In the quest for more filling yet still vegan food this weekend, I pulled out a recipe I scored from Tofu Mom -- Italian Kale and Sausage Stew. Rather than purchase premade vegetarian sausages, I decided to FINALLY make the Spicy Italian Vegetarian Sausage recipe that had been floating around ages ago, originally from Julie Hasson, I believe. I served some bakery whole-wheat bread with a white bean and rosemary spread on the side. YUM:
(Sorry the photo's a little overexposed -- the sun is setting earlier and earlier these days!)
I love it when fellow bloggers share their made-up recipes! This soup recipe is definitely a keeper -- loaded with vitamins and nutrients from the kale, tomatoes, and zucchini, but quite filling from the faux sausage and beans. The sausages were excellent, too -- a snap to prepare, and sliced and browned beautifully for the soup. Flavor? Reminded me SO much of Italian sausages we'd grill when I was a kid. Yum, yum, extra yum!
And the bean spread? Basically, hummus made with white beans instead of chickpeas, no tahini, and some freshly minced rosemary. Quite good, given that I practically murdered my cannellini beans by majorly overcooking them. :) What else to do with a bunch of nearly mushy beans, besides make dip??
Happy Friday night, everybody!