11 January 2011
Chickpea Cutlets - Review
Alright, not the best photo ever, but it was tasty. The food, not the photo. I have been wanting to try making these Chickpea Cutlets from the Veganomicon (by Isa Chandra Moskowitz and Terry Hope Romero) cookbook for a while. So, I've had the cookbook about 3 years, but why did I never attempt them? Because I didn't know what the hell vital wheat gluten was. Also, I couldn't find it. Yesterday, I was determined to get my paws on some gluten, so I set out to 2 different health food stores. Alas, I found it! $5.00 for 10 ounces...ouch. But, I wanted to make the cutlets, so I had to buy it. And, now that I have tasted the heavenly goodness that is the chickpea cutlet, I can say that it was definitely worth the $5.00 price tag.
I made the cutlets according to the directions on page 133 of Veganomicon, except for 2 small things: a) I did not use the lemon zest as I didn't have a lemon. And b) I added one more small clove of garlic. I used cooked chickpeas that did not come from a can (yes, I've turned into a bean soaker), and it was amazingly good. I also made the mustard sauce that is recommended on page 204 of Veganomicon. Though I thought it was quite tasty, I think I'll stick to dipping in a bit of steak sauce.
Veganomicon offers two methods of cooking: frying or baking. I chose to bake mine. You may or may not realize that I'm frightened of hot oils, so I rarely fry. Plus, I didn't really want greasy dinner last night. Baking the cutlets takes about 28-30 minutes total, which was perfect time for me to make some mashed potatoes to accompany the cutlets. I chose garlic mashed potatoes this time, which I haven't made in months. Yes, months. It was all so tasty that I scarfed down 2 whole cutlets and a small mound of potatoes. So, what I am getting at here is that you need to make these! They're full of flavor and have a nice, chewy texture. And, get this! You get to use a steak knife to cut them! Exciting, no?