Monday, January 14, 2008

Chickpea Cutlets, and Chickpea Patties, and Chickpea...

Two new cookbooks recently showed up on my doorstep. Eat, Drink And Be Vegan, and Veganomicon. I haven't done much cooking from them yet, but have spent a lot of time with them just reading, and I really like them both.

The first thing I had to try was the Chickpea Cutlets from Veganomicon. I've read a hundred places online about how good they are, and wanted to see what all the hubbub was about. I've also never cooked with vital wheat gluten before, so I was curious. I opted to bake rather than fry. I really liked them, but wouldn't make them quite as thin again, because it was hard to find the right spot between done and burnt. I would also double the recipe, because it seems crazy to only make 4 cutlets. I would have gladly warmed these up for lunch the next day.


I made the 'Red Wine Roux', also from V-con, to go with. It was tasty, but I wasn't thrilled with the way it looked...sort of a grayish purple hue. If I make it again I would use a wine that doesn't have such a deep purple color. The sauce was also good on roasted carrots, turnips, and parsnips with a little olive oil, sea salt, and some parsley tossed in. For anyone averse to or inexperienced with turnips and parsnips, roasting is the way to go. Both, by themselves, are a bit too much of a good thing for me, so I like to mix them with other vegetables.

I had some chickpeas left from this recipe, so I decided to try them once again in patty form. First I sauteed some green pepper and shallot. Then I mashed the chickpeas (about a cup) and added a few tablespoons flax meal, some bread crumbs, thyme, chopped scallions, sea salt, garlic, a bit of spelt flour, and some oil. I mixed in the green pepper and shallot, and added just enough water to bind everything. I made small patties and cooked them in my nonstick skillet with just a little olive oil. I was unsure how these would turn out, but they were fine. I loved them.


We had them with the leftover Red Wine Roux, some quinoa (a delicious grain that just happens to be a complete protein) , and more roasted veggies. This time it was turnip, potato, carrot, onions and garlic with olive oil, sea salt and chives.


I have noticed that there is a recipe in Eat, Drink And Be Vegan for 'Chickpea Sensation Patties', so it looks like there are more chickpea patties in my future!

6 comments:

the pleasantly plump vegan said...

these pics are GORGEOUS!

urban vegan said...

I'm addicted to those cutlets. I'm going to have to start going to Chickpea Cutlets Anonymous.

shaun.marie said...

I love your rabbit plate!

Jenny Wren said...

lori- Thank you!

urban- CCA-you might be on to something.

shaun.marie- Thanks...it's my favorite!

Priya said...

Thanks for stopping by my site(http://365daysveg.wordpress.com) and your wonderful comments. I loved this chickpea patti. I will try it this weekend itself!

Michelle said...

Beautiful pictures.I just made the chickpea cutlets and red wine roux last night. I'm with you on the weird color--we called it "purple gravy." However, it was pretty tasty. I can see lots of possibilities with those cutlets. They could be the base of almost anything!