Okay, I realize that corn beef, like liver, conjures up very mixed emotions in many people. If your mother forced you to eat this cow-ish looking stuff when you were a child, apologies from me in advance. Just remember that "it's good for you," and "Mommy knows best." Uh, never mind, I'm putting up this veggie version because: 1. It's fast and easy, 2. It brings back good childhood memories of learning to cook, and 3. My kids like it. So here it is!
Corn Beef
4 cups Sausage crumbles
1 cans corn
1 onion, chopped
3 tablespoons oil
1. Fry onions in oil until soft.
2. Combine all and cook on medium heat until heated through and moisture is gone, about 10 minutes.
Serve over rice.
Here is a recipe for sausage crumbles that you can use and that I use now. We always used "Redi-Burger,"** a canned product from the health food store, growing up (one can). I have seen it made with other beef-like substitutes, so this is just a very versatile recipe.
Sausage Crumbles
12 ounces tofu
½ teaspoon garlic
1 tablespoon onion powder
2 tablespoons beef style seasoning
½ cup yeast flakes
1 tablespoon sage
2 tablespoons oil
2 tablespoons soy sauce
1 cup water
1 cup oats
1 ½ cup vital gluten flour
½ teaspoon Italian seasoning
Servings/Yield: 24
1. Blend tofu, garlic, onion powder, beef seasoning, yeast flakes, sage, oil, soy sauce and water until smooth. Then blend oats in briefly.
2. Mix all together very quickly and roll into a large, greased sheet of industrial strength foil. Roll like a Tootsie Roll and use 2-3 layers of foil, because it will explode!
3. Bake at 300 for 100-110 minutes, turning roll every half hour or so.
4. Chill in refrigerator and store in ziploc bags for later use.
** http://stores.wholesome-essential.com/Detail.bok?no=120
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