This is two days’ meals stemming from the act of boiling either Shelton Free Range Italian Turkey Sausages, or Tofurky (Vegan) Italian Sausages.
On the first day, I put an inch and a half of water in the bottom of a large cooking pot and float the unwrapped contents of an entire container of six (turkey) or five (Tofurky) sauages in it. On top of that I place a steel steaming basket, and on top of that a bunch of green curly kale, washed and broken into pieces about an inch wide. I put a lid on the pot, put it over a hot flame, bring the water to a boil, turn the flame down to moderate, and let the whole thing simmer until the kale is limp but still dark green (not olive green) and, if you take a sauage out and cut it crosswise, the inside is one color, tan, throughout. No pink.
Then I remove the kale from the basket with tongs into a big bowl, slice the sausages into it, and toss the whole thing with extra virgin olive oil and Braggs Liquid Aminos. (You could first infuse the olive oil with garlic if you’re not expecting company. That means you press a clove of garlic in a garlic press into a cup of olive oil, mix it well and let it stand a while before adding it to the rest of whatever you’re cooking.) Anyway, that’s dinner for two, unless somebody needs some starch with it. Pasta would be a good choice.
What’s left in the pot is a protein/Italian seasoning/kale broth with lots of flavor and nutrients in it, so you save it in a big clean jar for tomorrow.
Quinoa is a high protein grain that looks halfway between millet and the planet Saturn after it’s cooked. It likes two parts of liquid to one part of grain for cooking. So, if you start with a dry cup of quinoa at the bottom of a pot, you’ll be adding two cups of liquid. Use the broth from cooking the kale and sausages yesterday, and add a little more water if needed to make the total two cups of liquid. Also add two or three slices of extra firm organic tofu, cubed, and, if you have a heaping tablespoon of soaked hiziki (seaweed) on hand, add that. Slice in a zucchini, too. Bring it all to a boil, then cover and turn the flame to the lowest setting. When the quinoa is soft and has absorbed all of the water, it’s done. Remove to a serving bowl and season with olive oil and Bragg’s Liquid Aminos.
More excellent info on the health benefits of kale, and recipes HERE.