Peach Pie
Finally, here is the sausage recipe from the
other post. Do you want the good news first or the bad news?
The bad news is that I used berbere from Penzey's and you might not have that. For some mysterious reason, it's not on their website either.
The good news is that
Kittee has a recipe posted on her site, if you're the type with a ton of spices in your life and very little patience or Penzey's access. While you're there, be sure to check out all her other great recipes! The first time I'd ever come across it was on Kittee's recipe site and apparently it's used a lot in Ethiopian cooking. I just checked out the Cook's Thesauraus, and the suggested sub is cayenne pepper. Sounds good to me! I'm sure it would be just fine in this recipe.
Now,
Julie Hasson is the mastermind behind this sausage recipe. It's awesome. Really. I don't think I've ever seen a recipe that is so open to interpretations and always turns out! Isa has a
version posted over at the PPK Blog, too. I've made them both and several others and they never fail to disappoint. These aren't overly spicy, but have a nice hint of heat. I love them with pasta dishes and on pizza, or along side some scrambled tofu.
Sausages
Makes 4
1/2 cup black beans
1 cup vegetable broth
1 Tbsp olive oil
2 Tbsp tamari
1 tsp liquid smoke
2 cloves garlic, crushed
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp fennel
1 tsp smoked paprika (I love this stuff)
1 tsp chili powder
1/2 tsp berbere (could sub cayenne)
1/2 tsp onion powder
black pepper
Now to paraphrase the directions. Both Isa and Julie have said it better than I will, so you can always check out their sites for better info, but here is the jist of it.
Have a steamer ready to go, with water boiling if you're using one of those cool old hippie steamers. Tear off 4 sheets of foil, about a foot long each.
Using your fingers, crush, mush and mash the black beans. When they are totally mooshed, add the other ingredients in order and mix with a fork. Then divide it into 4 gobs on the foil and shape into about 5 inch logs. Roll it up in the foil and twist the ends. Steam for about 40 minutes. You can eat them right away, refrigerate or freeze them! I don't happen to have a picture of the sausage, but they all look pretty much the same!
Oh yeah, and that peach pie picture up top has nothing to do with this post. I just didn't want to post picture-less. Here are even more gratuituous pictures. I'm lucky to be a tester for
Robin Robertson and these are some of her recipes. Vegan Fire and Spice is one of my favorite cookbooks, so I'm really excited.
In the oven right now:
Seitan Deli Slices from Yellow Rose Recipes. I'm not normally a big fan of baked seitan, but I thought I'd give it a try. I'm really anxious to try her boiled version.
The bad news is that I used berbere from Penzey's and you might not have that. For some mysterious reason, it's not on their website either.
The good news is that Kittee has a recipe posted on her site, if you're the type with a ton of spices in your life and very little patience or Penzey's access. While you're there, be sure to check out all her other great recipes! The first time I'd ever come across it was on Kittee's recipe site and apparently it's used a lot in Ethiopian cooking. I just checked out the Cook's Thesauraus, and the suggested sub is cayenne pepper. Sounds good to me! I'm sure it would be just fine in this recipe.
Now, Julie Hasson is the mastermind behind this sausage recipe. It's awesome. Really. I don't think I've ever seen a recipe that is so open to interpretations and always turns out! Isa has a version posted over at the PPK Blog, too. I've made them both and several others and they never fail to disappoint. These aren't overly spicy, but have a nice hint of heat. I love them with pasta dishes and on pizza, or along side some scrambled tofu.
Sausages
Makes 4
1/2 cup black beans
1 cup vegetable broth
1 Tbsp olive oil
2 Tbsp tamari
1 tsp liquid smoke
2 cloves garlic, crushed
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp fennel
1 tsp smoked paprika (I love this stuff)
1 tsp chili powder
1/2 tsp berbere (could sub cayenne)
1/2 tsp onion powder
black pepper
Now to paraphrase the directions. Both Isa and Julie have said it better than I will, so you can always check out their sites for better info, but here is the jist of it.
Have a steamer ready to go, with water boiling if you're using one of those cool old hippie steamers. Tear off 4 sheets of foil, about a foot long each.
Using your fingers, crush, mush and mash the black beans. When they are totally mooshed, add the other ingredients in order and mix with a fork. Then divide it into 4 gobs on the foil and shape into about 5 inch logs. Roll it up in the foil and twist the ends. Steam for about 40 minutes. You can eat them right away, refrigerate or freeze them! I don't happen to have a picture of the sausage, but they all look pretty much the same!
Oh yeah, and that peach pie picture up top has nothing to do with this post. I just didn't want to post picture-less. Here are even more gratuituous pictures. I'm lucky to be a tester for Robin Robertson and these are some of her recipes. Vegan Fire and Spice is one of my favorite cookbooks, so I'm really excited.
In the oven right now: Seitan Deli Slices from Yellow Rose Recipes. I'm not normally a big fan of baked seitan, but I thought I'd give it a try. I'm really anxious to try her boiled version.