Chipotle Sausage & Bean Stew

I like trying out different types of vegan and vegetarian sausages.  When I came across the Field Roast sausage at Whole Foods, I wanted to try it out.  When the June issue of Vegetarian Times appeared in our mailbox, I noticed this recipe and thought it would be a great way to try out a new brand.

The Field Roast Grain Meat Company was founded in 1997 in Seattle, and they have been producing artisan, vegan meat.  They have various products such as: cutlets, sausages, pâtés, gravy and meatloaf.  The website is very informative with recipes and information about the products (so check it out!).

The meat which I had purchased for this meal was the Mexican Chipotle sausage.  It is blended with smoked chipotle and chili de arbol pepper flavors.  It was a great way to add some “meat” into our stew.  If you’d like to add real meat, or another type of vegan meat- feel free, this will work well with different flavors.

Chipotle Sausage and Bean Stew
Adapted by: Vegetarian Times (June 2011)

2 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 package of chorizo/chipotle-flavored meat sausages
1 15oz can diced tomatoes
1 can pinto beans, rinsed & drained
1 tsp salt
1 tsp pepper
1 tsp chili powder
1/2 tsp red pepper flakes
1 cup of water
1/4 cup chopped cilantro

Heat olive oil in a saucepan over medium heat.  Add the onion, bell pepper, garlic and chopped sausage and sauté for 5 minutes.  Then stir in the tomatoes and beans.  Season with salt, pepper, chili powder and red pepper flakes.  Finally, add 1 cup of water, cover and bring to a boil.  Reduce heat to low, and simmer for 15-20 minutes.  Serve, and garnish with cilantro.

Veggie Flatbread with Cilantro Hummus

As many of you have probably noticed through  most of these posts, we don’t eat much meat here at Fifth Floor Kitchen.  Our thoughts are that if we do want to eat meat, we prefer “happy cows/chickens/etc”.  The fact that we didn’t have any meat in our fridge came in handy this weekend.  Our fridge broke!  Well, the freezer was working, but the fridge was warm.  (Yes, the beer did not get as cold.)  It’ll be completely fixed today, at 5pm, when the Refrigerator Man comes by and changes a thermostat.  I guess these are the pleasures of home ownership?  Most of the food survived, except some of the dairy products such as: milk, sour cream and some half-and-half.  But we’re back to a happy kitchen. 

This accompanied the Cucumber Gazpacho for dinner one night.  Also very simple to make, and very springy.  The original recipe called for pita bread, but while searching for it at Whole Foods I was concentrating on the “whole wheat”.  So instead I grabbed a flatbread.  (to me, these two are fairly similar- pita bread is thinner, while the flatbread is a bit thicker and softer)  I would say this was similar to a personal pizza, it’s got veggies and cheese (but could have so much  more on it).  The only exception is the “sauce” is cilantro-hummus-flavored.  So as long as you like cilantro, this is defintely worth a try.  The veggies on this don’t need to be the same, feel free to add what you like on your flatbread. 

Veggie Flatbread with Cilantro Hummus
Inspired by: Vegetarian Times

1/2 cup cilantro leaves
4 garlic cloves, peeled
1 15-oz can chickpeas, rinsed and drained
juice of 1/2 lime
2 tbsp olive oil
1/2 cup water
2 flatbreads (or pita’s)
2 jarred roasted red peppers, drained & sliced into strips
1 cup spinach leaves
1 cup mushrooms, sliced
1/4 cup Parmesan cheese, shredded

Preheat oven to 400 degrees. 

To make hummus, add the cilantro and garlic into the food processor.  Turn on for about 1 minute until everything is chopped.  Then add the chickpeas, lime juice, oil and water.  Puree for 3 minutes until the mixture is creamy. 

Place the 2 flatbreads on baking sheet.  Spread each with the cilantro hummus.  Then top with peppers, mushrooms and spinach leaves.  Sprinkle with Parmesan cheese.  Bake for about 10 minutes, the flatbread should be crisp and the cheese should be melting.