Saturday, January 29, 2011

Month of bean cutlet - Sundried Tomato and Porcini Mushroom

More bean cutlets. January is now officially the month of the bean cutlet. The one on the left is sun dried tomato and the one on the right is porcini mushroom. OK, I agree they look the same, but both have a nice subtle taste of their signature ingredient
Sun dried tomato cutlet

1 cup cooked white navy beans
1 cup rehydrated sun dried tomatoes soaked in 1 cup boiling water
1 tsp salt
1 TBS Italian seasoning
1 tsp dried basil
2 TBS olive oil
1/2 cup breadcrumbs
1/2 cup vital wheat gluten

Porcini Mushroom Cutlet

1 cup cooked white navy beans
1 cup rehydrated porcini soaked in 1 cup boiling water
1 tsp salt
1 TBS Parisian bonnes herbes seasoning
2 TBS olive oil
1/2 cup breadcrumbs
1/2 cup vital wheat gluten

Blend the beans with mushroom or sun dried tomatoes salt, seasoning, olive oil. Mix together with bread crumbs and vital wheat gluten and kneed for few minutes. Split into 4 pieces and form into flat cutlets. Fry in 1 TBS oil for 5 minutes per side.

4 comments:

Jeni Treehugger said...

And they both look delicious!

Dianne said...

That porcini mushroom one sounds amaze-balls! You must have so many cutlets in your freezer, haha :-)

River (Wing-It Vegan) said...

Crispy goodness! I love me a good cutlet. May I have one of each, please?

Monique a.k.a. Mo said...

Those look great!