If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.
I'm not a big sandwich person, but I love a good bagel sandwich and this one is the best.
We needed lunch, and fast. Something quick and delicious and it was too hot to turn on the oven. I had a cucumber and bag a spinach from our CSA in the fridge, with a very ripe gifted avocado and a tub of gifted herbed cream cheese (they meant to buy the plain kind); this bagel sandwich just came together!
It's best served al fresco, with an alcholic cream soda on the side... but don't take my word for it.
If you’re looking for a scrummy spin on a regular ol’ sandwich, bagel sandwiches can’t be beat. This one is packed full of flavor from onion bagels, herbed cream cheese, a dash of seasoning salt, and carries a hint of sweetness from apple and sage sausage. Piled high with fresh spinach, zucchini, and avocado, this is a truly delicious way to get some greens in.
Yield: 2
Ingredients
2 onion bagels, toasted
4 tbsp Tofutti Herbs & Chive Cream Cheese
sprinkle of seasoning salt, to taste
1Field Roast Smoked Apple Sage Sausage, halved and sliced lengthwise
½ cupfresh spinach
½ ripe avocado, sliced thin
½ medium cucumber, coined
Cooking Directions
Toast the bagels, then spread each half with 1 tbsp of cream cheese. Sprinkle with a dash of seasoning salt or regular salt.
Divide and layer the remaining ingredients between the two bagels and enjoy!
Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that’s great warm or cold. It tastes even better the following day, which makes it the perfect “make ahead” salad!
Hey there! How's the midweek going for you? Mine has been really good; kind of busy but in the best way possible. My brother-in-law is visiting us here in Alaska from his college in Vermont to work on a short documentary regarding climate change. Part of that involved the Iditarod. Did you know for two years in a row snow has been carted by train over 350 miles from Fairbanks to Anchorage for the ceremonial start? This year it was shortened from 11 miles to just 3 miles. Pretty scary stuff. We spent the weekend photographing the dogs and Ross used his drone to capture some pretty awesome images. You can see more of his work at his Instagram, under username jrhenry10. Below is a drone shot he took of a musher leaving Willow after the real start (restart) with Denali in the background.
He has also decided to be completely vegan for a month in response to realizing the effects of animal agriculture on the environment. The single best thing we can do to stop climate change is to stop consuming animal products. Maybe we can get him to be vegan for good? ;) Muahhahaha. If you'd like to learn more about the environment and how drastically it's affected by animal agriculture, check out the infographic at the very bottom of this post; it's one of the best I've seen yet.
“As far as eating is concerned, humans are the most stupid animals on the planet. We kill billions of wild animals to protect the animals that we eat. We are destroying our environment to feed the animals we eat. We spend more time, money and resources fattening up the animals that we eat, than we do feeding humans who are dying of hunger. The greatest irony is that after all the expenses of raising these animals, we eat them; and they kill us slowly. And rather than recognize this madness, we torture and murder millions of other animals trying to find cures to diseases caused by eating animals in the first place.”
— Mike Anderson
With the excitement and yearning for Todd and I to hang out with Ross instead of cooking, I've been turning to quick and easy dishes. Basically, my veg from the CSA box and any grain that tickles my fancy that day (or whatever I have left in the pantry). Along with fresh herbs (thanks to my Aerogarden), vegan sausage from the freezer, and some canned chickpeas this salad was among my favorite meals of the week! I hope you enjoy it as much as we did!
Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that’s great warm or cold. It tastes even better the following day, which makes it the perfect “make ahead” salad!
Ingredients
1 cup pearled barley, dry
3 cups water
Pinch of salt
2 tbsp olive oil
2 large garlic cloves, minced
2 Italian Field Roast sausages, diced
2 medium vine-ripened tomatoes, diced
1 small bunch of swiss or red chard, de-stemmed and chopped
1 15 oz can of chickpeas, drained
3 tbsp balsamic vinegar
1 tbsp dried basil
1 tbsp agave nectar
½ tbsp soy sauce
Pinch of salt, to taste
Dash of black pepper, to taste
¼ cup fresh basil, chiffonade (optional)
Garnish of broccoli sprouts or microgreens (optional)
Instructions
In a large saucepan, bring the barley, water, and a pinch of salt to a boil over high heat. Reduce to a simmer and cover; cook for about 30-45 minutes until the barley is tender and chewy. Drain and set aside.
