Tuesday, March 29, 2011

A little Cilantro love

A dinner staple at our house is Isa and Terri's Chickpea Cutlets from Veganomicon. They are a breeze to whip up, can be baked or fried, and used in dishes across the board. This time around I decided to add chipotle to them for an extra kick and made a delicious cooling cilantro aioli to dollop on top. Cilantro, an herb that is used all around the world, comes to us from the coriander seed. These little sprigs are also known to have aphrodisiac qualities, so please, spread the love around.





Cilantro Aioli
(makes about two cups)

  • 1 cup fresh cilantro
  • 1/2 cup tahini
  • 1 tsp. brown rice syrup
  • 1 cup cashews
  • 1 cup water (more or less depending on thickness)
  • juice from 1 lime
Place all ingredients in high speed blender and have at it!
Serve on chipotle chickpea cutlets or use as a dip or spread for sammies.
Enjoy!

5 comments:

  1. I love cilantro! I have yet to try the chickpea cutlets but they look really delicious. Thanks for sharing the creamy topping recipe! :)

    ReplyDelete
  2. Looks delicious! Wish we had more vegetarian options available here, but I'm sure I could make chickpea cutlets from scratch... any ideas? x A

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