Difficulty: EQUIPMENT HEAVY
Special Menu: Tour of Africa
Monkey Gland Sauce
1 T olive oil
1 small onion, chopped
1 garlic clove, minced
1⁄2 T ginger, grated
3 T Mrs. Ball's chutney
1⁄4 c tomato paste
1⁄2 T soy sauce
1 T yellow mustard
1 T vegan Worcestershire sauce
1 T ketchup
1/4 c broth
1 T red wine vinegar
black pepper, salt, and sugar to taste
Heat oil and saute onions, garlic and ginger until onions are soft.
Add everything else and cook over high heat for 7 to 10 minutes, stirring often.
Lentil Burgers
1 c dry lentils
1 slice bread
1/2 c walnuts
1 t Vegan Worcestershire sauce
1/2 t garlic powder
1/2 t onion powder
1/2 t cumin
3/4 t salt
3-4 drops liquid smoke
1/2 t berbere
Preheat 375
cook lentils in pot with enough water to cover. Continue to add water as needed, and cook for about 45 minutes.
Most of the water will absorb, but if there is a lot left, drain some one lentils are cooked.
set aside to cool slightly.
Put walnuts and bread through food processor until finely dusted.
Transfer lentils to a bowl, then add walnuts and bread crumbs, increasing amount if needed to make mixture firm enough that you can roll smooth balls by hand.
Add spices and seasonings, mash by hand, then form into patties
brush a cookie sheet with oil, then arrange patties on sheet, brush Rosswith oil as well.
Bake for 10 minutes, then flip, and bake for an additional 5-10 minutes.
Slap Chips
3 large potatoes, peeled and sliced into wedges
White vinegar
Oil for deep frying
Salt
Place cut fries in bowl or casserole dish and cover with vinegar.
Allow to soak for 10-15 minutes.
Meanwhile, allow oil to heat to 325.
Drain chips and (IMPORTANT) pat dry. If they are dripping wet the oil with bubble over and you'll maybe almost burn the house down (we know from experience).
You will be frying the potatoes twice. Fry them first only until they are just blonde, about 4 minutes, then drain on paper towels.
Raise temperature of oil to 375 or slightly higher, and fry for an additional 2 minutes until golden and crispy.
Drain again and season generously with salt.
No comments:
Post a Comment