Chickpea Cutlets, Mashed Potatoes, Green Beans, Jelly Donut Cupcakes

Dinner 1/16 by Amy and Juan



• Chickpea Cutlets

• Mashed Potatoes

• Green Beans

• Jelly Donut Cupcakes

I've been reading about the Veganomicon's Chickpea Cutlets all over the interblag, so I couldn't wait to try it. A mix of mashed chickpeas and wheat gluten, we fried 'em up as suggested. Next time, we'll try baking them for variety. In general, people liked them and we saw knives at the table for the first time in a while. :)

Mashed potatoes were made for potatoes we've been storing in the back pantry. We bought a whole bunch from a neighboring organic farmer. The green beans were canned last summer or the summer before, raw packed with just a little salt. We cooked them up with fried onions, salt, pepper and some soy sauce. We also served up some BBQ sauce for slatherin'.

Dessert was another recipe from the Veganomicon. We don't usually have a lot of sugar around (be it it's all non-bioregional and stuff), but for authenticity and ease of cooking, I used a little from the stash we use for canning jams. The jam was a quince jelly (it's officially called dulce de membrillo and comes in a big block) that Juan's family bought us from the Latin market in NY while we were visiting. It's something that he grew up eating and still enjoys. If I haven't mentioned it, he's a handsome Argentine guy and I'm not just saying that because he's my hubby. :) Anyway, check out the little squares of jelly in the cupcakes: