Kale and Sausage
I have a beautiful kale plant growing in my garden and I just realized yesterday how big it actually was. So, I picked a few leaves and a salad was born. I chopped up the kale, added baby zucchini, tomatoes, and kalamata olives, drizzled with balsamic, and sprinkled with nutritional yeast.
I also made some kale chips. I heated the oven to 350 degrees while I cut the thicker stem part out of the leaves. Then I sprayed a baking sheet with non-stick spray, placed the kale on the baking sheet, lightly sprayed the kale (so the salt and seasoning would stick), and sprinkled with salt and garlic. I only left the kale in the oven for about 5 minutes and they were already starting to burn so next time I'll keep better watch over them.
I got home last night around 9:00 and was super hungry. I had been eyeing the vegan sausage recipe from Vegan Brunch for a while so I decided it was about time I made them. I decided to use half the recipe for the Cherry Sage variation and the other half for the Italian Feast.
Instead of making 4 large sausages, I made 8 smaller ones (which were still pretty big). Both kinds were good but I have to say my favorite was the Italian Feast. My omnivorous mother loved, and I mean really loved these. She said she liked the Italian Feast flavor as a dinner sausage and the Cherry Sage as more of a breakfast-type sausage.
Oh, I also omitted the olive oil in the recipe and they still turned out perfectly.
I also made some kale chips. I heated the oven to 350 degrees while I cut the thicker stem part out of the leaves. Then I sprayed a baking sheet with non-stick spray, placed the kale on the baking sheet, lightly sprayed the kale (so the salt and seasoning would stick), and sprinkled with salt and garlic. I only left the kale in the oven for about 5 minutes and they were already starting to burn so next time I'll keep better watch over them.
I got home last night around 9:00 and was super hungry. I had been eyeing the vegan sausage recipe from Vegan Brunch for a while so I decided it was about time I made them. I decided to use half the recipe for the Cherry Sage variation and the other half for the Italian Feast.
Instead of making 4 large sausages, I made 8 smaller ones (which were still pretty big). Both kinds were good but I have to say my favorite was the Italian Feast. My omnivorous mother loved, and I mean really loved these. She said she liked the Italian Feast flavor as a dinner sausage and the Cherry Sage as more of a breakfast-type sausage.
Oh, I also omitted the olive oil in the recipe and they still turned out perfectly.