Double! Greens with Mushrooms and Sausage and Kasha with Onions and Carrots

More rain is coming our way, and even though my original plan was to have a big salad for lunch, I decided to get my vegetables cooked and warm today. Enter two simple and easy dishes: greens with mushrooms and sausage, and kasha with onions and carrots.

The former dish is a good way to get a whole package of chard and a whole package of collard greens into you, with a lot of flavor.

The latter dish is something that a deli at Kibbutz Sha’ar Ha’amakim makes and my mom frequently buys. I managed to recreate the original flavor and it made me happy.

Greens with Mushrooms and Sausage

1 package chard
1 package collard greens
1 Field Roast sausage (or any vegan meat)
1 cup maitake mushrooms
3 garlic cloves
1 tsp olive oil
a splash of whiskey
a splash of Bragg’s Liquid Aminos

Heat up olive oil in a wok. Chop garlic into small pieces and add to pan, then add mushrooms. After about a minute, slice up the vegan sausage and add to the pan. Keep sautéing until sausage is browned. Then, chop up all vegetables and add to pan. Splash in some whiskey and Bragg’s. Cook and stir until greens start wilting (do not overcook.)

Kasha with Onions and Carrots

1 tsp olive oil
1/2 white or yellow onion, chopped
3 garlic cloves, minced
2-3 carrots, chopped into little cubes or grated
1 tbsp dried vegetables, bouillon, or onion soup powder
1 cup buckwheat
2 cups boiling water
salt to taste

Heat up olive oil in a smallish pot. Add onion, garlic, and carrots, and whirl around until fragrant (no need to caramelize the onions, though I’m sure that would be tasty.) Add buckwheat and whirl around some more to toast. Then, add water, soup base, and some salt if desired, and cook for 10-15 mins or until all the water absorbs. Fluff up with a fork and let sit for a few minutes in pot before serving.