Back to Basics

This is what I hear at work all day - "Back to Basics". We're a telecom after all, and selling our products and services is as important as selling our image. Not to say that the cute bunnies, friendly hippo, and catchy tunes don't do the trick but, well, customers need to feel that way throughout their time with us.

What I'm getting at here is the fact that I too tend to be too focused on the intricate, the different, and the innovative sometimes. Sometimes we need to focus on having a hearty, consistant meal. Lucky for me I think my ventures turn out well most of the time, but I might be a little biased ;). Sometimes the basics are what we need. Think supper after a long day of work... or just a lazy weekend. Whichever it is, I do have to warn you of one little thing - there is a little prep-work involved (what, you really expected less?).

Here's my favorite vegan-sausage recipe, which just so happened to be served alongside spaghettini and a fresh tomato sauce the night it was made. Like I said, back to basics. Think of this as your home's equivalent to spaghetti and meatballs.

Vegan Sausages:

makes 6

• 1/2 cup pinto beans (can also use kidney beans)
• 1 cup vegetable broth
• 1tbsp olive oil
• 2 tbsp soy sauce
• 2 cloves garlic, finely minced
• 1 1/4 cup wheat gluten
• 1/4 cup nutritional yeast
• 1 1/2 tsp fennel seeds, lightly crushed (mortar & pestle works well)
• 1 tsp red pepper flakes
• 1 tsp paprika (smoked if possible)
• 1 tsp oregano
• 1/2 tsp coarsely ground peppercorns (mortar & pestle works well with this too)
• salt to taste

Bring a steamer (or steaming apparatus) to a boil.

Puree pinto beans in food processor untill a smooth consistancy is reached. Mix all but wheat gluten in large bowl, adding pureed beans. Mix to blend. Add wheat gluten and mix well untill completely blended.

Cut 6 12"x6" pieces of aluminum foil. Divide the sausage mixture into 6 equal parts, shaping into 5"-long cylinders. Place each sausage on a peice of aluminum foil, wrapping losely. Place in steamer for 40 minutes to cook.

Can be broiled, barbecued, fried, broken up for 'sausage meat', etc.

Sausages can be kept in fridge 4 days, or frozen for up to 3 months. Recipe can easily be doubled. Can also be varied to include cheddar and brocolli (non-vegan), maple syrup and apples, or into a merguez variant where the fennel seeds are substituted for cumin seeds, thyme for the oregano, roasted red pepper coulis instead of the soy sauce, tumeric instead of pepper, and adding 1/2 tsp of cayenne pepper.

Enjoy!