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Archive for the ‘Chickpeas’ Category

There is a reason that street foods are eternal and craved relentlessly; they’re just damned good.  When you load your diet with legumes, you’re always after new ways to be creative with them.  In my opinion, the queen bean is without a doubt the garbanzo.  Call it ceci, chickpea or Bengal gram, it’s still the reigning sovereign of many vegan’s diets and a favorite of omnivores the world over. 

Here I celebrate and pay homage to panelle, a Sicilian street eat that is traditionally served as a simple sandwich filling on a bun.  One of the reasons that I love panelle so much is because, when pan-fried and warm,  it has that contrasting textural thing going on with the crispy edges and a velvety soft interior.  It is, hands down, a great sandwich.

Panelle [Chickpea Polenta]

Ingredients:

1 ½ cups garbanzo bean flour

2 cups vegetable broth

2 tsp dried oregano

Pinch of salt

Freshly-cracked black pepper

Olive oil

Directions:

Slowly add broth to the flour while whisking to avoid lumps.  Add in the oregano, salt and pepper.  Cook for 10-15 minutes over medium heat, stirring the entire time.   (It does not need to boil and shall spit molten chickpea lava at you if you do let it boil, so be careful.)  It is going to be very thick once finished but you want it to have that consistency because you want a substantial texture for a sandwich filling.

Transfer panelle to a non-stick pan and tamp down with a spatula. (I used a loaf pan sprayed with olive oil.)  Place into the refrigerator until chilled solid.  Invert onto a cutting board and slice into 1/2 inch thick slices.  You can either pan fry in oil (as is traditional) to crisp it up or do as I did and simply give a quick spray of olive oil to each slice and place in a pan until the sides are golden.

As always, my predilection for the savory-sweet combination shines through here.  I like to add a nice slather of apricot jam to my panelle sandwich, though it’s entirely up to you how you wish to assemble your own masterpiece.

 

[This slightly-modified post/recipe was originally published at VelvetPark last year.  I wanted it here, on my personal blog, because it is one of my favorites and I felt it was important to include it here in my collection/index.]

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Hummus is a true comfort food in our house.  We love to make wraps with it or use it as a healthy and filling vegetable dip.  This version is sweeter than traditional hummus because of the roasted carrots, but it’s fabulous, especially for youngsters who tend to have a sweeter tooth.  It’s also a great way to tuck the goodness of a vegetable into a dish where you’d least expect one to be lurking!

 

Roasted Carrot Hummus

[Makes ~4 cups]

Ingredients:

3 cups cooked garbanzo beans

3 cups carrots, roasted [Cut into large chunks and toss with olive oil.  Roast at 400°F for 45 minutes.]

½ cup roasted tahini

¼ cup olive oil

juice of two large lemons, zest of one

1 ½ T cumin

½ tsp coriander

½ tsp sweet paprika

4 cloves garlic

salt and pepper to taste

Directions:

Add all ingredients to a food processor and pulse until smooth.  [You can adjust the thickness of the hummus by adding in water to thin it out if desired.]

Serve garnished with sesame seeds and a dusting of paprika.

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Making faux tuna using garbanzo beans isn’t an idea original to me;  I simply modified the idea to mimic how I used to make the real deal.   It’s quick, easy and can be made nearly on the fly.  It also happens to be delicious and full of healthy and filling fiber.  Plus,  the vitamin C-rich red bell pepper helps your body absorb the iron found within the garbanzo beans more readily.  It’s an all ’round rock star of a sandwich filler.

 

Faux Tuna Salad

Ingredients:

2 cups garbanzo beans

¼ cup celery, small dice

¼ cup red bell pepper, small dice

¼ cup apple, small dice

¼ cup dill pickle, small dice

¼ cup fresh dill, minced

¼ – ⅓ cup  plain non-dairy yogurt [So Delicious Plain is my choice] or Vegenaise  [The amount depends upon how wet you like your salad]

freshly-cracked black pepper

sea salt

Directions:

Using a potato masher, mash the garbanzo beans in a large bowl.  You could use a food processor for this, just be careful not to over-process the beans.  You do not want a purée, but rather a coarse mash with texture.

Add the remaining ingredients to the mashed beans and season with salt and pepper to taste.

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It’s summertime and people are out grilling and gathering around tables laden with food.  Problem is, there usually aren’t many vegan options.  These veggie dawgs will be a hit at your next gathering and are, as always, entirely vegan.  I had a few goals when I set out to make these veggie dawgs:  First, they had to contain some actual vegetables in order for me to call them a bonafide “veggie”dawg.  Second, I wanted to improve the texture and flavor of regular seitan dogs and create one that was less “bready” in nature.    Third, as always, I wanted them to be more nutritious.  I believe I suceeded on all three counts and hope you enjoy this recipe as much as we do.

