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Nourish Bowls Feed Your Soul

Nourish bowls are simple to make and a great way to put together a bunch of ingredients you already have in your kitchen. The ease of putting several different nutrient-dense things into a bowl and calling it a meal just makes it taste better. Bowl meals become perfect lunches and dinners, and makes it all work in a way that a plate cannot. 

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Matcha Tahini Green Smoothie

matcha green smoothie

Make your morning green with my Matcha Tahini Green Smoothie. I’ve been getting a huge dose of greens lately, blending up two and sometimes three green juices a day. Yet sometimes I crave more than just green juice! If you’re a smoothie lover with a taste for the greens, you’ll love boosting up your mornings and post-workout with this luscious green smoothie. 

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banh mi flatbreads

Purple Carrot is a plant-based meal kit delivery service that I love. When you order, a box of 100% plant-based recipe ingredients arrives upon your doorstep with enough to cook three meals per week. Just choose from the weekly recipes online, and an insulated box full of ingredients complete with recipes arrives. Each recipe has step-by-step instruction that is easy to follow. If you want to cook healthy plant-based meals at home, but don’t know what to make, or have a busy schedule, Purple Carrot is the perfect choice!

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chickpea pasta

Healthy cooking at home can be therapeutic and gives your food some soul. It’s always better to cook and eat at home rather than dine out, for many reasons. I have been breaking my habit of giving into buying meals out when I’m “too tired to cook” and forcing myself to go straight to the grocery store instead. What I would have spent on a meal out could buy a bag of groceries!

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Field Roast, Italian vegan sausage, salad

Field Roast Italian sausages have made a big hit in my kitchen. Over the years as I’ve transitioned from vegetarian to vegan, cooking for my family has also changed for the healthier. When it comes to meat alternatives, my kids and I can be fairly picky. We like the good stuff! Plus, with a few meat eaters to feed — my teenage son and my sweetie — it takes some serious convincing to get these carnivores to eat and enjoy vegan options. 

That’s why I’m happy to share this Italian Spring Salad recipe featuring Field Roast Italian sausage! It’s good, satisfying, and totally plant-based. 

I’ve used this artisan vegan sausage in pasta dishes before, but one day I thought about how I could add something hearty to my salad, and this sausage was the perfect addition. It’s made with eggplant, onions, garlic, zesty lemon juice, rich red wine, organic apple cider vinegar, fennel seed, and sweet red pepper, slice it and grill it however you’d like. I sliced the sausage bias cut and grill it lightly in a cast iron pan with chopped sweet bell peppers and a drizzle of coconut oil. 

Make this Italian Spring Salad as a main course for lunch or serve as a fresh side for dinner - featuring @FieldRoast Italian #vegan sausage.

Field Roast, salad, Italian vegan sausage

Italian Spring Salad with Field Roast Italian Sausage

I’ve made this salad with a variety of flavors– peppery arugula and radicchio has a little bitterness, fresh slices of cucumber, sweet cherry tomatoes and bell peppers, citrusy lemon and creamy avocado– all to showcase the zesty Italian sausage. Pairs well with veggie pasta and Pinot Grigio wine or a lemony iced tea. 

Ingredients:

  • handful of arugula
  • 1/2 head radicchio, sliced
  • 1 cucumber, sliced in strips
  • handful of cherry tomatoes, halved
  • 2 sweet bell peppers, chopped 
  • 1 avocado, halved and sliced
  • 2 lemons, juiced
  • 1 tbl olive oil
  • 1 tbl mustard
  • Field Roast Italian sausage
  • a few fennel sprigs, optional
  • black pepper, to taste
  • 1 tbl coconut oil, for frying

Prepare all ingredients (except for the Italian sausage) and assemble salad in a big bowl. 

In a cast iron or small frying pan, drizzle a little coconut oil in and add chopped sausage pieces. Sauté until lightly browned, about 2-3 minutes. Take care not to burn the sausage. Allow to cool slightly before tossing into salad greens. 

Mix the salad dressing: olive oil, lemon, and a dollop of mustard (I like Dijon mustard). 

Toss and dress the salad, then top with Italian sausage. Enjoy!

 

 

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