chickpea cutlets and pumpkin pasta

My very best friend in the whole entire world (long title, right?) came for a visit last weekend.  I love when she comes because it ALWAYS involves a cheap bottle of wine ( I can't say no to inexpensive sugar water) and a whole weekend of girl talk. She makes me feel so happy, and I wanted to make her tum-tum happy with some delish vegan treats.  For breakfast, I made her a vegan frittata which she enjoyed.  I love when she comes because bless her heart, she always seems a little nervous about the whole vegan thing, but once she starts chowin' down, she's very pleased.  It makes my heart so happy.  We spent the day lounging around in our PJ's(which is pretty much our ritual since forever.)and then decided we needed to get our lazy bums out for some fresh air.  We live a couple blocks from the old downtown where all the cute, but very expensive, shops are located.  She, being the very best friend, bought me some Orange-Mango Sorbet with Hemp Granola and roasted almonds.  It was so freakin' delicious.  Once we worked off our frozen treats window-shopping, we walked home so I could make some din before she drove home. Enter Delicious Pumpkin Pasta Sauce and chickpea cutlets.

• 2 cloves garlic, minced
• 1/2 onion, diced
• 1 can artichoke hearts, rinsed thoroughly
• 2 tbsp olive oil
• 1/2 cup vegetable broth
• 1/2 cup soy milk
• 1 1/2 cups pumpkin, canned or pre-cooked
• 1 1/4 tsp paprika
• salt and pepper to taste

Saute' garlic, onions, and artichoke  with evoo (extra-virgin olive oil, for you non Rachel Ray fans) on medium heat.  Add rest of ingredients and simmer for 10 minutes, stirring occasionally. Serve over hot pasta.

Now onto the Chickpea Cutlets, inspired by the Vegan chef goddess Isa Chandra Moskowitz. Check out her website here.

• 1 cup cooked chickpeas
• 2 tablespoons olive oil
• 1/2 cup vital wheat gluten
• 1/2 cup plain breadcrumbs
• 1/4 cup vegetable broth or water
• 2 tablespoons soy sauce
• 2 cloves garlic (you can add these to the food processor and pulse a little bit before adding others. No smelly hands!!)
• 1/2 teaspoon lemon zest
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon dried rubbed basil
• Olive oil for pan frying

Blend all ingredients minus vital wheat gluten and evoo in a food processor.  Pulse until no full chickpeas are left, but not too much that it looks like hummus.  Add the pulsed ingredients to a medium sized bowl with vital wheat gluten.  Knead into a dough for about five minutes.  If you pull apart and see strings of gluten, its ready.  Separate dough into four portions and shape into "cutlets".  Heat evoo in a skillet on medium-high heat and once oil is warmed, add cutlets two at a time.  Heat on each side about 4 minutes, or until deeply browned, then flip.  Cook another 4 minutes, plate and enjoy!1