Dinner last night was a winner!
"Chickpea Cutlets" with "Mustard Sauce," both from Veganomicon, with sides of garlic-mashed potatoes and lemony chard. I wasn't completely sold on the whole chickpea cutlet idea at first -- my first couple of tries with the recipe yielded slightly gummy, mushy centers. My trick to perfect cutlets? I divide the recipe into six cutlets (instead of the suggested four,) and press them as thin as I possibly can. Voila! Fully-cooked, crispy goodness all around! P.S. the mashed potatoes were worth writing a song about -- I had a few tablespoons of leftover sour cream in the fridge, and holy cow! That was a great thing.
Breakfast this morning was also a winner!
"Amazing Overnight Waffles," from Mollie Katzen's Sunlight Cafe, made with all whole-wheat pastry flour and topped with peanut butter and maple syrup (shout out to Ann!); pineapple and blueberries on the side. YUM! I'm so glad I bought a new waffle iron!
And, I forgot to mention yesterday that I made some muffins last night:
"Barley Spice Muffins," from the back of the Arrowhead Mills barley flour package. When did I last buy barley flour? Who knows. What did I buy barley flour for? Again, who knows. There was just about a cup left, though, and it didn't smell or look funny, so I figured, why not use it up? And as you can see, even non-vegan muffins suffer from the "pits" sometimes! Oh well; at least they are whole grain, healthy, and delicious!
Stay tuned for the last of the "Olive Oil Dough" useage later tonight!