chickpea parmesan recipe

---

kitchen witch magic

This past week my body was telling me it was time to take a much-needed break from the computer work. While I love to write (and tinker endlessly with the website), it's a hobby that involves far too much sitting. And while the hours tend to effortlessly melt away while I type, my body starts to get unreasonably cranky about the lack of movement. (This is actually one of the reasons why I love soaping so damn much--I get to create AND move at the same time!) But it wasn't only my body demanding that I move, it was my jumbled thoughts as well. So in an effort to appease both body and mind, I donned my apron, gathered my ingredients, and dove into some kitchen witch magic.

My family loves it when I need to do some mental ruminating because it so often means that treats begin to steadily emerge from my oven. Cookies, warm muffins, or a fresh loaf of bread are my go-to favorites, and while they did get to enjoy those over the past week, I also tackled some of the more labor-intensive meals that don't get made nearly enough. This chickpea parmesan recipe is an absolute favorite in my home and, as usual, it didn't disappoint. It was so good in fact, that I'm tempted to make more. After all, I'm not sure my mind is done with her pondering just yet...

chickpea parmesan recipe

Cutlet ingredients

• 4 cups organic chickpeas (cooked)

• 1 cup organic cornmeal

• ½ cup organic chickpea flour

• 1 tablespoon organic dried parsley

• 1 teaspoon organic garlic powder

• ½ teaspoon sea salt

• ¼ teaspoon organic black pepper

• 4 tablespoons organic plant-based milk

• 4 tablespoons organic coconut aminos

• 1 organic lemon (juiced)

Batter ingredients

• ½ cup organic plant-based milk or water

• ¼ cup organic cornstarch

  
  

Coating ingredients

• ½ cup organic cornmeal

• ½ teaspoon organic dried basil

• ½ teaspoon organic dried oregano

• ½ teaspoon organic dried parsley

• ½ teaspoon sea salt

• ¼ teaspoon organic black pepper

  
  

Directions

1. Line a large baking sheet with parchment paper.

2. Add all of the cutlet ingredients to the food processor and process until thoroughly mixed into a soft but solid consistency.

3. Using slightly wet hands (to prevent sticking) and a ¼ cup scoop, make 12 balls. Lay the balls on the parchment paper, flatten slightly, and then mold into the cutlet shape.

4. In a bowl or small casserole dish (I find the dish to be easier), mix the batter ingredients together thoroughly.

5. In a separate bowl (or dish), stir together the coating ingredients.

6. Using a small spatula, slide the cutlets into the liquid cornstarch batter and either flip to coat on both sides or simply drizzle some of the batter liquid over the top. You'll need to keep stirring the cornstarch mixture as you work because it will quickly separate.

7. Once the cutlet is lightly covered in the batter liquid, transfer it to the coating dish. I find that if I let the cutlets sit for several minutes after placing them in the cornmeal and herb mixture (and also sprinkling some on top), they stiffen up quite nicely and you can then easily pick them up to more thoroughly cover with the coating mixture and also tidy up their shape.

8. Crisp up the cutlets in a small amount of olive oil. Serve over pasta with tomato sauce and vegan cheese (cheese recipe below)!

Cashew Cheese Ingredients

• ½ cup organic raw cashews (soaked for at least 1 hour, preferably longer)

• 1½ cups water

• 2 teaspoons organic lemon juice

• ½ teaspoon sea salt

  
  

• ½ cup water

• 1 tablespoon organic potato starch

Directions

1. Soak the cashews for at least one hour; rinse and drain. Add the cashews, 1½ cups water, lemon juice, and sea salt to the blender. Blend on high until completely smooth. Pour the contents of the blender into a small saucepan and, over medium heat, warm the mixture until it begins to bubble.

2. While the cashew mix is warming, add the remaining ½ cup water and the potato starch to a small bowl and stir until fully dissolved. Once the cashew mix is bubbling, pour in the potato starch and whisk until desired thickness (this usually takes only seconds if your cashew mix is nice and hot, and make sure to see the cheese note below). Remove from heat and serve.

   
   

cheese notes

Stir the potato starch immediately (and thoroughly) before adding to the saucepan, otherwise you’ll end up with gelatin–like lumps in your cheese!

And that's all I've got for you today! Hope your day has been a fabulous one :)

Much love,

Melinda