Chick Peas a la King

This is adapted from Vegan Vittles by Joanne Stepaniak.

Serves 4

1 T oil (I skip this and sautee in water)
1 cup sliced mushrooms (double)
1/2 cu chopped red bell pepper (double)

1/2 cup whole wheat pastry flour (to make gf use 1/4 cup chick pea flour and 1/4 cup sorghum flour. Rice flour is not recommended.)

1/4 cup nutritional yeast
1/2 t salt
1/2 t paprike
1/4 t thyme, crumbled
1/8 t black pepper

2 cups nondairy milk (unsweetened soymilk works very well)

1 15 ounce can chick peas (about 1.5 cups)

1/2 cup finely sliced scallions

Sautee mushrooms and red pepper in oil or water until cooked. Remove from heat. Stir in flour, nut. yeast, salt and spices. Gradually add milk a little at a time. Return to heat, medium high, and stir until low boil, then reduce heat and stir until mixture thickens. Don't cook it all the way down. It will continue to thicken as it cools.

Serve over baked potatoes, rice, noodles or toast.

No-Pork Sausages

Recipe from The Compassionate Cook by PeTA.

10 oz (16) pack frozen lima beans, thawed
3/4 (1) C veg broth
1/4 t dried sage (2T fresh)
1/4 t dried rosemary leaves, crumbled (1 T fresh)
(2 T fennel seeds, crushed into powder using a morter)
(1/2 t salt or herbamare)
(1/4 t cayenne)
6 (9) T cornmeal
veg oil for frying

Use a food processor to coarsely chop lima beans and broth.

In medium saucepan heat ben mix with spices and 4 (7) T cornmeal. Cook until thick and bubbly. I had to add a little more water. Cool to room temp. I put it in the frige for an hour.

Put the rest of the cornmeal (or more) on a plate. Pat the bean mix into patties (1/4 cup measure) and coat with cornmeal. Fry in oil.