Simply Sage

Sage is as adorable as it is delectable, and as savory as it is sweet. It is an aesthetically pleasing herb with velvety soft leaves and a soft grey-green color. It grows in most climates and is fairly drought resistant. Sage often finds itself in the spotlight in the winter seasons with roots and roasts but it is equally delicious year round.

I have always had a fondness for sage, as it is one of the herbs that really adds dimension to a dish. If you have found yourself marveling at an entrée, not quite knowing what the missing ingredient was, it is possible that you may have had a meal that was graced with sage. Light in fragrance, deep in richness and complex in flavor, sage is one of those herbs that can’t be substituted and knows right where it belongs.

Traditionally, sage has most often been known in conjunction with its common pairings of rich red meats, dairy and poultry meals, but I have found that it gives the most excellent essence to many vegan dishes. Sage can add such beauty and elegance to a plant-based menu for breakfast, lunch or dinner (and even desserts!). Sage is the perfect ingredient in that it rounds out a meal, not overpowering it, but offering a unique and memorable flavor that warms the palate and the heart. I have found sage to be one of my most nostalgic and favorite flavors…and I feel these dishes highlight the greatest aspects of this herb.

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Total Budget: $100 or less

All recipes serve 4

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

  • 1 Large garlic bulb - $0.50 (5)
  • 1 Lemon - $0.39 (1)
  • 1 Tub of vegan butter - $2.50 (2)
  • 16 oz. Bag of dry quinoa - $5.00 (1)
  • 2 lb Kabocha squash - $2.50 (1)
  • 3 Acorn squash - $9.00 (1)
  • 1 Bag of pre-cubed butternut squash - $2.29 (1)
  • 2 32 oz. Containers of vegetable broth - $5.29 (3)
  • 16 oz. Container of almond milk - $2.50 (1)
  • 4 Yellow onions - $3.69 (4)
  • 1 Bag of all purpose flour - $4.50 (1)
  • 1 15 oz. Can of chickpeas - $0.99 (1)
  • 1 Bunch of chard - $2.00 (1)
  • 1 Bunch of fresh sage - $1.50 (5)
  • 1 Bunch of fresh thyme - $1.00 (3)
  • 1 Bag of fresh cranberries - $1.99 (1)
  • 1 Large apple - $0.69 (1)
  • 1 Stalk of celery - $1.29 (1)
  • 1 Medium zucchini - $1.00 (1)
  • 2 Carrot - $1.05 (1)
  • 2 Crowns of broccoli - $4.00 (1)
  • 16 oz. of Fresh cremini mushrooms - $7.29 (2)
  • 1 2 oz. Container of red pepper flakes - $2.98 (2)
  • 1 0.9 oz. Container of ground cinnamon - $2.28 (1)
  • 1 12 oz. package of dried linguine - $1.00 (1)
  • 12-16 oz. of Brussels sprouts - $4.50 (1)
  • 1 8 oz. can of tomato paste - $1.50 (1)
  • 1 28 oz. can of crushed tomatoes - $1.77 (1)
  • 1 Box of small pasta - $1.05 (1)
  • 8 oz. Bag of pecan halves - $3.99 (1)
  • 1 Container of baking powder - $1.59 (1)
  • 1 Container of baking soda - $1.79 (1)
  • 1 Box Little Potato Company Chilean Splash Creamer potatoes - $4.49 (1)
  • *If you can’t find the Little Potato Company Brand, use any bag of tri-colored potatoes.

$75.00 - $90.00  *Prices may fluctuate depending on tax, store, sale and season. I paid $87.90 this week.

If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $7.48) or substitute with ingredients you have in your cupboard.

  • Salt and Pepper shakers - $3.49 (5)
  • Olive oil -  $3.99 (4)

Recipe No. 1

Creamy (vegan!) Butternut Squash Linguine with Fried Sage | Cook Time: 55 Minutes

Source: cookieandkate.com | Link to instructions

  • 2 Tbs olive oil
  • 1 Tbs finely chopped fresh sage
  • 2 lb butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • ⅛ teaspoon red pepper flakes
  • Salt
  • Freshly ground black pepper
  • 2 cups vegetable broth
  • 12 oz. whole grain linguine or fettuccine

Note: You could use any kind of squash for this dish, but I chose the kabocha because it is rich and has amazing texture and also because I used butternut squash in recipe no. 5. Kabocha squash are the very dense, forest green variety of winter squash that are sold almost-year round in the squash produce bins at most local markets.

