I made another attempt at the recipe that I found on PPK’s site last week (which resulted in sweet potato + chickpea cakes) for our Meatless Monday dinner last night. And I must say- this one is a WINNER! (or should I say winner, winner, chicken dinner!)
Hello, chicken/chickpea cutlets!
Please forgive all of my horrible lighting + shadows lately. We eat dinner too late to use much natural light anymore.
MAN these were good! And really easy to make, too! I made sure to have all the right ingredients this time (including the wheat gluten!) and whipped these up in about 10 minutes (plus more time for baking). I doctored the PPK recipe a bit (of course), but the end result was just awesome. And they really did taste like chicken! Well, same flavors anyway.
Let me get back to the beginning. Here’s the recipe:
Chickpea “Chicken” Cutlets
(a modified version of this recipe from PPK)
1 c chickpeas
1 T extra virgin olive oil (I used mushroom + sage infused)
1 T pumpkin puree (you could also use an additional T of olive oil instead)
2/3 c vital wheat gluten
1/3 plain breadcrumbs ( i used panko)
1/3 c oat bran
1/3 cup low-sodium vegetable broth
2 T Bragg’s liquid aminos
1 tsp dried thyme
1 tsp paprika
1 tsp dried sage
1/2 tsp garlic powder
1/2 tsp onion powder
salt + pepper (a few grinds of each)
Pre-heat oven to 350. Mash the chickpeas along with the olive oil and pumpkin with a potato masher, or put in a food processor until they are chopped up well- but not pureed like hummus. Transfer into a bowl and mix in the remaining in ingredients. Knead together for about 2 – 3 minutes (you will notice that the dough gets flexible and little strings form from the gluten – very cool!). Form the dough into a ball and place onto a cutting board. Use a knife to cut off portions of the dough (I cut mine into 8 equal portions). Flatten each of the portions out and form each into a “cutlet” shape. Arrange the cutlets on a lightly sprayed cookie sheet and bake in the oven for 10 minutes, flipping over halfway through. Remove from oven and heat a large nonstick skillet over medium heat. Lightly spray with olive oil (this is where a Misto comes in handy!) and arrange the cutlets in the pan. Cook for about 3 minutes on each side, or until a golden brown crust is formed.
I had a baked japanese sweet potato (yum!) and some roasted kale along with mine. (Greg had a russet potato and kale.)
I put two different kinds of bbq sauce (Annie’s and one that was made locally around here) in some dipping bowls, along with ketchup- but didn’t really end up using them. The flavor of the cutlet was so good that I didn’t want to mask it with anything else!
Greg, of course, tried out two kinds of Frank’s hot sauce. (And had a Flying Dog harvest ale on the side)
He also agreed- they really didn’t need anything. But, the man loves him some hot sauce, so he used it anyway.
I will definitely be making these again. I ended up bringing two for lunch today and plan to have them in a wrap with some veggies. I actually have a ton of ideas of what you could do with leftover cutlets, so I will probably be making a few batches of these and freezing them to grab for lunches. Much cheaper than buying “chik’n” patties from the store (and far less sodium and other ingredients). Winning!
Tuesday morning means early wake up call and early workout. I was at the gym by 4:50 this morning did the following:
10 min dynamic stretching
20 min elliptical (I had a good magazine)
50 min teaching spin
5 min cooldown… minimal stretching (luckily I have a deep tissue massage later, which will help with muscle recovery!)
Class was great, it usually is! I just love my regulars- it’s so nice to see familiar faces each week. I generally try to make my rides feel like it would if you were out riding on the road- it’s one long ride with hills, flats, and downhills where you go really fast. I don’t like to use gimmicks or do things that you normally wouldn’t do on a bike outside. But, you also gotta have fun. I played “Moves Like Jagger” near the end of class, which is always great for a big energy boost. I’m a total goofball when I teach and was talking about how it just makes we want to dance on the bike- I can’t help myself with fun, upbeat music like that.
I opted out of lifting today because I’m thinking about going back to Bodypump after work tomorrow. I used to go religiously, but haven’t in over a year (I just needed a change). I’m sure I’ll be mega sore after class- you end up using muscles that you didn’t know you had!
Thinking about THIS got me through my early morning workout today:
OH yes. That’s right. It’s one of those magical days that only comes along every few months- Oatmeal in a Jar day! (If you get it, you get it.)
I was first turned on to overnight oats last spring, and saw Kath post about making them in a nearly empty nut butter jar and gush about how amazing it was. This is the third time I’ve had my oatmeal this way, and it didn’t disappoint! I wait until there’s barely any nut butter left in the jar (about 1/2 T total) and put all the ingredients for overnight oats in there, just like I would in a bowl. The oatmeal absorbs all the flavor of the nut butter and just takes on this whole different, awesome flavor.
This was after about 3 hours of sitting in the fridge mixed up. I put a little blob of fig butter on the top (took these photos last night because I knew I wouldn’t want to wait to dig in this morning).
Now I’m full and happy.
Just want to say thanks for everyone’s comments on yesterday’s post. Having the support of all of you amazing women really helps- just another reason why I love the blogging community so much!