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I like to call this the UnAmerican Dinner. The chickpea cutlets are a great source of protein and have very little fat if you bake them. The mashed cauliflower (pictured) pairs very well with the cutlets and has the texture of mashed potatoes without the calories or fat of mashed potatoes and gravy or butter. You can serve with your favorite greens, or lightly salted peas (pictured). The meal is so easy to put together, it’ll be hard to not eat it every night!

CHICKPEA CUTLETS

From: Veganomicon , by Isa Chandra Moskowitz and Terry Hope Romero

We try not to play favorites, but this is one of our babies and a recipe we are sure will take over food blogs worldwide. A combination of chickpeas and vital wheat gluten formed into savory cutlets, it’s perfect for when you want something “meaty” but don’t want to go through the trouble of making seitan. We serve these cutlets in a myriad of ways, packed into sandwiches or smothered in mustard sauce, with a side of mashed potatoes and roasted asparagus. It’s vegan food that you can eat with a steak knife and, best of all, it’s fast and easy. You’ll probably want to double the recipe if you are serving it to guests.

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
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 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 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.

I personally like baking these in a double broiler to get a nice moist, less fattening cutlet. Also, you can play around with the herbs to your taste. I really like marjoram, parsley, a little cumin and cayenne pepper in mine.

You can also bake them in smaller pieces for nuggets and serve with your favorite dipping sauce. The recipe is really versatile and incredibly easy to make.

MASHED CAULIFLOWER

1 head steamed cauliflower
Salt to taste
Olive oil or Truffle oil to taste
1 pinch chives
Garlic powder to taste
Onion powder to taste

Puree the cauliflower in a blender or an immersion blender. Add the rest of the ingredients and enjoy!