"W. Baker" > wrote in message
...
> Ellen K. > wrote:
> : Soyrizo.
>
> So it sounds like it is also parev. I get wonderful italian sausages(mde
> with real beef) in hot or sweet from Glatt Mart in Brooklyn, which amakes
> them themselves. They are what I use in my diabetic spagetti, which iI
> make with whole steamed (microwave) string beans, defatted and browned hot
> sausages, sliced, a pasta sauce of your choice. Very ymmy.
>

I don't think we get the Glatt Mart ones here, but we have a local kosher
sausage outfit all the kosher foodies rave about. Never tried them myself.
I can't remember the name of it right now, but I think they have a retail
outlet in Farmer's Market.

Do you mean you use string beans instead of pasta in your "diabetic
spaghetti"? Because I can imagine the dish being quite tasty without any
actual pasta...

Back to sausage, as I previously posted I am not interested in the fake
chorizo one, but I have recently discovered a pareve Italian "sausage" made
by Trader Joe's that I quite like, they call it "Italian Sausageless
Sausage" and the ingredient list is much more appetizing than the Yves
brand. I slice one and sauté it in a tiny bit of olive oil in a nonstick
pan and after turning over the slices I pour two beaten eggs over it. Last
time I made it I also included a green onion. Usually the other part of the
meal is half a raw green pepper. I find it quite satisfying.

> My Mom used to use ssteamed or poached halibut in making a fake crabmeat
> appetizer, putting sm elumps on a leaf of lettue in and old time wide
> mouthed champaign glass adn topping it with traditionsal ketchup or chili
> saauce adn horserradish cocktail sauce. Hm.
>

They have kosher fake crab now, I think it might be called surimi? I know
it's made from fish, but don't know what kind. Personally I'm perfectly
happy eating regular fish.

> Wendy