I’ve made these Chickpea Cutlets from “Veganomicon” many times, and have even posted them on here. But for some reason, I’ve still struggled to get the texture right. This time around, however, I made progress.
First, I made sure to thoroughly mash the chickpeas. Second, I baked them (instead of frying), which gave them a firmer, meatier texture. I’ll definitely be baking them from here on out.
For the cabbage, I tried a new technique: I sliced a head of cabbage into 1-inch slices, brushed olive oil on both sides and sprinkled with salt and pepper. I baked the slices for about 40 minutes at 375 degrees — so easy and the cabbage was super-tender and caramelized. I could see grilling the slices, too.
Finally, I quickly mashed some potatoes with a little olive oil, lemon juice, oregano, salt and pepper. For the sauce, I just mixed whole-grain mustard with vegan mayonnaise. A dollop of apple sauce added a touch of refreshing sweetness to the meal.
This is a great weeknight meal because it comes together pretty fast and is pretty cheap to make.
I hope you all are well! More yoga training this weekend. Have a good one!
A large bag of red lentils was calling me from my pantry. Not sure what to do with them, I picked up “Appetite for Reduction” and came across a Red Lentil and Root Vegetable dish. The dish comes together so quickly that I was sure it wouldn’t have much flavor. Thankfully, I was wrong. Instead of the root vegetables the recipes calls for, I used Yukon Gold potatoes that I had on hand. The red lentils become rich and creamy and the spices pack a flavorful punch. Oven-roasted okra rounded out the meal as a side.
I hope you all are well! I’ll have more posts up soon.
Hey everyone! Sorry for the lack of posts. I’ve been cooking, just not posting. I don’t have any recipes to share, but I thought I’d share some pictures of a few dishes that I made these past few weeks.
Bok Choy Skillet Supper from Vegetarian Times
This dish was extremely easy to make and was really tasty. The only thing I would change is the bok choy. My husband and I found it kind of stringy. We’re big fans of swiss chard, so we might use that the next time we make the dish.
Almond Milk Latte and Banana Oatmeal Breakfast Cookies from “Vegan Cookies Invade Your Cookie Jar”
These breakfast cookies are really delicious and really filling. The recipe in the book also makes a ton of them, so, unless you want to freeze them, I would recommend cutting the recipe in half.
Baked Potato with Broccoli and Cheese
Sorry for the bad picture. My husband and I have recently become addicted to baked potatoes. They’re cheap and filling and very versatile. For this baked potato, I steamed some broccoli and made the cheesy sauce from the “Vegan Yum Yum” Mac and Cheese recipe. We served our potatoes with a Caesar salad, which we also found in the cookbook.
That’s all I have for now. Tomorrow, I’m planning on writing a post about our first CSA pickup. Hope everyone is well!
Despite being vegan, I still look to non-vegan sources for food inspiration. I was watching an episode of “No Reservations” with Anthony Bourdain in which he visited Provence, and was intrigued by the food. There was one scene where Anthony Bourdain has dinner with a Provencal family on their estate. The meal was very simple and rustic, which I love, and consisted of roasted vegetables, aioli, crusty bread and olives. Sometimes, myself included, we get so caught up in trying to create elaborate meals, that we forget how delicious simple food tastes. Inspired by the meal, I decided to recreate it and it’s become one of my favorite meals. It’s so simple and so comforting.
I’m sure this meal tastes better in Provence, but it’s incredibly easy to recreate a similar version at home. The first time I tried it, I did create an aioli by crushing garlic using a mortar and pestle and sea salt, and adding Vegenaise. It’s certainly not authentic, but it’s a good substitute. For the meal in the above picture, I made a Dijon dipping sauce by combining Dijon mustard and Vegenaise. I also served my roasted vegetables with a simple salad consisting of baby arugula tossed in lemon juice and olive oil. Good, crusty bread and olives rounded out the meal.
As for the vegetables, I chose Yukon Gold potatoes, carrots, and Brussels sprouts, but the first time I made it, I used fennel instead of the Brussels sprouts. To roast them, first preheat your oven to 350 degrees. If your potatoes are small enough, leave them whole and make sure your carrots and other vegetables are similar in size. Otherwise, slice your potatoes accordingly. Toss the vegetables in olive oil, and sprinkle generously with Herbs de Provence, and sea salt and pepper. Bake in the oven for 45 to 50 minutes, or until the vegetables are tender and slightly caramelized.