Allergy Friendly Chickpea Cutlets

Chickpea Cutlets with Homemade Gravy over Baked Potatoes (mashed) and Grilled Asparagus.  Plant Strong Comfort Food!

Chickpea Cutlets with Homemade Gravy over Baked Potatoes (mashed) and Grilled Asparagus. Plant Strong Comfort Food!

I was very skeptical when I first made Isa’s Chickpea Cutlets from her website the Post Punk Kitchen. I thought cutlets made from chickpeas? How weird. But man, was I wrong!

I made a few changes to Isa’s recipe to fit our diet. In the end, my version doesn’t quite look like hers.  But that’s okay.  I think it’s because I don’t use vital wheat gluten.  I was nervous because I read through the recipe and comments and it seemed the recipe had to have vital wheat gluten. My HyVee carries it, but it is made in a facility that also processes milk. Can’t do it. Not safe.

So, I crossed my fingers and subbed plain ole unbleached white flour. And I made my own breadcrumbs from our frozen bread ends. I swapped the soy sauce for liquid aminos. And I’m just not a thyme girl. I kind of HATE it. I used poultry seasoning instead of thyme. The recipe called for sage and sage and poultry seasoning just go together in my mind. It worked!

As a matter of fact, these cutlets are AMAZING! They have become a family favorite.

These are also super budget friendly!!! I purchased my jarred glass of Randall’s Garbanzo beans for just 99 cents. We get 2-3 meals out of each cutlet batch. That’s 33 cents to 50 cents for our protein per meal. Our grocery budget needs a little breathing room, and these cutlets provide that.

I have found an amazing vegetarian gravy recipe that pares well with this recipe. I use vegan butter and liquid aminos in this gravy recipe. I also use an immersion blender to blend the onions in the gravy and make it smooth and creamy. My 4 year old has no idea there are onions in her favorite gravy. She doesn’t like onions. Hehehe!!! Click here to see the gravy recipe.

I’ve also discovered these cutlets make an excellent “Cutlets Parmesan.” That post is in the works.

For now, here’s how I make my new favorite food, chickpea cutlets.

Chickpea Cutlets
(Adapted slightly from Isa’s Chickpea Cutlets. Click here for the original recipe.)

Ingredients:

  • 1 15/16 oz jar/can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 1 cup all purpose unbleached flour
  • 1 cup plain homemade breadcrumbs
  • 1/2 cup vegetable broth
  • 1/4 cup liquid aminos (or soy sauce if you prefer)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon dried sage
  • 4 cloves garlic or 2 teaspoons of jarred minced garlic

Directions:

  1. Preheat oven to 350 degrees.
  2. If you use store bought breadcrumbs, skip to step three. If not, start with making homemade breadcrumbs. I usually use frozen ends of bread I keep in the freezer for just this purpose. Set the oven to Broil on High. I use 4 slices of bread. Watch them closely. The bread will burn quickly if let in too long. By too long, I mean 2 minutes on one side. I usually set a timer for 60 seconds. Check. If crisp enough, turn bread and set timer again for the other side. If the bread isn’t crispy enough, set timer for 20-30 second intervals. Once the bread is crisped enough, rip them into about four pieces each and put in a small food processor. Put all four slices in and grind and chop until the bread turns into breadcrumbs. This should make just over a cup. Measure out the cup you need and put it into a bowl.
  3. Add the flour, poultry seasoning, paprika and sage to the breadcrumbs and give it a good stir with a fork to spread the spices. If using store bought breadcrumbs, don’t forget to add them in this step.
  4. Use the same small food processor to grind up your fresh garlic. If using minced garlic, you can add it to the food processor with your chickpeas. Add the rinsed chickpeas to the food processor. I pulse it continually until it looks like tiny chickpea rocks. I hope that makes sense!
  5. Add the chickpea and garlic mixture to the dry ingredients in the bowl.
  6. Add the olive oil, vegetable broth and liquid aminos and stir with a fork.
  7. Use your hands to knead the mixture in the bowl a little bit. I do it for maybe 30-60 seconds.
  8. You need a cookie sheet lined with parchment paper for this next step. I take blobs of the cutlet mixture and spread them out with my fingers into circle shapes. I try for a school cafeteria chicken patty shape. 🙂 The mixture is very sticky and doughy. But it all comes together in the end.
  9. Bake for 30 minutes, flipping the cutlets once after 15 minutes.
Uncooked Cutlets

