Infinitely Variable Lambish Cutlets

These don’t exactly replicate lamb, but with their salty sweet richness and charred caramel crust they hit the lamb-chop spot square-on.

This is a left-overs dish, I’ve used every sort of pulse-based stew from Moroccan spiced chickpea to creamy mushroom and cannelini bean. I’ve even mixed various leftovers together. Each will give a different outcome but the process is the same and each is delicious.

These are inspired and shaped by the excellent Veganomicon Chickpea Cutlets.

The recipe is adaptable, pay more attention to texture than measurements.

Ingredients
To serve 4-6 with a substantial side, 2-3 with a big salad.
Pulses – roughly 3 cups cooked pulses with a coating of their sauce, not too wet.
Today my pulses have- chickpeas, cannelini beans, tarragon, rosemary, mint, nutritional yeast, balsamic vinegar, a little syrup and stock
Vital Wheat Gluten – approximately 2/3rds as much as you have pulses, by volume
Added flavouring – you can tweak the flavour of your leftover stew with added herbs or spices. For example – for a Moroccan feel add 2 teaspoons cumin, 2 teaspoons turmeric, 1 teaspoon paprika.
Herb rub – depending on your chosen meal you may want additional herbs to coat the chops
Oil to fry

Method
Today I am making a minty-traditional meal with mashed potatoes, cabbage and green beans. The exact same method could make spiced chops to accompany a middle-eastern style salad or mini cutlets flavoured with lemongrass to top a Thai noodle dish.

Mash your pulses well, leaving no whole beans. Add any additional flavourings, in this case I felt my pulses had enough intensity of flavour, taste to be sure- the flavour should be strong or the Vital Wheat Gluten will deaden it.

Add the gluten flour and mix well. You should have a texture like firm mashed potato.
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Bake for 20 minutes at 150c, then remove and allow to cool.
Make your rub- for this I used 1 teaspoon of dried mint, 2 tablespoons of fresh (finely chopped), 1/2 teaspoon cumin, 1 tablespoon of sugar, 1 teaspoon of salt and a little olive oil.
Once the cutlets are cool you can rub them all over with your mix and leave to marinate.
When you are nearly ready to eat you can fry them each side at a high heat until they are charred in places with a nice crust.
Serve on what you’re serving them with. They should be crunchy, meaty and delicious.

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Super Easy Roast Bean Tortillas with Hot Tomato Sauce

Another quick and easy staple.
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Shove it in the oven and stir occasionally… The children have assorted salads and spreads in theirs.

Ingredients to serve two
Beans:
2 tins of kidney beans, drained
– or mix it up by subbing aduki, black beans and/or haricot for around half or two-thirds of this quantity
2 peppers, in thin half-rounds
1 medium onion, diced
1 clove garlic, finely chopped
Enough olive oil to generously coat

Hot sauce:
1 tin chopped tomatoes
1/2 onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon balsamic vinegar
Fresh chilli, finely chopped or dried chilli flakes to taste
Note- the above sauce is lovely. But now I usually have these with the Red Velvet Mole from Appetite for Reduction

Also:
Salad leaves
Wholemeal Tortillas
Vegan cheese (optional, grated – I like Veganic Pizza Cheese)

Method
Beans:
Throw everything, well mixed, onto an oven tray. Bake at 200c for about an hour, stirring occasionally and scraping up anything stuck on. You can turn it off any time and let it sit in a warm oven until you want to heat it up to eat it.

Hot sauce:
Sauté onions and garlic in a little oil, before adding tomatoes, chilli and balsamic vinegar. Reduce to a thick sauce.

Serve:
Let everyone roll their own, adding cheese and salad as they wish. Children may prefer things like peanut butter, sliced apple, banana, cucumber, celery, vegan meats… Or whatever you can imagine that can be wrapped!