Thursday, November 18, 2010

Vegan MoFo: Sausage and Kale with White Beans

Thursdays are my cooking day. I only get one day off a week, so I usually spend it in the kitchen. Not only do I enjoy cooking and baking on Thursdays, but my Friday through Sunday are such messes that if I don't cook up something I won't have anything to eat. In addition to making more minestrone (except this time I didn't have a zucchini so I upped the rest of the vegetables), I also made some super tasty sausage and kale with white beans. Aside from kale probably being one of my favorite vegetables, I think that Great Northern Beans are probably one of my favorite beans. That makes this recipe an automatic regular in my diet. Yay!

So, yeah, let me tell you what, this recipe is super tasty. I bought two bunches of kale with the intention of trying to get some more kale chips made, but I'm pretty sure I'm just gonna wind up making more of this! It was so quick and easy to make. It took about 5 minutes prep time and less than 10 minutes cooking time. That categorizes it as awesome if you ask me. This recipe makes two nice sized-servings or one very large (ssshhh, I won't tell...)

Sausage and Kale with White Beans:
1-2 tsp. olive oil
1 Tofurkey beer brat (or favorite vegan sausage of choice), sliced
1 bunch of kale, tough stems removed, washed, chopped
1 small yellow onion, thinly sliced
1 Tb. minced garlic (about 3 cloves)
3/4 c. Great Northern beans, rinsed and drained
about 10 cherry tomatoes, halved
1/4 c. vegetable broth
Sea salt and pepper to taste

1. In a large skillet, heat olive oil and add Tofurkey slices, onions, and garlic. Saute until the tofurkey is browned and the onions are softened, about five minutes.

Lately I've been cutting all my onions into rings. I'm not sure why...

2. Add the kale, beans, tomato halves, and vegetable broth. Give everything a good stir and allow to simmer/steam uncovered for about another five minutes or until kale is bright green, beans are heated through, and tomatoes have softened. Salt and pepper to taste and enjoy!

I've also spent most of today baking my famous chocolate chip cookies for an event. I think I made six dozen. I'm not sure. I'm trying hard not to munch on them, since they're not for me, but that makes me want them even more! Lol. I also dyed my hair back to my natural color (it's been a busy morning!), because I've decided to quit dying my hair for awhile and I didn't want to deal with any roots. It's kind of weird. I'm a natural dark blonde (it's seriously an ugly color. Like, the dirtiest dishwater of blonde you can imagine), but I've been dying my hair red since I was 15. I'm 23 now, and I think my scalp would appreciate the break, lol.

Anywho, next week is Thanksgiving and what better month to have Vegan MoFo than November! I'm really excited to see what everybody is creating for the holidays! I'm pretty sure I'm going to be making some more broccolini and I'm definitely going to be make some baked sweet potatoes. I have some ricemallow creme in the cabinet that's calling out to be used as a topping! I'll be thinking seriously about what I'm making the next day or two, because if I wait any longer the grocery store will be sold out of everything!


Catherine said...

sausage and kale with white beans is such a win-win-win flavor combination! said...

Oh yum, I love all of those things but I've never had them together.

Jill said...

You have to love any recipe that gives you a way to eat healthy kale and make it delicious :)

Jess of Midwest Vegan said...