Spring is not here, not yet.However, I was caught up in the sunny delights of a near spring day, today.I raked, picked up branches,and perhaps even frolicked.It was an excellent day.But, then I proceeded to get caught up chit chatting on the world wide web, and lost track of time.I suddenly realized, that ,I, myself, was hungry.
It was ill thought of, I lost complete track of the time; Who eats dinner at 10 pm? Well, I suppose hard working stiffs might, but that is not me.
That is a bit late, isn’t it ? I do not know, but seems like it to me.It should be noted that I began working on dinner around 8, maybe 7, I forget.So, really no point in me even mentioning what time I started, as I clearly am not being quite accurate in what time I started.
Why did I even bring that up ? I guess it came to mind that it would be a good reference point, if I had in fact recalled the proper time I began working in the kitchen.
I should also add I have no idea what I would call this sauce, and perhaps someone with a bit more a kitchen culture mentality could.But, I cannot.
I will just go with sauce, how bland.Not the sauce, that was certainly not bland.
The noodles are a tip to the wonderful Vegan Dad, as it is based quite a bit on his flax noodles recipe.
I have already posted the chickpea balls recipe, here. You can count how many times I mention the word balls.There is a lot, I assure you.
Noodle Ingredients.
- 2 cups of flour.
- 2 tablespoons of basil.
- 2 tablespoons of ground flax.
- Teaspoon of pepper.
- 2 teaspoons of black lava sea salt.
- 1/2 cup of rice milk.
- At least two tablespoons of water.
This is fairly simple; Mix the flour with the flax,basil, black lave sea salt, pepper and blend.Add in the milk, and the water, and mix well.
Split the dough into two halves, roll out flat, or use a pasta maker.I used a roller this time, as I just felt far too lazy to drag my maker out, but feel free to use yours.You paid enough for it, I am sure.So, you have rolled it out, or whatever, now you need to cut long noodle shapes.I made mine a bit thicker, but make them the size you want.Cut the noodles out, and let them dry on a towel or a pasta rack for a couple hours.
I watched some news, as I am a news addict, and then worked on the rest of the meal.
To cook them; Just bring a pot of water with salt to a boil, and cook them for 5 minutes.Easy.
Sauce Ingredients.
- 3 tablespoons of steak sauce.
- Small can of tomato sauce.
- Tablespoon of Braggs Liquid Aminos.
- 2 tablespoons of brown sugar.
- 1/4th cup of water.
- Tablespoon of onion powder.
- Teaspoon of paprika.
Mix all the ingredients in a sauce pan, or small pot.Turn a boiled onto between low and medium, and heat and stir.Once it is all mixed and warmed, you are ready to go.This is not really rocket science.
I think you can put two and two together; Pasta, sauce, and the balls, on a plate.They meet your fork, then meet your mouth; End of story.
I am not going out on any vast or brave leap of faith if I was to volunteer the thought that I think Veganomicon’s Chickpea Cutlets are not only among my favorite from the book, but probably the favorite of most of the book’s owners.
I could be wrong, it does happen.Once., I could have sworn I had to take that second left, but it was the third left.I landed up on the wrong street, and marginally lost.So, yes, I can be wrong.It does indeed happen.Like a full moon, these moments I am wrong can spring up, occasionally.
So, back to the cutlets.I was thinking the other day how I could alter them, and maybe make them into ball form.I do love ball.Yummy, tasty balls.No, not those kind of balls.Please, remove your mind from the gutter.I will not stand for it.Not now, anyways.
Now, before I had to clear the air, and get your mind out of filth, I was discussing what I wanted to do, with the cutlets, not the balls.
I thought to myself tomato and chickpea would be lovely, so I got working on the balls.I really did enjoy working on these balls, or rather, I enjoyed these balls.
Ingredients.
- 1 cup of chickpeas, soaked, rinsed, cooked.
- 1 large tomato, chopped, but you do not have to go wild.
- 1/4 cup of bread crumbs.
- 1/4 cup of vital wheat gluten.
- 2 tablespoons of vegetable stock.
- 2 tablespoons of olive oil.
- 2 tablespoons of basil.
- 1 tablespoon of thyme
This is really simple.I know, I say that nearly every recipe, but this balls recipe is very easy.Please, if you doubt my balls are easy, let me know.
You will need a processor.So, I suppose these balls are not as easy if you do not own one.Sucks to be you, maybe.But, you should still have some ease and fun with these balls.
Anyways,preheat your oven to 350 degrees, and place your ingredients in the processor, and process them.Duh.See? So, so very easy.My balls are really easy, you will be pleased.
Now, if the mix is looking too dry, which is possible, you can add more vegetable stock.Be careful, if they become too soggy they will not form proper balls.Also, if they seem too moist, add more bread crumbs.
Now, using your hands, mold them into balls.They should be smaller then golf balls.
Place the balls on a baking pan.To make sure they do not stick spray the pan, or spray tin foil and place the balls on that, or the pan.Cook them for 15 minutes, then roll them and cook another 15 minutes.
My balls, or should I say, these balls are yummy, in a sandwich, with pasta, whatever.
I said balls a lot.Mission accomplished.