Homemade Patties and Hummus

May 18, 2012 at 4:08 pm / by

Jamaican Jew Meal!

Inspired by Bryant Terry’s Veggie Patty reciepe from his cookbook “Vegan Soul Kitchen,”  I added my own flava of being a Jamaican Jew.

I threw in what I had in my cabinet and fridge, even left overs, traditionally things like coconut milk, peas, corn and potatoes are added to Jamaican veggie patties. Spices like red pepper flakes and allspice are usually added, turmeric and cumin and cinnamon are what I had, and my three year old’s trusted spices.  When I went to find dip for the patties (not really necessary), I reached for my just made hummus, FANTASTIC!

Follow your intuition!

Filling

1 tablespoon ghee butter (coconut oil or other oil works)

1/2 cup red lentils and sprouted adzuki beans or other sprouted small bean

1/2 cup 1/4-inch-diced red onion

1/8 teaspoon ground cinnamon

1/2 teaspoon ground cumin

Coarse sea salt

2 larges cloves garlic, minced

3/4 cup water

1/4 cup 1/4-inch-diced carrots

handful of greens from the garden (kale, arugula, spring mix)

1 tablespoon freshly squeezed lemon juice

½ cup left over yam and quinoa I threw in at the end (could be cooked beans or stew)

Pastry:

1 3/4 cups unbleached flour

1 cup whole wheat pastry flour
 (or all the same flour if you only have one)

2 teaspoons turmeric

1/2 teaspoon fine sea salt

3/4 cup chilled earth balance butter (coconut oil works best)

2 teaspoons apple cider vinegar

1/2 cup plus 2 tablespoons ice water

For the filling: In a medium-size pan, throw everything in except greens and lemon. Let boil, then bring down to simmer, stirring, coer with lid for 8-10 mins. Stir in the greens lemon juice, cover, and cook for 3-5 minutes more, or until carrots are soft. Season with salt (to taste) and extra left overs and set aside to allow the flavors to marry.

For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the butter to the flour mixture pulsing in a food processor, or mixing for long time.

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350F and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).

Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

Makes six big patties, or a couple dozen smaller ones.

I let my daughter roll out the dough; we made some interesting shaped and sized patties.

Throw it all in Hummus:

1 carrot, chopped

1-3 cloves garlic (depending on how spicy you want), minced in food processor first

½ cup chickpeas or a can

1.5 T tahini

2 T olive oil

1 T cumin

2 T liquid Aminos

water

1 handful of Mung bean sprouts or other sprouts (if you make it too spicy and need to even it out for a little child J

Food process garlic until chopped, then throw everything else in, add water in small spurts until desired texture is achivied.

PERFECT FOR DIPPING PATTIES IN…..maybe an acquired taste? My daughter and I totally dug it!

 
 

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