Crock-Pot Monday may have come a day late this week, but it was anything but a dollar short! I ask you: When fresh kale (from our CSA, Great Country Farms) pairs with white cannellini beans and vegan sausage, what could possibly go wrong? Not a dang thing, friends.
This morning, before work, I pulled the Crock-Pot out from its weeklong R&R and put it into service for a vegetarian spin on this Real Simple recipe I’ve used for eons. I put four links of Tofurky Italian sausage, sliced into coins, into the crockery and then added a can of cannellini beans, a can of diced tomatoes, some garlic powder, and as much kale as I could possibly stuff into the pot before pouring a carton of broth over the whole shebang (the recipe calls for a can of broth, but I use a four-cup box) and mixing everything around nicely. Then all it took was about 10 hours on Low, and by the time LeeLee and I arrived home from work, dinner was ready!
Now, longtime readers of this blog may remember another time I made this stew only to find it contained an extra bit of (non-vegetarian) protein upon serving time. You’d better believe that I inspected every leaf of kale with extreme vigilance tonight to ensure I didn’t fall prey to the same scenario a second time! And – at least to our knowledge – tonight’s meal was caterpillar-free for a very welcome change.
And what’s more, our caterpillar-free meal made enough for one of us to enjoy for lunch tomorrow! I love a stew that keeps on stewing.
:)