Guest guest Posted April 6, 2009 Report Posted April 6, 2009 Mo, you ROCK! Thank you for posting the recipe. I DO remember seeing this one in the book (chewier and firmer appeals to me so I'll be trying that method). I'll definitely post a review once I try them (chick peas are my favorite bean). Hugs, Jann Maureen <ailanthus wrote: From Veganomicon> Makes 4 > Chickpea Cutlets > > 1 cup cooked chickpeas > 2 tablespoons olive oil > 1/2 cup vital wheat gluten > 1/2 cup plain bread crumbs > 1/4 cup vegetable broth or water > 2 tablespoons soy sauce > 2 cloves garlic, pressed or grated with a Microplane grater > 1/2 teaspoon lemon zest > 1/2 teaspoon dried thyme > 1/2 teaspoon Hungarian paprika > 1/4 teaspoon dried rubbed sage > Olive oil for pan frying > > In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. > Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch. > Just in case you were wondering, you can bake these too. They'll be chewier and firmer. Preheat oven to 375F, and lightly oil a baking sheet. Brush both sides of the patties with oil, and bake for 20 minutes. Flip them & bake for 8-10 more minutes (until they're firm and golden brown).> Quote
Guest guest Posted April 6, 2009 Report Posted April 6, 2009 Thanks so much for posting Mo! Peace, Diane , Maureen <ailanthus wrote: > > From Veganomicon > > Makes 4 > > Chickpea Cutlets > > 1 cup cooked chickpeas > 2 tablespoons olive oil > 1/2 cup vital wheat gluten > 1/2 cup plain bread crumbs > 1/4 cup vegetable broth or water > 2 tablespoons soy sauce > 2 cloves garlic, pressed or grated with a Microplane grater > 1/2 teaspoon lemon zest > 1/2 teaspoon dried thyme > 1/2 teaspoon Hungarian paprika > 1/4 teaspoon dried rubbed sage > Olive oil for pan frying > > In a mixing bowl, mash the chickpeas together with the oil until no > whole chickpeas are left. Add the remaining ingredients and knead > together for about 3 minutes, until strings of gluten have formed. > Preheat a large heavy-bottomed nonstick or cast iron skillet over medium > heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form > the cutlets, knead each piece in your hand for a few moments and then > flatten and stretch each one into a roughly 6 by 4 inch rectangular > cutlet shape. The easiest way to do this is to form a rectangle shape in > your hands and then place the cutlets on a clean surface to flatten and > stretch them. > Add a moderately thin layer of olive oil to the bottom of the pan. Place > the cutlets in the pan and cook on each side for 6 to 7 minutes. Add > more oil, if needed, when you flip the cutlets. They're ready when > lightly browned and firm to the touch. > Just in case you were wondering, you can bake these too. They'll be > chewier and firmer. Preheat oven to 375F, and lightly oil a baking > sheet. Brush both sides of the patties with oil, and bake for 20 > minutes. Flip them & bake for 8-10 more minutes (until they're firm and > golden brown). > Quote
Guest guest Posted April 6, 2009 Report Posted April 6, 2009 I've made these several times....sooooo good!! Jill , Maureen <ailanthus wrote: > > From Veganomicon > > Makes 4 > > Chickpea Cutlets > > 1 cup cooked chickpeas > 2 tablespoons olive oil > 1/2 cup vital wheat gluten > 1/2 cup plain bread crumbs > 1/4 cup vegetable broth or water > 2 tablespoons soy sauce > 2 cloves garlic, pressed or grated with a Microplane grater > 1/2 teaspoon lemon zest > 1/2 teaspoon dried thyme > 1/2 teaspoon Hungarian paprika > 1/4 teaspoon dried rubbed sage > Olive oil for pan frying > > In a mixing bowl, mash the chickpeas together with the oil until no > whole chickpeas are left. Add the remaining ingredients and knead > together for about 3 minutes, until strings of gluten have formed. > Preheat a large heavy-bottomed nonstick or cast iron skillet over medium > heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form > the cutlets, knead each piece in your hand for a few moments and then > flatten and stretch each one into a roughly 6 by 4 inch rectangular > cutlet shape. The easiest way to do this is to form a rectangle shape in > your hands and then place the cutlets on a clean surface to flatten and > stretch them. > Add a moderately thin layer of olive oil to the bottom of the pan. Place > the cutlets in the pan and cook on each side for 6 to 7 minutes. Add > more oil, if needed, when you flip the cutlets. They're ready when > lightly browned and firm to the touch. > Just in case you were wondering, you can bake these too. They'll be > chewier and firmer. Preheat oven to 375F, and lightly oil a baking > sheet. Brush both sides of the patties with oil, and bake for 20 > minutes. Flip them & bake for 8-10 more minutes (until they're firm and > golden brown). > Quote
Guest guest Posted April 7, 2009 Report Posted April 7, 2009 Good to know - thanks! Jann " Mojo Vixen " <jilllbobaggin wrote: > I've made these several times....sooooo good!! > Jill Quote
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