Wednesday, February 27, 2008

Chickpea Cutlet Scaloppine

Before we get to the food, let me first say that I am tired of winter. Minus 28 degrees today and it is supposed to stay that way until the weekend. *sigh* But, enough of my whining. The idea for tonight was to make the chickpea cutlets from Veganomicon, but to modify the recipe slightly so that they could be pressed really flat and thin to mimic scaloppine. That part of the recipe was a grand success. I added this sauce, which was pretty good except that the nutritional yeast did not dissolve (as you can see in the pic).


For the Scaloppine
- make the following alterations to the chickpea cutlets from Veganomicon
1. Reduce wheat gluten flour to 1/4 cup + 2 tbsp
2. Replace bread crumbs with an equal amount of instant oatmeal, pulsed in a coffee grinder until coarsely ground (i.e. not fine like flour)
3. When dough is made, press golf ball-sized pieces flat with the heel of your hand as flat as possible. Fry for 2-3 mins per side.

For the Sauce
- 1/2 cup cooking sherry
- 1 cup vegetable stock
- 2 tbsp margarine
- 2 tsp cornstarch
- 1 tsp poultry spice
- 1 tsp dried sage
- 1 tbsp nutritional yeast (optional)
- 1 tbsp soy creamer
- salt and pepper to taste

METHOD:
1. When done frying the scaloppine, add sherry to the pan. Let bubble and reduce by about half. Add in 3/4 cup of the stock and margarine.
2. While margarine melts, add cornstarch to remaining stock and stir with a fork to dissolve. Add to pan and let thicken.
3. Add spices and yeast (if using), then creamer. Season to taste.

6 comments:

Jenn said...

I have actually morphed my cutlets into veal Parmesan like product - now granted never have or ever will eat the meat version, but I top my cutlets with pasta sauce and broil them until bubbly - then add a little vegan parmesan and brown slightly. Serve over pasta. The wonders of what can be done with those awesome cutlets Isa has blessed us with.

Oh, and if you're in the Easter/Spring baking mode - I made some really good Hot Cross Buns this week

Vegetation said...

Mmmm yum, this looks SO good! I'm on the opposite end of the scale, over summer. It's nice and cool today and I'm really enjoying being lazy this afternoon in some winter woolies!

Michal said...

Wow, what a great site. I have been a vegetarian for 25 years and am currently working as an assistant cook on board the Africa Mercy in Liberia. Thanks for all the inspiring recipes.
Michal

Michal said...

Wow, what a great site. I have been a vegetarian for 25 years and am currently working as an assistant cook on board the Africa Mercy in Liberia. Thanks for all the inspiring recipes.
Michal

kitsune-stars said...

The scaloppine was a great idea! I went and used the Veganomicon recipe because I had no oatmeal, but when I went to fry the scaloppine, it absorbed the oil. It was delicious with a side of spinach and your sauce, but the greasiness kinda put me off. Maybe I should try baking it instead?

Vegan Dad said...

I use just a thin, thin layer of oil to fry them--out of a spray bottle thin. This way they cook, get a little crispiness, and don't stick to the pan.