It is Food Blog Friday!
This week’s recipe was another hit: Post Punk Kitchen’s Chickpea Picata
I love the lemony tartness of chicken and veal picata so I was excited to make this vegan version, particularly since the recipe didn’t call for tempeh or seitan or any other meat poser.
I followed the recipe pretty closely only substituting sweet onion for shallots and sweet sparkling wine (it’s all I had in the fridge) for dry white wine. I also used a BIG bunch of fresh thyme instead of a little pinch of dried– I really, really like thyme.
The aromas in my kitchen from the garlic, onion, and wine were absolutely amazing. I was so stoked to dig in to meal. I definitely “tasted” the sauce a lot while it was cooking. You know, to make sure the flavours were spot on and everything.
The recipe recommends serving over mashed potatoes and arugula. I passed on the ‘taters and stuck with just fresh mixed greens.
I liked the detailed directions in this recipe and the fact that it came together so quickly and easily. I didn’t find myself questioning what temperature? how do I serve this? what do I do now? I also like that there are nutrition facts to go along with it. Score!
The end result of the chick-picata was delicious. I am definitely going to be making this again!
So I give this recipe…
Find the recipe for PPK Chickpea Picata here.
Addendum: When Matt read this post he said. “Three spoons? I would’ve given it two.” I probed him as to why and the best he could do was that he prefers the traditional recipe. You know, the one with meat. So, if you’re expecting this chickpea version to be as awesome as picata made with chicken or veal, I’ll be honest, it’s not. But setting your memories of meat picatas aside for a minute you’ll see that this is a very flavourful and tasty chickpea dish.
Food Blog Friday recipes are ranked on the scale of 0-3 spoons
0 spoons – That was fucking horrendous
1 spoon – I doubt I’ll be making that again
2 spoons – I’ll probably make that again with some tweaks
3 spoons – That was perfect