We had these darn delicious items last night with Yukon Gold potatoes. The Chickpea Patties contain vital wheat gluten which I'd never used before. The Jalapeno Corn Gravy on everything made it look like chicken fried steak! I wanted to take a picture but the damn camera batteries had died. I'm too lazy to type in the Chickpea Patties recipe - you'll just have to look it up in your own copy of Veganomicon. But the gravy is short and sweet so here it is:
1 cup veggie broth
1 tbsp cornstarch
1 tbsp olive oil
1 medium onion, chopped.
2 jalapenos, seeded and chopped
3 cloves garlic, chopped.
Pinch of rubbed sage
2 cups of corn
1/4 plain soy milk
Salt
Lemon juice
Mix the corn starch with the broth. Set aside.
Cook the onion and jalapenos for a few minutes in the olive oil until the onion gets soft.
Add garlic and sage and stir for a minute or so.
Add the corn and cook over medium high heat until some of the corn actually browns a little bit.
Add the broth and soymilk and bring to a simmer. Cook for five minutes or so until thickened.
Let it cool off the heat for a bit.
Puree in a food processor or blender until smooth smooth smooth.
When its time to eat, warm it up gently. You might need to add a bit of water. My first attempt came out pretty thick!
Enjoy!
1 comment:
this recipe looks great! how much lemon juice do i use?
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