Friday, July 11, 2008

Nothing if not thorough.

Close up of cilantro!
And arugula, snap peas, lettuce and garlic scapes (time to try that pesto recipe out again!).
Vegan Dad's Perfect Tempeh Burger with Browned Chickpea Flour Gravy! These were good! I even went to 'the big store' (Cub) to get the HP sauce and the browning sauce it called for! Wow, browning sauce iz teh cool! I feel like I'm learning so many things lately with food! Like, also at Cub, I got gram flour and then when I was reading that Chickpea Flour Pizza recipe, it said to crush the dried herbs between your fingers and I did that and I think it helped (of course I promptly forgot and didn't do it on this recipe)! And I've never done that before! And I got Paprika paste, so that will be fun to try out... and some moong dal... well, anyway, on to the recipe!

Perfect Tempeh Burgers

1 pkg tempeh (9)*
1/2 C bread crumbs (2)
1/2 C vital wheat gluten (2)
2 t ground fennel seed**
1 t sage
1 t thyme
1 t oregano
1/2 t parsley
1 t garlic powder
1 t onion powder
2 T soy sauce
2 T HP sauce
1/4 t browning sauce
1/4 C water
1 T oil

13 points total, divided by 6 = 2 points per pattie plus ?2? for the oil = 4 points per pattie

Crumble the tempeh into a small skillet and add water with 2 T soy sauce to cover. Simmer 10m. Remove from heat and drain and cool.
Mix tempeh with bread crumbs, vital wheat gluten and spices. Add soy sauce, HP sauce and browning sauce, mixing well. Slowly add water until it makes a dough. Knead a few times and roll into a thick cylinder and divide into 6ths. Using your palms, press each into a pattie and fry in oil in a large skillet 5m each side.

*Vegan Dad said that after simmering the tempeh, you might have to use less or no water or more vital wheat gluten, but I didn't find this to be the case. It could have been my bread crumbs, I used storebought, and those things are as dry as the dickens.
**I got to be all knarly and used my rolling pin to crush the fennel seeds!

Browned Chickpea Flour Gravy (adapted from Killer Brown Gravy from Vegan Lunchcast)

1/4 C chickpea flour (2)
1/2 C plain soymilk (1)
1 T Earth Balance (3)
1/4 t salt
1/4 t garlic powder
1/4 t onion powder
pinch black pepper or to taste
1/2 C water

5 points makes approximately 1 C gravy

In a small skillet over med high heat, brown the chickpea flour, stirring constantly. Don't worry if it gets lumpy.
Add flour to blender with soymilk and blend until smooth.*
Meanwhile, melt Earth Balance in heavy bottomed pot and remove from heat. Pour flour mixture in and add salt and spices. Mix well and return to low heat, stirring constantly. Slowly add water until it is the consistency you want. Serve quickly (the chickpea flour really soaks up the water, so it gets thick quick!).
*to avoid use of blender, you could try and sieve your flour first, then brown it, then mix it with the butter (no liquid yet) and then add the milk and water SLOWLY (as you would a roux).

Still reading the Sheri T. book, it's at least interesting.
No knitting, temps forecast to be in the 90's today! Will have to finally break down and turn on the air conditioner.

P. S. Do not tell me what that gravy looks like. I told you it thickens up quickly!

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