Chickpea Cutlets with Mustard Sauce, Asparagus & Garlic Roasted Potatoes
Today’s dinner was brought to you by the letter L, as in LAZY. We absolutely love the Veganomicon chickpea cutlets recipe. Whenever I make them, I just put the leftovers in the freezer because they keep and reheat really well. We made a batch a few weeks ago, so all I had to do was thaw them out and reheat. Lazy pants acting like she made a fancy dinner. The first time I made this recipe, I was really nervous that Seth wouldn’t like them because he’s never been crazy about meat analogs. We do eat them occasionally, but while I was one of those people who would eat frozen veggie burgers and peas every day, Seth always preferred fresher meals. He’s a good influence on me that way. Well, a lot of other ways, too but definitely in the area of cooking. Anyway, he loved the cutlets and it’s one of the dishes he requests more than any other. The mustard sauce is a must with these. (Get it – must mustard?) It is so good. It just is. The recipe is also in Veganomicon, which I'm sure all of you have a copy of. I freeze the extra sauce too and it reheats pretty well. It’s not as good the second time around, but it’s still good. The recipe makes a lot, and even a half batch is more than we can use in one meal. It’s a little bit of work to make it, so I really hate to waste it. Anyway, asparagus is also a must because the sauce is amazing on it. I toss it in the grill pan until it’s just tender, sprinkle a little garlic salt and pepper and it’s good to go. It seems like it would almost be a crime to not make roasted potatoes with this dinner. I just cut small red potatoes into chunks, usually quarters or eighths, depending on the size. Then, I like to mix some olive oil, nooch and pressed garlic and smoosh the potatoes all around in it to coat them. Once they’re good and coated, I sprinkle some rosemary, thyme and black pepper on them and bake at 400 for about 30 minutes, or until they start to get nice and crispy brown. Super yummy good.