November 27, 2009

Guest Post: Nellie!

Nellie is my friend from college and she offered to share a couple recipes from her vegan Thanksgiving!

A Vegan Thanksgiving

This year I spent an early Thanksgiving with one of my best friends, and the main challenge that faced me as to what was appropriate to bring was the fact that she is a vegetarian and her brother is a vegan. I wanted to bring something that we could all eat and be unique too. No steamed greens or mashed sweet potatoes, no sir.

After a while, I decided on two fun things that would work. Apple pies for dessert and chickpea fritters as an appetizer (ok so the apple pie is not unique but whatever). I’d only seen a friend of mine make the fritters but knew that they were completely dairy and meat free (they taste like the hush puppies that us southerners like so much), and apple pie was easy as long as I substituted with vegan butter. The results were dee-lite-full.

the final look

Below is the recipe for the chickpea fritters and also an accompanying vegan tzatziki sauce:

Chickpea Fritters

6 cups – tap water

4 cups – chickpea flour (also found under garbanzo flour)

garbanzo flour

2 tsp. – coarse sea salt

4 tb. – olive oil

2 -3 cups – canola oil

1) Lightly oil a 9 x 13 inch cake pan or glass dish and then line with parchment (leaving a 2 inch overhang at the ends)

2) Whisk together the water, chickpea flour, salt and olive oil in a large, heavy saucepan until smooth

whisking flour

3) Cook the mixture over low-medium heat, stirring constantly with a wooden spoon to prevent lumps from forming

4) After about 20-25 minutes, the mixture should start to thicken a lot. When it gets to the consistency of smooth oatmeal

thickened fritters

5) Scoop the mixture into the oiled pan. Smooth the top.

after the dough has set

6) Let the mixture cool, uncovered, then cover with plastic wrap and chill in the fridge for about 3 hours (it will completely firm up in this time)

7) Once thoroughly chilled, lift out the chickpea block (using the excess parchment) and transfer to a cutting board.

8) Cut ½ - 1inch thick sticks (like fishsticks)

chickpea sticks

9) Heat the canola oil in a deep heavy skillet (oil should reach about 375 degrees F).

10) Fry the sticks in medium sized batches (about 7-8 per batch). Carefully turn the sticks occasionally with tongs until golden (about 3-5 minutes per batch)

frying sticks

11) Transfer the fritters to a paper towel to drain

Makes about 40-45 fritters

Of course you can eat the fritters by themselves, but this vegan tzatziki is a great accompaniment to a yummy appetizer.

Vegan Tzatziki Sauce

1 package – silken tofu

juice – from 1 lemon

2 cloves – garlic, minced

2 tb. – canola oil

1 tsp. – salt

3 tsp. – fresh dill, minced

tzatziki - garlicdill

¼ tsp. – paprika

1 cup – cucumber, finely chopped and resting on a paper towel

tzatziki - cucumber

2 tb. – fresh parsley, chopped

pinch of ground pepper

pinch of cayenne

1) Blend all ingredients (except parsely and cucumbers) in a blender

2) Mix cucumbers and parsley into the sauce

tofu tzatziki

3) Refrigerate until needed

YUM! Thanks, Nellie!

3 comments:

K from ksgoodeats said...

Great guest post! Chickpea fritters sound absolutely amazing - I love any and all form of chickpeas :)

Lele said...

Omg I NEED those fritters!

FoodFitnessFreshair said...

Yum, the chickpea fritters sound great! I haven't really experimented much with garbanzo flour, this might be my chance!