Non-Dairy Sour Cream
2 cups cashews, soaked in water 2-3 hours
1 cup spring water
1/2 cup olive oil
3 Tbs. fresh lime juice
1 1/2 tsp. sea salt
Mix the cashews, spring water, olive oil, lime juice, and sea salt in a blender or food processor until completely smooth. Refrigerate and serve chilled over salads or tacos.
Savory Breakfast Sausage
1 1/2 cups black-eyed peas, cooked (see recipe in Vegetables & Side Dishes section)
1/2 cup chickpea flour
1/4 cup fresh mushrooms, finely chopped
2 Tbs. tomato paste
1/2 tsp. sea salt
2 tsp. onion powder
1/8 tsp. cayenne pepper
1 tsp. cumin
1 Tbs. crushed fennel
2 dashes crushed red pepper flakes
1 Tbs. basil
3 sprigs parsley, finely chopped
2 dashes crushed rosemary
olive oil or grapeseed oil for frying
Mash black-eyed peas and chickpea flour together in a large bowl. Add mushrooms, tomato paste, sea salt, onion powder, cayenne pepper, and cumin. Blend thoroughly. Roll about 10 three-inch long sausage links out of the mixture. Let sausage set overnight in the refrigerator. Mix the fennel, red pepper flakes, basil, parsley, and rosemary then spread the mixture on a clean surface. Roll each sausage over the spice mixture, coating well. Heat oil in a frying pan on low to medium heat. Fry the sausages, carefully turning as they reach golden brown. Makes about 10 links or make patties if you prefer.
For more vegetarian recipes that imitate foods we were raised eating, visit
http://www.sojourntohealthyeating.com
Posted By: Beverly Oliver
Friday, August 18th 2017 at 1:52PM
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