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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

My crystal ball tells me warmer weather is arriving soon. When that bone-chilling weather begins to ease up, we start craving lighter, more informal meals. We also want to choose meals that are quick and casual. These make-ahead patties allow for plenty of versatility.

These humble bean patties are so well-seasoned they can stand alone as a dinner or lunch entrée, but add a zesty sauce and they're positively scrumptious. They're also versatile enough to be the centerpiece of a really delicious sandwich. Pop them into a pita and they're positively perfect topped with your favorite fixings and condiments. Sandwich devotees might even like to roast peppers, onions, zucchini or other vegetable favorites to tuck into the sandwich. You can make these a day or two ahead for convenience, and if you have leftovers, they'll keep another day or two in the fridge.

Chickpea Pattycakes


Yield: 10 patties

    1 15-ounce (425g) can garbanzo beans, drained and rinsed
    1 cup (240 ml) cooked short-grain brown rice
    1/4 cup (60 ml) water, divided
    2 tablespoons fresh lemon juice
    3/4 teaspoon ground cumin
    3/4 teaspoon chili powder
    3/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    Freshly ground pepper to taste

    2 tablespoons flaxseeds, divided

Tomato Aioli

    1/2 pound (225g) tomatoes, halved
    1/2 cup (120 ml) water
    1/4 cup (60 ml) cashews
    2 cloves garlic
    2 1/2 teaspoons fresh lemon juice
    1/4 teaspoon salt
    1/8 to 1/4 teaspoon liquid hickory smoke flavoring

  1. Preheat the oven to 350 degrees F. (Gas Mark 4) and line a large rimmed baking sheet with parchment paper.
  2. To make the patties, combine the garbanzos, brown rice, lemon juice, 2 tablespoons of the water, cumin, chili powder, cinnamon, salt, and pepper in the food processor. Pulse and process until well mixed and the consistency is smooth.
  3. Combine the remaining 2 tablespoons water and 1 tablespoon of the flaxseeds and put them in a blender. Process until the mixture forms a thick slurry. Add the slurry to the processor and process until well incorporated.
  4. Using a large spoon, drop the patties onto the parchment, forming 10 patties. Flatten them slightly and sprinkle the tops with the remaining 1 tablespoon of flaxseeds.
  5. Bake for 25 to 30 minutes or until firm when lightly pressed. Cool 5 minutes and transfer to a serving platter.
  6. To make the Tomato Aioli, put the tomatoes, cut side up, on a baking sheet lined with parchment or aluminum foil. Broil the tomatoes about 3 inches from the heat for 15 to 20 minutes, or until soft.
  7. While the tomatoes are broiling, put the water, cashews, and garlic in a blender. Process until smooth. Add the broiled tomatoes, lemon juice, salt, and liquid smoke flavoring and process until creamy. Adjust seasoning if needed.
  8. Transfer the sauce to a 1-quart (1 liter) saucepan and simmer over medium heat for about 5 minutes. Transfer the sauce to a serving bowl and pass it at the table.

Click here for past cookingwithzel@home.comeonin recipes

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