This Savory Saturday, let’s highlight sage—a beloved winter herb with a warm, earthy flavor that brings depth to hearty plant-based dishes. Known for its slightly peppery and savory notes, sage is essential for cozy winter meals and is perfect for holiday recipes.
Sage Basics
- Flavor Profile: Slightly peppery, with a warming, earthy aroma
- Where to Buy: You can find fresh or dried sage at most grocery stores, but for peak freshness, check farmers’ markets or organic grocers. Dried sage is also available online and retains its flavor well.
- Fresh vs. Dried: Fresh sage has a vibrant aroma, while dried sage is more concentrated. Use about 1/3 the amountof dried sage when substituting for fresh.
Cooking Tips with Sage
- Roasted Veggies: Toss root vegetables like potatoes, carrots, or squash with sage, garlic, and a splash of vegetable broth for a savory, herby side dish.
- Creamy Pastas: Add chopped fresh sage to a cashew or pumpkin-based sauce for a rich, aromatic pasta dish.
- Soups & Stews: Drop a couple of whole sage leaves into winter soups or stews as they simmer. The herb infuses the broth with warmth and depth, especially when paired with white beans or mushrooms. Try my Creamy Veg Soup!
- Holiday Stuffing: Mix chopped sage with whole-grain bread cubes, onions, celery, and veggie broth to make a savory, herb-filled stuffing. It’s a holiday favorite that’s flavorful and plant-based!
🥄 Tiny Recipe: Crispy Sage Garnish
Ingredients:
- 10 fresh sage leaves
- 1 tbsp water (for oil-free cooking)
- Pinch of salt
Instructions:
- Heat a non-stick skillet on medium-low, add the water, and place the sage leaves in a single layer.
- Cook for 1-2 minutes on each side, until crispy. Sprinkle with a pinch of salt and enjoy as a garnish on soups, pastas, or salads for extra flavor and texture!
Sage is truly a winter essential in plant-based cooking. Give it a try this season, and let me know your favorite way to enjoy this cozy herb!
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Instagram, and feel free to share your photos and feedback! 💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
