Spicy Drunken Noodles with Italian Sausage

Oh my gosh this was so good. I splurged and bought a package of Beyond Meat Italian Sausages that were on sale. I try not to eat processed food, but damn they were delicious!!!! This is a very simple dish. I find pasta ribbons at Publix, they are vegan and the only place I can find them. This made 4-6 servings depending on how hungry you are and whether you serve with some bread and/or a side salad. Be sure to try this recipe out, it's amazing!

• 1 16-ounce package pasta ribbons
• 1 sweet onion, sliced
• 1 1/2 bell peppers, sliced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon crushed red pepper
• 3/4 cup red wine
• 3/4 cup crushed tomatoes
• 2 vegan Italian sausage links, roughly diced

Cook noodles according to package directions. You many not need the full package. You can decide if you want to cook them all or not. Once done rinse with cold water and set aside.

In a large nonstick skillet water sauté the onions about 5 minutes.

Add the bell peppers and another splash of water if needed. Cook for another 5 minutes.

Add the seasonings, wine and sausage. Cook 4-5 minutes more. 

Stir occasionally.

Add crushed tomatoes and cook until everything is hot.

Add the noodles to the pan and gently toss.

Garnish with cilantro and some black pepper.

Enjoy!!!

Italian Sausages

 I looked at several seitan sausage recipes to get the idea for these. Most of the recipes just didn't have enough flavor to me. I came up with this recipe that we really enjoy. I've served this cooked with sliced onions and bell peppers as a sandwich and served with warmed kraut. Which is what I did here; I hope you'll take the time to make some of these and share how  you chose to serve them.

• 2 tablespoons water combine with a vegan bouillon cube
• 1/3 cup oatmeal, uncooked
• 1 cup vital wheat gluten
• 3 tablespoons nutritional yeast
• 1 tablespoon onion powder
• 1/2 teaspoon black pepper
• 2 teaspoons oregano
• 1 teaspoon ground sage
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• 2 teaspoons flax meal
• 1 cup water
• 3 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce

Mix the bouillon cube and water. Set aside.

Place oatmeal in a spice grinder and grind to make oat flour.

Add the oat flour to a large bowl with all of the dry ingredients. Stir well to combine.

Add the bouillon mixture, garlic and soy sauce to a blow and blend well. Pour into dry ingredients and mix until everything is incorporated. Start you steamer so the water is boiling.

This will make four sausages. Tear 4 sheets of aluminum foil and put about 1/2 cup of trhe sausage mixture onto it. Shape like a log.

Roll this up and twist the ends to close them.

Add your sausages to the steamer basket. Cover and steam for 40 minutes. Then remove from heat and allow to cool enough that you can remove the aluminum foil

Let them continue to cool (or add to the frig) This will make them firmer. 

I heated my sausage in a nonstick skillet to warm it up.

Then added warm kraut to the bowl. To serve I squirted yellow mustard all over it! 

Enjoy!

Cabbage & Onions (WFPBNO)

This was a yummy cabbage, onion and homemade Italian sausage dish. Serves about 4 adults. I really love cabbage and this was a change of pace to my normal sauteed cabbage. I love yellow mustard on cabbage; if you haven't tried it before - give it a try.

• 6-7 cups green cabbage, sliced real thin
• 2 Italian sausages, sliced (I made these a few days prior)
• 1 sweet onion, large dice
• 1 tablespoon caraway seeds
• 2 teaspoons onion powder
• 2 teaspoons smoked paprika
• 1 tablespoon nutritional yeast
• 2 small red jalapenos, sliced (my plant has almost stopped producing, so the peppers are small)
• 4-5 grinds black pepper
• 4-5 fingerling potatoes, roasted, sliced (optional)

Preheat a large skillet and saute the onion in a bit of water until translucent. Add water as  needed.

Add chili pepper and caraway seeds. Continue cooking until onion starts to brown. Add water as needed.

Stir in cabbage and cook until cabbage starts to wilt.

Sprinkle with spices (paprika, onion power and nutritional yeast). Stir well. 

Add the sausages and stir. Continue to cook and add water if needed to keep from sticking. You want the sausages to get heated through and the cabbage to have a little color.

I had some already cooked fingerling potatoes. I sliced them and heated them in the microwave, as a side.

Serve the cabbage with a side of fingerlings.

I love cabbage smothered in yellow mustard. Ummmm.

Enjoy!!!

Cabbage with Italian Sausage

I made this some time ago and it just never made it to the blog. It was delicious, simple and fast. That is always a good combo on a weeknight. I had a half of a large head of cabbage and wanted to use it before it ended up in the compost bin. This is delicious!!

• 1 package Field Roast Italian sausage, cut on the bias
• 4 cups cabbage, chopped, but not real small
• 1 sweet onion, sliced
• salt and pepper, to taste
• yellow mustard (optional)

Cook the sausage in a non-stick skillet until it begins to brown. Remove from skillet and set aside.

Add cabbage and onion to the skillet and saute with a little water until it's mostly cooked.

Return the sausage to the skillet and give it all a good stir. You just want to warm up the sausage and finish cooking the cabbage, about 5 minutes.

Serve in bowl so it's easy to scoop it all up.

I love to smother my cabbage in yellow mustard. It would also be good with hot sauce.

Enjoy!!

Stuffed Poblanos

I love stuffed peppers. I found huge poblanos at the local market last week and this happened.

• 2 roasted poblanos*
• 1 jar salsa Verde
• 1 cup Daiya Mexican blend (or Pepper jack)
• 1-2 Field Roast Italian Sausage, quartered
• 1 cup left over rice (I had a rice medley blend)
• 2 scallions
• cilantro
• Garnishes: Sour cream, salsa, jalapenos, more cheese, shredded lettuce.

Add the sausages and scallions to a nonstick skillet and heat till the sausages get a little brown.

 Add enough salsa Verde to the bottom of your casserole dish so the peppers dont' stick.

Slice your roasted pepper from top to bottom. Then make a slit at the stem on each side so you can open up the pepper.

Gently remove the seeds and membrane, being careful not to rip the peppers.

Add a small amount of cheese to the middle of each pepper.

Mix the sausage mixture with the rice. Add a heaping amount over the cheese.

Top with another layer of cheese. And fold the sides in to cover it all.

Add the stuffed peppers to your casserole dish.

Cover the peppers with more salsa Verde.

Top peppers with more cheese. Roast in 350F oven (I use my toaster oven) for 30 minutes.

Keep an eye on them at the end to make sure you don't burn them. You nice hot, bubbly sauce.

Garnish to your liking. I added salsa, vegan sour cream and jalapenos.

Enjoy!!!
Note:
* To roast the peppers, put dry peppers under a broiler and broil until skins blister, rotate until entire pepper has been blistered. Allow to cool and then peel the skin off.