Recipe No. 2

Stuffed Acorn Squash | Cook Time: 55 Minutes

Source: Vegan Huggs, by Melissa | Link to instructions

  • 1 cup dry quinoa, cooked according to package instructions
  • 3 acorn squash
  • 2 1/2 tablespoons olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced
  • 1 large apple, diced
  • 2 cups cremini mushrooms, cleaned and chopped
  • 1/2 cup cranberries
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt  

Note: When stuffing squash, mushrooms or bell peppers, I like to think of it as an art rather than a science…feel free to take liberties. For example, if you love pecans (which are on the list) try adding a few! Or if you don’t like celery, don’t be afraid to leave it out. Stuffed meals are a great and safe way to experiment with flavors and textures.

Recipe No. 3

Vegan Biscuits and Gravy | Cook Time: 30 Minutes

Source: Minimalist Baker | Link to instructions

  • 2 Tbsp vegan butter or olive oil
  • 2 cloves garlic, minced
  • 1/4 cup diced white or yellow onion
  • 1 cup thinly sliced mushrooms
  • Pinch each salt and pepper and more to taste
  • Optional: 1/2 tsp fresh sage or thyme, chopped
  • 1 1/2 Tbsp all-purpose flour
  • 1/2 cup vegetable broth
  • ¾ cup unsweetened plain almond milk

Note: This recipe is just for the gravy, but the link to the recipe contains an additional link to a great biscuit recipe. Our shopping list accommodates this whole recipe including the biscuits, so please check out the link to the gravy and to the biscuits—if you shop with our shopping list you’ll have everything you need!

Recipe No. 4

Sage & Garlic Roasted Vegetables | Cook Time: 45 Minutes

Source: ilovevegan.com | Link to instructions

  • 2 Cups quartered Little Potato Company Chilean Splash Creamer potatoes
  • 2 Cups large broccoli florets
  • 1 Large carrot cut into sticks
  • 1 Cup trimmed, quartered Brussels sprouts
  • 3 Tbsp melted vegan butter
  • 3 Cloves garlic, minced
  • 6 Large fresh sage leaves, finely chopped
  • 1/2 tsp salt
  • Black pepper, to taste
  • 1/2 cup pecan halves
  • Fresh sage leaves, for garnish
  • Olive oil, for frying garnish

Note: *If you can’t find the Little Potato Company Brand, use any bag of tri-colored potatoes, but note that it may affect the cook time.

Recipe No. 5

Butternut Minestrone with Sage, Chickpeas and Chard | Cook Time: 45 Minutes

Source: The First Mess | Link to instructions

  • 1 Medium yellow onion, small dice
  • 1 Medium carrot, small dice
  • 1 Tbsp minced fresh sage
  • 2 tsp minced fresh thyme
  • ½ tsp dried chili flakes
  • 3 Garlic cloves, minced
  • 1 Tbsp tomato paste
  • 3 Cups small-diced butternut squash
  • 1 Medium zucchini, small dice
  • 1 15 oz. Can of chickpeas, drained and rinsed
  • Sea salt and ground black pepper, to taste
  • 1 28 oz. can of crushed tomatoes
  • 7 Cups vegetable stock
  • ½ Cup dry, small pasta
  • 1 Bunch of chard, leaves chopped

Note: There is nothing quite as warm and savory as a bowl of minestrone on a cozy autumn day! I highly recommend getting delicious vegan sourdough or French bread to serve with this yummy soup.


References

Cookie and Kate. (2014, February 21). Creamy (vegan!) Butternut Squash Linguine with Fried Sage. Retrieved October 28, 2017, from

          https://cookieandkate.com website: https://cookieandkate.com/2014/creamy-vegan-butternut-squash-linguine-with-fried-sage/

The First Mess. (N.D.). Butternut Minestrone with Sage, Chickpeas and Chard. Retrieved October 27, 2017, from thefirstmess.com

          website: http://thefirstmess.com/2017/10/11/vegan-butternut-minestrone-recipe/

Huggins, M. (2016, October 17). Sweet & Savory Stuffed Acorn Squash (Vegan & GF). Retrieved October 28, 2017, from

          https://veganhuggs.com website: https://veganhuggs.com/stuffed-acorn-squash/

ilovevegan.com. (N.D.). Sage & Garlic Pecan Roasted Vegetables. Retrieved October 28, 2017, from http://www.ilovevegan.com

          website: http://www.ilovevegan.com/sage-garlic-pecan-roasted-vegetables/

Minimalist Baker. (N.D.). Vegan Biscuits and Gravy. Retrieved October 28, 2017, from https://minimalistbaker.com website:

          https://minimalistbaker.com/vegan-biscuits-and-gravy/


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Faith Escher

Faith is passionate about pursuing ways to simplify life in order to help people find the adequate time and resources to cherish and invest in what is important to them. Whether it be traveling, cooking, adventuring, or studying, she desires to treasure the present, while daring to dream big for her future, and the futures of those around her. Faith is an enthusiastic practitioner of American Sign Language and Education.