Well, it’s 12 midnight so right now this post is just going to be a reminder for me to note the recipe for myself. I love it when these become so forgiving for me. As if they love me just as much I love them!
So I have come back to this post before I could rave about another new creation we just finished eating – Grilled eggese sandwich! It tasted as yummy as it sounds. Anyway, let’s first finish this one. This recipe has 3 parts to it. All of them has few basic ingredients and few which can be substituted very well for something other.
1st part is the base salad. I had some salad leaves sitting in my crisper for 10 days now. Appeared kinda gloomy so I took them out and decided to cheer them up. I dipped them in a cold water and forgot about it while cleaning my kitchen! Voila, those were happy! I don’t have pictures because I decided to post this recipe much later.
*Truth is, I didn’t had any idea what was I preparing by then. I was just randomy checking my fridge and pantry for forgotten items.* I had found last batch of my dry Garbanzo beans in the morning. So I had them soaked. I decided to boil them with a little salt for using the next morning. While I was at it, I filled my steamer basket with the 2 fist full of whole moong beans I had sprouted a day earlier. I left the rest to sprout further. It’s a little cold these days so it can survive counter top for 2-3 days. I bulk purchased carrots @$.10/lb! I just bought ~2 lbs when I should have bought more but I had a packet of baby carrots sitting in my fridge for over 2 weeks now. So I shredded one big carrot and the Green apple left from the Apple pancake the other day. I really felt proud of cleaning my fridge items before these stuff got a choice of getting spoiled.
I wiped those happy green leaves, tore them to bite sixed pieces (cruel me!) and mixed the other shredded items. I had a good looking salad. I drizlled olive oil, added a little apple cider vinegar, lime juice, worchestire sauce, a little sugar and black salt. Tossed it well, covered and parked the bowl in the fridge. I had not decided about using them yet.
I decided to make some sandwich. I didn’t had any meat at home so I thought of chickpea cutlets. So the chopper came out. I threw some onion, boiled chickpeas, salt, some spices as per my taste and pulsed it a few times to coarsely grind. Now this mixture was supposed to be brought together. What’s better than some oil? Wait, an egg is definitely much better! So I broke an egg, poured 1 tsp sesame oil (for flavor), a little pepper and some bread crumbs, whisked everything together to get it smooth and runny. The two mixture was made for each other. Just perfect!. I left them there and brought out the potato I had baked few days before (I hate to use my owen for single dishes. I try to add simple veggies or potatoes alongside. Sometimes I quickly whip up bread loaf – all depends on the temperature I am going to heat it up to.) I peeled, cubed and steamed it to warm them up a bit after sprinkling a little black salt.
So my cutlet mixture got patted and circled before getting panned out. The cuccumber curd spread I had from previous night got useful as well. 2-3 minutes each side and they came out smelling nice and crisp! Assembled everything on the plate and just then the bell rang! My husband (read: Guinea Pig) was home for dinner 🙂
Recipe and Directions to follow in the next update. For vegan options, replace egg with enough water to make a very thick paste. Replace bread crumbs with shredded cabbage or just omit it.