The Happy Herbivore Cookbook (34 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
Portobello Steaks
Spicy Sausage
Pulse pinto beans in a food processor until they're coarse crumbs or mash with a fork; set aside.
Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices.
Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water.
Stir a few times, then combine ingredients with your hands.
Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).
Shape mixture into a ball and break into 4 even segments and set aside.
Shape each segment into a logâdo not worry about molding sausages perfectly; the steaming process will help shape them.
Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll.
Place sausages into a steamer, cover, and cook for 40 minutes.
refrigerate overnight or for at least 4 hours.
To use, warm gently in oven or toaster oven for 8 to 10 minutes.
Makes 2
|
Pictured opposite
| These portobellos are juicy and tender and make a great vegan substitute for steak. Serve them whole with a baked potato and side of vegetables or slice them up thickly for Steak and Pepper Fajitas (pg. 103). Serve with green beans or mixed vegetables and a Twice-Baked Potato (pg. 191) or Dijon Mashed Potatoes (pg. 190).
|
Pictured opposite
| These portobellos are juicy and tender and make a great vegan substitute for steak. Serve them whole with a baked potato and side of vegetables or slice them up thickly for Steak and Pepper Fajitas (pg. 103). Serve with green beans or mixed vegetables and a Twice-Baked Potato (pg. 191) or Dijon Mashed Potatoes (pg. 190).
1 tsp dried thyme
1 tsp dried chives
1
â
2
tsp dried basil
1
â
4
to 1 c No-Beef Broth
(pg. 279) or water
1
â
2
small onion, minced
1 garlic clove, minced
3 tbsp balsamic vinegar
1 tbsp sherry or mirin
2 portobello mushrooms,
stems removed
salt, to taste
1 tsp dried chives
1
â
2
tsp dried basil
1
â
4
to 1 c No-Beef Broth
(pg. 279) or water
1
â
2
small onion, minced
1 garlic clove, minced
3 tbsp balsamic vinegar
1 tbsp sherry or mirin
2 portobello mushrooms,
stems removed
salt, to taste
1. Grind herbs to a fine consistency using mortar and pestle.
2. Line a large frying pan with a thin layer of No-Beef Broth or water.
3. Cook onion and garlic over high heat for about 2 minutes.
4. Once the liquid starts to boil, add vinegar, sherry or mirin, and ground spices.
5. Reduce heat to medium, add another
1
â
4
cup of broth or water, and bring to a boil.
1
â
4
cup of broth or water, and bring to a boil.
6. Add mushrooms and cook for 5 minutes.
7. Gently flip mushrooms over and cook for another 5 minutes, adding more water or broth as necessary. Repeat if necessary, cooking until mushrooms are soft and tender.
8. Remove from heat and plate.
9. Sprinkle a little salt over top and drizzle with leftover juices.
NUTRITIONAL INFORMATION
Calories 51; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 8.6g; Dietary Fiber 2.2g; Sugars 3.0g; Protein 3.2g
Calories 51; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 8.6g; Dietary Fiber 2.2g; Sugars 3.0g; Protein 3.2gMakes 4 sausages
|
Pictured opposite
| This sausage is a cross between andouille sausage and pepperoni. It's great for nibbling, sliced on top of pizza, crumbled into a Frittata (pg. 15) and Baked Shells and Cheese (pg. 156), or tossed with a batch of Spicy Greens (pg. 184).
|
Pictured opposite
| This sausage is a cross between andouille sausage and pepperoni. It's great for nibbling, sliced on top of pizza, crumbled into a Frittata (pg. 15) and Baked Shells and Cheese (pg. 156), or tossed with a batch of Spicy Greens (pg. 184).
1
â
2
c cooked or canned pinto
beans
1 tbsp fennel seeds
1 tbsp cayenne powder
1 tsp rubbed sage (not
powdered)
1 tsp red pepper flakes
1 tsp granulated garlic
powder
1 tsp granulated onion powder
1
â
4
tsp chili powder
1
â
4
tsp dried thyme
1
â
4
c TVP
3
â
4
c vital wheat gluten
1
â
4
c nutritional yeast
2 tbsp soy sauce
2 tsp hot sauce
â
2
c cooked or canned pinto
beans
1 tbsp fennel seeds
1 tbsp cayenne powder
1 tsp rubbed sage (not
powdered)
1 tsp red pepper flakes
1 tsp granulated garlic
powder
1 tsp granulated onion powder
1
â
4
tsp chili powder
1
â
4
tsp dried thyme
1
â
4
c TVP
3
â
4
c vital wheat gluten
1
â
4
c nutritional yeast
2 tbsp soy sauce
2 tsp hot sauce
Pulse pinto beans in a food processor until they're coarse crumbs or mash with a fork; set aside.Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices.Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water.Stir a few times, then combine ingredients with your hands.Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).Shape mixture into a ball and break into 4 even segments and set aside.Shape each segment into a logâdo not worry about molding sausages perfectly; the steaming process will help shape them.Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll.Place sausages into a steamer, cover, and cook for 40 minutes.refrigerate overnight or for at least 4 hours.To use, warm gently in oven or toaster oven for 8 to 10 minutes.Other books
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