Barely more than a list this week, because I'm too tired from making this dinner to write about it!
Purple Salad: Purple cabbage and green onions with a cilantro and mayo dressing (from Smitten Kitchen). Perfectly executed by Ida, but I was not impressed.
Drunken Beans: kidney beans cooked in beer with carrot and soyriso. These tasted awful while they were cooking, but were fine by seven.
Spicy Beans: black beans with tomatoes, onions, green peppers, and spices. By Megan Williams. This would have been way too spicy if they were our only beans, but they weren't, and they were delicious.
Manchamanteles Lentils: Tomato, pineapple, banana, garlic, onion, sesame, lentils, and spices. Not bad for off the top of my head.
Chipotle Pineapple Tofu: Tofu marinated in pineapple juice, chipotle powder, garlic, agave, soy sauce, dried oregano, and garlic and baked. Disappointingly bland; I was over cautious with both the chipotle and the roasting. If I were to do this again, I would try for a hotter oven and throw some actual pineapple pieces in the food processor with some non powdered chipotle for the marinade. Plus garden oregano and more garlic, if time allowed.
Brisket "Birria"
Quick Pickled Veggies: Carrots, broccoli, and cauliflower, left over from last night, but prepared by Ida in a very different way. These were excellent.
Grilled Asparagus
Limey Yogurt: perfect with Megan's beans
Brown and White Rice
Corn Tortillas
Margarita Cupcakes: Not the prettiest vegan treats we've ever produced, but that didn't matter once you were eating them. Megan had the great idea of adding coconut. This is the second week we've gone off book and the second week it's worked out well.
