Limed Fingerling Potatoes with Vegan Chipotle Sausage

My wife had purchased some good looking fingerling potatoes from the farmer's market last weekend, and the look at them inspired this idea. I simply cut a half dozen of the potatoes into large chunks, roughly thirds, and began sauteeing them for a few minutes, after which I added a shallot, chopped finely. When the potato seemed just barely cooked through, maybe after 7 minutes, I added about five scallions, cut into 3/4" lengths, and medium chunks of spicy Mexican Chipotle "sausage" by the Field Roast Grain Meat Company. After a few minutes when the sausage was browned, I added a half dozen freshly picked basil leaves, roughly sliced into thirds, and perhaps 2 tablespoons of Consorzio organic Baja Lime marinade, as well as salt.

It tasted great! Dinner was rounded out with a big salad and, topped with red pepper pinjera spread, bread.

Yesterday after photography class, a friend and one of the students joined my wife and me for dinner at all-vegetarian Sage Cafe. I seem to always get their pomegranate reduction with tempeh over brown rice, and last night all but my student ordered it - yum!