Tuesday, May 5, 2009
lunch at Tina's
Tina invited me, Rachael, and Lillian for lunch on Saturday. She said she didn't know how to make any vegan foods besides hummus, so asked us to help out with some complementary dishes. Lillian brought something to drink that she left in her daddy's car, Rachael brought pineapple salad, and I brought quinoa salad, baba ganoush, and a lemony cake (I had a bunch of lemons to use up). The cake was okay, except that it tasted distinctly of tofu....
Tina wound up adding another vegan recipe to her repertoire, José Andrés' spinach and garbanzo bean soup, and Gabriela made some nice rosemary bread, so we ended up having a very good lunch.
The quinoa salad was more successful than the cake, I think. It was tabboulehesque, but with new-worldy flavors--and Lillian, who dislikes tabbouleh, thought it was pretty good.
1C quinoa cooked according to package directions with 1/4t salt and 1T nutritional yeast (I did it in my rice cooker with 1 1/3C water)
1/2 a red bell pepper cut into little squares
1C thawed frozen corn
2 avocados, cut into little cubes
a big handful of coriander, coarsely chopped
a jalapeño, seeded and finely chopped
(I would have added some sliced radishes, but Tina hates them)
2T lime juice
2T olive oil
3/4t ground cumin
1/4t Aleppo pepper or other mild dried chile
salt and pepper
Mix the salad ingredients together in a big bowl then whisk the dressing in a smaller bowl and toss into the salad. Let rest a while before eating.