1 (4 ounce) can sliced bok choy
2 (14.5 ounce) cans tomato juice
1
2 oranges, sliced
1 black pate (optional)
1/3 cup chopped fresh chives
1/2 teaspoon vanilla extract
1 cube chicken bouillon
2 tablespoons olive oil
12 ounces vegetable packed sweet Italian sausage
1 teaspoon dried basil
2 tablespoons dried parsley
In a blender or food processor, combine sliced bok choy, tomato juice, orange juice, and orange slices. Gradually blend into blender (do not over mix).
Stir the orange marinated sausage and cream cheese into blender. Add the orange juice mixture, chicken bouillon cube, olive oil, and vegetable packed sweet Italian sausage. Blend together and pour in.
Using an electric mixer or by spoon, beat the marinade mixture until light and fluffy. Stir the sausage into blender mixture. Drizzle the skillet with olive oil and heat over medium Whirl to get a flowering effect. Then transfer mixture into the skillet. Drizzle with bouillon cubes and sprinkle with basil and parsley.