Homemade Italian Sausage {vegan, gluten free}

10 Apr

I really love pizza. Who doesn’t? But veggies and nut cheese can only take you so far in the vegan pizza realm. So I developed this flavorful Italian “sausage,” made from black beans! It’s really quite simple to make, and can be kept in the refrigerator for a week’s worth of pizzas, lasagna, stuffed shells, baked spaghetti, and more.

Homemade Italian Sausage {vegan, gluten free} | xtinaluvspink.wordpress.com

Homemade Italian Sausage

Makes two cups of Italian Sausage

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans black beans, rinsed & drained (or three C homemade black beans)
  • 1 tsp whole fennel seeds
  • 1/2 tbsp Italian seasoning blend
  • 1/2 tsp smoked paprika
  • 1 tsp chili flakes
  • 1 tbsp Bragg’s Amino Acids (or tamari or soy sauce)

Heat a cast iron skillet over medium heat. Pour in olive oil and allow to warm through before adding the onion and garlic. Saute 7-10 minutes – don’t allow them to burn.

Add the black beans and stir to mix with the onions. Use a wooden spoon to mash the black beans, leaving some whole. Let the beans cook through for about 5 minutes, stirring them occasionally to help them dry out a bit. Be sure to scrape the bottom of the cast iron pan, as well – get all that good iron!

Next, mix in all the seasoning and Amino Acids; stir well. Taste and adjust to your liking. Scrape the bottom of the pan once again before transferring your Italian Sausage to a bowl. Use as desired! I topped a socca pizza with this and some homemade cashew mozzarella. This could also be added to a breakfast tofu scramble, tomato pasta sauce, sub sandwich, or anywhere else you would use sausage.

Leftovers can be refrigerated in an airtight container up to five days.

Homemade Italian Sausage {vegan, gluten free} | xtinaluvspink.wordpress.com

Homemade Italian Sausage {vegan, gluten free} | xtinaluvspink.wordpress.com

Mint Chocolate Green Chia Pudding

2 Apr

Disclaimer: I received free product from Nuzest USA to create recipes with. All opinions are my own; I was not compensated for my time.

It’s April. And it’s still cold out. Like, winter jacket, bundle up, keep the heat on, cold. Craving a bit of freshness, and reminiscing about all the fresh produce and herbs in Peru, I bought some fresh mint at the grocery store.

This chia pudding is blended with bananas, protein powder, spirulina, and of course the fresh mint! You could certainly eat this immediately as a smoothie bowl, but I really love the ease of walking out the door in the morning with breakfast ready to go. And, the recipe makes three portions, so you’re good for half the week, or for your family to enjoy.

Mint Chocolate Green Chia Pudding | xtinaluvspink.wordpress.com

Mint Chocolate Green Chia Pudding

Serves 3

Blend everything together very well in your blender. Divide among three containers and top with cacao nibs and pepitas as desired. Cover and refrigerate overnight. Enjoy cold for breakfast in the morning!

Peanut Butter Berry Green Chia Pudding

6 Mar

I’M GOING TO PERU ON THURSDAY!

Lima-Peru-1

Ok, I’ll get to the recipe in a minute. But first: the trip I’ve been planning for the past few months! I leave this Thursday to fly into Lima, Peru. There, we’ll try the local food and drink, go salsa dancing, visit the Colonial houses, go to the beach, and who knows what else. After 36 hours there, we’ll fly to Chachapoyas, a city in the northern part of the country. We’ll have seven days to explore the surrounding area, including a waterfall, caverns, mausoleum museum with 200 mummies, Kuelap settlement, and much more! We’ll go back to Lima for two more days before heading home again.

Chachapoyas

Aside from shopping and vaccinations and planning it all out, I’ve spent the last week eating up whatever is in the fridge. Last night’s dinner was a big batch of chickpea potato curry over wild rice, which made enough for leftovers until I leave. Breakfast until I leave is this peanut butter berry green chia pudding! I made three bowls of it on Sunday, for grab-and-go breakfasts at work. While the pudding LOOKS green, it tastes like peanut butter! The addition of strawberries makes it deliciously fresh.

Peanut Butter Berry Green Chia Pudding | xtinaluvspink.wordpress.com

Peanut Butter Berry Green Chia Pudding

Serves 1, easily multiplied

  • 2 tbsp chia seeds
  • 1 tbsp raw pepitas (pumpkin seeds)
  • 1 tsp cacao nibs
  • 2 tbsp powdered peanut butter
  • 1 tsp spirulina
  • 1/4 tsp ground cinnamon
  • 1 tbsp blackstrap molasses
  • 1/2 C nondairy milk
  • 1/2 C fresh, sliced strawberries

In a 2-cup container with a lid, mix all the dry ingredients together. Stir in the molasses and milk. Top with fresh berries.

Cover with the lid, and refrigerate overnight. Enjoy your chilled pudding in the morning!

Peanut Butter Berry Green Chia Pudding | xtinaluvspink.wordpress.com

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