While we may not always be posting our food we are always thinking about food. Case in point: during the Ethiopian cooking adventure these words were spoken in reference to the chickpea fish, "Ohhhh you know what this could work for... Chicken Parmesan!" "Totally" and this recipe was born.
For the chicken
3 cups chickpea flour
2 teaspoons salt
1 teaspoon pepper
3/4-1 cup water
2 tablespoons finely grated onion
Dried Italian herbs of your choosing
1 teaspoon finely chopped garlic
vegetable oil, for frying
Sift the flour, Italian herbs, 2 teaspoons of salt and the pepper into a deep bowl.
Make a well in the center and combine 3/4 cup water, the onions and garlic in the well.
Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball.
If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together.
On a lightly floured surface, press dough into single serving patties
Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches.
Heat the oil and fry the “chicken” for 3-4 minutes, turning them frequently until they puff slightly and are golden brown.
As they brown, transfer them to paper towels to drain.
store bought spaghetti sauce of your choosing
vegetables of your choosing (we used mushrooms, red peppers and onions)
saute vegetables in oil and garlic
add sauce to vegetables and simmer
Serve over pasta of your choice (we went with bucatini because it is Alicia's favorite!:)
Veganized Pioneer Woman Green Beans:
You may or may not be familiar with Pioneer Woman. Most of her cooking involves beef, bacon, bacon fat, heavy cream, butter, you get the point. She does do lots of other neat stuff though and Laurin was super excited to find a recipe on her website that she could veganize and looked delicious. So we tried it out.
(Seriously go check out her blog her home improvement stuff is cool especially her kitchens)
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons olive oil
1 cup veggie broth
1 teaspoon salt
Ground black pepper
Snap the stems off the green beans.
Saute garlic and onions in olive oil.
Add green beans and cook for a minute.
Add veggie broth, red pepper, salt and pepper
Cook on low heat and cover with a lid. Leaving a little opening for steam to escape
Cook for 20-30 minutes until liquor is gone and beans are soft.