Showing posts with label vegan sausages. Show all posts
Showing posts with label vegan sausages. Show all posts
Sunday, November 1, 2015
SPICY VEGAN BASQUE CHICKPEA & SAUSAGE STEW
About 3 years ago we discovered that one side of my father's family might have Basque roots in Spain. That, of course, made me curious about Spanish Basque culture and cuisine. (UPDATE, 2017-- this has been confirmed by my sister's DNA test.) The cuisine is quite meat-heavy, but many dishes can be made vegan. One category of dishes that Basques are well known for is their delicious bean stews. (I posted one with red beans a few years ago.)
The following vegan version of another common Basque bean stew based on chickpeas is from my book "World Vegan Feast". Since I always keep a good store of home-cooked beans (including chickpeas) and some Field Roast Chipotle sausages, in my freezer, this satisfying stew is one of my go-to dishes for a quick, easy and delicious dinner.
Printable Recipe
BRYANNA'S SPICY VEGAN BASQUE CHICKPEA & SAUSAGE STEW
Serves 4
There are many versions of this common Basque bean stew-- this one, thick with vegetables and spicy vegan sausages, is super-simple and super-delicious. The recipe is easily doubled.
**This recipe, slightly altered, is from my book World Vegan Feast.**
8 ounces dried chickpeas, picked over, rinsed and drained and soaked overnight in plenty of water
OR USE 3 1/4 cups drained cooked or canned chickpeas (If you use these, omit the first step in the recipe.)
1 tablespoon olive oil
1 small onion, chopped
1 small green bell pepper, cut into 1/2-inch dice
1 small red bell pepper, cut into 1/2-inch dice
1 medium carrot, scrubbed and cut into 1/4-inch-thick rounds
4 to 6 ounces vegan chorizo or spicy vegan sausage (such as Field Roast Chipotle, which is very spicy) coarsely crumbled or sliced diagonally into 1/4-inch thin rounds
1 (14-ounce) can plum tomatoes, with juice
1/2 to 1 cup vegan broth (depending on how "soupy" you prefer the stew)
salt to taste
1.) Drain the soaked chickpeas and put in a medium pot with water to cover, with 2 to 3 inches water above the beans. Simmer for 2 hours or until the chickpeas are tender. Drain them and set aside. (Omit this step if you use cooked or canned chickpeas.)
2.) Use the same pot to heat the olive oil over medium-high heat. Add the onions, bell peppers and carrot and sauté until the onion starts to brown. Add the chorizo or sausage and brown it a bit. Add the tomatoes and juice, crushing the tomatoes a bit. Add the broth and bring the stew to a boil. Reduce the heat to a simmer and cook, covered, for about 30 minutes. Taste for salt and serve with crusty bread, or, though it's not as authentic, you could substitute steamed rice or cornbread to soak up the juices.
Nutrition Facts Per Serving:
Calories 385.42, Calories From Fat108.82, Total Fat 12.77g, Saturated Fat 1.81g, Cholesterol 0.31mg, Sodium 763.87mg, Potassium 1082.89mg, Carbohydrates 53.91g, Dietary Fiber 14.24g, Sugar 13.58g, Sugar Alcohols 0.00g, Net Carbohydrates 39.67g, Protein 18.62g.
Enjoy!
Sunday, August 31, 2014
KALE AND VEGAN SAUSAGE LASAGNA
We have such beautiful kale this year and such alot of it! I'm trying to incorporate it into as many dishes as possible. (Fortunately, we both love it!).
Last night we had our friend Brenda over for dinner and I made a kale lasagne, using up 1 1/2 lbs of fresh kale, and some tofu ricotta and homemade spaghetti sauce that I had in the refrigerator. It was delicious and definitely a keeper! I served it with some lovely roasted beets from my friend Holly, just sprinkled with balsamic vinegar, olive oil and fresh parsley.
We ended the meal with some tea and organic green grapes-- very satisfying!
BRYANNA’S KALE AND VEGAN SAUSAGE
Serves 6-8
12 whole wheat lasagne noodles OR GF lasagne noodles (not the
“no-cook” type)
About 1 1/2 lbs. fresh
kale (weighed before stripping the leaves
from the stalks), washed and cut into thin strips
1 tablespoon olive oil
1 tablespoon dark
sesame oil
2 large onions, thinly
sliced
About 12 oz. slightly
spicy vegan sausages, crumbled (I used
Tofurky Italian, but you could use Field Roast Italian or your own homemade)
OR, for a GF or homemade alternative ,
use 2x this
recipe for TVP pepperoni crumbles
4 cloves garlic,
minced
1/2 tsp. red chile flakes
(omit if you sausage is very spicy)
Salt and
freshly-ground black pepper to taste
About 3 cups homemade vegan
plain tomato-y spaghetti sauce or your favourite storebought variety
1 recipe Ricotta
di Soya (Tofu Ricotta) (There’s also
an Almond Ricotta recipe at that link, too, but you’ll need to make about 1 1/2
times that recipe.)
