I made my best attempt to get a copy of Veganomicon today from the Brussels' Waterstones. I am looking at a month. But, I suppose, that is better then paying 72 euros for the shipping via Amazon. In honour of the cookbook I can not have, I made the one recipe from this PPK creation that seems to be all over the web: ChickPea Cutlets.
Tonight I went for a baked version, versus my last (and uber yummy) attempt of frying them up. Also, as suggested, we went with a middle eastern theme for the 'sauce' and meal accouterments. I made a baba ghanoush, using a smoked tahini, and K and I, working as a wonder team, made a fresh and tangy Cucumber/Tomato/Chickpea side salad.
We had stopped at the St.Gilles market on the way home from Waterstones - it is an all organic market on the front steps of their beautiful commune building. We met the nicest organic wine man - who explained the nuances of the various wines he was hocking - we ended up selecting two (why settle for one?). Tonight we had the black fruit bottle, it was gorgeous.
-3 (organic) tomatoes
-dash of sumac
-1/2 cup of chickpeas (left over from the cutlets)
-a dash of olive oil
-sea salt to taste
Bring on the Baba ghanoush
-1 eggplant (roasted for 35 minutes)
- 3 cloves of garlic
-2 tablespoons of tahini
-2 tablespoons of water
-dash of paprika
I would have included a squeeze of lemon, but, alas, I was fresh out. I whizzed this up with my handblender. This whizzing method leaves the dip a little more light and 'airy' when compared to what you get from the food processor. I wasn't hungry all day - had but a couple of glasses of juice. I think my belly was waiting on tonight's meal, because I wolfed it down. Yummmy.