Uncooked Cutlets. I usually get 11-12 of these per batch.

Uncooked Cutlets

Close Up of the Uncooked Cutlets

Here’s what my cutlets look like cooked on top of the noodles for “Cutlets Parmesan.” I’ll share that recipe in the future.

Cooked Chickpea Cutlets.  I forgot to take a close up pic of just the cutlets.  Sorry y'all!

Cooked Chickpea Cutlets in my Cutlet Parmesan recipe. I forgot to take a close up pic of just the cutlets. Sorry y’all!

The Huzz also thinks these will make great sammies. As soon as I buy some lettuce, we want to try these as sandwiches with lettuce, tomato and onions. Mmmm! Can’t wait.

These also freeze beautifully.  I love having these babies ready to go in the freezer.  It makes me happy. Happy is good.

And we certainly LOVE these! We hope you love these cutlets, too.

16 Days of Dairy & Egg Free Dinners (July 16- July 31, 2014)

Hey y’all. Thanks for stopping back by. I’m still hard at work creating two week menus for my little family. I hope these meal ideas are a blessing for you, too.

There are a few repeats because I got a little off track last week. Hy-Vee had a great sale (88 cents a pound for drumsticks!) so we enjoyed some of those and froze the extra cooked meat. (Click here to read how I do that.)

Anyway, we are back on track.

Do you see how delicious this Sweet & Sour Chicken looks? Man, it was scrumptious! I used flax eggs and it worked perfectly!

Sweet & Sour Chicken

Here’s my latest menu:

Click on this photo to see my printed menu.

Click on this photo to see my printed menu.

Wednesday (16th): BBQ Chicken Pizza (I use this recipe for pizza dough and throw it in my bread machine and use the dough setting. Sub Daiya mozzarella shreds.)

Thursday (17th): Veggie Nuggets, Fruit Salad, & Homemade Biscuits (Make Homemade Parm Substitute)

Friday (18th): Grilled Adobo Chicken Kabobs (season with adobo, oregano, onion powder, garlic powder & salt. Kabobs- chicken, onion, & pineapple.) Seasoned Yellow Rice

Saturday (19th): Date Night/Ham & “Cheese” Quesadillas with Fruit

Sunday (20th): Rosemary Oven Roasted Entire Chicken with Carrots & Potatoes

Monday (21st): Buffalo Ranch Chicken Wraps (use leftover chicken from Sunday & make dairy & egg free ranch), Baked Potatoes, & “Cheesy” Baked Cauliflower Poppers

Tuesday (22nd): Grilled Hamburgers with OAMM Burger Seasoning, Baked Potatoes, & Sautéed Squash

Wednesday (23rd): Grilled Brown Sugar Pork Chops, Baked Sweet Potatoes & Sautéed Fresh Spinach with Fresh Lemon Juice

Thursday (24th): Date Night/Spaghetti

Friday (25th): Chicken “Parmesan.” (Use homemade Vegan Parm & flax egg.) Safe Pasta & Steamed Broccoli.

Saturday (26th): Papas Rellenas (use my picadillo recipe & flax eggs), White Rice & Puerto Rican Style Black Beans

Sunday (27th): Easy BBQ Pulled Pork, French Fries & Sautéed Zucchini

Monday (28th): Seasoned & Grilled Chicken Breasts (cut into strips after grilling.) Serve Atop Pasta with Fresh Tomato Sauce (Use homemade Vegan Parm.)

