Tonight was a triple Isa night! We made Chickpea Cutlets in Mustard Sauce from Veganomicon and Sesame Asparagus from Vegan With a Vengeance. I own and luuuuuuuv both of these cookbooks and I'm seriously coveting her cupcake and brunch book too. Despite Zack's attempt to burn down the house, dinner turned out yummy and mostly flame free.The cutlets were easy to make. Zack had a lot of fun smooshing the chickpeas with our muddler. I kneaded the mash into the wheat gluten and seasoning and smooshed them into 4 thin patties (the thinner they are, the crispier they turn out). I thought that the mustard sauce was a nice tangy complement. Zack could have lived without the capers in the sauce. As always, there were a few substitution. I used bottled lemon juice in place of lemon zest and subbed leftover Panko bread crumbs instead of the standard variety. I think the Panko caused the cutlets to fall apart a bit.
After initially smoking up the house, Zack made the asparagus. He cooked it perfectly so that it was still slightly crunchy. This recipe was delicious but hot as all hell! It called for 1 tsp of red pepper flake. We're both fans of spicy food, but this was toooo much! Next time we're sticking with 1/2 tsp.
Overall, we give this dinner four stars. We'll definitely make it again in the future.
vampire inoculation
the smooshing part was fun
forming the cutlets
more smooshing
cast iron skillets are awesome
spicy asparagus
the yummy results
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