Chickpea Cutlets

Chickpea Cutlets
Serves 4
Recipe from Veganomicon

Ingredients:
1 Cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprike
1/4 teaspoon dried rubbed sage
olive oil for pan frying

Directions:
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6x4 in rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

I found with this recipe freezes really well. What I did was make the individual patties, and then put them in between sheets of parchment paper. Put them in a sealed container and pop them in the freezer. Use within 6 months. To reheat them, put them in the microwave on defrost, then sear them up again in a skillet.


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Grilled Cheese W/ Daiya and Peppered Tofurky

Who doesn't like a good grilled cheese? I don't think I know anyone, well maybe one person but she is crazy! :P Doesn't count. The cheesy, melty, gooey goodness really takes me back. I made this one a more "adult" version, including peppered Tofurky and caramelized onions, on Dave's Killer Bread, Oh yeah! Delicious. 

I used Daiya's new Jack Style Wedge, it melts so good! And a little goes a long way. I think I used to much, when I picked it up to eat it melted everywhere, but I didn't care, by the end of the sandwich I was able to dip the bread in the cheese that dripped on the plate, score!

Daiya's shreds and wedges are cholesterol free, dairy free (animal product free), kosher, free of common allergens including dairy (casein and lactose), soy, gluten, eggs, peanuts and treenuts (excluding coconut), so almost anyone can enjoy this wonderful product. Gluten Free? Just swap in your favorite GF bread, like Udi's. 

I can't wait to try the Cheddar Style and Jalapeno Garlic Havarti Style! Both sound great!

  Ingredients:

2 Tbsp Earth Balance

2 Slices bread your choice

2 thin slices Daiya wedge your choice

2 slices peppered Tofurky

handful of onion slices

Method:

Heat EB in pan on medium.

Place one piece bread in pan with daiya. Let heat for a minute, until bread is browned on bottom, add onions to pan to caramelize in pan, add Tofurky and top bread.

Flip.

Add perfectly caramelized onions to sammich.

Enjoy!!

"Egg" Trick Muffins from Strong Hearts Cafe, and The Vegan Zombie

This recipe comes from a YouTube channel that I just LOVE!, The Vegan Zombie, Chris and Jon's videos are entertaining and the recipes are delicious. If you're a little squeemish you might want to skip over the zombie scenes, there aren't many.
If you are abstaining from animal products but still craving, say, an Egg McMuffin, or really any of those comfort foods of the past, these guys have the goods, from corn "dogs" to fettucini alfredo and tamales (their latest video) they create great vegan versions.
The one Evan and I have been enjoying lately, is the "Egg" Trick Muffin, a recipe The Vegan Zombie put up last month, comes from the Syracuse New York Restaurant, Strong Hearts Cafe. I've never been there personally, but the food sounds amazing. They are a 100% Vegan and support local food producers and the community.
Here is a link to the video (HERE) if you want to just watch Joel show Jon how to make their (Strong Hearts) most popular breakfast item!
Or check it out below. :)


"Egg" Trick Muffin
Recipe from Strong Hearts Cafe and The Vegan Zombie


Ingredients:
3 Tbsp Oil
1 lb Block tofu (makes 3 patties)
Gimme Lean Sausage (1 pkg makes 8 patties)

Spice Mix (Enough for about 20* tofu patties)
1 Cup Nutritional yeast
1/4 cup turmeric
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp salt

Daiya Cheese (2 tsp per muffin)
English muffins (as many as you can eat =P)

*You can save this mixture if you have any left, but keep in the refrigerator because there could be tofu remaining in the mix and wouldn't want it to go sour*


Method:(I suggest watching the video) :)

DELICIOUS! MMM