When I received my copy of Isa Chandra Moskowitz’s Veganomicon, I immediately scanned through the center section of the book with color photos and my eye went straight to something called a “Chickpea Cutlet.” I flipped to the recipe and the ingredients were an odd yet intriguing concoction of, among other things, chickpeas, vital wheat gluten and spices. It sounded strange enough to try and I’m glad I did. These cutlets have an amazing texture and flavor—they even enthusiastically passed my husband’s taste test. I’ve made these cutlets several times, tweaking the sides and sauces and, this trio, which we enjoyed last night, hit the mark. Roasted, glazey mini-potatoes with whole roasted garlic cloves and an agave mustard sauce complimented the cutlets perfectly.