Freshly Picked Dinner: Bok Choy, Beets, Zucchini & Sausage

» Posted by Christine Briel on Jul 30, 2012 in blog | 0 comments

The vegetable garden this year has been amazing! I’ve been gardening for over 20 years and am still learning something new. We put a lot of extra care into the garden this year and boy is it paying off. Below is a recipe for a delicious dinner using some of the vegetables from our first harvest during the first week in July. Bok choy and beets were a new addition to the garden this year. They grew really well, are delicious and so versatile! I’ve used them in dinner dishes and also added them to tofu scramblers for breakfast.

Bok Choy, Beets, Zucchini & Sausage:

1 cup bok choy chopped + leaves chopped
1 cup beets chopped + leaves chopped
1/2 onion finely diced
1 cup potato chopped
1 cup zucchini chopped
4 Smoked Apple Sage Field Roast Sausages – not grown in my garden

Directions: Cut up the vegetables and throw into a lightly oiled pan (I prefer Olive Oil). Sprinkle salt, pepper, onion powder, and lemon juice over the mixture and cook until it starts to stick, darken and the potatoes are soft. Slice the sausage (these are vegetarian and really tasty, not made from soy) and throw in the pan. Stir the mixture, cover and turn off heat. Leave on burner for about 5 minutes, until sausage is heated through.

Now you’ve got a delicious vegan dinner that everyone will love – even the meat eaters!

Including the leaves – I used to throw away the leaves on vegetables like bok choy, beets, etc. Before I made this meal I did a quick google search, “can I eat beet leaves?” and found this at the Livestrong website so now I never throw away the leaves!

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Christine Briel