Sausage Hash with Apples and Sage

OMG this was DELICIOUS!! Original recipe here.
It's quite breakfast/brunch-y. Here's how I made it:

Ingredients:
1 T oil, divided (I use them fairly interchangeably at the moment... today it was canola.)
1/2 tsp onion powder
1 Field Roast Meat Co. Vegetarian Italian Sausage (3.25 oz)
4 oz potato, cut into 1/2" dice
2 oz apple, cut into 1/2" dice
1/2 T Woodstock Farms Organic Tomato Ketchup
3/4 tsp Dijon mustard
1/8 tsp rubbed sage
3/4 tsp dried parsley
salt and pepper to taste

Directions:
1. Heat oil over medium heat. Crumble sausage, sprinkle with onion powder, and cook, stirring often, until browned. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and1/2 T  water.
3. Return sausage to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Makes 1 serving.

Nutritional Information:
Note: Yes, you can reduce this by 120 calories and
14g of fat by using non-stick spray instead of oil.
Personally, I am not opposed to the good fats in oils.
Calories: 500
Fat: 24g
Saturated: 2g
Carbs: 42g
Fiber: 7g
Protein: 27.5g

Ratings:
Kristen: 4.5
Dave: 3.5

Sweet Potato Risotto

Original Recipe

Ingredients:
1 T EVOO
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 sweet potato (about 1/2 lb), peeled and cut into 1/4" pieces
1 clove garlic, chopped
1/2 c arborio rice
1/2 c white wine
1/4 c grated parmesan (I omitted this... see note)
1/3 tsp dried oregano (or 1 tsp fresh)

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion powder, salt, and pepper.
2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
4. Measure 1-3/4 c of water. Add 1/2 c at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
5. Stir in the parmesan* and oregano. [NOTE: It is pretty boring without the parmesan. When I ate the leftovers, I mixed in 1/2 T of Parma vegan parmesan (made of walnuts and nutritional yeast). That was tasty!]
Makes 4 servings (1/2 cup each).

Nutritional Information: (w/o parm)
Calories: 177
Fat: 3.5 g
Saturated: 0.5 g
Carbs: 30.5 g
Fiber: 2g
Protein: 2.5g

Rating:
Kristen: 3 (Good with a glass of white wine!)

Pretzel Dog Bites

My friend Lori introduced me to a great vegan recipe blog, Vegan Dad. I got this recipe there. Below is the recipe for only 2 hot dogs, or 1/4 of the full recipe.

Ingredients:
2 vegan hot dogs (I like Smart Dogs)
3/8 c lukewarm water
1/4 tsp active dry yeast
1/2 T brown sugar
1/4 tsp salt
1/4 c bread flour
3/4 c all-purpose flour
1/2 c warm water
1/2 T baking soda

Directions:
1. Sprinkle yeast on 3/8 c lukewarm water in mixing bowl and stir to dissolve. Add sugar and salt, and stir to dissolve. Add flour and knead dough until smooth and elastic. Let rise, covered, for at least 1/2 hour.

2. Preheat oven to 425 degrees. Dissolve baking soda into 1/2 c warm water in a large bowl.

3. Cut veggie dogs into 4 pieces each.

4. Remove dough from bowl. Cut off a small piece of dough and flatten by hand into a 4" x 2" rectangle (approx.). Place piece of veggie dog on smaller end, roll, and seal ends. Dip in baking soda-water mixture [um, I mixed this together and then completely forgot to use it... oops], and place on a baking sheet. Repeat until all hot dog pieces are wrapped.

5. Bake for 8-10 mins, until golden.

Makes 2 servings.

Nutritional Information:

Calories: 259

Fat: 0g

Carbs: 51g

Fiber: 1g

Protein: 14g

Rating:

Kristen: 4 Yummmmmmmmy!!!

Yum Yum Brownie Muffins

This is a Hungry Girl recipe and can be found here.

Ingredients:
1 box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
15 oz. canned pumpkin

Directions:
Stir ingredients together until well-blended. Spoon into greased or lined muffin cups. Bake at 400F for 20 minutes.

Nutritional Information:
Calories: 182
Fat: 4.5g
Saturated: 1.5g
Carbs: 33.5g
Fiber: 3.5g
Protein: 2.5g

Ratings:
Kristen: 4
Dave: 4

"Sausage" Comparison

Gimme Lean Sausage > Morningstar Farms Sausage Links

(Morningstar Farms is not vegan either.)

That is all.