A couple of days ago I was just slammed with work and errands. If you didn't know, I run a breast cancer foundation (breastcanceralliance.org) so as you might imagine, October is a pretty busy month for me.
I stopped by a market I like, fully expecting to throw a salad together, but walked out with a lentil-quinoa soup and some sautéed brussel sprouts. I should have asked to taste them first because they were super bland. They had sautéed onions and were tender, but it just wasn't working for me. I tossed them into a sautée pan and added chopped almonds, a tiny pinch of kosher salt and some agave nectar. Much improved! The leftovers went back into the fridge.
Today I was leaving a meeting in Massachusetts for a board on which I sit, and I popped into my favorite market on the way home for a snack. While I was there, I had them pack up a pint of roasted cauliflower with parsley, sautéed shallots, dried apricots and dried cranberries. I've had it many times before and really like it.
By the time dinner rolled around, I'd spent 4 hours in a car and 6 hours at a meeting, so I needed to make something quick and easy.
In a sautée pan coated with baking spray I heated up 2.5 servings of chopped Gimme Lean vegan sausage and cooked it until it started to brown. I then added the leftover brussel sprouts and cauliflower I'd purchased this afternoon. I had an amazing dinner!
While this isn't quite a recipe, you could certainly replicate this on your own. If you do, I hope you enjoy!
