Wednesday, March 24, 2010

WOW Steph's Home Coming Dinner

My daughter came home today after spending a week at Disneyland. Being a vegan she found it very hard to find food. Everything is dairy or meat and usually deep fried. Even the pretzels were buttered. We came home at 630pm and ate at about 7pm. This is a quick recipe. It is comfort food and the best thing I have ever eaten. So great. I had rice so served it on rice but if I make this recipe again I would serve over mashed potatoes.
1 cup cooked chickpeas
2 tbsp olive oil
1/2 cup vital wheat gluten
1/2 cup bread crumbs
1/4 cup vegetable broth
2 tbsp soy sauce
2 cloves garlic, minced
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp sage
olive oil for panfrying
In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.
Preheat a large skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. Form cutlet by kneading each piece in your hand for a few moments and then flatten and stretch each one into a cutlet.
Add oil to pan and place the cutlets in and cook on each side for 6 minutes. They are ready when browned and firm to the touch.
I served the cutlets with Mushroom Gravy
Mushroom Gravy
2 cups vegetable broth
1/3 cup flour
2 tbsp olive oil
1 medium onion, thinly sliced
4 cups thinly sliced cremini mushrooms
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
black pepper
1/4 cup white wine
Mix the flour into the vegetable broth until dissolved and set aside.
Preheat a large skillet over medium heat.
Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn up the heat. Cook for a minute. Turn the heat back to medium and add the flour mixture. Stir constantly until thickened, about 5 minutes.

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