soup was a no brainer.

Potato Cabbage Soup

2 or more cloves of garlic, minced

One large onion, chopped

Potatoes, cut into small cubes

One small head of cabbage, shredded

Enough vegetable broth to cover

28 oz. can of diced tomatoes

Add everything to a large pot, bring to a boil, then reduce to a simmer and cover. It's ready when the potatoes are fork tender, about 30  minutes. Sprinkle with some dill and season to taste. Serve. Enjoy!

Gazpacho

I have always wanted to make gazpacho. I mentioned it to my son the other day, and was surprised to discover he'd never heard of it before! So I asked my husband - he, too, had never heard of it! My strike three happened when I asked my other son, and got the same reply. To say I was shocked is an understatement; we live in Texas! Well, I had to remedy this!

Gazpacho

2 stalks of celery, chopped

One red onion, chopped

2 cucumbers, peeled, seeded, and chopped

4 ripe tomatoes, chopped

4 or more cloves of garlic, minced

4 c. tomato juice

1/4 c. balsamic vinegar

1 T. olive oil

Place all of the ingredients in a blender, and give it a whir. You want it just a little chunky, rather than totally pureed. Chill. Serve. Enjoy!

Honestly, I thought this was going to be more like a V8, but it was much better! I will say that I did eventually drink mine, though!

Layered Vegetable Salad

For YEARS now, ever since I saw my first one, I've wanted to make a salad in a trifle bowl. I thought they looked so cool! But I didn't happen to have one of those bowls - until recently. Well, not that recent. Maybe a year or so. But I finally got around to making one of  these dishes!

Layered Vegetable Salad

Lettuce of choice

1 c. chopped red cabbage

1 c. chopped red onion

1-2 can vegan tuna (I used Unmeat Tuna)

1 can of green peas, drained

1 can of corn, drained

2 c. shredded carrots

1 c. vegan mayonnaise

1/2 c. vegan sour cream

Starting with the lettuce on the bottom, layer each level in the order given. Mix the mayonnaise and sour cream together and spread over the top. I had lettuce left over, and though its not as pretty, I just added it to the top. Cover and chill. Serve. Enjoy!

This seems like the simplest of salads, but trust me, its really good!

Healthy Bowl

I just don't know what else to call this dish, so I'm calling it a Healthy Bowl. I mean, c'mon, everything about it is good for you! And it's really delicious. So you should make it and try it!

Healthy Bowl

3-4 carrots, sliced thin

1/2 half of a red onion, diced or sliced

Butternut squash (I used a package of frozen)

Olive oil

1 t. garlic powder

1/2 t. cinnamon

1/2 t. chili powder

Diced scallions and cilantro

Brown basmati rice, cooked

Saute the carrots and red onion in the olive oil. Add the squash, garlic powder, cinnamon, and chili powder and stir to mix and coat well. Cover with a lid and heat over medium low for 15-20 minutes, stirring occasionally to make sure nothing is sticking. When the vegetables are nice and soft, serve over the brown basmati rice and sprinkle some scallions and cilantro on top. Salt and pepper to taste, if you like.

This was soooo good. And it smelled heavenly while cooking.

Pasta with Meatballs and Sausage (Crock Pot)

As much as I love my Instant Pot, I still love my crock pot. I've only ever had one dish made in the crock pot that didn't come out absolutely delicious, and I suspect it was the ingredients more than anything else. But that's all part of cooking, trial and error!

Pasta with Meatballs and Sausage

One package vegan meatballs (I am partial to Gardein)

One package of vegan sausage - your choice - sliced into coins

One onion, chopped

2 cans (28 oz each) diced tomatoes

1 can of tomato paste (or use what was left over from the Biryani!)

1/4 c. dry white wine

Garlic, minced

2 t. brown sugar

1 t. rosemary

1 t. basil

1 t. marjoram

1/4 t. red pepper flakes

Cooked pasta of your choice

Saute the onion and sausage coins until the onion is softened and the sausage is slightly crisped. Add this and the remaining ingredients (except for the pasta) to the crockpot. Cover and cook on low for 5-6 hours. Serve over the pasta and enjoy!

Aloo Chana (Instant Pot)

 If you don't have an Instant Pot, I cannot stress enough how you need to get one! Like a crockpot, you can add the ingredients and walk away, except this is the pressure cooker version. No hovering over the stove making sure the little jiggler is jiggling at the proper speed. I absolutely love my Instant Pot!

Aloo Chana

1 t. cumin seeds

1 onion, diced

Garlic, minced

1 T. minced fresh ginger

1/2 t. cayenne

1/4 t. turmeric

1/8 t. black pepper

1 T. coriander

1/2 t. garam masala

2 tomatoes, chopped

3 c. water

2 potatoes, cubed

2 cans of chickpeas, drained

Saute the cumin seeds, onion, garlic, and ginger until onion starts to soften. Stir often to avoid burning (and getting a burn notice ;) ). Add the cayenne, turmeric, black pepper, coriander, and garam masala, and tomatoes to the pot and stir well. Add the water, potatoes, and chickpeas, and stir well again. Turn off saute mode, place the lid on the IP. Press Manual or Pressure Cook and set the timer for 20 minutes. Let release naturally for 15 minutes, then do a quick release. Serve. Enjoy!