While the barley cooks, heat the olive oil over medium-low in a large rimmed frying pan. Add the sausage, tomato, and chard; saute for about 5 minutes until the chard has wilted. Stir in the remaining ingredients excluding the fresh basil and sprouts; cook for an additional 5 minutes to warm the chickpeas.
Once the barley is done cooking, stir it into the chickpea mixture to combine. Serve the salad warm or cold and topped with fresh basil and sprouts. This salad is even better the following day!
Yield: 4
Anouk (ann-uhk) says hello! Isn't he the cutest? It's really strange having a small dog as I've always grew up with large dogs and let's be honest... Bob is pretty much the size of small pony with giraffe legs. I love the pink little butterfly on his nose too! It's very saddening that just about every week I discover a new scar on him somewhere. He has a little Alfalfaesc hair tuft on the very top of his head that I am always trying to smooth down; yesterday I realized there's a big scar underneath and that's why the surrounding hair doesn't lay flat *sad face*. He's only eight months! How could anyone hurt a little puppy? However, it warms my heart to know he's in a safe and loving home now *happy face*!
If you've been vegan for a while you've probably found yourself wondering how on earth your veggie laden entree is the same price as it's meaty counterpart. This article from Serious Eats helps you understand why. Still doesn't answer why we can't catch a break on holding off on the cheese and meats on pizza though...
Last Fall, I was allabout pumpkin recipes. Everything pumpkin. And I've decided to continue that kick this Fall. I know, I know...everyone is all up on the pumpkin. Don't worry, I'll try to keep the pumpkin recipes to a sane and acceptable level. But I ask, why not be crazy about pumpkin?! It is most amazing. I love it's ability to be sweet or savory. Bonus! Pumpkin evokes imagery of family togetherness, pajamas, rainy days, good books and cuddling. At least...that's what pumpkin means to me. It's neck and neck with hot cocoa for that special type ofgoodness.
That special type of goodness has a name. In Danish culture, it's called "hygge". Which, I am to learn kind of means "coziness" but more specifically in regards to relaxing with loved ones, often while enjoying good food in a wonderfully comforting atmosphere. Todd, Bob and I eating this pumpkin dinner, then getting all snuggled up in bed reading our books and drinking coconut chai tea while the rain poured outside was definitely hygge. It could've only been made better with more candles...and sweets! Candles and sweets make everything better...even the best!
Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
I get my vegan Field Roast sausage from Costco. It's so good and Todd absolutely loves it! I buy it in bulk and then just freeze it until I need!
Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
Serve the pumpkin quinoa warm with the roasted broccoli as a side. Then lights some candles, make some tea, get a good book and find your hygge.
Bob update! He isn't too pleased to have to wear his special collar. If you check out Produce On Parade's facebook page, you'll know what I'm talking about. 2 weeks people! Dear lord, it's going to be a long and sad two weeks! He was happy enough to have it off, even if it was only for a short while...poor Little Bear!
Creamy Pumpkin Sage Quinoa with Roasted Broccoli
Recipe Type: Entree
Author: Katie - Produce On Parade
Serves: 4
Creamy pumpkin quinoa with fresh sage and browned Smoked Apple Sausage side with roasted broccoli to make for one cozy and delicious Fall meal.
Ingredients
3 heads of broccoli, florets only
1 Tbsp. olive oil
2 cups water
1 cup dry quinoa, rinsed and drained
1/2 medium yellow onion, minced
1/2 Tbsp. olive oil
2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
Serve the pumpkin quinoa warm with the roasted broccoli as a side.
