Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 --- I just got The Passionate Vegetarian yesterday : ). it is very cool : ). I tried the the Spicy Black Bean Soysage Stew on pg. 217. leftovers are making a mexican-type lasagna for lunch tomorrow and a pan for a friend : ). I found veggie " meatballs and sausage " at Target today for $2 a box. normally it's at least double that so put away a few boxes in freezer for quick meals. I also cooked up millet today for breakfast and mixed in some almond butter and a banana as cookbook suggested and it was very yummy : ). Steven's Spicy Black Bean Soysage Stew 7 oz Lightlife Gimme lean Sausage-style soysage, thawed (I used half box of breakfast-style patties) cooking spray 2 tsp olive oil 1 medium onion, sliced vertically into thin crescents 2 1/2 c. vegetable stock 1 lg sweet potato, peeled and cut into 1/2 " chunks (I used a small can of drained ones) 1 can (15 oz) black beans 1 can (14.5 oz) diced tomatoes with green chiles 2 tbsp cornstarch salt/pepper to taste cooked rice or other grain, or toasted breas, to serve with stew 1. form soysage into 6-8 patties. 2. spray a nonstick skillet with cooking spray and place over med-hi heat. when hot, add patties, cooking just till browned, 3-4 minutes per side. remove patties from skillet and set aside. 3. add oil to hot skillet along with onion. saute till onion softens slightly, ~3 minutes. then if skillet large enough and high-sided, add vegetable stock and sweet potato (or transfer to soup pot). bring to boil, then lower heat to simmer. loosely cover and cook till sweet potato tender, 12-15 minutes. 4. drain 3-4 tbsp liquid from either beans or tomatoes, reserving in small dish. add beans and tomatoes to pot. return to gentle boil. 5. using your fingers, smush cornstarch into reserved liquid, to make a thin slurry (I used a fork). stirring constantly, mix into hot soup, which should thicken almost immediately. add salt/pepper to taste. 6. serve stew in large bowls, ladled over rice, if desired, and a soysage patty or two. *** I used 1 15 oz can drained sweet potatoes. I also crumbled soysage into stew. added some oregano, cumin, and garlic.*** ***using leftovers for lasagna but if it was a bit thicker, it would make a good dip for nachos??*** Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 Bron-- found it at a somewhat local healthfood store : ). now if I told hubby he would tell me to go up to hardware store and get a big bag of birdseed : ). it is actually quite different. when I was toasting it, it smelled faintly of buttered popcorn and had good texture. texture was nothing like oatmeal. I think leftovers might be flattened into " patty " and lightly sauteed in butter with little maple syrup served with fresh fruit. today is inventory day here and hopefully I can get some really good meals going : ). take care : ).............. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 I love the Passionate Vegetarian! It's worth the $25 to get it new-it has 1000 recipes : ) What heppened to her husband Ned? I caught that he passed away, but haven't read much of the book other than the recipes ( I just got it) my sister-in-law who lives in Ar got it for me, we used to live in AR, but I guess her restaurant was before our time or we somehow missed it during our trip to Eureka Springs, which was always my favorite town in AR. melissa P Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 This is one of my favorite cookbooks too. Very Chatty. Here is a sandwich we serve at work that was inspired by her recipes. On page 870 there is a section titled Sandwiches I have loved. One in the middle column is a sandwich made with split baguette spread with Garlic Feta Cream cheese, etc. We changed slightly and this is what we serve: Eggplant sliced and debittered. Coat the eggplant with breadcrumbs that have been seasoned with Italian Seasonings. Grill eggplant. (We use a restaurant grill but her book calls for a BBQ grill that would be wonderful too.) Roast or char bell peppers - we use a combination of colors Green, yellow, red. Serve eggplant and peppers on hoagie buns with cream cheese on side. Cream cheese is her recipe on page 38: Cream cheese, garlic & Feta cheese. On the salad bar we have tons of other sandwich fixings. Lettuce, tomato, olives - whatever you heart desires. Wonderful sandwich. Could easily use Veg. cream cheese (which I recently tried due to recommendations here, thank you - that will be one I'll stick with) however I don't know if there is a sub for Feta cheese. Anyone have ideas there? I'm looking forward to trying more of her recipes. Samantha On Behalf Of jandemommy Wednesday, January 04, 2006 7:03 PM Re: Passionate Vegetarian --- I just got The Passionate Vegetarian yesterday : ). it is very cool : ). I tried the the Spicy Black Bean Soysage Stew on pg. 217. leftovers are making a mexican-type lasagna for lunch tomorrow and a pan for a friend : ). I found veggie " meatballs and sausage " at Target today for $2 a box. normally it's at least double that so put away a few boxes in freezer for quick meals. I also cooked up millet today for breakfast and mixed in some almond butter and a banana as cookbook suggested and it was very yummy : ). Steven's Spicy Black Bean Soysage Stew 7 oz Lightlife Gimme lean Sausage-style soysage, thawed (I used half box of breakfast-style patties) cooking spray 2 tsp olive oil 1 medium onion, sliced vertically into thin crescents 2 1/2 c. vegetable stock 1 lg sweet potato, peeled and cut into 1/2 " chunks (I used a small can of drained ones) 1 can (15 oz) black beans 1 can (14.5 oz) diced tomatoes with green chiles 2 tbsp cornstarch salt/pepper to taste cooked rice or other grain, or toasted breas, to serve with stew 1. form soysage into 6-8 patties. 2. spray a nonstick skillet with cooking spray and place over med-hi heat. when hot, add patties, cooking just till browned, 3-4 minutes per side. remove patties from skillet and set aside. 3. add oil to hot skillet along with onion. saute till onion softens slightly, ~3 minutes. then if skillet large enough and high-sided, add vegetable stock and sweet potato (or transfer to soup pot). bring to boil, then lower heat to simmer. loosely cover and cook till sweet potato tender, 12-15 minutes. 4. drain 3-4 tbsp liquid from either beans or tomatoes, reserving in small dish. add beans and tomatoes to pot. return to gentle boil. 5. using your fingers, smush cornstarch into reserved liquid, to make a thin slurry (I used a fork). stirring constantly, mix into hot soup, which should thicken almost immediately. add salt/pepper to taste. 6. serve stew in large bowls, ladled over rice, if desired, and a soysage patty or two. *** I used 1 15 oz can drained sweet potatoes. I also crumbled soysage into stew. added some oregano, cumin, and garlic.*** ***using leftovers for lasagna but if it was a bit thicker, it would make a good dip for nachos??*** Anne Quote Link to comment Share on other sites More sharing options...
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