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Finally a good
veggie bratwurst sausage has been made! Having strong Wisconsin ties,
this was one food that I have really missed eating. The new vegetarian
bratwurst by Boca fills the bill with great flavor. Cook it in beer,
just like the real thing, to prepare it for this recipe.
Cook the brats in beer (instead of water) on the stovetop according to the package directions. Cut into ~1/4 inch slices. Cut up all veggies and herbs ready to cook. Have a serving bowl ready in which to mix the final dish.
Start cooking the pasta.
Heat the olive oil in a large skillet over medium high heat. Stir in the sausage, garlic, and onions and cook for 2-3 minutes until the sausage is starting to brown. Add in zucchini, roasted pepper, broccoli and continue cooking, stirring occasionally, for 3-4 minutes. Stir in the wine and stock; bring to boil. Lower heat to medium; simmer until slightly reduced.
Toss the cooked pasta, basil, and cheese with the veggies, broth, and bratwurst. Season to taste with salt and pepper.
Serves 4 generously. Serve with a mixed green salad and warm whole wheat bread for a complete meal.
Roasted Red Peppers: (Can use any color of peppers with this technique)
Char the pepper
over an open flame on your stovetop or under a hot broiler. Place peppers
in a plastic or paper bag to sweat for 10-15 minutes.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113