dangerous compassions

I call you / from the comet's cradle

Wednesday, January 01, 2014

chickpea cutlets

I made chickpea cutlets, and they're good--they turned out perfect.  I hadn't made them in years.  I like mine with ketchup and vegan mayo.  I like to dip.

So, it's a holiday!  We went to our midtown garden and watered because it's been so dry and did some...cleanup.

Then we bought some ingredients at Safeway.  Oh, we bought some chocolate covered jelly beans too!  New for us, something to try.

Then we went to Temple II.  I wanted the hot equivalent of a Thai iced tea and didn't get it.  Oh well. 

We saw the co-op was open though Ming called in the morning and a recording said merry Christmas and that they were closed.  Would have rather bought the vital wheat gluten there because it could have been a smaller quantity.

It's a beautiful cold-for-here day.


  • At January 04, 2014 7:46 PM, Blogger Mandy said…

    What's in your cutlet recipe? I tried making them once, but they didn't turn out too well.

  • At January 05, 2014 9:35 AM, Blogger Laura-Marie said…

    2 cups cooked chickpeas
    4 tbsp olive oil
    1 cup vital wheat gluten
    1 cup plain bread crumbs
    1/2 cup veggie broth or water
    4 tbsp soy sauce
    about 4 cloves garlic, pressed
    1 tsp dried thyme, crushed in your hand
    1 tsp smoked paprika
    1/2 tsp dried rubbed sage

    Preheat your oven to 375 and oil a baking sheet.

    Mash the chickpeas with the oil until no whole chickpeas remain. Good luck! Add the remaining ingredients and knead on a freshly washed counter top for about 3 minutes, until strings of gluten have formed. Divide the dough into six equal pieces. Flatten each piece into an oval shape. Brush both sides of each patty with oil and bake for 20 minutes. Then flip them and bake for another 10. Serve with ketchup, BBQ sauce, vegan mayo, or whatever you like.

    Adapted from a recipe in The Veganomicon.

  • At January 06, 2014 10:10 AM, Blogger Mandy said…



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