Dinner 11/25Salsa with chips (as pre-dinner appetizer)
(tomato, onion, cilantro, jalapeno, lime juice, salt, pepper, chile powder)
Tomato and Jalapeno Enchiladas
(stuffed with chipotle, cranberry, orange and agave glazed seitan, wilted chard, onions and soy cheese -- adapted from Rick Bayless' "Mexican Everyday" p.220)
Avocado Mango Salad with Pumpkin Seeds
(adapted from Rick Bayless' "Mexican Everyday" p.96)
Dessert
Pineapple Skillet Upside-Down Cake (additional pic)
(adapted from Rick Bayless' "Mexican Everyday" p.301)*
* guess which book we got from the library this week ;)
and, yes, we do love the enchiladas ;) The leftover reduction sauce from Thanksgiving with the addition of chipotle, becomes a smoky spicy seitan glaze. It added just the right touch to the enchiladas...
also, this concludes the tomato portion of the menu...