With the heat index rising, this weeks Food Matters Project came at the right time. The chosen dish was easy, fast and did not require turning on the oven!
This weeks Food Matters Project host is Aura, of Dinner with Aura. From Mark Bittman’s Food Matter Cookbook, she chose Updated Tea Sandwiches. Check out what everyone else made in their kitchens! Mark Bittman’s original recipes can be found on page 52 in his cookbook.
Walnut Pâté Sandwich with Arugula & Pears
For these sandwiches I used ciabatta bread, but any type of bread will be great. In addition, the toppings can be changed to whatever you’d like. Alternatives include: spinach, tomatoes, roasted red bell peppers, cheese, etc.
Adapted from: Vegetarian Times
bread (ciabatta, whole wheat, foccacia, peasant bread, etc)
1 cup walnuts
1 15oz can cannellini beans, rinsed & drained
juice of 1 lemon
8 garlic cloves
1 tbsp olive oil
pinch of salt
pinch of pepper
pinch of red pepper flakes (optional)
Add all of the pâté ingredients in a food processor. Purée until smooth.
To make sandwiches, spread the pâté onto the bread, top with arugula, pear slices and cucumber slices.
Posted in Food Matters Projects, sandwich
Tagged arugula, beans, cannellini, ciabatta, dinner with aura, Food Matters Cookbook, Food Matters Project, food processor, garlic cloves, heat wave, hot, Mark Bittman, oven, pate, pear, sandwich, vegetarian, Vegetarian Times, walnut
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.
Posted in Beans, soup
Tagged 1997, artisan meat, bean stew, chili de arbol pepper, chili powder, chipotle, chipotle sausage, cilantro, cutlets, Field Roast, Field Roast Grain Meat Company, garlic, gravy, green bell pepper, meat, meatloaf, Mexican Chipotle, olive oil, onion, pate, pinto beans, recipes, sausages, Seattle, stew, tomatoes, vegan, vegan sausage, vegetarian, vegetarian sausage, Vegetarian Times, Whole Foods