what I've been up to...feauting Pimientos de Padron

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.

Served with some more 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 also had my first experience with cooking fava beans this past week - from whole pod, to shelling, boiling, chilling and stripping. Oh, and cooking and finding tasty.
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.

Ready to be cooked...

Go figure - sauteed with olive oil, garlic and fresh corn over Trader Joe's new multigrain flax penne and a homemade roasted garlic and fresh basil marinara. On top is a sprinkle of nutritional yeast.

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.

And for the PPK Pizza Party on this past monday, a variation on the upcoming Veganomican Fudgey Wudgey brownies I've made before - Raspberry brownies with toasted almonds.

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.