March 31, 2010 – Vegan Sausage with onions and peppers
The inspiration came from a quick shopping trip to whole foods. I was looking for a simple dinner since I knew I would be hungry when I got home and did not have too much to choose from.
I found some vegan sausage and the light bulb turned on!
What else would compliment vegan sausage, but sauerkraut!
I grabbed a yellow onion, red bell pepper, yam and an avocado .
I sauteed the diced onions for about 5 minutes, then threw in the diced red pepper, yam and avocado for the last 5 minutes.
Around that time I also warmed up the sausage and the sauerkraut in a skillet.
I wanted some veggies, so I grabbed about 1 cup of frozen mixed veggies and an apple.
Perfect, perfect perfect!
March 29, 2010 – Spaghetti using spaghetti squash
I created this while shopping at the local grocery store.
Now, I will admit, I have a very bad track record when doing this, so I was pleasantly surprised how well this turned out.
I had a vision of spaghetti, but was not able to make it fresh as I am doing now.
I decided on a spaghetti squash, and then I let my imagination run amok.
I wanted some additional flavors so I steamed some broccoli and asparagus for about 7 to 10 minutes
I wanted some home made sauce and here is recipe.
1 can 15oz petite diced tomatoes
1/2 medium yellow onion diced
3 green onions diced
1/2 small red pepper diced
1 – 6 inch vegan sausage diced
4 to 6 oz of firm tofu diced into 1/4 inch squares
1 tsp oregano
1 tsp parsley
1 tsp sea salt
1 tsp ground pepper
Warm that up on the stove on medium low heat for 15 minutes before serving.
1 medium spaghetti squash
Cut in half, and bake in the oven for 45 minutes at 350.
Once it is done, let it cool down for about 15 minutes (while the sauce is cooking).
Take a fork and remove all the squash and place it on your plate as you would spaghetti and cover with your sauce.
I then added the steamed fresh broccoli and asparagus.
What a delicious meal. Total cost under 13 dollars and enough food for 2 to 4 servings.