UPDATE: Here's a nut-free vegan ricotta recipe.)
UPDATE: Here's a nut-free vegan ricotta recipe.)
About 1/2 cup vegan parmesan (we like Earth Island or Follow Your Heart vegan parm) or your
favourite parmesan sub
Cook the lasagne noodles
according to the package directions—don’t overcook! Rinse and drain them and lay them out flat on
a baking sheet.
Place the sliced kale
in a large pot. Boil about 1 quart of
water (in an electric kettle, if you have one—it saves energy) and pour it
slowly over the kale, mixing with a long spoon until it is all submerged. Cover and let it sit for about 10 minutes
while you slice the onions, etc. After
10 minutes, drain the kale in a colander, rinse briefly with cold water (until
cool enough to handle), and then squeeze as much water as possible out of the
kale. Fluff it out a bit with your
fingers after squeezing it.
Heat the oils in a
large heavy skillet over medium-high heat and add the sliced onions and sausage
crumbles. Sauté them, stirring frequently, until the onion has softened and the
sausage browned a bit. Add the garlic
and red chile flakes (if using) and sauté briefly. Add the kale to the pan and sauté
again briefly. Season the mixture to
taste with salt and freshly-ground pepper.
Preheat the oven to
400°F, if you are going to bake immediately after assembling the lasagne.
Oil a 9 x 13” baking pan or dish. Lay 4 of the lasagne
noodles to cover the bottom of the pan. Spread the noodles evenly with 1 cup of
the spaghetti sauce. Add half of the
sausage/kale mixture and spread evenly.
Cover that with half of the ricotta, spreading evenly. Sprinkle evenly with 1/3 of the soy parmesan. Lay 4 more of the lasagne noodles over the
casserole.
Repeat the layering as
before. Cover with the remaining 4
lasagna noodles. Spread evenly with the
remaining 1 cup of spaghetti sauce and sprinkle with the last of the soy parmesan. Cover the pan loosely with foil or baking
parchment.
Bake at 400°F for 40 minutes. Remove the foil or baking parchment and let sit for
about 10 minutes before cutting.
Enjoy!
Monday, June 16, 2014
A FAMILY FAVORITE: MEDITERRANEAN-STYLE BEAN STEW WITH RAPINI & VEGAN SAUSAGE
I made this the night before last for a quick, hearty supper. We had it for lunch the next day, enjoying it just as much, and tomorrow I'll bring the last bit for a work lunch. You really can't find a tastier, heartier, easier, everyday dish. It's also high in fiber and nutrients, low in fat and calories, and quite inexpensive (particularly if you use home-cooked beans), especially factoring in how many meals a couple can expect in return!
One of the things I love about this dish is the rapini (also known as broccoli rabe or raab). It's what is considered a "bitter green", but that "bitter" edge to the flavor is a great foil for the mellow beans, sweet carrots and flavorful vegan sausage.
 |
| Rapini or broccoli rabe/raab |
Here's some background about rapini from http://whatscookingamerica.net/Vegetables/BroccoliRaab.htm :
"Although it has broccoli's name, broccoli raab is not related to broccoli. It is, however, closely related to turnips which is probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms. It is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds. Good-quality broccoli raab will have bright-green leaves that are crisp, upright, and not wilted. Avoid ones with leaves that are wilted, yellowing, or have dark green patches of slime.
Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. Rapini is available all year long, but its peak season is from fall to spring. To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days." NOTE: I try to use rapini right away-- it doesn't keep well. If you can't use it within 2-3 days of purchase, blanch it briefly in boiling water, drain well and freeze it.
If you've never tried rapini before (and it is available in all of the supermarkets in our area, which is NOT a metropolis!), this would be an excellent way to try it for the first time. I hope you enjoy this dish as much as we do.
BRYANNA’S MEDITERRANEAN-STYLE BEAN STEW WITH
RAPINI AND VEGAN SAUSAGE
Serves 6
If you really don't like or can't find rapini, you can substitute similar green veg, such as mustard greens and/or turnip greens, or , for milder flavor, kale or chard or even Chinese broccoli (gai lan).
