Last Wednesday, I picked up this box of adorable pimientos de pardon, inspired by a friend's purchase. I probably would have preferred a container of spicy pepperocinis, but I cherish experimenting with new produce and did like these, though I've yet come across the 'hot one'.
That evening, I made this dish to satisfy cravings for beans along with my desire to use my fresh produce of the day. I sauteed the pimentos whole with olive oil, coarse sea salt and garlic, and added pinto, kidney, black beans, corn and seasoned it all with fiesta chili powder, paprika, cumin, oregano and freshly ground black pepper.
The meal itself is served on top of quinoa cooked in vegetable broth and grilled habanero sherry tofu (habanero hot sauce, sherry vinegar, balsamic vinegar, maple syrup, olive oil, water, tamari and garlic) along with grilled zucchini.grilled corn and a candy apple martini (99 apples, vodka, lime juice, grenadine).Tofu scramble ala Fueled by Popcorn and the PPK recipe - seasoned with thyme, oregano, garlic, sea salt, freshly ground black pepper, lime juice and with red potatoes, tomatoes, zucchini and maittake mushrooms. I knew it was missing *something* and afterwards I realized it was the nutritional yeast - a key element.
I had been wanting to try my hand at them since finding them delightful in a cous cous dish at Portland's newest vegan restaurant, Nutshell.
I usually use Trader Joe's whole wheat penne (organic and 99cents a pound, how could I not?), and this one is quite similar, and dare I say, even tastier. I didn't get a chance to see if it was actually more nutritious - but I'm leaning towards yes. It's $1.69 for a 1 pound bag, to note. Still cheaper than a pound of organic pasta nearly every place else in town.
Just a note, this Saturday is the second Red & Black Cafe's Vegan family style dinner benefit.
I thoroughly enjoyed last month's, and recommend it, especially since it's a beneift to support their upcoming forced move.