Sequestration Meal #424

 

More bowl presentation, because I couldn't help myself: Mashed potatoes, some greens, and a chickpea-mushroom cutlet with a lemon caper sauce. 

I wasn't in the mood for making my usual chickpea cutlets with gluten flour, so I went with these, loosely based on this recipe from Living Vegan. I have some nostalgia for that recipe because it was one of the ones I remember trying very early in my vegan life. Then, I made a mistake of just packing one for lunch with salad, realizing that was way too little food, and having to go buy fries. A co-worker looked at my lunch smugly and asked if it was "fake meat," and I said it was a chickpea cutlet I'd made myself; I don't think she ever commented on my food again. I have no idea why that stands out in my mind so much.

In any case, the ones I made here were really tasty! I was expecting to end up with two cutlets based on the ingredients I had on hand but I ended up with a bonus cutlet, so I'll get three meals out of this.

Meanwhile, mashed potatoes unquestionably make everything better!

Because there are lots of veggies in the cutlet, and because I didn't have anything calling to me otherwise, I just went with some spring mix for the pop of green here. It was a meal that satisfied the eyes and the tastebuds; a definite win-win.