Grilled Vegan Sage Sausage with Onions, Peppers, and Sauerkraut
1 pkg. Vegan Sausage
4 vegan hot dog buns, your favorite brand
1 small red onions, sliced
1/2 large red bell pepper, sliced
1/2 large yellow bell pepper, sliced
1 cup organic sauerkraut
1 tsp olive oil
1/2 tsp freshly ground black pepper
mustard (your choice)
- Heat a cast iron pan on medium high flame(I used a portable stove to cook outside when the weather is hot).
- Add olive oil. Then, add onions. Pan fried for 1 minute. Add bell peppers. Sauteed for another minute.
- Add organic sauerkraut and ground black pepper. Sautee until all vegetables are browned and heated through.
4. While toppings were being pan fried, put sausages on the grill along with the buns. Carefully, watch the hot dog buns. Flip sausages after 2 minutes.
- Assemble the hot dog buns and sausages together, Then,add toppings and mustard.
- Serve immediately.
These are some of my favorite summer recipes that just happen to be vegan:
CALICO CORN SALAD
1 (16-oz) package frozen corn thawed ( Preferred fresh corn)
2 small zucchinis, diced
1/4 large red pepper, diced
1/2 small onion, chopped
1 (4-oz) can diced green chiles, drained
1/4 cup olive or vegetable oil
2 Tablespoons freshly squeezed lime juice
1/2 Tablespoon cider vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
Toss together corn, zucchini, red pepper, onion, and chiles in a large bowl.
Measure remaining ingredients into a jar or bottle with a lid. Shake well.
Pour liquid over salad and stir gently. Refrigerate overnight.
1 cup olive oil
1 Tbsp. each: Garlic powder, Dried basil, parsley, oregano, herbes de
Salt and pepper to taste
4 - 5 pounds mixed vegetables (Zucchini, Red and yellow bell peppers, eggplant, onion, etc)
1/4 cup vegan red wine or red wine vinegar
Mix olive oil and spices together, preferably the day before.
Halve smaller vegetables lengthwise. Quarter onions and bell peppers. Cut larger squashes crosswise.
When coals are ready, dip vegetables into olive oil mixture. BBQ until just soft. Arrange on a platter.
Mix remaining marinade with wine or wine vinegar, and pour over vegetables.
PESTO PASTA SALAD
1 (12 or 16-ounce)whole wheat package mini-penne or bow-tie pasta
1/4 cup pine nuts
2 cups fresh basil, firmly packed
1/3 cup fresh parsley
14 garlic cloves (yes, really. Fourteen)
1/4 cup organic or vegan white wine
1 slice roasted or fresh red bell pepper
Pinch sea salt
1/2 - 1 cup olive oil
2 cups sliced shiitake mushrooms
3/4 cup frozen edamame
8 sun-dried tomatoes in oil.
In a large pot of boiling water, cook pasta according to package directions. If the pasta is done before you finish making the pesto, toss with a little olive oil and set aside.
Meanwhile, Toast pine nuts in a toaster oven or in a pan over the stove for 3-4 minutes, watching not to burn them.
In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. Blend. Keep blending and adding olive oil until pesto has reached its desired consistency.
In a medium pan, saute the mushrooms in a Tablespoon of olive oil until they begin to change color to a light tan, about 4 minutes.
Put the edamame in a bowl with a few tablespoons of water and microwave for 2 minutes, then drain (If you have your timing down you could just add them to the pasta a few minutes before it is done).
Slice the sun-dried tomatoes carefully into thin strips (they are slippery).
Toss everything together in a big bowl and refrigerate.
FUN + FOOD+ CARIBBEAN+VEGAN= ONE SEXY FULL OF ENERGY PARTY
WHEN: Friday, August, 21 2009 @ 6:00 PM to 10:00 PM
Go to Chef Mayra's event web site: http://www.chefmayra.com/caribbean.html
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