Underground Thoughts

I have never made a mock meat before and didn’t think a decent one could be made at home. Mom however, again expanded my vegan horizons. These things were amazing. I ended up snacking on them for the next two days. The gluten gives them a great chewy texture that makes it a great meat substitute. Mom made a Smokey Almond gravy to go over the dish–so good.

FUN VEGAN FACT: People often assume I am vegan for reasons pertaining to animal rights. However it’s acutally one of my last. One of my top reasons is related to issues of world hunger. Here are a few stats* related to beef:

• How frequently a child dies of starvation: Every 2.3 seconds

• Pounds of potatoes that can be grown on 1 acre of land: 20,000
• Pounds of beef that can be produced on 1 acre of land: 165

• Percentage of U.S. agricultural land used to produce beef: 56
• Pounds of grain and soybeans needed to produce 1 pound of feedlot beef: 16
• Amount of total U.S. grain production consumed by livestock: 70%
• Amount of U.S. grain exports consumed by livestock: 66%
• Number of pure vegetarians who can be fed on the amount of land needed to feed 1 person consuming meat-based diet: 20
• Number of people who will starve to death this year: 21,600,000+
• Number of people who could be adequately fed if Americans reduced their intake of meat by 10%: 100,000,000

*From Diet for a New America by John Robbins

CHICKPEA  CUTLETS

• 1 cup cooked chickpeas
• (1 can garbanzos, drained)
• 2 tablespoon olive oil
• ½ cup vital wheat gluten
• ½ cup plain bread crumbs
• ¼ cup vegetable broth
• 2 tablespoon soy sauce
• 2 cloves garlic, crushed
• ½ teaspoon lemon zest
• ½ teaspoon dried thyme
• ¼ teaspoon rubbed sage
• ½ teaspoon Hungarian paprika

DIRECTIONS: In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left.  Add the remaining ingredients and knead for about 3 minutes, until strings of gluten start to form.
Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat.  Meanwhile, divide the cutlet dough into 4 equal pieces.  To form the cutlets, knead each piece in your hard for a few moments and then flatten and stretch each one into a 6×4 inch cutlet shape.
Fry the cutlets in a little olive oil in the pan and cook on each side for 6 to 7 minutes.  Add more oil if needed, when you flip the cutlets.  They’re done when lightly browned and firm to the touch. They can be baked also.  Preheat oven to 375 degrees.  Lightly oil a baking sheet.  Brush both sides of cutlets with olive oil and place on baking sheet.  Bake for 20 minutes, then flip and bake another 8 to 10 minutes until firm and golden brown.

Veganomicon by Isa Moskowitz