Showing posts from June, 2016

Lightlife Gimme Lean Ground Sausage Style (Vegan)

Today I tried Lightlife Gimme Lean Ground Sausage Style soy based faux meat product. Uncooked it behaves just like raw meat. It's gooey and sticky and mushy. Since I had some leftover curry couscous I decided I would mix it in with that. To cook the veggie sausage I just heated up a small non-stick frying pan on medium til it pretty hot. Added about a quarter of the tube. Put the rest into a Pyrex storage container in the fridge. Once the pan was nice and hot I added the gimme lean and listened to the sizzle. Very nice sizzle indeed. Left it alone for a few minutes to brown that side. Then stirred it around with a spatula. As it got hotter and crispier I was able to break it up into little ground pieces. It was still kinda sticky so I decided to add a tsp of olive oil to the pan. I shoulda probably added it from the get go. Stirred often and did my best to brown it on both sides. All in all I cooked it for about 5 minutes. I then stirred it into my warmed up leftover c

Kale and Red Cabbage Slaw with Potato Dressing

This is a new take on traditional cole slaw. It uses mashed potatoes in place of mayo and kale and red cabbage as the base. It's very different from your usual slaw, but it's tasty, crunchy and delicious. Best of all, it's quite easy to prepare. Ingredients 3 cups chopped fresh kale 2 cups chopped fresh red cabbage 1 packet idahoan garlic mashed potatoes 1/2 cup sliced scallions 1 jalapeno including ribs 1 can pinto beans, rinsed and drained 2 tsps crushed red pepper flakes In a storage bowl or container toss together kale, cabbage and beans. Set aside. To prepare mashed potatoes use 3 cups of water instead of the 2 called for on the pouch. Add water to medium sized pot, add scallions and jalapeno ribs. Bring to a boil and then remove from heat. Carefully stir in the potato powder from the packet until fully incorporated and you have a soupy potato mix. Stir in red pepper flakes and jalapeno flesh. Let the mixture cool for 15 minutes. Remove jalapeno ribs.

Spicy Summer Tomato Dressing

A little bit of heat, a little bit of sweet and some smokey flavor to round it all out. Use on pasta, rice, salad, sandwiches. You could even use it as a hot soup, cold gazpacho, a sauce for lentils or as a dip for chips. Spicy tomato dressing 16 ounces fresh roma tomatoes roughly chopped into quarters 1 cup fresh celery diced 1/4 white onion roughly chopped 1/4 cup red wine 5 cloves garlic thinly sliced ribs and flesh from 1/4 jalapeno ribs and flesh from 1/4 serrano 1/4 cup Balsamic vinaigrette salad dressing 1 chipotle and 2 tsps adobo sauce 1.4 tsp each paprika, basil, rosemary, oregano, salt and pepper Add tomatoes to a hot skillet over medium high heat. Sprinkle with salt and pepper. Cook for 5 minutes and then lower heat to medium, add half the vinaigrette and continue cooking tomatoes for 5 more minutes. Add 1/2 cup of the celery and continue simmering as juices from tomatoes are released. Keep cooking and stirring over medium heat for 5 more minutes. Add red