Vegan Hoppin' John

Vegan Hoppin' John

Recipe adapted from Cuisine At Home, February 2009

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INGREDIENTS

• 1 lb. dried black-eyed peas, rinsed
• 1 pkg. spicy vegan sausage, sliced (14 oz.)
• 4 cups low-sodium vegetable broth
• 2 cups chopped onion
• 1 cup chopped celery
• 1 Tbsp. cider vinegar
• Salt and pepper to taste

DIRECTIONS

1. Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
2. Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
3. Cover and cook on high-heat setting until peas are tender, about 3 hours.
4. Stir in vinegar. Season with salt and pepper.
5. Serve with rice.

Turkey Sausage and Chestnut Dressing

Turkey Sausage and Chestnut Stuffing

Adapted from Everyday Italian

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INGREDIENTS

• 1 medium green apple, cored and diced into 1-inch cubes
• 1 medium red apple, cored and diced into 1-inch cubes
• 1 medium onion, diced into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Smart Balance Light
• 1/4 cup dry white wine
• 6 oz. dried cranberries
• 1 pinch salt
• 1 teaspoon freshly ground black pepper
• 1 lb. sweet Italian turkey sausage, meat removed from casing
• 10 oz. steamed whole chestnuts, roughly chopped
• 3/4 lb. day old cornbread, cut into 1/2-inch cubes
• 1 pinch red pepper flakes
• 1-1/2 cup organic, low-sodium chicken broth
• 1 cup freshly grated parmesan, divided

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a medium saute pan add the apples, onion, 1 tablespoon oil and Smart Balance. Cook over a medium low heat for 10 minutes to soften.
3. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
4. In a large saute pan over medium high heat, add turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
5. In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
6. Add the chicken stock and 3/4 cup of the Parmesan.
7. Gently place into a casserole dish and top with the remaining Parmesan.
8. Place in middle rack and bake until top is golden brown, 45 minutes.

DB Pizza Duo

Pizza Crust Recipe and Instructions
Pizza Sauce (minus the anchovy paste)



Caprese Topping

INGREDIENTS

• 2 on-the-vine tomatoes, sliced
• sliced herbed mozzarella
• sliced basil

DIRECTIONS

1. Add sauce to pizza crust.
2. Arrange sliced tomatoes and mozzarella on top.
3. After done cooking, top with basil.

Sausage, Peppers & Onions Topping

INGREDIENTS

• 1 lb. spicy turkey sausage
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• shredded mozzarella

DIRECTIONS

1. Remove the sausage from its casings and cook it completely in a heavy pan over medium heat. Remove sausage and set aside, reserving about one teaspoon of drippings.
2. Sautee the onion and pepper in the drippings until soft. Add garlic and cook until fragrant.
3. Add sauce to pizza crust.
4. Mix vegetables with sausage and arrange on pizza. Top with mozzarella.

Deconstructed Sausage, Peppers & Onions

Casings gross me out. I'm sorry if you happen to like the snap of animal intestine to surround your meat, but I always try to nix the casing whenever possible. Thus, this sausage, peppers & onions recipe is a little bit different, almost like a topping. I am sure it would be excellent on an omelet or rice or whatever you love your spicy meat with.


Deconstructed Sausage, Peppers & Onions
Adapted from Everyday Italian

INGREDIENTS

• 1 pound sweet Italian turkey sausage
• 2 bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves (I did not have any; substituted to taste with dried basil)
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup Marsala wine (I used Guinness beer)
• 1 (15-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes

DIRECTIONS

1. Remove sausage from casings and heat until almost cooked through over medium heat. Remove from pan and drain if necessary.
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the beer, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all of the browned bits. Bring to a simmer.
4. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
5. Serve in bowls, in a roll, over an omelet, etc.