More Orange Food

WWHFDLN

So, I'd been craving this garbanzo paprikash dish for a while now, but when I went to make it, I decided to make a few changes...

How's that for a surprise?

Anyway, I've made this before (follow that link to see other iterations) with crumbled, thawed tofu in the sauce and this time I thought, "Why not add it right in?". I've been making most of my sauces in the blender lately, as well, so I plopped a package of silken soft tofu in there along with the paprika and nutritional yeast.

I also dropped out the brown sugar that I usually add in and only used 1 T of the oil to lighten it up. I mean, it's already got ketchup in there, right? No need to be adding extra sugar, too. Also, the onion soup mix I use probably has lots of modified (shudder) corn syrup solids in it or something...

And I made the dumplings in the food processor and they turned out lovely! Nice and light and fluffy... I will definitely make the dumplings in the food processor from now on!

The orange color and creaminess from the tofu I did not dig, hence the post title... but it was worth a shot and now I know.

Creamy Garbanzo Paprikash

1 package of soft silken tofu
2 T paprika
1/4 C nutritional yeast
1/4 C ketchup
1 T onion soup mix
1 t salt
1 clove garlic

1 T oil
1/2 onion, chopped
2 cans garbanzo beans, drained

dumplings
2 C flour
1 T baking powder
1 t salt
4 T Earth Balance margarine
1/4 - 1/2 C water

Bring a large, and I do mean large, like seriously large pot of water to boil. This will take a while.

Meanwhile, blend all the sauce ingredients in the blender, scraping down the sides to mix well.

Saute your onion in a large pot, add the garbanzos and cover to let them cook a little.

Add all dry ingredients to processor, add butter and pulse until texture is like coarse meal. With processor running, pour water through the chute slowly, waiting a few moments between each small amount that you add, until the dough starts to form a ball and clears the sides of the processor.

On a floured surface, roll the dough into a thick snake, cut the snake into 1" bits. Use your hands to make the bits into balls and coat these with flour. When the water is boiling, add a bunch of salt to the water and turn the heat down a little, you want a rolling boil. Using a slotted spoon, lower your dumplings into the water, and once you've got them all in there, cover the pot and set the timer for 10m. DO NOT PEEK AT THE DUMPLINGS. Lower the heat if there's a lot of steam pouring out or anything.

Dump the sauce over your onions and garbanzos and mix well. Let simmer until the sauce is pretty thick.

When the 10m is up, remove the dumplings and add them to the pot with the garbanzos and sauce. Mix gently and serve.


Here was another good supper!

Wild Rice Pilaf with Sweet Almond Sauce

I used this recipe as a base for the wild rice part and then mixed it all up with some white rice.

1/4 C Earth Balance
1 C broken wild rice, uncooked
1/2 onion, chopped
1 clove garlic, minced
1 carrot, grated
2 T vegetable broth powder
1 t salt
3 C water

sauce

1/4 C almond butter
1 T soysauce
1 T sugar
1 clove garlic
1/2 C water

Melt the Earth Balance in a large heavy-bottomed pot. Saute the onion, then garlic. Add the carrots, vegetable broth powder, wild rice and salt. Mix well. Add the water, mix well, cover and bring to a boil. Lower heat and simmer 40m or until the wild rice is tender.

Blend the sauce ingredients together on cook on the stove until thickened.

Boy, this was really nice. I've made wild rice before and it's been pretty bland, but this was very tasty.

I have been powering through "Infinite Jest", alllllmost there! I can't wait to see how things come together- they're starting to, and the beginning of the book is soooo long with these completely unrelated stories going on, it's like, so exciting when a few of the character's paths cross. Why do I have this sneaking suspicion that he's not going to go the extra mile and make it all 'work out'?