Not much left in the walk-in after the long weekend, but we pulled off a pretty delicious spread. (I'm even more impressed with the Tuesday crew, who did just as well with even less!)
and grapefruit pomegranate dressing
White Rice
Long grain white rice, rinsed and warmed in a little oil before adding water; brought to a boil in one of the heavy pots, then turned off and left alone. Seventeen cups rice to twenty two cups water; the same ratio as short grain brown. Almost perfect, if you're into that sort of thing. Thank you, Christie! Again. :)
Red Lentil and Almond Soup
This one seemed extremely promising when I read the recipe, but I found it to be pretty disappointing. I love red lentil soup, and I love almonds, but somehow this didn't quite come together. The almond butter made the soup seem heavy instead of hearty, and I couldn't get the acidity quite right. Note to self: if you need a pulse with an east asian meal, do something with black beans or even the moosewood pineapple pinto beans. No more lentils!
Asian Slaw
Shredded green cabbage, carrots, and garden mint. With spicy fish sauce dressing (lots of garlic and fresh hot peppers in three parts rice vinegar, one part fish sauce, and a splash of agave) and quick coconut peanut sauce. I liked the two dressings; the peanut sauce also went well with the main dishes.
Stir Fried Peppers with Red Cabbage
and plenty of green onions, garlic, and ginger, and five spice soy marinade left over from the tempeh.
Five Spice Tempeh
Yummy, yummy, yummy tempeh. Soaked in a soy-mirin-five spice marinade, then stir fried in the small woks.
Stir fried chicken
Boneless skinless chicken breast strips, marinated in a little rice vinegar with salt, pepper, and ginger. Kind of boring, but worked well with the rest of the meal.
Roasted Broccoli
Thinking about this makes me want to run down stairs and make it again. I love broccoli, and this might be my current favorite way to eat it. Evie chopped all the broccoli that we had into florets and sticks, and we put them on lightly oiled sheet pans and roasted them in really hot ovens for maybe forty minutes, until they were intentionally just beginning to burn. Then we dumped them all in one bowl and tossed them with a little lemon juice and a tiny, tiny bit of sesame oil. With toasted sesame seeds on the side.
Vegan Sweet Potato Blondies
Because we had so many sweet potatoes in the glass fridge, and I'd been eying the recipe for a while. But, like the soup, these were kind of a disappointment. Much as I love the Veganomicon (and, as best I can tell, every other book that team has ever been involved with), their non-cupcake desserts are usually too sweet for me, and this one was no exception. Perfectly executed by Evie, they were more like candy than cake, and the house didn't even get through one pan. Note to self: Find cupcake book. There are never leftover cupcakes.
