2 c cooked soybeans
1 c cooked dry lima beans
1 c cooked dry navy beans
2 tsp salt
1/8 tsp paprika
1 tblsp melted butter
1/4 tsp sage
1/4 tsp thyme
1/4 tsp marjoram
1/8 tsp summer savory
1 egg -- beaten
2/3 c milk
1 c cornmeal
Preheat oven to 500°F. Press the beans through a colander. Add spices.
Shape mixture into patties. Combine egg and milk. Dip patties into egg/milk mixture, then
into cornmeal. Place in well oiled roasting pan. Bake until sausages are
browned on all sides, turning during cooking.
2 celery stalks; chopped fine
1 carrot; grated
1 large onion; chopped finely
1/2 c oil
1 1/4 c whole wheat flour
1/4 c wheat germ
2 tsp paprika
1 tsp garlic powder
1 dash pepper
2 tblsp soy sauce
Kishke traditionally is prepared by stuffing a seasoned mixture of flour, onion and meat into casings. This recipe is a flavorful vegetarian version.
Mix all ingredients in a large bowl. Spoon half of the mixture onto a piece of aluminum foil and roll into a cylinder. Repeat with remaining mixture.
Place cylinders on a cookie sheet or baking pan. Bake at 350°F for 45 minutes. Turn cylinders upside down and cook for an additional 45 minutes. Remove and discard foil.
1 cup Raw bulgur wheat* -- cooked
1/4 c Gluten or whole wheat flour
1 1/2 tsp Ener-G egg replacer mixed -- well with 2 tblsp water
1 tblsp Nutritional yeast
2 tblsp Tamari
1 tsp Dried basil leaves
1/2 tsp Poultry seasoning
1/2 tsp Paprika
1/2 tsp Sage
1/2 tsp Garlic powder
1/2 tsp Black pepper
1/4 tsp Crushed dried red pepper -- flakes
*To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt. Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes. Remove from hat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
Add tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
Serving Size : 8
Black Bean Sausage with Tofu and Fresh Corn
2 small Shallots
3 large Cloves garlic
1 bn Fresh cilantro
3/4 c Vegetable stock
2 ounces Plain unflavored gelatin
1 tblsp Vegetable oil
2 c Cooked black beans
1/2 tsp Salt
1/2 tsp Ground white pepper
1/2 medium Green bell pepper
1 small Carrot -- peeled
1/4 c Firm tofu
1/4 c Fresh corn kernels
Mince the shallows and garlic. Chop the cilantro. Set aside.
Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool.
Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.
Transfer to a large bowl.
To make garnis, remove seeds and membrane from the bell pepper.
Cut the pepper and carrot into very small (1/8 in.) dice.
Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_.
Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl.
Pour stock into a double boiler. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F. Remove and allow gelatin to thicken slightly.
Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools. Add the gelatin.
folding to combine, and continue stirring until thickened and well chilled.
To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired. Chill 3 or 4 hours or overnight.
To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
Serving Size : 8
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