Chickpea Cutlets

* 1 cup cooked chickpeas
* 2 tablespoons olive oil
* 1/2 cup vital wheat gluten
* 1/2 cup plain breadcrumbs
* 1/4 cup vegetable broth or water
* 2 tablespoons soy sauce
* 2 cloves garlic, pressed or grated with a Microplane grater
* 1/2 teaspoon lemon zest
* 1/2 teaspoon dried thyme
* 1/2 teaspoon Hungarian paprika
* 1/4 teaspoon dried rubbed sage
* Olive oil for pan frying


1. In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
2. Preheat oven to 350F Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
3. Lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.

CINNAMON BUNS

CINNAMON BUNS

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ROLLS:

4 cups all-purpose flour
1 package active dry yeast
1 cup warm milk, scalded and skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon salt
2 eggs

FILLING:

1 cup brown sugar, firmly packed
2 1/2 tablespoons cinnamon
one third cup butter, softened

ICING:

8 tablespoons (1 stick) butter, softened
1 1/2 cups confectioners' sugar
1/4 cup cream cheese
1/2 teaspoons vanilla extract
1/8 teaspoon salt

Dissolve the yeast in warm milk. Combine sugar, butter, eggs and salt. Stir in flour. Turn the dough out onto a lightly floured board and knead until smooth. Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size.

Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll f out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4" thick. If dough begins to resist stop working and allow to rest for 10 minutes.

Preheat oven to 400°F.

To make the filling, mix the brown sugar and cinnamon in a small bowl. Spread the softened but evenly over the surface of the dough, and then spread evenly with the cinnamon sugar mixture.

Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 1 3/4" slices and place into a lightly greased baking pan, allowing about 1 inches space between each.

Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden.

While the rolls are baking, makes ingredients for icing. Beat well with a rotary mixer until light and fluffy.

When the rolls are done, drizzle generously with the icing while still warm.