Today can suck it.
I just found out less than an hour ago that a friend of mine that has been fighting cancer for the last three years is now bracing for what could possibly be the final battle. She is a beautiful, fiery, redheaded vegan with a loving husband and three beautiful children. It's not fair that she has to go through this. You can read her cancer updates here, and please, show her some support!
Sheri loves turtles, so this little guy is here for hugs. Little, gentle hugs.
I'm also stressed out over what's happening out east with the hurricane. My thoughts are with all of my friends that live in the affected areas. I wish I could beam you here right now! Nothing happens here on the prairie.
Because today sucks, I'm glad that I made this last night, so I don't have to bother cooking tonight. I just want to read, drink wine, and check updates. Also, they turned on the heat in my building tonight, and it feels like friggin' Phoenix in here.
Spicy Sausage & Pepper Pasta
8 oz whole wheat pasta of choice
2 tsp olive oil
1/2 tube Gimme Lean sausage (or a package of Upton's Naturals Italian sausage seitan, or a cup of whatever vegan sausage you like)
8 oz frozen mixed peppers and onions
splash red wine
2 handfuls fresh baby spinach
1/2 cup shredded Daiya mozzarella (or other vegan mozzarella)
dash chile pepper flakes
Start cooking the pasta.
In a hot skillet, heat the oil. Tear up the sausage into bite sized chunks, and add to the pan. Cook and stir for about three minutes, using your spoon to break up the pieces. When it starts to brown, add the frozen veggies. Cook until the veggies start to get crispy around the edges, and the sausage has turned golden brown. Add the wine, and scrape up any browned bits. Cook until the wine has evaporated, and turn off the heat. Stir in spinach and cheeze. Season with chile pepper flakes (I used about a tsp). When the spinach is wilty and the cheeze is melty, toss the whole thing with the hot, cooked pasta.
Monday, October 29, 2012
Today can suck it.