I made chickpea cutlets for dinner! They weren't pretty, but I approve of them anyway.
I have a laundry list of recipes that I feel like every vegan kid on the planet has tried, but I haven't. I've been cooking vegan for a year and still hadn't made any sort of faux cutlet thing. Tonight I made the chickpea cutlet from Veganomicon. They were pretty ugly (in a totally endearing way), but smelled lovely and I think - with the right sort of gravy - would be awesome with mashed potatoes and string beans. Definitely something that I'd like to make a bunch of and then nuke for an easy, old-fashioned kind of dinner... but not really something that I'd feed omnivores on the first date. I improvised a mustard-based sauce with some dijon and a splash of Annie's Naturals Woodstock dressing and ate a cutlet with my Chinese leftovers (coconut curried vegetables) from last night. Nothing too fancy pants, but it was nice and filling.
2 comments:
I love these cutlets. The first time I made them I used bottled lemon juice because I didn't have a lemon and the cutlets were nothing special, they certainly didn't warrant all the fuss the vegan world made of them. Then I persisted and made them again and used the EXACT ingredients and they bowled me over. Funny how such a small change can affect something in such a huge way.
I make these regularly now - they are my go to recipe when I'm stumped as to what to make and I love how they take 30 mins from start to finish.
:)
I heart those cutlets so much!
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