so for christmas i got VCTOTW and veganomicon, and i've been going nuts with both of them since then. todays experiment was the mexican hot chocolate cupcakes. they taste absolutely divine, but i'm having some problems. when i took the first one out of the pan, the top broke off in one piece. the bottom is very moist, but doesn't hold together. i know the recipe says that the cupcakes are delicate, but are they supposed to be so delicate i can't hold it without chunks falling on the floor?
second, i made the chickpea cutlets for dinner this week/lunch today, and while they are delicious and easy and very very delicious, the texture is a little strange. they've come out very chewy both times. the wheat gluten is doing a great job holding it all together, but i feel like i'm eating gluten with chickpeas rather than chickpeas with gluten. is that just how they are? how much can i cut down the gluten without them falling apart completely? my mom suggested letting the "dough" rise for an hour or so before i fry them. has anyone tried it/has it worked?
and now for a recipe! i made a half recipe, which made just enough for my two parents and i. they (both omni) absolutely loved it. and it was so easy!
smoky chickpea soup
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
3 celery stalks, roughly chopped
2 garlic cloves, crushed
1/2 t saffron
1 t cumin
1/2 t smoked paprika
5 cups vegetable broth
2 15 oz. cans of chickpeas, drained
salt to taste
heat oil in a stockpot over medium high heat. add carrots, onion and celery and cook for 5 minutes.
add garlic, saffron, cumin, and paprika, and cook for an additional minute, stirring constantly.add broth and chickpeas, and season to taste. simmer for 25 minutes, turn off heat, and cool for about 5 minutes.
puree in batches until very, very smooth, season to taste.