the frozen section

and no, i'm not talking about the weather (though i did have to turn the heating back on over the past couple of days). i'm talking about the frozen foods section at your supermarket. there's always a little shelf or two devoted to vegetarian goods. you know what i mean. it's mostly filled with quorn products (at least here in england) and, while they are great for phil, they aren't great for me - most of their stuff is made with soy and eggs AND milk. makes it a pretty terrible option for people who may be allergic to certain foods and vegetarian. and even though i'm not a strict vegetarian, i do eat a lot less meat than i used to. the only time i'll eat meat now is if we're out at a restaurant (and even then, i find myself checking out the veggie options on the menu first).

when phil and i first moved in together in london and began cooking more, one of the meals we loved to cook involved sausages. we'd always make two separate dishes - one for his vegetarian, soy-laden sausages and one for mine with meat. but all that appears to have changed thanks to a wonderful lady named linda mccartney. she has a whole line of vegetarian-friendly food at stores in the uk, and i had avoided them (thinking they must be made with soy) until now. linda mccartney sausages are completely vegan and soy-free, although the main ingredient is wheat and gluten. but still - that's pretty good to know!

this recipe isn't one we've tried before - something new and interesting - but now that we have found a veggie sausage we can both enjoy, i think we'll be making some old favorites again. after all, what's more british than a sausage?

sausage and squash spaghetti

serves 2

the particulars:

  • 1 onion, diced
  • 1 butternut squash, peeled, seeded, and chopped into cubes
  • 6 (vegetarian) sausages, sliced
  • 200g spaghetti (we used up the rest of the sainsbury's freefrom stuff)
  • 1 tsp red chili flakes
  • handful parsley leaves, roughly chopped
  • handful basil leaves, roughly chopped
  1. heat up a frying pan with some olive oil and add the onion, squash, and sausage pieces. season with salt and pepper. cook for 10-15 minutes, until the squash is nicely softened. this may require covering with foil for the last couple of minutes or so.
  2. cook the spaghetti according to the packet's instructions. drain and combine with the cooked sausage mixture.
  3. add the fresh herbs, red chili flakes, season to taste, and toss. serve hot!