Apparently my kids are ready for back to school. While I was at work, Kyle was doing the stay-at-home-dad thing, and the kids gave him a run for his money. It was a busy errand running day, and our lovely children were on edge and arguing over silly little things. By the time I got home, I think Kyle was D-O-N-E! They've since calmed down after eating a big meal, doing the dinner dishes and sitting down in their jammies to watch a show with me. Hopefully the rest of the weekend is smooth sailing. Especially now that it looks like we won't be able to do the things we had planned due to weather.
Look who got a haircut! However, contrary to how it looks, he is not strangling our Mirri cat. :)
Kyle had our dinner mostly done by the time I got off work, and it was very yummy! He made the Chickpea Sensation Patties, Potato Squashers, Thick & Rich Gravy (all from Eat, Drink, Be Vegan) and a caesar salad (Surprise! We love caesar salads around here.). Mmm.
Chickpea Sensation Patties
2 tsp olive oil
1 onion, chopped
1 cup celery, chopped
1/8 tsp salt
freshly ground black pepper, to taste
1 can chickpeas, drained & rinsed
2 cloves garlic, quartered
2 tbsp worcestershire sauce (vegetarian friendly)
2 tbsp soy sauce
3/4 tsp dried thyme
1/8 tsp salt
2 cups cooked short grain brown rice
3/4 cup + 1 tbsp oats
Saute the onion, celery, salt and pepper in oil for 7-10 minutes, until soft. Meanwhile, in a food processor, puree the chickpeas, garlic, worcestershire sauce, soy sauce, thyme and salt until well blended. Add sauteed veggies and puree some more. Add 1 cup rice and puree. Add the second cup of rice, and pulse a bit, leaving a good texture.
Transfer to a bowl and add the oats. Mix well, cover, and chill for 30 minutes to firm it up. Form into patties with moist hands and cook on an indoor grill until browned. (The recipe suggested frying them in some olive oil, which we opted against. In retrospect, it might have been better that way because they were a bit too dry done on the grill.)
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Potato Squashers
5-7 medium sized red or Yukon gold potatoes
olive oil
coarse sea salt
Preheat oven to 400. Line a baking sheet with parchment paper. Pierce potatoes with a knife, place on the baking sheet and bake for 45-60 minutes until tender when pierced with a fork. Remove from oven and increase heat to 450. Squash each potato with a wooden spoon making each into an uneven round. Drizzle with a bit of olive oil and sprinkle with the coarse salt. Cook for 10-12 minutes, remove from oven, flip them, and drizzle the other side with some olive oil. Return to oven and cook another 12-15 minutes.
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Thick and Rich Gravy
1 cup vegetable broth
1/4 cup nutritional yeast
1 tbsp mild miso
1 tbsp soy sauce
2 cloves garlic, sliced
2 tsp onion powder
1 tbsp arrowroot powder
2 tbsp tahini
1 1/2 tbsp red wine vinegar
1 1/2 tsp black strap molasses
1/2-3/4 tsp agave nectar
2 tbsp olive oil
Place all of the ingredients into a pot, and, using an immersion blender, puree together. Heat the gravy to a boil, reduce the heat and cook for 2-3 minutes to thicken. Taste and add more vinegar if needed.
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