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.

Ingredients:

4 Fieldroast “sausages”
1/2 tsp red pepper flakes
Torn fresh basil
assorted dry Italian seasoning
E.V.O.O.*
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.

Enjoy!

Happy St. Patrick’s Day!

Pineapple, upside-down (no cake)

pina

 

I bought a gorgeous organic pineapple a couple of weeks ago.  I’ve always found the cutting up of this fruit to be a bit of a challenge, so I figured I’d look at some YouTube videos to assist me.  I had heard that if you could pull the spiny leaves out with your hand then it was meant to be ripe. When I watched the video, it said you should be able to smell the pineapple if you put your face up to it.  I did this, and I couldn’t. You also should see a nice golden colour on the outside. Again, I could not.

In one video, it said to put your pineapple in the fridge upside-down for about 30 minutes before cutting it to allow all the natural sugars to disperse rather than collect at the bottom. Well, since mine was definitely not ripe, I left it out for a while (for that, read, a week) in a bowl on my buffet and kind of forgot about it.  You could say it must have been REALLY unripe because after a week it was still not smelling very much like a nice pineapple.

I decided to pop it in the fridge, upside-down. I put it in the side-door where I keep cartons of soy and almond milk and bottles of carbonated water, and left it again, for another week. Crazy, eh?

Well, yesterday I finally got out my big knife and set to work on the pineapple and you know what? It was perfect! It carved up beautifully and I have a nice container of pineapple chunks ready for fruit salad, or a smoothie, or putting into a savoury dish for some juice and sweetness. Or even just for snacking.

Alo-HA!

Too-nah Melt

toonah1

I didn’t want to waste an extra Daiya slice, so I broke up the 3/4 piece that was in the package. It ain’t pretty, but it’s pretty darned good!

I have been meaning to try the alternative mixtures to tuna for some time now.  I have to admit, in my day, I sure did love a good tuna melt, and it was not that long ago that I was still buying wild-caught tuna, salmon and sardines.  All that has changed now, so I’m looking for a solution and as usual, I found one, on Pinterest.

I bought a really good tin of Eden Organic chick peas the other day, and was anxious to try the “tuna” recipe today.  Unfortunately, I had forgotten that I threw out my dried dill not too long ago, expecting that I would replace it with some organic stuff, but I haven’t done that yet.  I had to use my Bragg’s herb mix which had a bit of dill seed in it, but it wasn’t ideal.  I also had some roasted seaweed sheets way at the back of my fridge, unopened from back in January.  I had no idea what to do with them and had forgotten about them, but I knew that nori crumbled would create a little bit of briny flavour.

In the end, I conjured up this mixture:

Too-nah Melt

1 can chick peas, mashed with a potato masher
1 tsp. Bragg’s herb mix
1 tsp. dried parsley
1 tsp. dried basil
freshly ground black pepper
1/2 tsp. Himalayan salt
1/2 tsp. grain mustard
2 Tbsp. lemon juice
2 Tbsp. Vegenaise
1 Tbsp. green relish (please tell me that is vegan)

2 slices of Silver Hills “Steady Eddie” sprouted grain bread
2 tsp. Earth Balance spread
1 slice “Go Veggie”
1 slice Daiya “Cheddar”

Mash the chickpeas and add all the rest of the ingredients. Stir to blend. Spread the bread with Earth Balance. Mound the chick-pea too-nah on top and spread out. Place cheez slices on top and bake in a 400 degree oven for a few minutes until the cheez melts.

Next time, I’ll add chopped celery and minced onion and of course, the dried dill (or even fresh, if I can get organic), but all in all, it was a good attempt and most importantly, it was delicious! Lots of the mixture left for more sandwiches too.

Try it out, and let me know what you think.

I’m also a poet.

fieldcows

 

Admittedly, this poem seems to be based on the once-idyllic pasturing of cattle. I was one of the hood-winked back in those days—trying to make sense of the scare, but unaware of what was really going on.  Now, I know better. Nonetheless, this poem was meant to express my loathing of this disease and my fear for those animals affected.

I am one of those people who stops by roadside fences to watch these creatures.  I have visited organic farms, full-knowing what happens to these animals after only a short time. Still, I wanted to give them just a little bit of love—just commune with them. We are not all cruel slaughterers who can so easily destroy such gentle beauty.

 

Mad Cow

Where are you now?
With your head hung so low,
Lurching home from the hill
Where sweet grasses grow.

Where do you lurk?
With your spongiform brain
Showing scarce enough sense
To come out of the rain.

Where do you hide?
In the midst of the throng
As you’re chewing your cud,
Those sad dinner-bells, dong.

Science waits for you–
You’re still a suspect;
The scare’s never over
‘Til they’ve burned all defect.

Just keep your poll low
As you make for that barn,
Still licking your lips
From the drink at the tarn.

Watch out! They’re coming,
To slaughter your sleep.
Deer, damned, flee also
With scrapified sheep.

Kathleen Mortensen©2008

Self-Healing with Miso

misosoup

I’m sick. Blah! I’ve got a cough, scratchy throat, headache, etc., etc. Not fun, but it did give me the opportunity to try something new. I didn’t feel much like cooking last night, and I put out an appeal to friends on Facebook for some ideas to help me get through this misery. A few people gave the old “hot toddy” remedy, but I wasn’t too keen on that, but my friend Rachel, suggested miso soup. I had some miso boullion in my cupboard so I decided to make some for lunch today.

I added a 1/2 cube of the miso to two cups of boiling water in a pot and then tossed in the following:

1 carrot, speed-peeled and chopped
1/4 beet grated
2 cremini mushrooms, sliced
the end of a bag of frozen edamame
1 tsp. grated fresh ginger
2 Tbsp. lemon juice
some Bragg’s herb mix
extra red chili flakes …

I had made some Gardein veggie burgers for supper last night because they were quick and easy, and to top them, I’d stir-fried 1/2 a red onion, sliced, 1 gala apple, chopped and about a cup of frozen kale, along with some herbs and freshly ground black pepper.There was some of this mixture still in the fridge, so I chucked it into the soup.

When I tasted it, it needed salt, so I ground in some pink Himalayan salt and added about a Tbsp. of Bragg’s soy sauce.

It works! ( I won’t go into detail, but I’m feeling better already!)

If you’re under the weather with a cold, or the flu, try this soup; you’ll feel better too!

Love,

Kat