Laptop Lunch #7

Yes. It’s been a while, but the leftovers inspired me to pull down the laptop lunch container. Clockwise, starting from top left: chopped up organic carrot, chickpea cutlets, sautéed collards, and spring salad greens. All items are vegan. I microwaved the cutlets and collards for about 1 1/2 minutes without a cover — just wanted it warmed.

I am sure that there is an etiquette book for cubicle dwellers that says something about the acceptable amount of aroma particles for food. I probably came close to the maximum. But, hey, I haven’t cooked popcorn at work so I can bring in some collards! Right! Right?

Cookbook Challenge: Chickpea Cutlets and Sauteed Collards

2009 Cookbook Challenge: Cook a new recipe at least once a month from one of my currently owned cookbooks. Each new recipe I cook and post from a cookbook in my collection “earns” me $5.

Recipe 1: Chickpea Cutlets and Recipe 2: Sautéed Collards from Veganomicon: The Ultimate Vegan Cookbook (Isa Chandra Moskowitz and Terry Hope Romero)

2009 Cookbook Challenge Total: $10

Two recipes means $10 for the reward jar!

It’s amazing how many of my cookbooks I had to flip through to find some simple collard green recipes. I tweaked the collard recipe by adding 1 teaspoon red pepper flakes to the oil and garlic. I also cooked this in a small stock pot since the large skillet was going to be used for the cutlets. The potatoes are leftover pommes anna from Urban Vegan’s not-yet-published cookbook so doesn’t count for my resolution. Chickpea cutlets were good and I would make this again. The only tweak I did was to leave out the lemon zest.

Recipes can be found online, but I recommend buying the book or at least getting it on loan from your library. Chickpea Cutlets and Sautéed Collards.

I will be making more from this cookbook!