An Oldie but Goodie: Chickpea Cutlets, Roasted Cabbage and Potatoes

Chickpea Cutlets

I’ve made these Chickpea Cutlets from “Veganomicon” many times, and have even posted them on here. But for some reason, I’ve still struggled to get the texture right. This time around, however, I made progress.

First, I made sure to thoroughly mash the chickpeas. Second, I baked them (instead of frying), which gave them a firmer, meatier texture. I’ll definitely be baking them from here on out.

For the cabbage, I tried a new technique: I sliced a head of cabbage into 1-inch slices, brushed olive oil on both sides and sprinkled with salt and pepper. I baked the slices for about 40 minutes at 375 degrees — so easy and the cabbage was super-tender and caramelized. I could see grilling the slices, too.

Finally, I quickly mashed some potatoes with a little olive oil, lemon juice, oregano, salt and pepper. For the sauce, I just mixed whole-grain mustard with vegan mayonnaise. A dollop of apple sauce added a touch of refreshing sweetness to the meal.

This is a great weeknight meal because it comes together pretty fast and is pretty cheap to make.

I hope you all are well! More yoga training this weekend. Have a good one!

Masala Baked Tofu and Curried Cabbage & Peas

This dish reminded me that I really need to cook more from “Appetite for Reduction.” The recipes in the book are low-fat, but they certainly don’t lack the flavor. And I love that there is a lot of nutritional value to each recipe.

Both the tofu recipe and the cabbage recipe have very similar ingredients. For the Masala Baked Tofu, slices of tofu marinate in a mixture of soy (I used Bragg’s), vinegar, garlic, ginger and spices. The final result packed so much flavor.

The Curried Cabbage & Peas comes together so quickly. Sliced cabbage and carrots are simmered in a broth with curry, onions, garlic and more. The aromas coming off both dishes were amazing. (My downstairs neighbor even sent me a text from below commenting on how great it smelled.)

I could see serving this with a side of basmati rice if you want to bulk it up a bit, but it works just fine without it.

CSA Week 10

Sorry for the lack of posts. It’s been a busy, but boring, few weeks. I’ve been really lazy with my cooking lately, too, which has led to some not-so-healthy takeout meals. As you can see, I haven’t been keeping up with my CSA posts, but our bounties have been pretty good, with the addition of potatoes, onions and garlic. We’ve gotten a few cases of blueberries, which I love. I’d be happy getting blueberries every week.

This week’s pickup is one of the best so far. We got two heads of cabbage, turnips, golden beets, red potatoes, zucchini, squash, garlic and two kinds of kale. I can definitely make quite a few meals out of this pickup.

I hope everyone is doing well!

 

CSA Week 7

This week’s CSA pickup introduced new items, such as red onion, garlic and cabbage. We also received some more sugar snap peas, as well as a bunch of radishes, which I sliced up for lentil tacos, and a couple of heads of lettuce. I’m starting to get tired of lettuce. I love me some salads, but I’m finding that we can’t keep up with all the lettuce and we’re having to throw some out at the end of the week, which is frustrating. Still, I feel like we’re starting to receive more veggies that can take center stage in a meal.

I hope everyone is doing well!

And I would like to take a moment to personally thank my awesome friend and neighbor, Neil, who solved my blurry picture problem. Apparently, I just needed to clean my camera lens (I told you I suck at photography).