The Chef: Gabrielle
The Menu: Leftover chickpea picatta with shallots, capers, garlic, arugula, and lemon, simmered in white wine; served over roasted garlic mashed potatoes and paired with a simple spinach and corn salad.
The Goods: This picatta from Isa Chandra Moskowitz's upcoming book Appetite for Reduction might very well be one of the best meals I've made recently, which fairs well for the yet-to-be-released cookbook. Isa's recipes (whether authored alone, or with the superstar VegNews columnist Terry Hope Romero) comprise what are hands down my favorite cookbooks, and even my omnivorous mum agrees that Veganomicon is one of the best cookbooks out there, veg or not. Over the weekend I was searching for something delicious to make for the week ahead, and was thrilled to find that Isa had posted some sample recipes from Appetite for Reduction on her revamped Post Punk Kitchen website. I promptly made this recipe (with a tiny modification to allow garbanzos to share real estate with black eyed peas), and served mine over some decidedly not low-fat mashed potatoes that are my own recipe. That is, if you can call potatoes, garlic, a lot of earth balance, salt, and nutritional yeast a recipe, and not just delicious!