Maple-Buffalo Chickpea Nuggets w. Brussels Sprouts
I hate the word nuggets but still can’t think of anything better to call these and I’m not to fond of wingz either. I got the lovely idea from this post by the fabulous Celine of Have Cake, Will Travel. I’m a huge fan of the Chickpea Cutlets in Veganomicon and like to use them in a variety of ways but have never thought to use them in this way. I usually just use seitan or tofu when I make buffalo-style anything but the chickpea cutlets were perfect for it. Just perfect. They are so easy to make as well.
I followed Celine’s directions only up to the point of of baking them in the oven. I wanted to then bread and fry them like I usually do and like she did put I was all out of panko breadcrumbs and I don’t like to really use regular bread crumbs. So I baked them and then covered them in my Maple-Buffalo Sauce. I served them up with some sauteed Brussels Sprouts and then my sister and I dug in and our taste buds and bellies were completely satisfied.
I will definitely be bringing these to a potluck and serving them at my next party/gathering of sorts.
The last few times that I’ve made my own tomato sauce the results have been very underwhelming. They have just been ok. Nothing great. Nothing to write about. I was having the same trouble some time back with my Rice and Beans recipe, all of a sudden it just fell flat. So whatever. I was in need of a sauce when I made my Ricotta Gnocchi and I need it to be made fast. The recipe that follows are the results of that cooking session. I had great success and it is probably one of the best tomato sauces I’ve made in a long time. The secret is in the oil, as was the problem with my Rice and Beans, I just wasn’t using enough. There is a lot of it. So if you are on a diet this isn’t for you.
1/4 – 1/2 cup extra virgin olive oil
1 medium onion, small diced
4 cloves garlic, minced
pinch of red pepper flakes (optional0
pinch of paprika
1 28oz can crushed tomatoes
10 basil leaves
salt and pepper
*heat olive oil over medium high heat. add onions and cook 3-4 minutes then add garlic and cook another 5 minutes or so until soft
*add red pepper flakes (if using) and paprika and stir for 1 minute
*add crushed tomatoes and stir really well to help incorporate as much of the olive oil as you can. it’s a really oily sauce! cook for 5-10 minutes.
*wash and dry your basil, then stack the leaves, roll them tight and cut into thin slices. add them to the sauce along with salt and pepper to taste and finish cooking for 3 minutes and then serve and enjoy!