Lunch Time
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:
1. Combine:
- 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).
Enjoy! -e
