Some horses were just born to run, like Secretariat and Seabiscuit and Affirmed and Man O'War.... My favorites of the past few years have been Big Brown - shame on his trainer - and Barbaro (what a heartbreak). I love Rachael Alexandra and Zenyatta and I will never, ever forget Eight Belles. These horses and fillies run / ran for the love of running and winning. Others, well, not so much. But we won't go there today. Today we shall celebrate the most beautiful and fastest horses in the world! (And some of the ugliest hats.....) And our hearts will be thrilled with the majesty and power of these amazing and magnificent animals!
Today's post includes pizza made with Daiya vegan cheese as well as cabbage and white beans cooked with Field Roast vegan sausages.
As I mentioned in an earlier post, Whole Foods now carries Daiya vegan cheese. The first time I bought it at Whole Foods I had to get it from the deli, but now you can find it in the dairy section along with other vegan cheeses. The deli had the italian blend style, but the dairy section, at least in my local store, carries only the cheddar and mozzarella styles.
As I have already said, this stuff is a bit pricey. The deli charged $8.99 per pound. For the pre-packaged Daiya it was $4.39 for 8 ounces. It is so worth it, in my opinion, though, especially if you are making pizza. It is melty and stringy just like real cheese. And, as far as I can remember, its tastes pretty much like it too. Below is a pizza I made this week using Daiya. It has mushrooms, onions, red and green peppers, vegan pepperoni, vegan sausage (which I'll talk more about below), and Muir Glen Organic Pizza Sauce. I used pre-made organic whole wheat crusts, also available at Whole Foods.
This was seriously good!
This next dish uses Field Roast vegan Italian sausages. Field Roast products have been around for several years. They are made from gluten and vegetables. I first tried them when I used their stuffed roast for our Thanksgiving meal. It was pretty good, but I wasn't inspired to keep purchasing their products. They recently began making vegan sausages, however, and wow, do we love these! I have used their chipotle sausages which are quite spicy but most often I get their vegan Italian sausages, which I used for the pizza above and for the dish coming up next. Field Roast also makes sandwich slices, which are quite good as well.
This dish was a quickly thrown-together meal this week - pretty much a pantry challenge deal.
Cabbage and White Beans with Italian Sausage
2 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
1 large onion, thinly sliced
1-2 tbs olive oil
1 tbs caraway seeds (always with cabbage!)
1 can white beans, rinsed and drained (I used cannellini beans)
2 field roast Italian sausages, sliced
a pinch of red pepper flakes
lots fresh ground black pepper
salt to taste
Heat a large cast iron skillet over high heat. Add olive oil and then the onions and cabbage. Reduce the heat to medium and cook 5-6 minutes. Add sliced sausage and cook until it browns and vegetables are tender. Add caraway seeds, red pepper flakes, black pepper, and salt. Add the beans and stir gently to combine. Cook over medium-low heat for 8-10 minutes, or until heated through.
I served this over oven-roasted potatoes. To prepare these potatoes, heat the oven to 375 degrees F. Cut 2 1/2 pounds of russet potatoes into 1-2 inch cubes. Toss in a bowl with 2-3 tbs olive oil and sprinkle liberally with salt and black pepper. Spread on a cookie sheet in a single layer and roast until they are brown and crispy. Sorry, I didn't get a picture of the potatoes!
This was seriously good!
This next dish uses Field Roast vegan Italian sausages. Field Roast products have been around for several years. They are made from gluten and vegetables. I first tried them when I used their stuffed roast for our Thanksgiving meal. It was pretty good, but I wasn't inspired to keep purchasing their products. They recently began making vegan sausages, however, and wow, do we love these! I have used their chipotle sausages which are quite spicy but most often I get their vegan Italian sausages, which I used for the pizza above and for the dish coming up next. Field Roast also makes sandwich slices, which are quite good as well.
This dish was a quickly thrown-together meal this week - pretty much a pantry challenge deal.
Cabbage and White Beans with Italian Sausage
2 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
1 large onion, thinly sliced
1-2 tbs olive oil
1 tbs caraway seeds (always with cabbage!)
1 can white beans, rinsed and drained (I used cannellini beans)
2 field roast Italian sausages, sliced
a pinch of red pepper flakes
lots fresh ground black pepper
salt to taste
Heat a large cast iron skillet over high heat. Add olive oil and then the onions and cabbage. Reduce the heat to medium and cook 5-6 minutes. Add sliced sausage and cook until it browns and vegetables are tender. Add caraway seeds, red pepper flakes, black pepper, and salt. Add the beans and stir gently to combine. Cook over medium-low heat for 8-10 minutes, or until heated through.
I served this over oven-roasted potatoes. To prepare these potatoes, heat the oven to 375 degrees F. Cut 2 1/2 pounds of russet potatoes into 1-2 inch cubes. Toss in a bowl with 2-3 tbs olive oil and sprinkle liberally with salt and black pepper. Spread on a cookie sheet in a single layer and roast until they are brown and crispy. Sorry, I didn't get a picture of the potatoes!
Sounds delish! Thanks for sharing!
ReplyDeleteSounds delish! Thanks for sharing!
ReplyDeleteThe Dark Side of the Kentucky Derby: http://www.elephantjournal.com/2010/04/the-dark-side-of-the-kentucky-derby/
ReplyDeleteThey have a smoked apple sausage that is just to die for.
ReplyDeleteFr. Rick - I used to be the organist and choirmaster in an Episcopal church!
ReplyDeleteI am going to try this recipe. I must say that I am disappointed that you would support the use of animals for entertainment. I recently wrote an article on horse racing for Elephant Journal. I think you would be surprised by what I learned.
ReplyDeletehttp://www.elephantjournal.com/2010/04/the-dark-side-of-the-kentucky-derby/