PLEASE GO VOTE!!!!!!!!!!!!!
I voted, and got my free Voter’s cup of coffee at Starbucks, and I think I am going to go to Ben and Jerry’s later on for my free scoop of ice cream!!!
Last night was another one of my Global Vegetarian Cuisine class. I have so much fun in these classes! It’s so casual, the food is great, I learn new things, it’s cheap, and I’ve made new pals. Yay!
Here was last night’s menu:
Red “Chicken” Posole
Red, White and Green Salad
Agua de Jamaica (prnounced Hama-ee-ka)
Panela Cheese with toast
Last night was another night of new foods for me. We made this extremely delicious salad called the Red, White and Green Salad, and it had BEETS and JICAMA in it. They are both new foods for me.
The reason I’ve never tried beets is because I thought they were the same thing as Radishes…!!! How could I be so silly?????? I don’t like radishes at all, and since radishes and beets look similar, I just thought they were the same thing, and that I didn’t like both of them. Gah! I’m so glad I discovered my mistake, because the beets were yummy!
Jicamas – Woah. Totally delish. They look like potatoes, but taste like a pear/apple/water chestnuts/something else. Here is some nutritional info about Jicamas:
4.5 oz of raw jicama has:
50 calories, and no fat
1 g protein
195 mg potassium
26mg Vitamin C and etc (Click here to read more)
So here is the recipe: (the vinaigrette is Amazing, and the avocado sauce is BOMB Diggity)
Red, White and Green Salad
serves 12 to 15
1 lb. red cabbage, thinly sliced
2 small raw beets, peeled and shredded
8 oz spinach, thinly sliced
1 medium jicama, peeled and cut into matchsticks
1/2 onion, cut into half rings
3.5 oz candied/dried pineapple
1 cup croutons
1/2 cup toasted sesame seeds
1.5 tsp soy sauce
1/2 cup grape seed oil
2 tbsp apple cider vinegar
1 tsp dried tarragon
1/2 tsp each oregano and thyme
salt and pepper
1 cup soymilk
1 clove garlic
1 tbsp lime juice
1 cup cream
1 tbsp finely chopped chives
1. Combine finely chopped cabbage, beets, spinach, jicama, onion and candied pineapple in a salad bowl.
2. Prepare vinaigrette dressing, and toss with salad in step 1.
3. Place avocado dressing ingredients in a blender (without the chives) and puree. Adjust seasonings and mix in chives. Put dressing in a separate bowl from salad.
4. Sprinkle salad with sesame seeds and croutons. Serve with avocado dressing on the side.
Another new ingredient for me last night was Jamaica. Jamaica is a flower that you can dry, and soak to make juice from. It was unexpectedly yummy! It looks like the color of grape juice, and tastes like a cross between a thin grape juice and hibiscus flower tea. It is delicately sweet, a gorgeous burgundy color, and smooth.
Another new ingredient was Quoron Chicken Nuggets, which is a meat substiture made from mushrooms and egg whites. It’s meat free and soy free, for those of you who are interested. I thought is tasted ok, but wasn’t a HUGE fan of the texture. I think if it was stir-fried, the texture would have been better.
Here is my cheese plate: Yum
After I got home, I took a very frustrating shower. Usually I love taking showers, but last night, I couldn’t decide if I wanted it warm, or hot, or cold. Like, every minute, I wanted a different temperature. One minute I was cold, and then too hot, and then too blah. Does that ever happen to you? You just can’t seem to get the right temperature? argh. haha, maybe TMI, but thought I’d share.
Question: Have you tried a new vegetable/fruit recently that you really enjoyed? Please share, as I would LOVE to expand my repertoire!