Sunday, January 22, 2006

Dinner 1/22

Chiles Rellenos
(roasted poblano stuffed with a sauteed mixture of 1 cup white bean, 1 cup of soyrizo, 1 cup oyster mushrooms, tamari, pepper, olive oil on a bed of red bell pepper puree)*

(onion, garlic, refried black beans, roasted bell red pepper, tomato, avocado, jalapeno, soy cheese, watercress)

* the red bell pepper puree was made by our son this afternoon -- he described what he wanted to do, and we helped him put it together -- roasted red bell pepper, sauteed onion, garlic, salt, pepper and olive oil all pureed together. The sauce worked really well at lunch just slathered on tofu cutlets -- and worked equally as well as a base for the rellenos and tostadas...

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