Guest guest Posted April 6, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share 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 Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2009 Report Share Posted April 7, 2009 Good to know - thanks! Jann " Mojo Vixen " <jilllbobaggin wrote: > I've made these several times....sooooo good!! > Jill Quote Link to comment Share on other sites More sharing options...
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