Let's ruminate on fake meats for a moment. Depending on the brand, they're either outlandishly pointless or, actually, kind of tasty. Aside from picking out the right package from the freezer section, the other tricky part about fake meats is that they are very processed, forcing vegetarians, vegans and a few fake meat lovers into a quagmire of gums and modified starches if they just want some good salty spice and a decent mouthfeel. Despite these potential pitfalls, sometimes a girl just wants some non-meat chorizo, am I right?
Well, here’s a sweet DIY vegan and gluten free nutmeat that's full of protein and flavor, made only from real, down-to-earth ingredients--in two traditional sausage flavors: chorizo and finocchiona. The fun and challenge of this cooking project is that it requires some elbow grease. Soaked nuts and simmered mushrooms are muddled to get the right meat grinder texture. But it's ok, the exercise and the ensuing protein-packed meal will put you on track for some bangin' triceps.
Deli-style Nutmeats (Vegan, Gluten Free, Low Glycemic Load)
6 cups water
1 cup almonds
1 cup cashews
3 tablespoons salt
1 lb mushrooms (any kind)
Spice mix (choose one from below)
3 tablespoons apple cider vinegar
Well, here’s a sweet DIY vegan and gluten free nutmeat that's full of protein and flavor, made only from real, down-to-earth ingredients--in two traditional sausage flavors: chorizo and finocchiona. The fun and challenge of this cooking project is that it requires some elbow grease. Soaked nuts and simmered mushrooms are muddled to get the right meat grinder texture. But it's ok, the exercise and the ensuing protein-packed meal will put you on track for some bangin' triceps.
Deli-style Nutmeats (Vegan, Gluten Free, Low Glycemic Load)
6 cups water
1 cup almonds
1 cup cashews
3 tablespoons salt
1 lb mushrooms (any kind)
Spice mix (choose one from below)
3 tablespoons apple cider vinegar
| Chorizo Mix 1 tablespoon cumin, ground 1 teaspoon coriander, ground 5 whole cloves, ground 2 bay leaves, ground 1/2 teaspoon black pepper, ground 1/4 teaspoon cinnamon, ground 1/2 teaspoon oregano 1/2 teaspoon thyme 1 tablespoon powdered garlic 2 tablespoons paprika 1/2 teaspoon cayenne powder 2 teaspoons sea salt | Finocchiona Mix 2 tablespoons fennel, crushed 1 tablespoon powdered garlic 1 tablespoon rubbed sage 1 teaspoon black pepper, ground 1/4 teaspoon red pepper flakes 1 1/4 teaspoon paprika (for color) 2 teaspoons sea salt |
Start this recipe at least 6 hours ahead of time by soaking the almonds in the water and salt. After two hours, add the cashews and soak for a few more hours, (but no more than 6, or the cashews will get a little slimy). Slice the mushrooms finely and simmer until they are limp. Add the drained nuts to the simmering mushrooms and reduce until almost all the water evaporates.
Next, roll up your sleeves, get out your muddler, and muddle those bad boys until you get a sticky consistency that looks a little like ground meat. This step takes some dedication and it's ok to take a break. When you've muddled the whole batch, give yourself a high five, and incorporate the spice mixture and the apple cider vinegar into the muddled nuts.
Next, roll up your sleeves, get out your muddler, and muddle those bad boys until you get a sticky consistency that looks a little like ground meat. This step takes some dedication and it's ok to take a break. When you've muddled the whole batch, give yourself a high five, and incorporate the spice mixture and the apple cider vinegar into the muddled nuts.
Use these nutmeats anywhere you would use sausage--nacho topping, squash stuffing, taco building, frittata filling--you get the idea. They brown nicely in a frying pan, but won't hold together like a sausage patty.
To save for later, divide quarter cup portions of the nutmeat and wrap these little morsels in parchment paper. Sealed in a plastic bag, these nut sausages will last months in the freezer, and are super handy for tasty last-minute meal ideas.
I packaged these up into pretty gifts that look fresh from the neighborhood deli, by using parchment paper, printer paper and some rad custom labels from a sweet Portland-based company called Evermine (which also happens to be the entrepreneurial pride and joy of my parents, Jeanne and David).
To save for later, divide quarter cup portions of the nutmeat and wrap these little morsels in parchment paper. Sealed in a plastic bag, these nut sausages will last months in the freezer, and are super handy for tasty last-minute meal ideas.
I packaged these up into pretty gifts that look fresh from the neighborhood deli, by using parchment paper, printer paper and some rad custom labels from a sweet Portland-based company called Evermine (which also happens to be the entrepreneurial pride and joy of my parents, Jeanne and David).
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