18th meeting. Mushroom enchiladas

Where? The Cedar
Attendants: G, Y, Ch, A, D

Menu:
1) Mushroom enchiladas
2) Rhubarb-Strawberry pie

Mushroom Enchiladas

Ingredients:

1lb mushrooms
1lb tofu
1 can pinto beans
16 oz jar tomato sauce
16 oz can crushed tomato
4 cloves garlic, crushed
Nutritional yeast
Oregano
Parsley
Salt
8 burrito-sized tortillas

Directions:
Saute mushrooms and garlic until all juices have been released and evaporated, about 15 minutes at medium-low heat. Sprinkle with oregano. Add tofu, drained, and half cup nutritional yeast, and continue stirring over medium heat for some more 5 minutes. Stir in chopped parsley. Pour the crushed tomato on a 9x13 pyrex tray. Divide the filling into 8 parts, and place each one in a tortilla. Roll the enchiladas and place them in the tray. Pour the tomato sauce on the enchiladas and put them on the oven at 350 degrees for 30 minutes.

Rhubarb Strawberry Pie (adapted from recipezaar.com)

Ingredients

• 1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust
• 1 lb rhubarb, stalks unpeeled and cut into 1 inch lengths (2 1/2 cups)
• 2 1/2 cups strawberries, hulled and halved lengthwise
• 1 cup sugar
• 1/4 cup quick-cooking tapioca or cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• soymilk
• 2 teaspoons sugar

Directions

1. Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
2. roll the other half of dough into a 12-inch round and refrigerate.
3. Preheat oven to 425 degrees.
4. Put rhubarb and strawberries into a large bowl.
5. In another bowl, whisk together sugar, tapioca or cornstarch and salt.
6. Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
7. Pour rhubarb and strawberries into bottom crust, dot with butter.
8. Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
9. Cut steam vents into top crust.
10. Lightly brush top of pie with soymilk and sprinkle with sugar.
11. Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

The babies


Salad and pies, what else can one ask for?


Rhubarb Strawberry Pie yumminess


The secret is in rolling up the right leg of your pants



Good-looking bread

17th meeting. Cuban

Where? G's
Attendants: C, Ch, L, D, G and Y

Menu
1) picadillo, rice, green beans (cooks, G and Y)
2) fried plantains (cooks, G, Y, D and C)
3) strawberry cobbler (cook, C)
4) mojitos (bartender, G)

Picadillo

Ingredients:

2 tbl garlic
2 red peppers, chopped
3 medium sized onions, chopped
1/2 cup pitted green olives
2 tube Gimme Lean Sausage Style
1/2 cup white wine
1 tomato, chopped
1 can tomato paste
1/2 cup raisins, dark or golden
2 tablespoon cumin
2 teaspoon cinnamon

prepared white rice
prepared green beans

Directions:

Make a sofrito by sautéing the garlic, onion, and pepper until soft and crispy at the edges. Add the Gimme Leans, crumbling or crushing with spoon or fork. Deglaze pan with wine. Add chopped olives, and mix in the tomato paste. (This is not a sauce, but you might need to add a bit of water to make it 'creamy'). Add cumin, cinnamon, salt and pepper to taste. For those who like a touch of sweetness, add raisins--a traditional touch to this dish. Cook until the Gimme Lean crumbles are as crispy on the edges as you like.


We sat our surrogate Aa between Y and G.


C really took on the plantains


Fancy mojitos


Killer cobbler

16th meeting. Mexican

Where? L and Ch's
Attendants: Aa, Ch, E, L, G and Y
Special guests: R, J, T and N

Menu
1) Fajitas, beans and rice(cooks, Ch, L, Y)
2) Mexican chocolate cake (cook. Aa)
3) Margaritas (bartender, G)

Dinner components:

Corn and whole wheat tortillas
Veggie grated cheese
Veggie sour cream
Fresh cilantro
Corn
Chips and salsa

Mexican Rice
* 4 cups cooked brown rice
* 1 can black beans
* 1 can mexican-style tomatoes, chopped with peppers and lime
* cumin

Refried Beans
* 2 big cans of pinto beans
* 1 can black beans
* dash salt
* tablespoon of pepper
* 1 white onion, chopped
* garlic (several cloves), chopped
* olive oil
* can jalapeño peppers
* Mash beans, if desired, toward end of cooking, add water if needed

Portabella Mushroom Enchilada Mix
* 2 tbsp olive oil
* Lots and lots of garlic, minced
* 7-8 large portobella mushrooms, diced
* 1 big onion, diced
* 2 bags veggie crumbles (morning star)
* Taco Seasoning pre-made package

Asparagus fajita mix
* Two bunches of asparagus
* Two red bell peppers
* Two green bell pepper
* 8 scallions
* Two zucchini
* Garlic minced
* Two tablespoons lime juice
* Two envelope fajita spice mix
* Vegetable oil

Mexican Chocolate Cake (adapted from vegetarian.about.com)

Ingredients:

* 1 1/2 cups flour
* 1 cup sugar
* 1/4 cup cocoa
* 1 tsp baking soda
* 1 1/2 tsp cinnamon
* 3/4 tsp cayenne pepper
* 1 tsp vanilla
* 1 tbsp white vinegar
* 5 tbsp vegetable oil
* 1 cup cold water
* 2 tbsp powdered (Confectioner's) sugar

Preparation:
Pre-heat oven to 350 degrees and lightly grease a 9 inch cake pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, cunnamon
and cayenne. Add the vanilla, vinegar, oil and water and stir until just
combined.

Pour into the cake pan and bake for 30 minutes, or until a knife
inserted in the center comes out clean.

Remove from oven and sprinkle with the powdered sugar.