 

Veggie Dawgs

Dry Ingredients:

1¼ cups vital wheat gluten

¼ cup nutritional yeast

¼ cup garfava flour

½ cup toasted walnuts, chopped  [400°F for 10 minutes on a sheet pan]

1 T Bill’s Chik’Nish vegetarian seasoning

1 T dry mustard

1T sweet paprika

2 tsp onion powder

2 tsp freshly-cracked black pepper

1 tsp garlic powder

1 tsp oregano

½ tsp dried sage

¼ tsp sea salt

⅛ tsp allspice

Wet Ingredients:

½  block silken tofu

½ cup finely grated carrot

1 onion, sliced

½ cup cooked garbanzo beans

½ cup amber beer

1 ½ T walnut oil

1 T tamari

1 T vegan Worcestershire sauce

4 cloves garlic, minced

Directions:

Drizzle a bit of olive oil in a pan and brown the onions over medium heat.

Add the following to a food processor and blend until homogenous:  tofu, browned onions, walnuts, carrot, garbanzo beans, garlic, tamari, Worcestershire and beer.

In a separate bowl, combine all the dry ingredients and whisk together well.

Mix the wet into the dry and knead with your hands until fully homogenous.  Set aside to rest for 15 minutes.

Divide the dough into 8 equal-sized portions.  Place 8 foot-long pieces of aluminum foil on a surface in a stack with the short edge facing you.  Place one dough portion along the bottom edge, a few inches from the end, and mold into a sausage shape that is bun-length long [@ 5 inches].  Using the foil, roll the dough into a cylindrical tube and twist the ends once completely rolled to form the tubular sausage shape.  Repeat the process for the remaining dough portions.

Steam in a steamer basket for 30 minutes.  Let the veggie dawgs cool and then either reheat in a pan or on a grill.

 

 

 

 

 

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The exciting life of being a resident doesn’t afford me much time to cook.  Usually, I bake, because I seem to have better luck baking than cooking.  D’s the chef; I’m the baker.  However, I like to do my part when I can, and I’d rather not leave cooking for just special occasions.  My goal is to cook at least one dinner for us a week, but depending on my schedule, that doesn’t always happen.

I had the day off today, so earlier in the week I planned to cook dinner tonight.  I’m a recipe follower, and recently D dug out from still packed moving boxes my copy of Veganomicon:  The Ultimate Vegan Cookbook.  I bought this book a couple of years ago when I was on my second attempt at going vegan (third time’s a charm, eh?).  Infamously, I once tried to make seitan from a recipe in this book, and I failed miserably, though I’m sure the failure was due to the user, not the recipe.  Because I’d failed I was afraid to try to make anything else from this cookbook…until now.  With a tighter resolve to be vegan and a newfound like (though, slowly I will admit, although D’s gyros are the bomb, but I digress…) of all things made with vital wheat gluten, I decided I’d make Veganomicon’s Chickpea Cutlets.

Chickpea Cutlets

I used vegetable broth as opposed to water and lightly fried them in olive oil in a skillet rather than baking (the baking option was listed in the actual cookbook and not in the posted link).  I am including a view from above the plate so that the perspective can be seen of their size, but I’m also posting an up close shot, as it shows more detail texturally.

Chickpea Cutlets, Up Close

I believe we’re the last vegans on the planet to try these.  I think the flavor of them is very tasty, but I think next time I’ll make them even thinner just so they’re a bit crispier on the inside.  With the cutlets, and also from Veganomicon, I made a vegan Caesar salad with homemade ciabatta garlic croutons.  OMG, yum.  D would have been blissfully happy had I only made this, but she said she really liked everything.  She said she just hadn’t realized how much she’d missed Caesar salad until tonight.  She also kept snaking croutons when my back was turned, and I had to chase her out of the kitchen.  Heh.  The only thing I did differently from the recipe was add approximately a teaspoon of vegan Worcestershire sauce.

Vegan Caesar Salad with Roasted Garlic Croutons

Finally, I just steamed up some broccoli in our bamboo steamer.  I added nothing to it, because broccoli is so, so, so good unaltered (though we do sometimes sprinkle a bit of freshly squeezed lemon juice over it from time to time).

Steamed Broccoli

I emerged from the kitchen unscathed, aside from a burn on my finger from tossing the croutons halfway through baking.  I was going to make dessert (that’ll be a separate post) to accompany dinner, but I’m stuffed, and I’m enjoying our new sofa too much to move.  🙂

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