Chickpea Cutlets with Mushroom Gravy
Garlic Mashed Potatoes
When I said that we had an excess of chickpeas on Tuesday, I wasn't kidding. ;)
The kids really liked these, so we went out and bought more vital wheat gluten (Bob's Red Mill) and made a second batch. We went with a different plan this time -- the cutlets were pounded out slightly thinner in a more irregular shape (no ring mold this time) and we decide to pan fry them using the cast-iron grill pan.
The gravy was also similar -- roux based with shallots, mushrooms, nooch, tamari and veg stock.
The broccoli was trimmed, tossed with olive oil, salt and pepper and roasted in a 450F oven for 15 minutes. The mashed potatoes always benefit from adding a head of roasted garlic -- the garlic tips are trimmed off exposing a small amount of the cloves, add a tsp. of olive oil, salt & pepper to the exposed area, then cooked in a garlic "roaster" (or just use aluminum foil to make a pouch) for about 1 hr. at 400F.