Mexican Explosion!

20 12 2009

Robbie and I are unintentionally working our way through the Rosa cookbook. Here are a few recent successes. Robbie did 90% of the work (at least) on all of these. Few things beat coming home to him after a spin class, making a fantastic dinner for us.

The first is Zarape de Pato. Robbie did all the work on this one…We used MayWah smoked duck, which he marinated in a mixutre of chipotle in adobo, garlic, tomatoes, and jalapenos, and onion. The sauce is an incredible roasted red pepper habanero sauce. He also made homemade tortillas.

The next dish is straight from the cookbook and is called Salmon with Fruity Mole. The mole, which we had from a previous dish, is an incredible mixture of tomato, onion, cloves, ancho chiles, guajillo chiles, plantains, pineapple, allspice, garlic, Mexican cinnamon, cider vinegar, piloncillo, sugar and salt. Lots of ingredients, but well worth it. It is an incredible mole, that can easily be used for lots of different dishes. We pan seared MayWay vegan salmon on the grillpan, and made some black beans with corn. To assemble, we spooned some mole in the bottom of the dish, placed some of the bean/corn mixture above that, then topped it with the salmon, a pineapple slice, and cilantro.

Finally, after a sweaty spin class, I came home to a surprise dinner of lemon achiote grilled tofu tacos- homemade tortillas and guac as well! Achiote is my new favorite spice…it is really fragrant, and surprisingly sweet as well. Thanks, baby…

More to come!!

We’re driving to Ohio for X-mas, and while we’re there, we’ll be visiting Dragonfly in Columbus. We went last year, and it was incredible. Full review/pictures are in order.


Catching Up!

5 10 2009

I’ve been lazy lately at updating with new pictures, but that doesn’t mean we haven’t been cooking up a storm! The biggest update is that we discovered the source of all the fake meat products from our favorite restaurants. Red Bamboo, Wild Ginger, etc all have these ridiculously convincing seitans, and it turns out, they all come form the same source: A little, weird shop in Chinatown called May Wah. Here, you can get smoked duck, prawns, calamari, salmon, beef, chicken wings, sashimi, and any other product that vegans wouldn’t be able to consume. And most are all vegan. This place is awesome. And it’s cheap too. So, with this discovery, we now have a ton more veganizing opportunities. The pizza is posted because it’s beautiful- no May Wah products there- just seasonal and delicious tomatoes and basil from the USQ market.

Next up is flautas. We used May Wah chicken nuggets and shredded them to be “chicken” flautas, with FYH cheese. Also, we have another recipe from the Rosa cookbook- stuffed pineapple with “seafood.” We used a combo of tofu, “calamari” and something that I am forgetting (whoops..Robbie?) for the seafood. This gets baked with a pineapple/guajillo adobo, the pinapple chunks, some onion, and tortilla chip “clams.” It’s also sprinkled with FYH cheese.
Robbie made me a sweet dinner after spin class last week. May Wah comes through again with their chicken, which Robbie did up lemon chicken style, over soba noodles. It was excellent.
Friday night, we made beet orzotto from a NY Times article, which was easily veganized. We served that with May Wah salmon marinated in lemon, which was excellent. The May Wah stuff is freaky- truly. This went well with Bread Alone bruschetta topped with eggplant and jalapeno. NUM!