Had my mom and her husband over for dinner a little while ago. This the first time I’ve had them over for a meal that I made and also the first time they’d been to Shawn and my apartment. I had wanted to make the chickpea cutlets from Veganomicon for awhile and this seemed like the perfect opportunity.
First off, I have to say I love using vital wheat gluten. It’s so much easier than spending the time taking however many cups of flour to break it down yourself. When I made these, I was only able to buy a small package at the market but as of this week they now sell it in the bulk section. Sounds like more seitan for dinner (and of course chickpea cutlets).
These were really delicious and unlike a lot of protein substitutes I’ve had. I would like to experiment using different ingredients using the same basic formula. The potatoes and brussel sprouts were also inspired from Veganomicon. While they were quite tasty, they were a bit undercooked, which I’m not sure if that was because my oven wasn’t hot enough or if I was rushing. No one complained though.
So I picked out some lovely delicata squash without any idea what I would do with it. I decided that even if I couldn’t find a recipe I liked it would serve as good decoration in the mean time. Luckily I found an exciting recipe on gothamist for chickpea stuffed delicata. The chickpeas are fried and mixed with a cranberry wine syrup. It was a really nice mix of flavors and textures sweet and savory. Of course, it looked pretty too which I was pleased about. Not to mention it was quite different from the usual meals we make and very quick to prepare.
I also got a ton of fun stuff at the store so I’ll be making some other exciting treats this week.
3/4 cups all purpose-flour
1/2 cup sugar
1/2 teaspoon salt
1/2 cup non-dairy butter
(sorry my measurements are a bit, well, sketchy)
1 bag frozen black raspberries
1 bag frozen blueberries
2 Tbsp sugar
1 Tbsp arrowroot powder
Preheat oven to 350 degrees.
Defrost the fruit in a saucepan (or microwave) and pour into pie pan. Stir in sugar and arrowroot powder until it is dissolved in the fruit juices. Set aside.
Pour dry ingredients into a bowl and combine. Cut non-dairy butter into chunks and add to bowl. Use your hands to rub the butter into the dry ingredients until they form crumbly balls. Sprinkle on top of berries.
Bake for 40 minutes or until crumbles are golden brown.
Another option with this is to leave out the arrowroot powder all together, depending on the fruit, or substitute regular flour.
I’m supposed to be posting more this month but man it’s quite a bit harder than I thought. Mainly because I spend all day in front of a computer at work and don’t really want anything to do with my laptop when I get home. I would much rather be baking. Anyway I’m trying to get back on track.
I really can’t believe how good these cupcakes are. They’re not like your typical vegan cupcake either. I’ll post a recipe when I’ve got it worked out. The espresso cupcakes turned out cakey and the cappuccino cupcakes are crispy. I’d like them to be a little more alike. I just topped them off with some regular vanilla buttercream frosting but think something a little more exciting would bring these guys to a whole new level of cupcake. You might think I’m kidding. I’m not.