Sausage, 'Shroom & Kale Medley

What you'll need to prepare:

* 1 package of mushrooms (I like crimini or baby portabellas)

* 1 onion

* 1 large bunch of kale

* 2 packages of brown rice

* 1 clove garlic

* 1 tube of vegan sausage (I like 'Gimme Lean')

To get started, boil some water for your rice. In the meantime, sautee chopped mushrooms and chopped onion in EVOO over medium heat in a large pan until soft. Add kale in small amounts until wilted. Once all the kale is in, add the chopped garlic, turn the heat down to low, and cover the pan. Place rice packets in the boiling water and cook for ten minutes.

Now we begin preparing the sausage. Pour a small amount of EVOO into a separate pan and cook the sausage over medium heat, chopping it up with a wooden spoon, and turning it frequently until browned. Once the rice is cooked, drain the rice and fold in to the mixture. Fold the browned sausage bits into the mixture and serve.

Easy. Delicious. And so good for you!

Cheese-less Chorizo & Mushroom Lasagne

What you'll need to prepare:

* 1 package lasagne noodles

* 1 jar of your favorite marinara sauce

* 1 tube soy chorizo sausage (I like Soyrizo)

* 1 onion

* 1 package mushrooms

* EVOO

To begin, preheat oven to 350 degrees. Boil water for the lasagne noodles and cook ten to twelve minutes, stirring every so often to prevent sticking. Pour a small amount of EVOO into a pan and sautee chopped onions and mushrooms until soft. Add desired amount of soy chorizo to the mixture and sautee over medium heat, stirring frequently until cooked through.

Once the lasange noodles are cooked and oven is preheated, it's time to build your lasagne. Spread a small amount of marinara sauce to cover the bottom of the pan and cover with a layer of noodles. Spread the chorizo, mushroom and onion mixture overtop of the noodles, covered with a layer of marinara sauce. Repeat until all the noodles and mixture are used, and bake in preheated oven for about ten to fifteen minutes, until sauce is bubbly.