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Chickpea Cutlets

Posted by tinako on November 10, 2010

Apple Cinnamon Muffin

I did a lot of cooking today.

For breakfast I made Apple Cinnamon Muffins with Autumn Wheat crumbles.

Grilled Portobello Sandwich

For lunch I made a sandwich with Barbeque Sauce, tomato, arugula, and Grilled Portobellos.  It was a very good texture but I was surprised the mushrooms weren’t more flavorful; you marinate them after cooking, and I did it right in the frypan – maybe there was water from the mushrooms in the pan that diluted the marinade.  I would try it again.  The arugula was so wonderful – I just love it in sandwiches.

Kale Chips

In the afternoon I made Kale Chips.

King Cabbage, Curried Cauliflower Soup, Mashed Potatoes, Gravy, and Chickpea Cutlets

My parents came for dinner and I made Curried Cauliflower Soup.  Very good, and the perfect spiciness.  But my kids thought it was split pea soup!

Following that we also had Chickpea Cutlets, Mashed Potatoes, King Cabbage, and Hain’s gravy.

Simply Organic Carrot Cake

Dessert was Simply Organic Carrot Cake.  I could have made my own, but it was on sale and I had a coupon.  I like that they include vegan instructions, but I had trouble with their baking directions.  It gives you a cooking time (45-50 min) and two ways to test for doneness.  It warns you not to underbake, but a warning doesn’t help when I follow the test instructions and it is still underbaked.  Maybe my problem was that I made my own applesauce and maybe it was too wet.

It was also very sweet, sweeter than I usually make desserts – maybe due to the applesauce which would not have been in the non-vegan version.  If I bought it again I think next time I would not follow their vegan directions to use applesauce in place of the eggs – I would use flax seed or Ener-G and water.

One Response to “Chickpea Cutlets”

  1. […] also had leftover Cow Peas and Collard Greens and lettuce and spinach salad with Faux Feta and Portobello Steaks.  I marinated the one enormous mushroom in a separate container this time and it was much […]

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