iEat Green - 10.29.20 - Barbara Storper, MS, RD

Barbara Storper, MS, RD, is a national award-winning nutritionist and a leader in the field of children’s nutrition. She is Founder and Executive Director of FoodPlay Productions, a nutrition education organization that brings the power of live theater to turn kids on to healthy habits.  Her shows have reached more than five million children across the country with evaluations showing dramatic improvements in children’s eating and physical activity habits.  She’s received a host of national nutrition and media awards plus an Emmy Award when her show was made for TV!

 

Barbara combines a background in journalism, theater arts, and nutrition to create live and virtual theater shows, fun resources, children's books, and videos to turn kids on to healthy habits.  She is a popular speaker and media spokesperson, presenting parents and educators with creative strategies to help kids see through media message and make choices that are good for their health and the health of the planet.

 

Vegan Sausage, Peppers, Onions, Mushrooms and Peas

 

Yield: 4 servings 

 

Ingredients 

 

 1/4 cup extra-virgin olive oil 

 1 package Field Roast Italian Vegan Sausage (or other vegan sausage of choice)

 2 bell peppers, assorted colors, sliced 

 2 yellow onions, sliced 

 2 cups chopped mushrooms

 1 cup froz. peas

 1 teaspoon kosher salt 

 1 teaspoon freshly ground black pepper 

 1/2 teaspoon dried oregano 

 1 t. dried basil 

 4 t. minced garlic 

 2 tablespoons tomato paste 

 1 cup Marsala wine, plus 1 Tbs.

1 t. Tamari

 1 (15-ounce) can fire roasted diced tomatoes 

 1/4 teaspoon red pepper flakes, optional 

¼ cup chopped parsley

 

Directions 

 

1. Cut the vegan sausage down the middle lengthwise, then into 1” pieces.
2. Heat 2 Tbs. of the oil in a heavy large skillet over medium heat. Add the vegan sausages, cut side down and cook until brown, turn over and cook the other side, about 7 to 10 minutes. Remove from the pan and drain on plate lined with paper towel.. 
3. Keeping the pan over medium heat, sauté the mushrooms with 1 t. of the minced garlic. Cook until lightly seared on outside. Add 1 Tbs. of Marsala wine and 1 t. Tamari. Cook until liquid is evaporated. Set mushrooms aside. 
4. In large wok or pan, add the remaining oil. When hot, add the peppers, onions, salt, and pepper and cook until onions are translucent and peppers are soft, about 5 minutes. Add the oregano, basil, and remaining garlic and cook 2 more minutes. 
5. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer. 
6. Add the vegan sausage and frozen peas to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes. 
7. Right before serving, add the mushrooms and parsley and combine.
8. Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)