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!