Description
This crispy and custardy panisse features sautéed mushrooms and beet greens, and is utterly amazing! Perfect for vegan breakfast sandwiches.
Ingredients
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 16 ounces, weight Cremini Mushrooms (Stems Trimmed And Discarded), Sliced
- 1 Tablespoon Finely Chopped Garlic
- 1-½ teaspoon Pink Himalayan Sea Salt, Divided
- ½ teaspoons Freshly Cracked Black Pepper
- ¼ teaspoons Ground Nutmeg
- 5 ounces, weight Beet Greens, About 2 Cups, Roughly Chopped
- 4 cups Water
- 2-¼ cups Chickpea Flour
- ½ cups Nutritional Yeast
- 4 Scallions, Sliced (white And Green Parts)
- ½ cups Vegetable Oil, For Frying
Preparation
Lightly oil a 9 x 13 inch cake pan, using spray oil.
In a large skillet over medium heat, add olive oil. Once oil starts to shimmer, add onion and cook for about 5 minutes, or until soft and slightly translucent.
Add sliced mushrooms a little at a time as to not crowd the pan, about 2 minutes after each addition. I like to slice the mushrooms as I go, adding a good handful at a time until mushrooms are all gone.
Add garlic, half the salt, pepper, and nutmeg after all the mushrooms have been added to the pan, and cook mixture until mushrooms have lost all their liquid and have browned a bit on the edges, about 5 minutes.
Put chopped beet greens on top of the mushroom mixture, and using tongs, continually toss until beet greens are wilted and cooked down. Remove from heat, and set aside.
Heat a medium pot over medium heat and add the water. Bring to a gentle boil and slowly add chickpea flour while whisking continually.
When all the flour is fully mixed into the water and there are no lumps, switch to a large wooden spoon, and cook for 8 minutes, stirring until mixture has thickened slightly. Add in remaining salt, nutritional yeast, scallions, and mushroom/beet greens mixture, mixing well.
Working quickly, spread hot chickpea mixture in 9 x 13 pan, smoothing over the top. Allow to cool for 15–20 minutes, or until cool to the touch.
Using a sharp knife, slice once lengthwise in the center of the pan, then cut into thirds the other way, making 6 squares.
Heat vegetable oil in a medium skillet, and working in batches, fry the squares on each side for about 4 minutes, or until a golden brown crust forms. Remove to a paper-towel-lined plate.
Once frying is finished, serve on a bed of lettuce with tomatoes, or the panisse can be used to make a hearty breakfast sandwich with fresh spinach and tomatoes, as shown.
