Oh, how I love going to the grocery store. Nay and I went together today, then returned to my house to annihilate what we’d just bought. After much debate (so many options!), I finally decided to have one of my all time favorite lunches: veggie sausage and a salad.
I am a humongous fan of Turtle Island Foods’ Tofurkey Sausages, in particular their Beer Brats. I like to slice these suckers in half and char them on my iron skillet. I then slather a piece of toast (too cheap for buns) with ketchup, Sierra Nevada’s Porter and Spicy Brown Mustard, and a generous helping of Berkeley’s own Cultured Sauerkraut.
I accompanied my beer-themed meal with a big salad of green leaf lettuce, apples, cheddar and sunflower seeds. I topped it off with my favorite homemade dressing, inspired by a recipe our dear friend (and all-star cook) Shirley taught us years ago.
Shirley’s Balsamic Vinaigrette:
- 2T mustard
- 2T maple syrup
- 2T fruit juice (Any kind works- I’ve made this with orange juice, lemon juice, lime juice, and cranberry juice)
- 1/4c balsamic vinegar
- 1/4c red wine vinegar
2. Add salt and pepper to taste
3. Stir vigorously, then taste for balance. Mess around a bit, I usually find it needs a little more sweetener or juice or something.
4. Once you’re satisfied, stir in as much olive oil as you like (I usually add an amount equal to the vinegar mixture).