Thanks to the cooler weather, I’m happily breaking out the stews. Soups and stews are perhaps the most forgiving of meals to prepare, and they are also wide open for creativity. Swap out the pasta for a prepared grain, or use beans instead of sausage. Of course, any green will work.
Canned:
- Corn Salsa (from Complete Book of Home Preserving) sub: storebought corn salsa
- Cajun Tomatoes (from Complete Book of Home Preserving) sub: canned diced tomatoes, with Cajun spices added
After browning the sliced sausages, I added onions, carrots, and some of the seasoning blend from American Vegan Kitchen. I deglazed with wine, added garlic, Cajun tomatoes, corn salsa, and Swiss chard. I added some cooked pasta, adjusted the seasonings, and dinner was ready in a flash.
Speaking of a flash, hurry over to Vegan Eats and Treats for a chance to win Vegan Sandwiches Save the Day! Then keep your eye on Weekly Vegan Menu and Lazy Smurf’s Guide to Life for their posts in our blog tour. Also still to come this week: my review of Artisan Vegan Cheese!
