Recipe 1: Chickpea Cutlets and Recipe 2: Sautéed Collards from Veganomicon: The Ultimate Vegan Cookbook (Isa Chandra Moskowitz and Terry Hope Romero)
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!
Filed under: Cookbook Challenge, Food, Main, Side Tagged: | cooking, vegan, vegetarian
That’s one of the few cookbooks I do have. The chickpea cutlets were the only thing I’ve tried
I bought the cookbook when it came out but never cooked from it. I heard of the magical chickpea cutlets from the blogosphere and had to give it a go when I made this resolution. I love all the tips the authors have in this cookbook
[...] 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 [...]
mmmmmmmm looks tasty