Biryani

Occasionally my youngest and I get a hankerin' for Indian food. I don't like things too spicy, and he is just the opposite - the spicier the better! But we both agreed this was delicious.

Biryani

1 c. basmati rice

1 bay leaf

1 onion, diced

Garlic cloves, minced

1 t. freshly grated ginger

2 t. garam masala

1/2 t. cumin

1/2 t. coriander

1/4 t. red pepper flakes

1/4 t. turmeric

2 T. tomato paste

2 tomatoes, diced

1 bell pepper, diced

1/2 head of cauliflower, cut into florets

1 c. green peas

1/4 c. roasted cashews

1/4 c. dried blueberries

1/4 c. roasted pumpkin seeds

Cook the rice according to the package directions, adding the bay leaf and salt and pepper to taste. Saute the onion in a neutral oil until almost soft. Add the garlic, ginger, and spices and cook until nicely mixed. Add the tomato paste and vegetables and 1/2 c. water. Cook until all if well mixed and slightly softened. Remove from heat and add the rice, cashews, blueberries, and pumpkin seeds. Serve. Enjoy!

Pizza Casserole

This was so simple to make, and no, it doesn't look beautiful, but it did taste divine!

Pizza Casserole

1-2 packages of favorite vegan ground beef

One bag of noodles - your choice - cooked

One bag of shredded vegan mozzarella

One onion, chopped

28 oz. pizza sauce

Vegan pepperoni, cut in half

Cook the meat and onion in a skillet until onions are soft and meat is heated through. Layer all of the ingredients in a crock pot, meat, noodles, cheese, pizza sauce, pepperoni, repeat. Cook in a crockpot on low for 4-6 hours.

Snack Time!

Who doesn't like snacks? Whether it's Christmas Eve, New Year's Eve, ball games, or heck, just a Friday night, having nibbles is always fun food.

Cajun Pecans

1# pecan halves

Melted butter

1 T. chili powder

1 t. basil

1 t. oregano

1 t. thyme

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. cayenne pepper

Combine all the ingredients in a crockpot. Make sure you have enough melted butter to thoroughly coat the pecans. Cover and cook on high for about 15 minutes. Turn to low and stir occasionally until ready to serve. Transfer them to a serving dish and allow them to cool completely.

Whiskey Sausage

2 pkgs. vegan sausage (we used Field Roast), sliced into coins

2 c. brown sugar

2 c. ketchup

4 oz. whisky

Mix the sugar, ketchup, and whiskey. In a crockpot, layer sausage, sauce, sausage, sauce, etc. Cook overnight on low. Serve speared with pretzel sticks.

Pomegranate Guacamole

Seeds from one pomegranate

One avocado

One red onion, diced

One jalapeno, diced

One small bunch of cilantro, chopped

Juice of one lime

1/4 t. cumin

Mix everything together until well mixed and avocado is slightly chunky. Serve with chips.

Meatball Stew (Instant Pot)

I love when I'm looking for something to make, and already have all the ingredients on hand. It definitely makes my life a lot simpler!

Meatball Stew

One package Gardein meatballs

1 c, frozen green peas

2-3 carrots, chopped or sliced

5 potatoes, peeled and cut into cubes

2 c. vegetable broth

1/4 c. dry white wine

1 bay leaf

As with most recipes in the IP, add everything to the pot and give a good stir. Set the timer for 5 minutes. I always let mine naturally release for a few minutes before doing a quick release. It just means I don't have to rush back when it's done. Discard the bay leaf and serve this with a good thick bread. Enjoy!

Pasta with Spicy Garlic Sauce

I love pasta. I love finding new recipes to try out a different sauce, or a different pasta shape, or a new pasta salad. In fact, for Christmas I got a pasta machine, and I can't wait to try making my very own pasta noodles! But that's a future project.

Pasta with Spicy Garlic Sauce

One package of your preferred pasta, cooked following package instructions

2 cans of Italian style tomatoes

1 t. basil

1/2 t. salt

1/4 t. crushed red pepper

1/4 t. black pepper

Olive oil

6 or more cloves of garlic, minced

In a bowl, mix the tomatoes, basil, salt, crushed red pepper, and black pepper. Set aside. In a pan, saute the garlic in oil over medium low heat, stirring occasionally, until the garlic is a light golden color. Add the tomato mixture to the pan and simmer for about 5 minutes. Pour the sauce over the drained pasta. Serve. Enjoy!

Feel free to add more of the crushed red pepper to the mix if you like more heat.