Thursday, March 19, 2015

Rosemary Potatoes & Collard Greens with Vegan Sausage

I'm so glad I had a couple of Tofurky Italian sausages in the freezer so I could make this dish. I found the recipe in Wild About Greens and it has my favorite greens in it-collard! 

I pre-cooked my potatoes a little too much and they started falling apart. 
Fresh rosemary, paprika and red pepper flakes give this a just right spicy seasoning. 

 ~ Rosemary Potatoes & Collard Greens with Vegan Sausage ~

My big cup of rosemary! I just transplanted it into this giant teacup; it had outgrown the little container it was in. 

We went to a neighborhood potluck this weekend and my friend made a vegan dish just for me! A curried butternut squash and brown rice casserole. So sweet! I knew there wouldn't be much else in the way of veggie food so I made a huge green salad with lots of veggies. I also brought containers of walnuts and dried cranberries to toss in the salad. I wanted something sweet to bring so I made a double batch of "Raspberry Apple Crisp" from La Dolce Vegan. Instead of just raspberries I used frozen mixed berries. Everybody loved the crisp (crumble). All of the other desserts were heavy, rich and sugary so it was nice to have a lighter dessert to offer.

Organic apples washed and ready for the crisp! 

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