*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breakfast                        Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       sm           Shallots
    3       lg           Cloves garlic
    1       bn           Fresh cilantro
      3/4   c            Vegetable stock
    2       oz           Plain unflavored gelatin
    1       tb           Vegetable oil
    2       c            Cooked black beans
      1/2   ts           Salt
      1/2   ts           Ground white pepper
      1/2   md           Green bell pepper
    1       sm           Carrot, peeled
      1/4   c            Firm tofu
      1/4   c            Fresh corn kernels
   Mince the shallows and garlic. Chop the cilantro. Set
   aside. Heat oil in a heavy saute pan over moderate
   heat.  When oil is hot, add the shallots and garlic.
   Saute for 2 to 3 minutes or until tender. Set aside to
   cool. Place the beans, salt, and white pepper in a
   food processor fitted with a metal blade and process
   until beans are pureed. Transfer to a large bowl.
   To make garnis, remove seeds and membrane from the
   bell pepper. Cut the pepper and carrot into very small
   (1/8 in.) dice. Heat oil in a saute pan over moderate
   heat.  When oil is hot, add pepper and carrots and
   saute for 2 to 3 minutes or until tender. Cool
   _completely_. Drain and towel dry tofu.  Cut the tofu
   into very small (1/8 in.) dice.  Add tofu, corn, and
   cooled sauteed vegetables to bean mixture, stirring to
   combine. Transfer to a bowl. Pour stock into a double
   boiler.  Sprinkle the surface with gelatin and allow
   it to _bloom_ for about 10 minutes.  Heat gelatin to a
   syrupy consistency over water that is 100 to 110
   degees F.  Remove and allow gelatin to thicken
   slightly. Set the bowl of bean/vegetable misture into
   a large bowl filled with ice and stir occasionally as
   it cools.  Add the gelatin. folding to combine, and
   continue stirring until thickened and well chilled.
   To assemble sausage, spoon mixture onto a sheet of
   plastic wrap in a long line.  Roll up (like a cigar),
   twisting the ends closed and securing with butcher’s
   twine, if desired.  Chill 3 or 4 hours or overnight.
   To serve, remove plastic and cut on the bias into
   1/2-inch- thick slices.
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