Many bloggers are talking about the Roasted Garlic, Tomato and Rice soup from VCON, so I had to try it. I didn't have any brown rice, so I sub'd half quinoa and half millet instead. Also I cooked up a pound of dried chickpeas earlier in the week, so I used those instead of white beans. Super good and comforting. I followed the spice instruction exactly, but then felt it needed more flavor, so I added a bit of balsamic vinegar and some dried basil and several drops of truffle oil to the top. Very comforting. I have a bad cold right now, so this is helping me breathe.. oh and I added crushed red pepper flakes.
As I mentioned, I have a lot of cooked chickpeas on hand, so I turned some into a roasted wasabi chickpea salad. Freshly grated ginger, wasabi, garlic, soy sauce, celery, carrots, lime juice and a ton of siracha tasted great with roasted chickpeas. I like eating it on celery for a snack.
This was my lunch yesterday. Low carb lavash, chickpea "tuna" salad, baby spinach and avocado. Delish. I've still been using my laptop lunchbox, but this is as close as you'll get to a pic... taken at 5 am. The low carb lavash does not hold up all night, so I have to make lunch in the morning before I leave for work.
Onto my question. I'm teaching an Ethnic Food cooking class Tuesday night and am wondering which dishes I should feature? I usually cook 5 different main dish meals.
My tentative menu is:
-Chipotle lime black bean burritos with homemade salsa
-Sesame Tofu and Broccoli
-Hummus and Tabouli
-Moo-Shi Veggies with Tofu
-Spinach Walnut Sauce over Whole Wheat Fettuccini
I have 3 hours to make all of the dishes and I will need around 15- 20 portions of each dish, so simplicity is a must.
Since most of you have been reading me for a while, if you were to come to a cooking class of mine with the theme Ethic Foods, which 5 dishes would you want to make?