Just joined - recipe

[Guest guest]

I thought I would introduce myself by posting one of my all-time

favorite recipes. In fact, this is what I plan to make for dinner

tonight - serve it over toast and with a salad. We have this at

least once a week. You could put it with the mushroom recipes or

maybe other categories:

 

Chickpeas A La King

From " Vegan Vittles " by Joanne Stepaniak

 

 

1 Tbs canola oil

1 cup sliced mushrooms

1/2 cup chopped red bell pepper

1/2 cup whole wheat pastry flour

1/4 cup nutritional yeast flakes*

1/2 tsp salt

1/2 tsp paprika

1/4 tsp dried thyme leaves, crumbled

1/8 tsp ground black pepper

2 cups low-fat, non-dairy milk

1 15-ounce can of chickpeas (garbanzo beans)

rinsed well and drained

1/2 cup finely sliced scallions

 

 

Place the oil in a 2-quart saucepan, and heat it over medium-high.

When the oil is hot, add the mushrooms and bell pepper, and cook

them, stirring almost constantly, for 3 - 4 minutes. Stir in the

flour, nutritional yeast flakes, salt, paprika, thyme, and pepper.

Cook, stirring constantly, for 1 minute longer.

 

Remove the saucepan from the heat, and gradually stir in the milk,

incorporating about 1/2 cup at a time.. Take care to keep the

mixture smooth and free of lumps.

 

Place the saucepan over medium-high heat, stirring constantly, until

the mixture thickens and comes to a boil. Reduce the heat to low

and add the chickpeas and scallions. Heat, stirring almost

constantly, until the beans are hot, about 3 to 5 minutes. Serve at

once over rice, toast points, or biscuits.

 

Yield: 4 servings

 

Per serving: 259 calories, 12 gm protein, 39 gm carbohydrates, 6 gm

fat