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.
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