Friday, March 30, 2012

Fennel Rubbed Sausage with Pomegranate Reduction, Sweet Potato & Carrot Mash, Green Beans

Store bought vegan sausages are easily adaptable to more and better flavor with a simple spice rub. Mine combines fennel, garlic and cumin that pairs great with roasted sweet potatoes and carrots mashed until creamy and a sweet and sticky reduction of shallots and pomegranate juice. Serve with lightly sauteed green beans and you have a full and colorful meal.

Fennel Rubbed Sausage
1 tsp fennel seeds, crushed
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
2 tofurkey Italian sausages, halved lenghwise
2 tbl extra virgin olive oil
1 large handful fresh green beans, ends trimmed

Combine the crushed fennel, garlic, cumin, salt and pepper. Rub over the sausages.
Heat the oil in a saute pan and brown the sausages on both sides until brown and crisp. Remove from the pan, add the green beans and toss in any left over oil and spices. Cook for 4 minutes to keep the beans crisp.

Pomegranate Reduction
1 shallot, thinly sliced
1 1/2 cups pomegranate juice
juice from 1 large naval orange
3 tbl turbinado sugar
1 tbl red wine vinegar
1 tbl vegan butter
1/4 tsp salt

Combine the shallot, pom juice, orange juice and sugar in a small pot. Boil for 15 minutes or until it has reduced to about 1/2 cup. Remove from heat and add the vinegar and butter. Whisk to combine and melt the butter. Season with salt.

Sweet Potato & Carrot Mash
2 carrots, small dice
1 large sweet potato, peeled, small dice
1 small shallot, small chunks
2 tbl extra virgin olive oil
1 tsp dried thyme
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper

Preheat the oven to 425.
Toss the carrots, sweet potato and shallot with all of the spices and oil. Roast on a baking sheet for 20 minutes or until soft. Whip until smooth.

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