I’ve failed to post regularly about my food club on here, but we’ve done it every month for the past eight months. I’m so happy and impressed by this, because it seems in this era that people can be flaky about on-going commitments, but our group is awesome and enthusiastic about doing the dinners each month.
The last time I hosted we ate outside on the porch and dinner was simple falafel sandwiches and homemade chocolate pudding, but this month was more elaborate.
First of all, we don’t have a dining room, we have a kitchen nook that doesn’t comfortably sit eight people. So I borrowed a nice long folding table from my M.I.L. and a tablecloth from my mom to turn our “middle room” into an appropriate dinner party space (tiny house tour posts to come…)
I decided to go with a Mexican theme, figuring people could use a break from Thanksgiving food this time of year. Besides I had already tried the main dish recipe twice and knew even non-veg people liked it. Here’s the complete menu:
White Bean and Roasted Tomato Dip (served with toast crackers and raw veggies)
-3 1/2 cups white beans
-1 15 oz. can fire roasted tomatoes (including liquid)
-1/2 cup nutritional yeast
-2 large garlic cloves
-1 t chili powder
-1/4 t onion powder
-salt & pepper to taste
Directions: Blend everything together. Reserve about half of the tomato liquid so the consistency isn’t too runny, then add more at the end if needed. The recipe as written isn’t heavily spiced, so taste test and add more as desired.
Salad: A mix of romaine lettuce and coleslaw mix, toasted pumpkin seeds, and very easy Creamy Orange Lime Cilantro Dressing (I subbed cilantro for the basil and added a few shakes of cumin also.)
Main: Bean & Corn Tortilla Lasagna with Avocado. Yum. The flavors and textures in this dish are excellent.
Dessert: Mexican Chocolate Cake with Warm Chocolate Sauce. Ok so usually I don’t like spicy foods and was skeptical of ruining a nice chocolate dessert by adding cayenne, but whoa this was amazing. The cake was the easiest I’ve ever made, and the chocolate sauce made it really amazing. (Note: I used less than 1/2 t cayenne in the cake and none in the sauce. The quality of the chocolate also probably matters, I used Baker’s Bittersweet chocolate squares.)
The only food picture of the night, and it wasn’t even me who remembered to take it… the cake not-so-elegantly dusted with powdered sugar (hey, I was in a hurry and had already had my fair share of wine at that point…) and red sprinkles, pre-sauce: