On Sat 15 Apr 2000, Natalie Frankel <natalie.frankel@xxxxxxxxxx> wrote:
> I got a kick out of Jayne's posting about a Passover recipe site that had
> some of my recipes on it. As I read her notation that I was a longtime
> member of this list, I realized it's been 5 years since I first subscribed,
> often just lurking, always enjoying.
I'm not at all sure how long I've been a listmember - 3 years? 4
years? I remember you from my early days, anyway, Natalie :) I still
make a salad dressing that you posted (sadly now off-topic for the
list since our listmom had to ban flavouring drops of oil).
> I had no inkling of the recipe site - I always wonder where our
> recipes end up once we post them and often stumble upon some of them
> myself.
Interesting, isn't it? :) Here's one I share around and have on my website,
that I came across on someone else's site recently.
Kake
* Butter Bean Sausages *
This recipe is adapted from Sue Kreitzmann's _Complete Low-Fat
Cookbook_. The sausages have a rather strange colour, thanks to the
red wine, but are truly delicious, and they freeze well. If serving
at a party, make small `bites' instead of sausages, and triple the
recipe (at least).
* Serves 2 - 3 *
125g (4oz) aubergine (eggplant), peeled and chopped
1 small onion, finely chopped
pinch chilli powder (optional)
2 garlic cloves, finely chopped
100ml (4 fl oz) dry red wine
100ml (4 fl oz) vegetable stock, made with cube
1 425g (15 oz) can butter beans
1 tbsp fresh breadcrumbs
2 tbsp each orange and lemon juice
salt and freshly-ground black pepper
To coat the sausages:
25g (1 oz) breadcrumbs
2 tbsp nutritional yeast flakes
Combine the aubergine, onion, chilli powder, garlic, wine and stock in
a small frying pan. Bring to the boil, cover and simmer briskly for 7
minutes. Uncover, and continue to cook, stirring, until the onion is
very soft and the liquid is gone, adding more water as needed.
Put the aubergine mixture in a blender with the butter beans,
breadcrumbs and juices. Puree until smooth and season to taste. Chill
the mixture in the fridge for at least an hour.
Meanwhile, put the breadcrumbs in the blender with the nutritional
yeast and process until *very* fine. Spread the crumbs on a plate, and
drop spoonfuls of the bean mixture on top. Carefully roll around to
form sausages, coated with the crumbs. Make about 10. Open freeze on
a bag spread on a baking sheet, or cook under the grill (broiler) for
about 5 minutes on each side until browned. Be careful - they are
fragile until the crust has formed. You can cook them from frozen in
the same way, for slightly longer.
--
Fatfree vegan recipes at http://www.ox.compsoc.net/~kake/cookery/fatfree.html