Another snow day off of school here in Minnesota. We just broke the snowfall record for February (and mind you we have another week to go!) with over 30″ just this month, including 8″ in the last day. Btw, The last time this happened the Metrodome roof collapsed.
We’ve had a lot of together time inside and I am really grateful for Amazon Prime to bring groceries to my door!
This hearty dish is nice for a cold day, and is good on its own, over noodles or toast. Whole Foods even has a pre-made vegan garlic bread to make this super fast and super easy. We like Field Roast brand of “fork nossage” (not pork=fake=fork, not sausage=nossage), in either Italian or Chipotle flavors.
I am really regretting not booking a winter getaway this year…..am willing to do a house swap if anyone’s interested….ours comes with 2 Cornish Rex cats who love to cuddle.
Beans on toast
- 2 tbsp olive oil
- 1lb vegan Italian sausage, sliced into rounds
- 5 cloves garlic, chopped
- 1 tsp oregano
- 1 tsp crushed red pepper
- 5 oz package spinach or bunch of chopped Swiss chard leaves (any hearty green really)
- 2 cans cannellini beans, rinsed
- 28 oz can crushed tomatoes
- 1 cup water
- 1 tsp Salt
Sauté sausage in olive oil until brown, flipping halfway through. Add garlic, salt, oregano and crushed red pepper. Cook 1 minute before adding tomatoes and water. Simmer 10 minutes. Add spinach and beans and cook another 5 minutes.
Serve over garlic toast or noodles.
**Recipe adapted from Bon Appetite