Monday, April 19, 2010

Chickpea Cutlets with Mustard Sauce and Artichokes with Tangy Dipping Sauce

We've got the super-jumbo artichokes in season here; they can almost be a whole meal in and of themselves but I wanted some protein to go with, so I threw together the always good chickpea cutlets from Veganomicon. The mustard gravy (also from V'con) is what we always serve with these, the flavors just go together superbly. I've been reading PinkVegan's blog, she's cooking her way through all the recipes in The Vegan Table and The Conscious Cook, to see what I want to make next from both of these books. A while back she made the tangy dipping sauce for artichokes and it went over well with her family; it sounded great and I'd been wanting to try it. That's the sauce in the background of my picture, I halved the recipe, and it still made a whole lot. I used basil as my herb of choice and it was super good. It was creamy and definitely tangy--it tasted great on the artichokes. We had a lot of this sauce left; I used some of it in an upcoming dinner post and I'll have to think of something/s for the rest (it's mostly Vegenaise, so it makes a great spread).

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