Emeril's Favorite Pastrami Sandwich
INGREDIENTS:
1 tb Garlic; minced
2 tb Shallots; minced
2 tb Olive oil
2 c Corn kernels, fresh or
-frozen
1 c Lima beans or fava beans,
-fresh or frozen; cooked
1 c Tomatoes; peeled, seeded,
-chopped
1 Onion, yellow; roasted,
-chopped
1 tb Emeril's Creole Seasoning
-see recipe
1 c Beer or nonalcoholic beer
2 tb Basil, fresh; chopped
2 tb Oregano, fresh; chopped
1 tb Thyme, fresh; chopped
Red pepper sauce to taste
Worcestershire sauce,
-vegetarian, to taste
1 tb Garlic; minced
2 tb Shallots; minced
2 tb Olive oil
2 c Corn kernels, fresh or
-frozen
1 c Lima beans or fava beans,
-fresh or frozen; cooked
1 c Tomatoes; peeled, seeded,
-chopped
1 Onion, yellow; roasted,
-chopped
1 tb Emeril's Creole Seasoning
-see recipe
1 c Beer or nonalcoholic beer
2 tb Basil, fresh; chopped
2 tb Oregano, fresh; chopped
1 tb Thyme, fresh; chopped
Red pepper sauce to taste
Worcestershire sauce,
-vegetarian, to taste
Saute garlic and shallots in oil until transparent, about 2 to 3 minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook an additional five minutes.
Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add herbs, red pepper sauce and worcestershire, and cook for another 5 minutes. Serve hot. Serves 4 to 6.
Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g fiber. Vegetarian Times, December 1992/MM by DEEANNE
Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add herbs, red pepper sauce and worcestershire, and cook for another 5 minutes. Serve hot. Serves 4 to 6.
Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g fiber. Vegetarian Times, December 1992/MM by DEEANNE