Thursday, December 31, 2009
Chickpea Cutlets with White Bean Aioli and Bulgur, Spinach, and Cannellini Salad
All three recipes were taken from the Veganomicon cookbook. I have had this cookbook for a few years. It was given to me by a friend that was moving, not vegan, and cleaning out her cookbook shelf. Only recently have I started using it...daily! It is a wonderful vegan resource and although there are a few recipes that don't quite make sense or take an astronomical amount of time, I have plans to continue picking through its recipes.
The Chickpea Cutlets were very easy to prepare and sat in the refrigerator for a few hours waiting patiently to be cooked. I worried that they would dry out, but this did not happen. I fried them in olive oil on the stove. Next time, I will bake them. They cooked a bit too fast and the insides remained very chewy. The good news is, I definitely will make these again in the future. I substituted the Vital Wheat Gluten for plain wheat flour and the lemon zest for lime.
On the side of the cutlets, we had White Bean Aioli. Another very simple, versatile, delicious recipe but an extremely strong garlic flavor. We loved it but, I would be cautious serving it to guests!!!
And for the side dish, Bulgur, Spinach, and Cannellini Salad. It was supposed to be arugula but I had a craving for spinach instead. My bulgur was also a combination of quinoa and bulgur but cooked exactly the same as the recipe instructed. I did not have red wine vinegar, but used apple cider instead. It worked out just fine!