Sunday, November 2, 2008

Portabella Mushrooms Stuffed With White Bean and Spinach Hummus

4 portabella mushrooms
1 can white beans, drained
1 cup frozen chopped spinach
1/2 tbs lemon juice
3 cloves garlic
pepper, oregano, rosemary, parsley to taste
red wine vinegar
olive oil

Preheat oven to 350.

Combine beans, lemon juice, spinach, garlic and herbs in a food processor and blend until smooth.

Place mushrooms on a baking sheet with a little bit of olive oil on the bottom. Spoon the filling on top of the mushrooms evenly. Drizzle with olive oil and red wine vinegar.

Bake approximately 20 minutes, or until hummus is golden on top.
Serve with a delicious salad and homemade slausage.

Homemade Slausage

Based on the amazing and easy recipe on Every Day Dish TV. Watch the video, she's rad.

The original recipe makes 8, but we wanted to make several different flavors (all at the same time), so our recipe is for 12 (4 of each type).

Alsatian X-mas Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1/2 tsp ginger
1/4 tsp brown sugar
1 tsp coarsely ground pepper
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
1 tbsp olive oil
1 tbsp soy sauce

1. In a large bowl, mix together all of the dry ingredients
and garlic. Whisk together the water, olive oil and soy sauce and using a 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.

2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. (We don't own a steamer, so we just used a large pan with a domed lid and set the sausages inside a loaf pan.)

Once sausages have cooled, remove from foil and refrigerate until ready to eat. (To store in the freezer, we wrapped each sausage individually in wax paper and then placed inside a Ziploc bag.)

Chorizo

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp coarsely ground pepper
2 tsp paprika
1 tablespoon dried chili flakes
1/4 tsp nutmeg
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 tsp brown sugar
1 and 1/8 cups cool water
2 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce

Italian-Style

1 cup + 2 tbsp vital wheat gluten
1/4 cup nutritional yeast flakes
1/8 cup chickpea flour
1 tbsp Osem vegetable soup mix
1 tbsp granulated onion
1 tsp rosemary
1 tsp coarsely ground pepper
1 tsp paprika
1 tsp dried chili flakes
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
1 and 1/8 cups cool water
4 cloves garlic, minced or pressed
1 tbsp olive oil
1 tbsp soy sauce



French Inspired Channa Dal Soup

Inspired by Sonya's French Lentil Soup.

3 tbl olive oil
1 large onion, diced
2 cups chard stems, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic
2 bay leaves
2-3 tbs tomato paste
1.5 cups red wine
16 oz dried split chickpeas
6 cups vegetable broth
1 tsp thyme
1 tbs oregano
1 tbs German mustard
salt and pepper

In a large pot, heat oil and saute onions, chard and carrot. Add in bay leaves and garlic, cooking until the garlic is fragrant. Stir in the tomato paste and wine and reduce the liquid by 3/4.

Add in chickpeas and enough broth to cover with a few inches of liquid. You may need to add extra water. Simmer with a cracked lid for about 40 minutes, or until the chickpeas are soft. Uncover for the last few minutes, or until the soup is the desired thickness. Add in a large spoonful of mustard, stir and serve immediately.

Serve with delicious salad:
Swiss chard (red and green)
Red bell pepper
Carrots grated
White cheddar, grated
Red wine vinegar
Dash of salt and pepper