Tuesday (29th): Homemade Shake & Bake Pork Chops, Baked Sweet Potatoes, & Grilled Asparagus

Wednesday (30th): Sweet & Sour Chicken (use 3 flax eggs), White Rice & Steamed Broccoli

Thursday (31st): Date Night/Chicken & “Cheese” Nachos

Tonight we are enjoying this pizza.  The Huzz declared this last pizza was the BEST pizza I’ve ever made.  I think it’s due to this new pizza pan with the little holes.  It must be the holes that allowed for such a great crispy crust.  Hooray!

BBQ Chicken Pizza

BBQ Chicken Pizza

Have you tried any recipes from my menus?

 

15 Days of Dairy & Egg Free Dinners (July 1st- July 15th, 2014)

Before my last blog post, I had never attempted to menu plan for longer than a week. These past few weeks following my 16 Days of Dairy and Egg Free Dinners! have been amazing. It’s been stress free for me. I don’t have to wonder what’s for dinner anymore.

Since I enjoyed planning and following a two week menu, I decided to do it again for July. I tried to menu plan around the meat in my freezer- hence the beef stew in July!

There are a few repeats from last month like the “Crockpot Shredded BBQ Chicken.” Wow. We thought that was AH-MAZING. And my “Mojo Pork Tenderloin” makes another appearance.

image

I try my hardest to vary our menu and try new recipes.

Here is my latest labor of love.

Click on this photo to see my printed menu.

Click on this photo to see my printed menu.

July 2014 Menu

Tuesday (1st): BBQ Pork Sandwiches (Use leftover pork from June 30th menu), Oven Potato Wedges & Steamed Cauliflower

Wednesday (2nd): Homemade Shake and Bake Chicken, Baked Potatoes & Grilled Asparagus

Thursday (3rd): Italian Crockpot Chicken Soup (Use HyVee Italian Frozen Veggies)

Friday (4th): Grill Steaks, Baked Sweet Potatoes & Sautéed Zucchini

Saturday (5th): No FPU/BBQ Chicken Pizza (Uses cooked chicken. Use half dough recipe. Sub Daiya mozzarella shreds and use nutritional yeast.)

Sunday (6th): Date Night (12th Anniversary!!!) Spaghetti or Pizza Leftovers

Monday (7th): Oven Roasted Teriyaki Chicken & Lemon Pasta with Spinach

Tuesday (8th): The BEST Crockpot Beef Stew & Homemade Biscuits

Wednesday (9th): Leftover Stew & Biscuits

Thursday (10th): Grilled Pork Chops & “Cheesy” Baked Cauliflower Poppers

Friday (11th): Crockpot Shredded BBQ Chicken Sandwiches, French Fries & Steamed Broccoli

Saturday (12th): Last FPU/Date Night. Leftovers

Sunday (13th): Mojo Pork Tenderloin, White Rice & Puerto Rican Style Black Beans

Monday (14th): Mojo Pork Tacos

Tuesday (15th): Veggie Nuggets, Fruit Salad & Homemade Biscuits (Make Homemade Parm Substitute)

Just a few notes. We have a weekly date night so SG and our sitter usually eat leftovers or spaghetti. Spaghetti is my fallback because it’s quick, easy, and yummy. I use frozen ground beef that I’ve already cooked, seasoned, and portioned. I like easy for date nights!

FPU means we have Financial Peace University. If you’ve never heard of it or have ever thought of taking the classes, I highly recommend it!

A few nights ago, I had one new recipe fail- the cauliflower tots. They wouldn’t stay together because I left out the cheese and added nutritional yeast. Instead I smushed them into muffin tins and we ate crumbly cauliflower “tot” kind of muffins. But the taste was good! Sometimes substitutions just don’t quite work out. And that’s okay.

Have you tried any of the recipes from my menus? Please share.