Monbento Original #5 (Double Tier)

Watermelon chunks, mashed potatoes, a chickpea cutlet (I made a half-batch of Isa Chandra Moskowitz's recipe), steamed carrots with an attempted parsley garnish, and mushroom-cream sauce I made with non-dairy half-and-half.

A neighbor going out of town gave me half a watermelon when she left. I never buy watermelon, it being both large and expensive. But it was nice to have this one!

I really loved these chickpea cultets. They're surprisingly flavorful and so easy! Recipes with wheat gluten I've made before usually take a long time for steaming or baking but this pan-fried on the stove top in practically no time. And unlike those, the flavor isn't reminiscent of any meat I ever had. It's just it's own thing. And it's a good thing.

Comments

  1. I love Isa's chickpea cutlets! It's such a great recipe and this meal looks so delicious. Watermelon is the best and I'm glad that your neighbor shared the goods with you! Really great meal!

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    1. She's really my favorite vegan cookbook author. I absolutely love nearly all the recipes I've tried from her.

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  2. Oooh, this looks like such a good lunch! I finally got to enjoy some watermelon this week as well, and it was such a nice treat! The mushroom-cream sauce sounds delicious, and I keep meaning to try the chickpea cutlets; they look so good!

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    1. The mushroom sauce went so well with the cutlets. You have to try them! Easy + fast (sort of) + cheap. The trifecta.

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  3. I love those chickpea cutlets! They are so good in so many ways.

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    1. I've served them with mash and vegetables and either gravy sauce or a mustard sauce (there is also a mustard sauce in the book). But they are good to chop up and add into pasta, or to make nice sandwiches or wraps with.

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  4. Three cheers for chickpea cutlets! :D

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