A Vegan St. Paddy’s Day Dish

I’m the daughter of an Irishman, and I love food—have you noticed? I’ve been a vegan for over two years now, and though I don’t post here as often, I am still eating delicious animal-friendly dishes.

Since I’m planning a particular dish for tomorrow night, I thought I should share it with you.

The original dish came from a church cookbook and was entitled “Sausage Irish”. When we weren’t vegan, I used to use non-meat sausage, but it was still unkind, being turkey. I don’t do that anymore. Now I use Fieldroast sausage when I want to make anything of this nature. My favourite are the Smoked Apple Sage ones and that’s what I’m putting in this dish.

So here’s my recipe for Kind “Sausage” Irish*

I will post a photo tomorrow once I’ve made the dish.

*I typically use only organic and non-gmo, but Fieldroast is still working on that.


4 Fieldroast “sausages”
1/2 tsp red pepper flakes
Torn fresh basil
assorted dry Italian seasoning
freshly ground pepper
1 large onion, sliced
3 cloves garlic, minced
1 can diced tomatoes with juice
1/4 cup flour
4 potatoes, cut in thin (1/4 inch) slices
1 bunch of broccoli, cut into florets
1 cup veggie broth
1/2 – 1 cup of Vegan cheddar shreds (I use Daiya)

Slice “sausages” and saute in a large non-stick pan with a little (EVOO*)Extra Virgin Olive Oil. Add seasonings and dust with flour.

Saute onion in a teaspoon or so of E.V.O.O. until softened. Add garlic and saute for one minute. Add this to the sausage and dump in tomatoes with juice.

Meanwhile, either boil potatoes until fork-tender, or microwave in small amount of water until hot. Drain.

Place potatoes in bottom of a glass lasagna dish. Spoon sausage mixture on top. Blanch broccoli for 3 minutes, or steam in microwave until soft. Drain. Layer broccoli on top of potatoes and sausages. Sprinkle liberally with Vegan cheddar (the beauty of it is, there’s hardly any fat in Vegan cheese).

Cover with foil and bake at 375° for 30 minutes.


Happy St. Patrick’s Day!


5 Things That Happened When I Went Vegan..

An excellent post about what it’s really like to be a vegan – in a nutshell, really.

Zaatar and Quinoa

1 –  New Found Love for Middle Eastern Cuisine


Yes I always loved middle eastern food, but when I was able to share so many dishes on meals out with family & friends it made me appreciate our vegan friendly cuisine SO much more ! My go to orders are hummus, tabboule, moutabal and batata harra to name a few!

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What’s for supper, Hon? Gardein!


I get asked this just about every day. Sometimes it’s on the phone, and other times it’s right after my husband, Kevin gets home, takes off his coat, and lets Charlie the cat jump on his shoulder.  I am often greeted by two faces, one furry, and one slightly grizzled after a long work-day.

Since becoming vegan, I’d have to say that my favourite discovery has been the products made by GARDEIN.  There are so many varieties of meat and fish substitutes that I have no excuse to ever not serve something amazingly delicious, surprising and wonderful.

On Sunday, I made a great home-made, multi-veggie spaghetti sauce and served it over organic whole-wheat pasta. On Monday night, I used some remaining cooked pasta and stir-fried it with cabbage, red onion, yellow pepper, green apple, Gardein Beefless Tips and the leftover packet of sauce from their Buffalo Wings packet from last week. I added grated lemon zest, fresh ginger and red pepper flakes to zing it up further.

So last night, I wanted something simple, quick and fabulous and Gardein came to my rescue once more.

How about Chik’n Sliders with Vegenaise/ketchup/sriracha sauce, and sliced avocado, alongside some crispy, smoked-paprika kale and sweet potato slivers that I had frozen from last week’s almost perfectly cut fries?

When I need just a little help, or a big break, Gardein makes my Vegan life a breeze!

Happy Veganniversary to Me!


A year ago my husband Kevin and I, who were pseudo-vegetarians who ate chicken, fish and dairy, turned to veganism literally overnight. It all started with the book, “Eating Animals” by Jonathan Safran, followed closely by the film, “Vegucated” which we discovered on Netflix.

Long having claimed to be true animal-lovers, it often came up in conversation that it would be nice to one day stop eating chicken and fish, but eggs and cheese were always the big stumbling blocks.  Amazingly, since giving up all dairy as well as chicken and fish on top of the meat that we were already not eating, neither of us has had a single moment of regret, nor have we ever consciously said, “I miss this, or that.”  In fact, quite the opposite occurs: we often say, how much we enjoy our food more now than ever (and we have always really loved our food), and how the idea of eating eggs or even cheese (my husband has a Danish background and believe me, cheese is a big part of life in that culture) is just anathema to us both.

I have learned to adapt my baking skills to using egg-replacers (I prefer the flax-egg method) and with some of the great meat-substitutes now available, I never have any trouble coming up with a meal idea, or putting something absolutely delectable on our plates.  Even my mom, an 85 year old dyed-in-the-wool carnivore has come to embrace some of the vegan replacements. She doesn’t even balk at our Gardein Turk’y Roast at Christmas!

The best part about being a full-fledged VEGAN is knowing that every day we are doing our part to literally save the lives of animals.  Every time you don’t eat meat or dairy, you’re giving another animal a chance, not to mention being a part of the reduction of pollution and water-wastage.

If you can’t do the whole thing (yet), at least do what you can.  Try a Meatless Monday, or make a dish with a substitute and see how you like it. Try some of the alternative milks or frozen desserts instead of ice cream.  You might be surprised how easy it is to make the change.  I guarantee you’ll feel good that you’re doing something to change the situation for animals.

All the best, and here’s to VEGANS!