Herbal bean sausages
---------- Recipe via Meal-Master (tm) v8.02
Title: HERBAL BEAN SAUSAGES
Categories: Vegetarian, Main dish
Yield: 12 servings
2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion, minced
1 Garlic clove; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil; -OR-
1/2 ts -Fresh basil
1 1/2 ts Chopped fresh parsley
Salt; to taste
-------------------------MUSHROOM-RED PEPPER SAUCE-------------------------
1 Red bell pepper; minced
1/8 c Vegetable broth or water
-OR- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt; to taste
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour
-- (pastry flour works best)
These plant-based sausages taste great, contain no added fat except the
vegetable oil they're fried in, and are easy to make. These ingredients
yield fairly mild sausages; after you've tried them, adjust the seasonings
to please your palate.
DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan and broil, turning
when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce
(below).
MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7
minutes until tender. Add mushrooms, onion, salt, celery seed, oregano,
and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2
tablespoons at a time. Immediately remove from burner. Do not overcook,
or flour will cake. If needed, add more vegetable broth or water. Serve
over sausages, whole grains, or vegetables.
* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 *
Typed for you by Karen Mintzias
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