healthy cooking – Kacey Tess

Vegetable Soup with Vegan Sausage

What you’ll need:

1/4 C extra virgin olive oil
1 Leek chopped (only use the white and light green part of the leek, cut length wise then in
1/4 inch strips)
3 Celery stalks chpped
3 cans of beans, whatever you prefer (I used black, pinto and kidney) drained and rinsed
1 Box of vegetable stock
1 TBSP soy sauce
1 TSP red pepper flake
1 TSP cayenne pepper (you can leave out if you don’t like spice)
1 TSP sea salt or to taste
1 TSP ground black pepper or to taste
1 TSP ground coriander
Chives to garnish (fresh and chopped)
2 Links of vegan italian sausage cut into bite size pieces

What you do:
In a large pot heat olive oil over medium heat
Add chopped leeks and cook for about 5 minutes until soft
Add all spices and continue cooking for another 1-2 minutes
Add vegan sausage, brown both sides
Add vegetable stock, beans and soy sauce
Bring to a boil, reduce heat and simmer for about 10-15 minutes uncovered
Taste and adjust seasoning if needed
Add chopped celery and cook for an additional 5 minutes
Spoon into a bowl carefully and add chives on top
Chive muffin goes great with this, see my blog post for recipe

Enjoy!!

Spinach and leek bake

What you’ll need:

1 TBSP of extra virgin olive oil
2 Leeks chopped finely (white part only)
1/2 Yellow onion chopped
2 Packages of fresh spinach
1 Cup of shredded parmesan cheese
1 Cup of cooked brown rice (I use one vegetable bullion cube in my rice to add flavor)
3 eggs
Sea Salt
Black pepper
Red pepper flakes
Coriander

What you do:
Pre heat oven to 375
Prepare a glass baking dish with non stick cooking spray
In a skillet saute leeks and onions in the olive oil until soft
Season with sea salt, pepper, red pepper flakes to taste
In a medium pot steam the spinach until soft
Drain and chop the spinach
Combine all ingredients in a large bowl (save some of the parmesan cheese to sprinkle on top)
Pour mixture into the glass baking dish
Bake for 30 minutes at 375

Enjoy!!