Today I did personal cheffing for my client who really likes Italian food–but requires everything to be whole grain, organic– the whole whole food enchilada. I cooked rice pasta with a really yummy tomato sauce packed full of vegetables and fresh basil, stuffed bell peppers (brown rice, vegetables, parmesan and slivered almonds made up the stuffing), baked zucchini croquettes and a huge tossed salad.
For my family, I experimented making Italian sausage. I never thought about making Italian sausage, since I don’t think I’ve ever eaten Italian sausage. But after seeing Chef Veggie’s pictures of her Italian sausage, I immediately set to work sleuthing around the web for recipe ideas.
The sausage turned out great. I experimented with size a little but think for sales purposes, one long link is the way to go. If you are in the Alachua/Gainesville area and want some vegan Italian sausage without onion and garlic but still big flavor, this stuff is for you.
You can fry it up in a pan, add it to pizza, vegetable dishes and soups or simply just slice and eat.
See, Sabjimata is not just jam. Sabjimata is also vegan Italian sausage!