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!


I’ll stop the world,



My husband is working a later shift all this week, so he isn’t getting home until around 6:30.  We always like to have our meals together, so I wait for him to come home before I do the supper.  Last night, by 6:15, I still hadn’t come up with an idea, but when I went to my kitchen, opened up my pantry and had a look around, I noticed some Pacific organic Refried Black Beans in the tetra pack that I had bought a couple of weeks ago at the Stone Store.  The wheels started spinning in my head, and I knew what I was going to make.  It was quick, nutritious, delicious, satisfying and all ready to go by the time he got home.

I heated up the beans in a pot on the stove and added some lime juice,  a bunch of cilantro, chopped, a spoonful of red chili sauce, some jalapeno pepper sauce, 1/2 an avocado, diced, 1 sliced green onion and 4 cocktail tomatoes cut in 16ths.  I stirred that all together, added some freshly ground black pepper and then mounded it on the halves of two Silver Hills “Squirrely” sprouted grain bagels, topped with Daiya cheddar cheeze slices and popped them in a 400° oven until the edges of the bagel were crispy and the cheeze nice and melty.

This is a definite keeper for those later suppers.  Also excellent for lunch, as I am doing today with the leftovers. Yum. Thank you DAIYA, you rock!

Speedy Macaroni and Cheeezzz



I’m still sick, and last night my husband got home a bit late from work. I hadn’t even started dinner at 7:00 p.m., so I needed something fast and easy, but still yummy and worth-coming-home-to.  What’s going to fit that bill better than macaroni and cheez? Nothing, right?

I hunted through my pasta drawer and came up with some great Italian-made penne.  I put some water on to boil, washed a few grape tomatoes and sliced them up, and pulled some cheezy ingredients out of my fridge and pantry.

I boiled up the pasta; drained it, reserving a bit of liquid and tossed in the tomatoes to heat up.  Then I dropped in some shredded Daiya cheddar, tore up a slice of Daiya cheddar rounds, and dumped in a mixture of about 1/4 cup spelt breadcrumbs, 1 heaping Tbsp. of nutritional yeast and about 1/2 tsp. each, dried basil, dried parsley and red chili pepper flakes, and some freshly ground black pepper.  I then added 1 spoonful of sriracha sauce, the reserved pasta water and stirred it all up over low heat.

It was just enough for two good-sized bowls and along with some carbonated water to drink, it made for the perfect cozy-comfort, welcome-home meal.

You will not miss the “real” stuff, I guarantee it.