Wednesday, May 20, 2009

Subtle, he is not.

Greetings, fellow earthlings.

Oooooooh man has it been a while.

Let us begin.

First up, last night we had chickpea cutlets.

My husband is not a great fan of these (I know!) (it's the vital wheat gluten chewiness) but since they are so easy and I like them, we have them every once in a while.

I stayed with the recipe, except that I didn't have enough vital wheat gluten, so then I added more bread crumbs, but then when I added the water it wasn't like a dough any more so I added more flour, and more, and more... well, you get the picture. Still good. And, oh yeah, I used parsley instead of thyme and sage. And added some garlic granules as well as fresh garlic (double garlic!!!).

The sauce I used is from another quick and easy garbanzo based meal "Quick Saucy Garbanzos". It's good! This time I remembered to add more water after it cooked down too thick so that it was actually pourable (it's something I'm working on).

It was kind of strange to eat rice as a side. Do people normally do this?

sauce;
2 cloves garlic
2 T oil
1 C soymilk
2 generous T flour
1/2 t salt
dash pepper
1/4 C nutritional yeast

Blend. Heat. Serve.

And here is a casserole!

Actually, it's not REALLY a casserole- I made up all the ingredients, put them in a casserole dish and let them sit in the (now turned off from making tater tots) oven until my family was home to eat it all up!

So. Tater tots, ground 'beef' with seasoning (I think I used some ancho chile powder, some chili powder, garlic and onion gran and salt and pepper thankyouverymuch), 1 C mixed vegetables and sauce (Dragonfly's bulk dry uncheeze). Aaghl aghl aaaaa... it was good.

And here I continue my quest to perfect the sloppy joe. This time I used 1 C red lentils and 1/2 C TVP. I was out of tomato paste so I used ketchup (ouch, that makes me cringe- trying to avoid that, you know- ketchup in cooking). I think the TVP helped with the consistency. And I like the spicing on this one- molasses it is! If I make it again, I may double the spices or something. And next time I'm going to use tomato paste and 1/2-1/2 C brown sugar instead of the ketchup. Sugar is bad, but not as bad as corn syrup, right?

1 C red lentils, rinsed
1/2 C TVP reconstituted in 2 C boiling water, undrained
1 T oil
1 onion, chopped
2 garlic cloves, minced
3/4 C ketchup
1 T italian seasoning
1 T apple cider vinegar
1 T molasses
1 t onion and garlic powder
1/2 t mustard powder

Saute yer onion, then garlic. Add spices, mix well. Add ketchup, molasses and apple cider vinegar and mix well. Add lentils and TVP (including the water you reconstituted it in) and another cup of water. Cover, bring to a boil, lower heat and simmer, stirring often, until thick.

This one counts as a fail. Except the cornbread. For some reason (and I have made this chili before) I thought pineapple was a good thing to add to chili. It was a phase. If I'm going to stick anything in my chili, it's going to be chocolate from now on.

Actually, later when I made it again as a lunch, I added some chili powder and it was good then (duh).

1 25 oz can black beans, drained
1 can kidney beans, drained
1 can crushed pineapple, drained
1 can tomato paste
1 onion, chopped
2 cloves garlic, minced
2 T oil
1 T brown sugar
2 t cumin
1 t oregano, ancho chile powder, cocoa, salt
1/2 t cinnamon
2 C water

Saute onion, garlic. Add spices and seasonings, tomato paste, beans and finally water. Cover, bring to a boil and simmer, uncovered, until thick.

And finally we have a tasty dish that looks strange- dumplings with veg and chickpea gravy.

Oh how I love to make dumplings. Boiling dough. How fun is that! Make some today.

And the sauce was good, too!

dumplings
2 C flour
2 t baking powder
1 t salt
4 T Earth Balance margarine
1/4 - 1/2 C water

Put a BIG pot of water on to boil.

Mix flour, baking powder and salt in food processor. Add EB until it looks like a coarse meal. Sloooowly add water until the dough pulls away from the bowl and sticks to itself.

Roll out into a 'snake' and divide into 16. Roll each of these in flour and place on plate.

When the water is boiling, lower the heat to a rolling boil and tip the dumplings in. Cover and DO NOT PEEK for 10m. Remove with slotted spoon.

sauce;

1 can garbanzos, undrained
1/4 C nutritional yeast (I forgot to add this in the original post- bad blogger)
1 t onion powder, parsley and salt
1/2 t garlic granules
2 T veg broth (powdered)

Blend. Heat. Serve. Serve over dumplings, if you're smart.


Okay, now that we're all caught up on food, I'll catch you up on my reading.

Still reading "The Stand". There.
No really, I must say that I am getting a wee bit tired of King's having all his characters have a sudden gust of certainty that "it will all end in a bloodbath". Subtle, he is not.

3 comments:

christina said...

i'm going to make those dumplings with chickpea gravy tonight. i can't stop thinking about it. i love this blog.

For the Love of Guava said...

Hahaha... yes we eat rice as a side with just about everything!! And what is this Garbanzo Bean Sauce cookbook?? I just tried my first Garbanzo Bean Sauce via inspiration from heathen vegan... and I'm hooked!

P.S. mm... I love chickpea cutlets!

For the Love of Guava said...

oh and i think you're holding out on us because that "casserole" looks delicious!