Name: CHICKPEA CUTLETS WITH MUSTARD ROASTED POTATOES
Yield: 4 servings
Ingredients: 1/4 cup earth balance, melted; 3 TB prepared mustard; 2 tsps dried thyme; 1 whole head of garlic, broken apart and peeled; 2 TB olive oil; zest of one lemon; salt and pepper; 1 pound of tiny potatoes (about the size of grape tomatoes), halved; 17 ounces can chickpeas, drained and rinsed; 1/4 cup extra virgin olive oil; 1 cup vital wheat gluten; 1 cup plain breadcrumbs; 1/2 cup vegetable broth or water; 1/4 cup soy sauce; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon dried sage; 4 cloves garlic, pressed or grated with a microplane grater; 1 teaspoon grated lemon zest; Olive oil for pan frying; 1/2 cup agave nectar; 1/2 cup prepared mustard; One bunch of kale, washed and torn into bite-sized pieces; 2 TB soy sauce