Veganomicon Chickpea Cutlets – My shortcuts

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Here’s another Veganomicon dish that we’ve been getting reacquainted with lately! The ever so famous Chickpea Cutlets (page 133) are certainly a classic for good reason. I’m sure everyone has their own personal tweaks on these, but here are mine:

– Double the recipe every time by using 1 drained can of chickpeas instead of 1 cup, and double everything else. Bake an extra 10 minutes.

– I substitute anywhere from 2 to all of the 4 tbsp. of olive oil with water, with no problems.

– I use a splash of lemon juice instead of zest.

– If you use the food processor like I do, you can just mince the garlic first before adding the chickpeas to save the effort of breaking out the microplane grater. (If you’re out of  breadcrumbs you can always make some 1st by taking some toast for a spin in there too!)

– I like adding some smoked paprika & cayenne pepper.

I like to use the food processor to make this super painless.

I like to use the food processor to make this super painless.

Pulse to perfection.

Pulse to perfection.

Switch to the dough blade and add all other ingredients.

Switch to the dough blade and add all other ingredients.

Knead it right in the processor!

Knead it right in the processor!

Cut dough ball into 8 pieces.

Cut dough ball into 8 pieces.

Ready to bake!

Ready to bake!

Even with the double batch, we're lucky to ever have any leftovers!

Even with the double batch, we’re lucky to ever have any leftovers!

 

 

 

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Veganomicon Curried Tofu

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I think the best thing about the Veganomicon is that even if you felt like you went through it thoroughly years ago, you can still find new things to make. Take this easy Curried Tofu (page 127!) recipe for example. I couldn’t even recall seeing it before, but on a recent read, I noticed it and mentally noted it. Later in the week, we had Indian food leftovers that I wanted to pep up for a second dinner round, and this seemed like the perfect thing!

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I used a little ground cumin instead of cumin seeds, tossed in a little cayenne, & doubled the tofu (I ALWAYS do for any tofu dish. There is always more than enough marinade – without doubling it, and Thomas is a tofu eating monster!) I used the Baked Tofu instructions on page 129, but left it in the marinade. (Also one of my standard practices.)

Ta-da!

Ta-da!

Result:

This was a great idea! It was not only EASY, but went perfectly with our food, gave it a little variety for the 2nd round, and extended it pretty inexpensively. Tofu dishes do not go unappreciated in this house, and we can both use the protein for our respective athletic endeavors. This has now earned a folded page in my book. I’ve gone back to all my Isa books lately as I’ve started cooking at home again more often. I really appreciate that her recipes are tasty and dependable.

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