2 tablespoons olive
oil
1 medium onion,
chopped
2 large carrots,
scrubbed and cut into small dice
2 stalks celery (with leaves), chopped
3 cloves garlic,
chopped
1 teaspoon dried
oregano leaves
1/4 teaspoon chili
flakes (Optional)
4 cups (or 2/ 19 oz. cans) cooked white kidney,
Great Northern or cannellini beans, OR pinto or Romano beans, rinsed and
drained
2 cups tasty vegan
broth (I like Better than Bouillon
No-Chicken or Vegetable)
2 Tofurky Italian vegan sausages, OR 3 Field Roast Italian vegan sausages, cut into “coins”
1 lb. (1 bunch) rapini (broccoli rabe), washed, drained and thinly-sliced (See this page if you are unfamiliar with this vegetable.)
Heat the oil in a
large skillet or stir-fry pan. When hot,
add the onion and sauté over medium-high heat until the onion softens and
starts to brown. Add the celery, carrots
and garlic and sauté for a few more minutes, adding a squirt of water or dry
white wine as needed to keep the mixture from sticking. Add the oregano and chilli flakes, the
drained beans and broth, and the sausage “coins”. Bring to a boil, then turn down to a simmer
and cook for about 15 minutes, UN-covered.
Add the sliced rapini,
stirring until it starts to wilt. Cover
and cook for about 10 more minutes, or until the rapini is cooked to your
taste. Taste for salt and pepper.
Serve with crusty
bread or toast. Leftovers are a bonus!
Nutrition
(per serving): 338.5 calories; 25% calories from
fat; 9.8g total fat; 0.0mg cholesterol; 486.3mg sodium; 915.9mg potassium;
43.2g carbohydrates; 16.7g fiber; 5.2g sugar; 26.6g net carbs; 22.9g protein.
Enjoy!
Thursday, September 20, 2012
BLACKEYED PEA AND SWEET POTATO SOUP
Evenings are cool these days, even though the days are warm and sunny. As a consequence, I'm pulling out the soup pot more often. I do love soup, and find soup-making a wonderful way to use leftovers and bits and pieces that need using-up. I make large pots of soups of all kinds and my husband and I take leftovers for work lunches.
This soup was developed for a group of recipes I did for the book "Dr. Neal Barnard's Program for Reversing Heart Disease", which featured recipes that were not only vegan, but also fat-free, high-fiber, and low in salt and sugar, which was a challenge, because I wanted everything to taste yummy and full-bodied, too!
I wanted this soup to showcase time-honored Southern foods and flavors, which not only meld nicely with each other, but are colorful and eye-appealing as well. The soup is super fast and easy to make, economical, and very satisfying-- a whole-meal soup which could be accompanied by a scoop of rice in the middle of the soup plate, if you like, or some hot cornbread. I hope you enjoy it as much as we do!
Printable Recipe
BRYANNA'S BLACK-EYED PEA AND SWEET POTATO SOUP
(A slightly altered version of the recipe I developed for "Dr. Neal Barnard's Program for Reversing Heart Disease" [Rodale Press, NY, 2007])
Serves 6
This delectable, but easy soup contains Southern elements-- black-eyed peas, smoky flavors, sweet potatoes, and greens.
1 large onion, chopped
3 cloves garlic, minced
6 cups chicken-style vegetarian broth
1/4 cup tomato paste
3 cups cooked or canned, drained black-eyed peas ( 2/ 15 ounce cans)
2 tablespoons vegan bacon bits, a handful of chopped vegan "ham", or a few dashes liquid smoke
2 teaspoons dried oregano
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried red chile flakes (optional-- see below)
4 ounces kale, collards, or other dark greens, cleaned, trimmed and thinly sliced
1 pound sweet potato, peeled and diced
OPTIONAL:
1 to 2 spicy vegan sausages, sliced 1/4"-thick
(I like Field Roast Chipotle Sausages in this, but Tofurky Spicy Italian are good, too. If you use the Field Roast sausages, you might want to use fewer chile flakes, or omit them altogether, because they are quite hot.)
