Dessert/ Dinner

A Spin On An Old Classic

Inspired by a recent dinner post by the lovely Romina, I decided to thaw out a leftover chickpea cutlet tonight and make a spin off of “chicken parmesan” with it. I heated the frozen cutlet up at 350 for about 15 minutes then smothered it in Garden Vegetable pasta sauce and topped it with a thin slice of FYH cheese. I broiled it for a couple minutes and…ta-dah—chickpea parmesan! This was really really yummy and VERY filling! I love how you can do so much to these cutlets. They really are so versatile! With my parmesan, I had a new veggie: baby bok choy. Last week at publix they must have just gotten an order in of fresh veggies because the produce section seriously looked like a farmer’s market. All the veggies were bright, fresh and lively. I just had to grab a bok choy because I love it so much when restaurants prepare it (such as Roy’s) when I’m out to dinner. I thinly sliced it and sauteed it in about a tsp of toasted sesame oil. It was done in about 30 seconds and I tossed it with some sesame seeds—it was a very tasty addition to my dinner. I also had some whole wheat shells and more marina sauce.


This dinner was SO filling that I couldn’t finish all the bok choy or my salad! I feel so delightfully full right now and all fueled up for my new class that starts tonight: Intro to Cakes! I’ve got an oatmeal raisin cookie packed for later….

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  • Ryane
    April 28, 2008 at 9:24 pm

    What a great idea for chickpea cutlets – I will def have to try that one with them!

  • VeggieGirl
    April 28, 2008 at 9:51 pm

    Romina’s dishes are ALWAYS so appetizing – glad to see that you were inspired by her meals as well!! Looks delish!!

    Have fun in “Intro To Cakes” tonight!!

  • Mel H
    April 28, 2008 at 10:21 pm

    yumm!! How long does an eggplant stay fresh in the fridge if I haven’t cut it or anything? I got one several days ago (like 7!!)and forgot and I’m going to cook it tomorrow…do you all think it is still ok?

  • Romina
    April 28, 2008 at 10:42 pm

    Mmm, cutlets really are versatile! Glad you enjoyed the parmesan. =)

    I’ve been having a mad craving for bok choy lately. Looks delicious! (And full of calcium too.)

  • babycakes
    April 28, 2008 at 10:47 pm

    It’s always such a good feeling to start anew with a new class. Into to Cakes sounds like so much fun! Hope you have a great night – can’t wait to hear all about it 🙂

  • Betsy
    April 28, 2008 at 11:27 pm

    baby bok choy is such a fun veggie. and cooking it just the tiniest bit is by far the best way to eat it.

  • Jill
    April 28, 2008 at 11:43 pm

    I love bok choy (mmm, in stir-fries!) but have never tried the baby variety! I love cute veggies though.

  • Allyson
    April 29, 2008 at 12:17 am

    I’ve never made bok choy myself, it looks delicious! I def wanna try now!

  • Kelly L.
    April 29, 2008 at 12:53 am

    Oh oh oh! I just made the chickpea cutlets for the first time tonight and they were so good! I left out the olive oil and used different spices but they were so good. I can see all sorts of possibilites with these! Great sandwiches, topped with salsa and cheese,topped with brown gravy…. Ahhhhhh

  • Cassie
    April 29, 2008 at 1:27 am

    I need to make these chickpea cutlets!

  • Lori- the pleasantly plump vegan
    April 29, 2008 at 2:39 am

    oh wow, this sounds amazing

  • Cara
    April 29, 2008 at 3:51 am

    I want to try the chickpea cutlets soo bad! mmmmmmmmmmmmm. Perhaps after next weeks grocery trip!