chickpea cutlets

All posts tagged chickpea cutlets

Veganomicon Chickpea Cutlets – Baked

Published December 18, 2010 by Vegan Derby Cat Party

These are so yummy!  I really should try a new recipe from the Veganomicon, but I repeated these again. Not to worry, I’m back to cooking regularly, so I will be sure to explore more. Anyway, after panfrying them the last time, I read a review by someone who baked them (they have baking instructions in the book too) and I thought I would like them even more with a less chewy texture. Well, I was right.

I went ahead and used a whole can of chickpeas/garbanzos and doubled everything else in the recipe. (FYI: There were only 2 left after the 2 of us were done. I ate the 2 the next day for lunch. So double or triple accordingly!) I used panko for the breadcrumbs this time too. I started with the steel blade in the food processor and added the chickpeas and olive oil. Then I switched to the doughblade and added the rest of the ingredients. I finished it off with a minute or too of additional hand kneading on the counter, because it was just a little too much for my food processor’s capacity.

I ignored the instructions on the 4×6″ cutlet size and shaped them into patties instead, and managed to fit all 8 in a 9×13″ pan. I also passed on the instructions for adding extra oil to them at this point, as they have more than enough olive oil in them already, and had no problems with them sticking to the glass pan, and they browned up nicely. I baked them for 15 minutes, flipped, 15 minutes flipped and an additional 5 minutes for good measure.

Delish! I served them with some roasted asparagus (tossed with olive oil, salt & pepper, garlic and a touch of lemon juice & cooked right along side on a separate baking sheet for 30 minutes) and some smashed red skin potatoes.

This is definitely a keeper recipe! 😀

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veganomicon: chick pea cutlets with spinach salad

Published June 6, 2010 by Vegan Derby Cat Party

okay, so i’ve been meaning to try this recipe for what is essentially chickpea seitan, the veganomicon chickpea cutlets, pg 133. since i had to make some bread crumbs in my food processor anyway, i made the entire recipe in there by switching to the dough blade.

i started with 1 small piece of toast and pulsed it until i got fine crumbs. this really worked out because it gave me the exact amount, 1/2 c. that i needed.

after setting those aside, i added the chickpeas and oil and pulsed until they were thoroughly mashed.

at this point i switched the metal blade for the dough blade, and added all the other ingredients. (subs: i used shoyu for soy sauce, lemon juice for zest, and turmeric & cayenne for the hungarian paprika) this worked really well, and i could definitely see all those strings of gluten.

from here you just divide the dough into 4 patties, and pan fry or bake. instead i used my new large skillet sprayed with olive oil, and this worked well.

(as an aside, i’m really impressed with my new LC skillet. it has the same black enamel that they put in their grill pan, and this was my 3rd use and it’s already just about non-stick. i’m so impressed in fact, that i will probably buy a small one now to replace the small non-stick pan i’ve kept around for pancakes.)

side salad: recipe called for 1 c. of cooked chickpeas. i used a 15oz. can, and saved the extra for a side salad.  to the chickpeas i added chopped red pepper & onion, spinach, and sprayed it with a little olive oil, splashed some white balsamic vinegar, and salt & pepper.



results:

these were pretty great. i can see that all kinds of legume/flavor combinations are possible as variations, and they were easy to make. if you’re serving to guests, you may want to make an extra big batch. ; )

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