Another day off means another day of cooking and baking. So, that’s pretty great. For dinner, I made sweet potatoes with red peppers and sausages on couscous. I got the sausage recipe from the cookbook Vegan Brunch but wanted to turn it into something more.
Firstly, here’s the recipe for italian sausages. They are so good, and freeze well, so make lots!
|Italian Feast Sausages
Makes 4 big sausages
½ cup cooked navy beans, rinsed
1 cup vegetable broth
1 tablespoon olive oil
2 tablespoons soy sauce
2 cloves of garlic, grated (with a microplane, or very finely minced)
1¼ cups vital wheat gluten
¼ cup nutritional yeast
2 tespoons fennel seeds, crushed
1 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
several dashes of black pepper
Before mixing your ingredients, get your steaming apparatus ready and bring the water to a full boil. The rest of the recipe comes together very quickly.
Have ready 4 sheets of tinfoil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Fivide dough into four even parts. Place one part of dough into tinfoil and mold into about a 5-inch log. Wrap dough in tinfoil, like a Tootsie Roll. Don’t worry too much about shaping it; it will snap into shape while it’s steaming becuase this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refridgerate until ready to use. I like them sliced and sauteed in olive oil for a few minutes or grilled whole and then sliced.
I used these sausages to create the following dish. 🙂
|Potatoes with Sausages and Red Peppers on Couscous
1 sweet potato, peeled and cut into cubes
4 small potatoes, cut into cubes
1 tbsp olive oil
1 large onion, chopped
3 cloves of garlic, minced
3 vegan italian sausages, cut into bite size pieces
1 large red bell pepper, chopped
1 cup salsa
½ tsp cumin
1 tsp paprika
1½ cup water
1 cup couscous
This was something GREAT. Really, you should make it ASAP. For dessert I made a Smlove Pie, a recipe from a great cookb ook, Veganomicon (the same author as Vegan Br unch – my favourite). This was a lot easier to make then I had initially expected. I altered the pie somewhat and it turned out great with my variations. Here’s the recipe. For mine, I used vaccuum packed silken tofu and it worked fine. I made a chocolate crust instead of a graham cracker crust because I happened to have chocolate crumbs on hand. Instead of using hazelnut liqueur, I used soy milk with instant coffee mixed in it, which gave the pie a chocolate mocha taste instead. THIS PIE IS AMAZING.