On Friday night we celebrated one year since we closed on Casa Corazones, and were very happy to host our realtor, who is a classy, hardworking, wonderful person, for a nice colorful dinner. No pix remain, but here is what I cooked:
Inauthentic but Tasty Posole Soup (big pot, lots of leftovers):
– 1/2 pound dry hominy corn (I like the variety from Rancho Gordo)
– 1 can chickpeas
– 6 carrots
– 1 bunch dino kale
– 1 onion
– 4 garlic cloves
– stock/dried vegetables and water
– fresh parsley
Cook posole according to instructions. Then, add other ingredients, cover with water/stock and cook for 45 mins. I served the soup with freshly baked Bialys from a local bakery.
A fresh romaine lettuce with 1 avocado and 1 red grapefruit.
This one’s a no-brainer, of course, but consider steaming it above the soup, so you get two things done at once.
Greens, Mushrooms, and Tempeh
A nice stir-fry of chard, button mushrooms, and sliced tempeh. I happened to have a marinated variety on hand, but you can easily marinate your own in soy sauce or Bragg’s Aminos with some orange juice, garlic, ginger, spices, and hot sauce.
Caramelized Cherry Tomatoes
I found two tomato baskets for cheap at the grocery store, so I halved each of them, placed them with the sliced side up on a tray, drizzled them with olive oil and added fennel seeds, sumac, and nigella seeds. They were ready after about 20 mins, and I garnished them with fresh oregano before serving.
Tiny Bite-size Baked Potatoes
The little potatoes were cute and inexpensive, so I bought a lot of them and baked them whole with garlic, rosemary from the garden, some truffle salt, and a drizzle of olive oil.
Our guest brought fabulous cakes and I bought chocolate-mint vegan cookies. All the desserts were served with a big tray full of berries of all kinds, which I drizzled with juice from one tangerine and sprinkled with lavender tips.
This was a fun lesson in serving an entirely vegan meal without advertising it as such.