Vegan Sausage & Bean Skillet with Swiss Chard and 3-cheese ciabatta Toast
Argh, how delicious was this meal?
I know it's a funny dish because it reminds me of campfire meals my family used to have when I was a kid. We went camping almost every summer before I was 8.
It was a Polish thing; all the Polish people that were straight off the boat from Poland within that decade all met up at the campsite to be Polish and shoot the Kurwa. 🫡
Anyhow about the dish, this meal is a real treat.
I do not eat bread often, as wheat is a medium digestible for me based on my DNA Nutrigenomix test. What this means is that I have a Genome that can only tolerate wheat on a medium level, so too much, and it does start to give me digestive issues like IBS, gas, and bloating. So, I limit my wheat intake or stick to Ezekial bread, which is sprouted grains or gluten-free with flour, such as oats or buckwheat.
However, white beans are incredibly supportive of the Liver. They are high in protein and provide several nutrients that support the Liver’s mechanics, thus helping the body's carbohydrate, fat, and protein metabolism! Isn’t that incredible?
And if you have been particularly constipated during the week because your diet was not on point or you were not moving enough, trust me, that two meals of this dish and you’ll spend about two days pooping out all the colon blockages you might have been experiencing in a healthy poop kind of way! - Check the poop chart! It will give you a soft, healthy poop. 💩
Alright, I hope I stirred your appetite 🤭
Vegan Sausage & Bean Skillet
Ingredients
1 Beyond Meat Hot Italian Sausage
1 Can or 1 Cup Dry of White Kidney Beans
1 Small Onion
3 Garlic Cloves
1 Bunch of Swiss Chard
1 tbsp of Seasoning Blend (Smoked Paprika and Fennel Seeds)
2 tbsp of Tomato Paste
1/2 Cup of Organic Tomato Sauce
1 Bay leaf
1/2 Cup of Vegan Cheese Blend (Mozzarella, Cheddar, parmesan)
Ciabatta Bun (Choose Gluten Free if desire no Gluten)
10 g Parsley
1 Lemon
Ingredients
Cut the Vegan sausage into rounds.
Finely chop the Onion.
Finely chop two cloves of garlic.
De-stem and slice the Swiss chard.
Finely chop the parsley.
Drain and rinse the White Beans.
Turn the oven to a broil.
Preheat a pan over medium-high heat, and once hot, add 1-2 tbsp of Avocado Oil, followed by the Vegan sausage. Cook for 3-4 minutes or until the sausage browns, then add the onions and cook for 3-4 minutes more. Add 1-3 tbsp of avocado oil, followed by the seasoning blend and the garlic.
Cook for 1-2 minutes. Add the tomato paste, cook and stir for 2-3 minutes.
Add the beans, the Swiss chard, 1 cup of water, and 1/2 cup of Tomato sauce. Add the bay leaf, season with Himalayan salt and pepper, reduce heat to medium, cover and cook for 7-10 minutes.
Finish with lemon juice to taste.
Slice the Ciabatta in half, place it on a baking sheet cup side up, and place it on the middle rack in the oven.
Toast for 30 seconds minute, then take it out of the oven and rub the remaining garlic clove over each toast, paying special attention to the edges.
Sprinkle the cheese over each toast generously and place it back in the oven on the middle rack for 1-2 minutes or until the edges are golden and the cheese is melted.
Garnish with parsley.
