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Friday, May 25, 2012

Peppers, Spinach and Vegan Italian Sausage

Peppers, Spinach and Vegan Italian Sausage
Vegan, 15 minutes, Serves 2

So, after I left the Circus Demo last night, Bruce lets me know that he still hadn't eaten dinner yet. Well I hadn't and driving in from Woodland Park, CO to the Springs, put me home (to his place at 8:30pm). So needing something very quick and filling, this is what I made... While the sausage is cooking-mince the garlic and slice the peppers. Some good alternatives to the spinach is swiss chard or arugula. Use what you have and what is at the Farmers Markets! Happy Summer Everyone!

1 orange bell pepper, sliced and seeded
2 cups of fresh spinach
2 Italian sausage links, sliced in 1" rounds (I used tomato and basil)
1 clove of garlic, minced
2 Tbs. of olive oil, enough to coat the pan (if you're watching your oil intake, use vegetable broth)
1/4 teaspoon of oregano
1/4 teaspoon of garlic and bell pepper seasoning (or what you have on hand, thyme or rosemary are good)

1. Heat oil in a pan over medium heat and add the sausage. After mincing the garlic, and that to the pan. Saute for about 2-3 minutes and add peppers for another 5 minutes. Add oregano and seasoning of choice, and saute until fragrant, about 1 minute. Once peppers are tender, add the spinach with 2 Tablesoops of water and fold into the pan until wilted, about 1-2 minutes.

Serve warm, and enjoy with some crusty bread and vegan spread.

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