chickpea cutlets.

Today I made Veganomicon‘s Chickpea Cutlets for the second yummiful time. The first time I followed the recipe to the letter and used the pan fry option. Very yum. This time around I substituted chili pepper for paprika, because I was out of the red stuff, and I added green onions. This time I used the oven bake method. Well they turned out awesome. They were a little on the spicy side but I really like the extra heat from the chili pepper – it gives it a little extra somethin somethin. I’ll just cut back a bit next time round. The green onions were also a huge hit with both hubby and myself. They added a delicious flavour and a lovely shot of colour to the mix. I served them up with broccoli and mushrooms. Mucho bene.

I also really preferred the baking method over frying. It takes a little longer but you don’t have to spend that time standing in front of the stove which actually works out to be more convenient. There’s also the added bonus of using much less oil and thus less fat. I am a huge fan of these cutlets. I see many flavour variations in their culinary future. They are undoubtedly awesome unadulterated yet they also lend themselves quite well to being added too. Red peppers? Mushrooms? Leeks? My ravenous imagination is in overdrive.

Behold, today’s lunch.

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