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I have a lot to say in this post... so bear with me folks! (All exciting stuff though!)
First, here is my recipe for Ballpark Italian Sausages! It comes from my e-cookbook Backyard Vegan & it's one of many recipes that's in an e-cookbook but not on this blog or in my upcoming cookbook. The e-cookbooks are only for sale until June 30th so get your copy! (All the proceeds go to the support and maintenance of Happy Herbivore so a special thanks to everyone who has been buying copies!)
Next, BEA! I was at the Book Expo of America yesterday handing out pumpkin-raisin oatmeal cookies (a huge hit!) and sexy postcards for my cookbook. Of course thanks to NYC traffic I was a bit late to my own signing. Whoops.
I finally arrive & notice there was a line of people waiting. I said to my publisher "wait.... those people are here... for ME?! Who paid them!" I was truly shocked (and so flattered) by all the people who came out to see me!
Thank you! Thank you! THANK YOU! Your support means everything to me -- I mean it! I was thrilled to meet people who are as excited about the book as I am!!
I also met Terry Hope Romero who was there with her new book and Gary V! As soon as my "signing" ended I ran clear across the expo to where Gary was speaking. I'd missed his speech but caught him as he was leaving. We chatted for a few minutes & I got to personally thank the man who helped change my life (Read his book, Crush It!). Gary if you're reading this, I'd love to cook for you & your family!
Finally, I was also on Healthy Voyager radio last night talking about Happy Herbivore, the upcoming cookbook AND giving out recipes, tips and ideas for summer parties! (Skip ahead to minute 28:00 to hear me).
What are YOU making for Memorial Day? These Italian Sausages I hope!
This sausage is a cross between andouille sausage and pepperoni. It's great for nibbling, sliced on top of pizza, crumbled into a Frittata and Baked Shells and Cheese, or tossed with a batch of Spicy Greens.
½ cup pinto beans
1 tsp rubbed sage (not powdered)
1 tsp red pepper flakes
1 tbsp fennel seeds
1 tbsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
¼ tsp chili powder
¼ tsp thyme
¾ cup vital wheat gluten
¼ cup nutritional yeast
2 tbsp low sodium soy sauce
2 tsp hot sauce
Pulse pinto beans in a food processor until they're coarse crumbs or mash with a fork; set aside. Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices. Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water. Stir a few times, then combine ingredients with your hands. Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).
Shape mixture into a ball and break into 4 even segments and set aside. Shape each segment into a log -- do not worry about molding sausages perfectly; the steaming process will help shape them.
Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll. Place sausages into a steamer, cover, and cook for 40 minutes.
Refrigerate overnight or for at least 4 hours. To use, warm gently in oven or toaster oven for 8 to 10 minutes.