Steam-fry the onion and garlic in in a large heavy nonstick, cast iron or hard-anodized aluminum skillet sprayed with oil from a pump sprayer, or with cooking spray, until soft. (To steam-fry, saute over high heat, adding squirts of water as you cook-- just enough to keep the onions from sticking, but not enough to "stew' them.) Or, use the microwave option and place in a covered microwave-safe dish (such as a Pyrex casserole, or Pyrex pie plate covered with a Pyrex pot lid or another Pyrex pie plate, upside-down) and microwave at 100% power for 5 minutes.
Add the cooked onion and garlic to a large pot along with the broth, tomato paste, black-eyed peas, soy bacon bits, "ham" or liquid smoke, oregano, bay leaf, salt, chile flakes, greens, sweet potato, and vegetarian sausage. Simmer for 30 minutes, or until the sweet potato is tender.
Taste for salt and serve immediately.
Nutrition Facts (Nutrition facts calculated using the optional 2 veggie "sausages".)
Nutrition (per serving): 260.1 calories; 9% calories from fat; 3.0g total fat; 0.0mg cholesterol; 486.2mg sodium; 782.4mg potassium; 43.6g carbohydrates; 9.8g fiber; 8.1g sugar; 32.8g net carbs; 18.4g protein; 4.7 points.
Enjoy!
Friday, November 19, 2010
THE 1ST RECIPE I MADE IN MY NEW ELECTRIC PRESSURE COOKER: CUBAN BLACK BEAN SOUP WITH VEGAN SAUSAGES
In this post about my new Cuisinart electric pressure cooker,
I promised to post the very first recipe I tried in it, so I am doing so in today's post. It's actually a vegan adaptation of a recipe that was in the instruction booklet that came with the pressure cooker. I decided to try their recipe (more or less) so that I could learn the ins and outs of the cooker. I didn't want to wing it with my own recipe until I knew what I was doing-- how much liquid you could use, etc., etc.I chose the black bean soup because I love black beans, I had some in my pantry, and they are so good for you! (See this info.) It was a delicious whole-meal soup-- I will definitely make it again! And it was finished in about an hour, with very little effort on my part, from UN-soaked dried beans!
Printable Recipe
BRYANNA’S VEGAN VERSION OF PRESSURE COOKER Cuban Black Bean Soup (with SPICY vegan sausage option)
(aDAPTED FROM A RECIPE IN THE iNSTRUCTION BOOKLET THAT CAME WITH THE cuisinart electric 6-Qt. PRESSURE COOKER)
Makes about 10 cups
1 tablespoon extra virgin olive oil or dark sesame oil 
(or a mixture)
(or a mixture)
1 1/2 cups chopped onions
1 1/4 cups chopped red bell pepper
3 garlic cloves, chopped
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
6 cups vegan broth
1 lb. dry black beans, picked over, rinsed and drained
2 tablespoon soy bacon bits
or chips, or 1/2 cup chopped vegan “ham”
or chips, or 1/2 cup chopped vegan “ham”
1 teaspoon liquid smoke
1 bay leaf
1/4 teaspoon cayenne pepper
1/3 cup dry to medium-dry sherry
1 tablespoon red wine vinegar
1 teaspoon kosher salt, or to taste
Optional:
10-12 ounces spicy vegan sausages cut into 1/4-1/2” slices (such as Tofurkey Italian, or Field Roast Chipotle--my favorite!-- or Italian)
Optional:
10-12 ounces spicy vegan sausages cut into 1/4-1/2” slices (such as Tofurkey Italian, or Field Roast Chipotle--my favorite!-- or Italian)
Garnishes: (Choose any)
Fresh chopped parsley; vegan “sour cream”; diced avocado,
chopped red bell pepper; chopped red onion; sweet corn kernels
(This soup can also be served with a scoop of steamed rice.)
Add oil to the pot and heat (select Sauté mode in the Cuisinart cooker). Add the chopped onions, ¾ cup of the chopped red bell pepper, garlic, oregano, cumin and coriander. Sir-cook until the onions are translucent and tender. Add the broth, black beans, soy bacon bits or “ham”, liquid smoke, and bay leaf. Lock the lid in place, bring up to high pressure (15 lbs.) and, if using the Cuisinart Electric Pressure Cooker, set the timer to 30 minutes. If using a stovetop pressure cooker, adjust your heat to keep the pressure steady and time it for 30 minutes.
After 30 minutes, the Cuisinart cooker will automatically start natural pressure release, which will take about 20 minutes. If using a stovetop cooker, remove from the heat and let the pressure drop naturally.
