Thursday, December 13 Chickpea Cutlets with Mustard Sauce (Veganomicon), Roasted Potatoes and Asparagus Rating: 4.75

This really is one of our favorite meals and it’s been a pretty long while since we’ve made it. I actually found some cutlets in the freezer (oops, forgot those were in there!) and so it made the whole thing a lot easier. The cutlets look impressive, and while they do take a little bit of work, once you make them a few times, it gets easier. We normally bake them and since it makes four cutlets and there are just two of us, I freeze the leftovers. I pull out two of them a few minutes before they’re actually done so they don’t get too crispy on the reheat. Also, I tried keeping them wrapped in foil this time while reheating and that helped too. I made an emergency substitution in the mustard sauce recipe (also in Veganomicon) about a year ago that we liked so much, it’s now just how we do it. I was out of cooking sherry, but I did have one of those mini bottles of white wine on hand (I keep them around for cooking) so I used that instead. It’s not a really noticeable change, but it’s really quite good. The mustard sauce freezes pretty well too, but it’s much better fresh. Also, you can really only reheat it once before it starts to go sort of weird. We always serve this with asparagus because the sauce is amazing on it, too. Roasted potatoes are perfect with this and I found a recipe in the Candle 79 Cookbook that’s amazing. The secret is nooch and that’s all I’m saying about that.