Sausage Dogs with Corn Chili, Jicama Slaw & Lemon Salt & Rosemary Shoestrings

If I were Rachel Ray, I would call this Corn Chili, Salsi, because it is more of a chili and salsa combined. But I am not a completely obnoxious person who thinks it's clever to simply mash two words together so I will refer to it as chili because it is cooked and served warm. Take that Rachel!


Grilled vegan sausages piled high with warm corn chili and cool jicama slaw. Serve these dogs with shoestring potatoes smothered in lemon salt and fresh rosemary.

Sausage Dogs with Corn Chili
serves 4
3 corn cobs (or 3 cups kernels)
4 Field Roast Sausages
2 tbl extra virgin olive oil
1/2 small red onion, small dice
1/2 green bell pepper, small dice
4 oz can fire roasted green chilies
2 garlic cloves, minced
2 medium tomatoes, small dice
2 tsp chili powder
1 tsp cumin
1 tsp salt
juice of 1 lime
1/2 cup water
3 tbl roughly chopped cilantro
4 hot dog buns

Grill or broil the corn and sausages until you achieve dark char marks.
Saute the red onion, bell pepper and green chilies in olive oil until tender and caramelized, 10 minutes. Add the garlic, tomatoes, corn kernels, chili powder, cumin, salt, lime juice and water. Let simmer for 10 more minutes. Stir in the cilantro and serve over grilled sausages with slaw.

Jicama Slaw
1 cup shredded jicama
1 cup shredded napa cabbage
2 tbl lime juice
1 tsp sea salt

Combine and let sit at least 10 minutes before serving to allow the lime juice to break down the vegetables.

Lemon Salt & Rosemary Shoestrings
zest of 1 lemon
1 tbl coarse sea salt
1 lb frozen shoestring fries
2 tbl extra virgin olive oil
2 tbl chopped fresh rosemary leaves
1 tsp black pepper

Preheat the oven to 450.
Use a mortar and pestle to crush the lemon zest and salt together into a paste.
Toss the potatoes with olive oil, rosemary, pepper and lemon salt. Arrange in a single layer on one or two baking sheets and bake for 15 minutes or until golden brown.
Turn on the broiler and cook for 1-2 minutes (keep an eye on it!) until crispy.

Seitan and Pinto Bean Sopa, Jicama and Cucumber Slaw

Jicama isn't something I eat often but I always wish I did. It's light and crunchy and doesn't have a strong prominent flavor lending it to be marinated to whatever flavor you choose. This slaw is bright and refreshing and goes great with a heavier dish like this stew.

Seitan and pinto bean stew with yellow and red peppers, simmered in tomatoes. Served with a collection of crunchy red onion, cucumber, jicama and creamy avocado in a orange and lime citrus dressing.

Seitan and Pinto Bean Stew
2 tbl vegetable oil
1 large onion, finely chopped
1/2 red pepper, medium dice
1/2 yellow pepper, medium dice
1 garlic clove, minced
1 jalapeno, seeded and chopped
1 1/2 tsp chili powder
2 tsp cumin powder
1- 15oz can diced tomatoes
1 can pinto beans, drained and rinsed
1/2c refried pinto beans
2c vegetable broth
8oz package seitan, cut into medium sized chunks
2 tbl chopped fresh cilantro
corn tortillas
1/4c vegetable oil, for frying

In a stockpot over moderately low heat, combine 2 teaspoons of oil and the onion, garlic, peppers and jalapenos. Cook stirring occasionally, until the vegetables are soft. Add the chili powder, and cook and stir for 15 seconds. Add seitan and cook until browned. Add the tomatoes, beans, broth and cilantro, and simmer for 20 minutes.
In a skillet, heat the 1/4 cup of oil over moderate heat; fry the tortillas in batches until crisp and pale golden. Drain the tortillas on paper towels.

Jicama Cucumber Slaw with Creamy Citrus Dressing
1 small jicama, peeled and cut into thin strips
1/2 red onion, sliced thin
1/2 cucumber, squared off and cut into thin strips
avocado, cut into wedges
1/2c fresh squeezed orange juice
2 tbl lime juice
2 tbl ancho chili powder
2 tbl agave
1/2c canola oil
salt and pepper
1/4c chopped cilantro leaves

Pulse together the orange and lime juice, ancho powder and agave, and oil in a blender. While the blender is running add oil in a thin stream. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.