This recipe contains gluten but it is so good and versatile! If you are not allergic to gluten, you can use these in a variety of ways, you can slice then into tofu scrambles, chop them into bean stews, cook them with rice, use then as a side dish for potatoes, rice, yams, squash, you can drop them into the sauce for your favorite pasta or into a pita pocket, you can use them in scrambles and add them to a stir-fry. Unfortunately, for them to hold their shape, they need gluten flour, that way they will not fall apart. We are planning to experiment with another method, but in the meantime, if you are not gluten-intolerant, these would be a delicious addition to your recipe box!
2 cups whole wheat flour
1/2 loaf Italian bread
1/2 cup quick oats
1 medium-sized tomato
1/4 cup Do-Pep or gluten flour
1/4 cup sliced almonds
1 medium red onion + 1 Tbsp. onion powder
1/4 tsp. celery seed powder
2 Tbsp. minced fresh parsley
1/2 tsp. coriander powder, powder
1/2 cup chopped sweet red pimento
1/4 cup sweet green pimento, chopped
Salt to taste
1/2 tsp. garlic powder
2 Tbsp. sweet paprika powder
2 Tbsp. olive oil
Tear bread into small pieces and place in a medium bowl to soak with the quick oats in 3/4 cup water, until soft.
In a blender, process the almonds, the tomato, the onion, the red and green pimentos, the parsley leaves with 1/2 cup water until smooth.
When the bread and oats are soft, add all the dried ingredients, incorporating well, then add the ingredients from the blender, mix
well till you have a soft dough, neither too runny nor too stiff. If for some reason, your dough is too runny, add a little bit more
flour. The dough must be a bit dense, yet not stiff. With your hands, pick pieces of the dough and roll on your palm, forming the sausages.
Heat a skillet that has been barely "painted" with olive oil. Cook the sausages until golden brown on all sides.
Yield: About 20, or depending on the size you make them.
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