The famous chickpea cutlets with mustard sauce

Everyone in the world is raving about the chickpea cutlets from Veganomicon. They look really easy and I don’t think anyone has reported that they haven’t worked. There has been some debate about whether they’re better baked or fried, but in my house, where there’s a choice, it goes in the frying pan!

They’re basically crushed up chickpeas along with herbs, spices, gluten flour, breadcrumbs and lemon. Here in the UK we don’t know much about gluten flour, but as far as I can gather, it gives the meaty, chewy texture to some foods. These cutlets were lovely, but, as a departure from my usual preference, I’m going to try them baked next time. They were a little greasy. Really tasty with a great texture though.

I served them with the mustard sauce from the book – I liked this better than my husband. He thought it was a bit sharp. I’m not sure whether I used the right sort of sherry as I think it quite overpowered the sauce. If you don’t know, there is a typo in the book and it doesn’t say when to add the stock. I just took a guess and added it in when I put the lemon juice in.

I liked the potato squashers so much the other night that I threw in some of them and some spinach too.


Tempeh Reuben

I mentioned that I lugged some fresh sauerkraut back from Germany. I was pleased at the weekend to wander into our local Polish shop to find a fridge full of fresh sauerkraut – well, I was glad to see it there but it did make me slightly regret my efforts in Germany!

Tonight I used it to good effect with¬† tempeh reuben sandwich from VWAV. American sandwiches are TOTALLY different from sandwiches we get in England.¬† I was very pleasantly exposed to American sandwiches at Chicago Diner over Summer. One night I had the Dagwood and another night I had the Reuben. Both were absolutely stunning. They were certainly main meals – extremely filling, had to be eaten with a knife and fork, and were packed full of delicious ingredients. My husband and I both laughed in a sort of hysterical way about how an American in England would react if they unknowingly ordered a sandwich and got the sad sort of offering we’d expect over here!

Tonight I decided to use some of my sauerkraut to recreate the reuben, using the tempeh reuben recipe from VWAV. It was very filling indeed, and while my version was not as good as Chicago Diner’s version, I was glad I tried it. I didn’t really need it, but I made a potato smasher from Dreena Burton’s book “Eat, Drink and Be Vegan”. I only got it today but these looked really appealing and I just had one potato in to try it with. It’s basically a squashed baked potato which is allowed to get all crispy in the squashed bits. Yummy (but not on the picture).