We totally crapped out on the meal planning thing over the weekend, unfortunately. I feel sufficiently guilty about it to say that I am confident we will not crap out this week.
This week will feature
Jerk tofu, mashed cauliflower, grilled zucchini with cherry tomatoes & cheese
TLT sandwiches and fava bean soup
AfR Mango BBQ Baked Beans, steamed broccoli, rice
PPK Cabbage and Rice Soup, green salad
Grilled portobellos, lemon roast potato packet, green beans, greek salad
Saturday is the wedding for which I am doing 150 vegan cupcakes, so this week's meal plan doesn't feature anything super exciting; I wanted to stick with things that are easy and fast.
Showing posts with label The PPK. Show all posts
Showing posts with label The PPK. Show all posts
Monday, June 11, 2012
Tuesday, December 6, 2011
Pictureless Recipe: Panko Coated Chickpea Cutlets and Maple Mustard Sauce
I didn't get any pictures of this meal, but I assure you it was delicious and you want to eat it now.
Meal: panko coated chickpea cutlets with maple mustard sauce, mashed potatoes, green beans and tomato and fennel au gratin.
I've made the chickpea cutlets before but never to great effect. I decided that I would try one last time but instead of frying or baking them immediately, to steam them like one does with vegan sausages and then later coat them in bread crumbs and fry them.
Result? Success! They were definitely a little softer than they probably should have been but I found them much preferable to the other two trials I've made, so I'm pretty happy. The only problem is that I'm a slow prep chef and that combined with adding the steaming onto the cooking made the whole meal take almost 2 hours to make.
The recipes I used for the coating and sauce for the cutlets is from Food & Drink magazine.
Maple Mustard Sauce
1 tbsp olive oil
1 small sweet onion, diced
3 cloves garlic, finely chopped
1 tbsp flour
1 c veg stock
2 tbsp dijon mustard
2 tbsp maple syrup
1 tbsp soy sauce
salt & pepper
Saute the onion in the olive oil over medium heat until translucent (5 - 7 minutes). Add the garlic and saute another minute. Add the flour and continue to cook another minute, till there is no more white visible.
Whisk in the stock, mustard, syrup, and soy. Bring to a boil over medium-high heat and whisk constantly for another 5 minutes or until thickened. Season to taste with salt and pepper; keep warm till ready to serve.
Panko Coated Chickpea Cutlets
1/2 recipe Doublebatch Chickpea Cutlets
Coating
1 tbsp maple syrup
3 tbsp dijon mustard
1 tbsp ground ginger
1/2 tsp salt
1 c panko bread crumbs
Mix the syrup through salt together in a wide, shallow bowl and place the bread crumbs in a similar bowl. Coat each cutlet in the syrup mixtures and then coat in breadcrumbs. Pan fry over medium heat in olive oil until brown and crispy, 5 - 8 minutes / side.
Serve with the maple mustard sauce. Yum!
Meal: panko coated chickpea cutlets with maple mustard sauce, mashed potatoes, green beans and tomato and fennel au gratin.
I've made the chickpea cutlets before but never to great effect. I decided that I would try one last time but instead of frying or baking them immediately, to steam them like one does with vegan sausages and then later coat them in bread crumbs and fry them.
Result? Success! They were definitely a little softer than they probably should have been but I found them much preferable to the other two trials I've made, so I'm pretty happy. The only problem is that I'm a slow prep chef and that combined with adding the steaming onto the cooking made the whole meal take almost 2 hours to make.
The recipes I used for the coating and sauce for the cutlets is from Food & Drink magazine.
Maple Mustard Sauce
1 tbsp olive oil
1 small sweet onion, diced
3 cloves garlic, finely chopped
1 tbsp flour
1 c veg stock
2 tbsp dijon mustard
2 tbsp maple syrup
1 tbsp soy sauce
salt & pepper
Saute the onion in the olive oil over medium heat until translucent (5 - 7 minutes). Add the garlic and saute another minute. Add the flour and continue to cook another minute, till there is no more white visible.
Whisk in the stock, mustard, syrup, and soy. Bring to a boil over medium-high heat and whisk constantly for another 5 minutes or until thickened. Season to taste with salt and pepper; keep warm till ready to serve.
Panko Coated Chickpea Cutlets
1/2 recipe Doublebatch Chickpea Cutlets
Coating
1 tbsp maple syrup
3 tbsp dijon mustard
1 tbsp ground ginger
1/2 tsp salt
1 c panko bread crumbs
Mix the syrup through salt together in a wide, shallow bowl and place the bread crumbs in a similar bowl. Coat each cutlet in the syrup mixtures and then coat in breadcrumbs. Pan fry over medium heat in olive oil until brown and crispy, 5 - 8 minutes / side.
Serve with the maple mustard sauce. Yum!
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