Meatless Monday: Vegetarian Red Beans and Rice and Sauteed Kale with Apples and Onions

Here are two warm, comforting vegetarian dishes to usher in the chilly fall season.

Vegetarian Red Beans and Rice with Soy Sausage

1 16 oz. can red kidney beans, rinsed and drained

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced

1/2 yellow pepper, diced

1 stalk celery, chopped

3 cloves garlic, chopped

1/4 cup Trader Joe's Soy Chorizo (or chopped Tofurkey brand Kielbasa or your favorite smokey-flavored imitation sausage)

3/4 - 1 cup No-Chicken Broth or Vegetable Broth or water

1 1/2 tbs. olive oil

Salt and fresh ground pepper to taste (it might not need much salt at all so taste before seasoning)

1 tsp. your favorite Cajun seasoning

About 2 cups prepared white or brown rice seasoned with a little olive oil, salt, pepper, garlic powder, and a sprinkling of Cajun seasoning. 

In a large skillet, heat olive oil on medium-high heat. Add chopped onion and saute for about a minute, then add peppers, celery, and garlic. Sprinkle with a pinch of salt and Cajun seasoning (use more if you like a stronger flavor). Saute 4-5 minutes until vegetables are tender. Add the soy sausage and beans and cook another 2-3 minutes. Add the broth or water and stir to combine. Let as much broth cook off as you would like. Serve over prepared rice.

Sauteed Kale with Apples and Onions

1 lb. kale, washed, dried, and roughly chopped (remove tough stems)

1 medium onion or 1/2 large onion, chopped

2 medium crisp, tart apples (Honey Crisp, Gala, Pink Lady, etc) chopped

2-3 tbs. balsamic vinegar

1 tsp. extra virgin olive oil

1/2 - 1 tsp. mild curry powder

Salt and fresh ground pepper to taste

1/4 - 1/2 cup water 

In a deep pot or skillet, heat olive oil over medium-high heat. Add a sprinkle of salt and the onion. Saute 2-3 minutes until onion starts to get tender. Add apple, balsamic vinegar, and curry powder and saute until softened. Add the kale and season with salt and pepper to taste. Mix thoroughly and cook the kale for 4-5 minutes and add 1/4 cup of water to start. Continue cooking until kale is as tender as you want it. Add more water and cook further for softer veggies.