Chickpea cutlet dinner

A super easy dinner that looks like it took a lot of effort - my fave!



Chickpea cutlets - altered from the Veganomicon
(makes 4 cutlets - the leftovers were great for lunch!)
1 can chickpeas
Olive oil
1/2 cup wheat germ
1/2 cup bread crumbs
1/4 cup veggie broth
2 cloves garlic, grated
1/2 tsp lemon juice
1/2 tsp dried thyme
1/2 tsp paprika

1. Mash up the beans. I used a food processor and then forked any remaining whole beans.
2. In a bowl, combine beans with the rest of the ingredients.
3. Split into four patties. Shape into cutlets.
4. Heat a few tablespoons of olive oil in a pan. Cook each side of the cutlets until crisp, about 5-8 minutes each side. Add more oil as necessary.


Mashed Potatoes
3 medium-sized potatoes
Butter
Veggie broth (adds more flavor than just milk)
(one of these days I'll add mashed cauliflower)

1. Boil potatoes, chopped, until soft.
2. Drain and beat to get rid of chunks. Add as much butter and broth to make as creamy as you like.


Mixed veggies
Uh...heat up frozen veggies. Done.


Marsala sauce
1/2 cup dry Marsala wine
1 cup veggie broth
1 tbsp Cornstarch
1 tbsp spaghetti sauce
Olive oil

1. Heat 1 tbsp olive oil in a pan. Add wine. Simmer for ~1 minute.
2. Whisk cornstarch with broth and sauce in a bowl.
3. Add mixture to the pan. Return to a simmer and stir until thick and glossy, about 5 minutes.