When the float valve drops (in the Cuisinart cooker), or the pressure is released from a stovetop cooker, remove the lid carefully and remove the bay leaf. Use a stick blender or a potato masher to smash the beans to the desired consistency. (Unplug the Cuisinart cooker first, and be careful using the stick blender to avoid scratching the insert.)
If using, quickly brown the vegan sausage slices in a lightly-oiled nonstick skillet, then add them to the soup, along with the remaining ingredients (cayenne, sherry, red wine vinegar and salt.) Simmer for 15 to 20 minutes, without pressure. (In the Cuisinart cooker, there is a Simmer mode.)
Serve with the Garnishes.
Enjoy!
Wednesday, July 30, 2008
A BOOK IN PROGRESS AND A NEW QUINOA SALAD RECIPE
A PhotoShopped view of some homemade grain meat
UPDATE: July 2012-- yes, the book has been delayed for a long time, but we're working on getting it going again!
I'm working on recipes for the book I'm doing with Field Roast creator, David Lee. It's been great fun and also very challenging-- learning techniques from the creator, and then developing my own recipes for new varieties, and recipes to use them, and also working long distance with a writing partner. I've learned alot from the experience!
Below, I'm posting some photos from my Field Roast book experiments (I can't divulge the recipes, I'm afraid!). Stay tuned!
At the very end of this post is a lovely recipe for a full-meal summer salad, featuring quinoa, avocado, shelled hemp seeds, and other goodies.
Homemade Grain Meat breakfast sausages and hot and spicy sausages (my recipes for the book)
My own invention-- Grain Meatballs!
Zucchini Grain Meatloaf (my recipe for the book)
Hemp 'n' Herbs Grain Meat Cutlets (my recipe for the book) Piccata
Vietnamese-style Grain Meatball Pho (made with Grain Meatballs-- my invention for the book)
Mediterranean Mushroom Grain Meat Cutlets (my recipe for the book)
Mediterranean Mushroom Grain Meat Roast (my recipe for the book)-- see how thinly you can slice it?
Homemade Breaded Grain Meat Cutlets
Homemade Grain Meat sausages with chanterelle mushrooms
Roasted Red Pepper Grain Meatloaf (my recipe for the book)
Stuffed Homemade Holiday Grain Meat Roast (my recipe for the book)
Grain Meat Winter Terrine (my recipe for the book)
Grain Meat Roast just out of the pot
Orange Rosemary Grain Meat Sausages (my recipe for the book)
Now that recipe!
Printable Recipe
QUINOA AND AVOCADO SALAD WITH SHELLED HEMP SEEDS
6 servings
This salad was inspired by a recipe by John Barkley for The Culinary Institute of America, posted on avocado.org
1 tablespoon olive oil
1 cup quinoa
(most quinoa is pre-rinsed now)1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon dried oregano
1 1/4 cups chicken-style vegetarian broth
1/2 teaspoon salt
Freshly-ground black pepper to taste
Vegetables:
1 cup English cucumber, diced (or any kind you don't have to peel)
2 medium ripe tomatoes, diced
1 cup cooked or canned chickpeas, rinsed and drained
1/2 cup chopped green onions
2 tablespoons chopped fresh cilantro (or 2 teaspoons dried)
2 tablespoon fresh chopped mint (or 2 teaspoon dried)
1 tablespoon chopped fresh or pickled jalapeños
3 tablespoons lime juice
1 large ripe avocado, in 1/2" dice
1/4 cup shelled hemp seeds
Washed, dried and crisped Romaine lettuce leaves
Heat the olive oil in a small saucepan over medium-high heat. Add the quinoa and toast it, stirring constantly, until golden brown.
Add the onions, garlic, and oregano, and stir for a couple of minutes. Add the broth and bring to a boil.
Add salt and pepper. Reduce the heat to low, cover tightly and cook for 20-25 minutes, or until tender, and until all of the broth is absorbed.
Spread the hot mixture on a cookie sheet and place in the freezer to cool quickly. When it is cool, scrape the quinoa in a salad bowl and fold in the cucumbers, tomatoes, chickpeas, green onions, mint, cilantro, and jalapeños. Gently fold in the avocado and shelled hemp seeds. Serve the salad on crisp Romaine lettuce leaves.
Nutrition Facts
Nutrition (per serving): 302.5 calories; 35% calories from fat; 12.5g total fat; 0.0mg cholesterol; 320.8mg sodium; 686.2mg potassium; 39.2g carbohydrates; 7.5g fiber; 5.1g sugar; 31.6g net carbs; 11.8g protein; 6.3 points.
Enjoy!
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