Braised Braeburns & Greens, Tarragon Mash, Sausage

Tender-crisp Braeburn apples braised in cider and maple with swiss chard and Field Roast Apple-Sage Sausages. Served on top a heaping pile of tarragon scented yukons mashed with buttery olive oil and dijon.

Braised Braeburns & Greens with Sausage
2 tbl earth balance butter
2 braeburn apples, 1/4" slice
1 bunch swiss chard, stems-small dice, leaves-roughly chopped
1/4 tsp cinnamon
pinch nutmeg
3 tbl maple syrup
salt and pepper
1 cup apple cider
1/2 cup vegetable broth
2 tsp cornstarch mixed with 2 tbl water
2 tbl extra virgin olive oil
4 apple-sage field roast sausages

Melt the butter in a large saute pan. Add the apple slices, chard stems, cinnamon, nutmeg, 1 tbl of maple syrup and a pinch of salt. Saute over medium heat for 7 minutes until the apples start to become tender. Add the remaining 2 tbl of maple syrup and simmer 3 minutes more.
Use a slotted spoon to remove the apples and chard from the pan. Add the apple cider, vegetable broth and cornstarch and whisk to combine. Add the chard leaves and bring to a simmer to cook the leaves thicken the sauce, 5 minutes. Add the apples back in and toss to reheat.
In a small saute pan, crisp the sausage in olive oil until golden brown. Serve with apples, chard and tarragon mash.

Tarragon Mash
3 large yukon gold potatoes, unpeeled, medium dice
1/4 cup extra virgin olive oil
1/4 cup unsweetened almond milk
2 tbl dijon mustard
2 tbl minced fresh tarragon
salt and pepper

Boil the potatoes in salted water until tender. Drain and bring the potatoes back to the pan. Add the oil, milk and mustard and mash. Stir in tarragon and salt and pepper to taste.

Apple Sage Sausage, Escarole & Cremini Omelet with Bartlett Pears

Vegan omelettes are so easy to make as long as you have a very. very non-stick pan! Of course the filling options are endless and up to your taste preferences, but my filling of savory sausage, greens, crispy mushrooms and fresh pear really hit the mark for a filling breakfast on my day off.

Vegan Omelette
makes 3
12 oz extra firm silken tofu
2 tbl unsweetened almond milk
2 tbl cornstarch
1 tbl turmeric
1 tbl nutritional yeast
2 tsp tahini
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
3 tbl extra virgin olive oil, divided

Combine all of the ingredients except the oil in a blender and blend until smooth.
Heat a non stick pan and add 1 tbl of oil. Pour 1/3 of the mixture in the pan and spread out thin. Cook over medium-high heat until the bottom has browned slightly. Place 1/3 of the filling mixture on one half of the omelette and flip over the top. Slide out of the pan. Repeat two more times.

Sausage, Cremini & Escarole Filling
2 tbl extra virgin olive oil
1/4 red onion, small dice
1 cup thinly sliced cremini mushrooms
3 garlic cloves, thinly sliced
2 Field Roast Apple-Sage Sausages, small dice
1 head escarole, rough chop
salt and pepper
1/2 tsp red pepper flakes
1 barlett pear, small dice

Heat the oil in a large saute pan and sweat the onions until soft and translucent. Add the mushrooms and continue to saute over medium high heat until they have crispy edges, 5 minutes. Add the garlic and field roast and saute 5 minutes more until the sausage is golden brown. Add the escarole and finish cooking until the greens have wilted. Season with salt, pepper and red pepper flakes. Remove from the heat and toss in the pears.