Saturday, March 20, 2010
Menu Plan Monday
Hope everyone had a pleasant beginning of spring. We have had a unusually late snow storm so I've been thinking warm and toasty for this weeks menu for the warm up.
Monday - Italian bean soup, mixed greens with pears, homemade rolls
Tuesday - Chik'n fajitas, Spanish rice
Wednesday - beans, cornbread, seasoned greens, fried okra
Thursday - Bavarian sauerkraut & vegan sausages, fried potatoes & onions, steamed broccoli, rye bread & jam
Friday - veggie burgers, oven fries, corn on the cob
Saturday - macaroni & cheese, garden salad, maple roasted parsnips, carrots, & Brussels sprouts
Sunday - Black-Eyed Pea & Rice Enchiladas, seasoned greens
This recipe was created by Julie Hasson who has a wonderful website Everyday Dish It is the best thing to happen to my vegetarian life! I can watch cooking shows of food I eat!! If you have never been there you must fly on over - it is great FUN.
Spicy Italian Vegetarian Sausages- makes 8 links
2 1/4 cup vital wheat gluten
1/2 cup nutritional yeast
1/4 cup chickpea flour
2 Tablespoons Bills Best Chik'nish Seasoning
2 Tablespoons granulated onion (aka. onion powder)
1 to 2 Tablespoons fennel seed
2 teaspoons coarsely ground black pepper
2 teaspoons ground paprika
1 teaspoon dried chili flakes, optional
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon ground allspice
2 1/4 cups cool water
6-8 cloves garlic, minced or pressed
2 Tablespoons olive oil
2 Tablespoons soy sauce
In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil, and soy sauce and using fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another Tablespoon of water or as needed.
Scoop 1/2 cup dough mixture at a time and shape into logs. Place the logs on piece of aluminum foil and roll up, twisting ends. Place sausages in a steamer and steam for 30 minutes. Once sausages have cooled, remove from the foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don't worry, as they will soften and firm up considerably after chilling.
Variation: You can shape the dough into little patties instead of links. If you don't want to use aluminum foil, you can wrap the links in damp muslin or a tea towel.
The true wonders about this recipe is that it takes minutes to make and had and unlimited number of seasoning options. Just change the seasonings and BOOM you have another sausage to add to your cooking.
Have a brillantly blessed week.