The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Feb. 11th 2011 (Valentine’s Day menu!) February 13, 2011

Filed under: Uncategorized — rabbitholecafe @ 2:22 am

In celebration of the oh-so-romantic (or not) holiday which we call Valentine’s Day, we prepared a pink/red menu with Cuban beans and rice (red) and beet salad (bright pink). And of course you can’t have Valentine’s Day without some chocolate so we made some Mexican chocolate pudding. The cashier at Eden was a bit shocked when we plopped down 12 boxes of tofu in front of her (her reaction: “Oh!”) Heh heh speaking of this said tofu, Katie was blending it with chocolate in the vita mixer… until it broke down. We were both kinda in a “shit what the hell do we do? this now looks like vomit” situation but then came up with the idea of baking a cake using the un-blended tofu. I didn’t have the guts to jump  right into it so Katie used her magical powers and created delicious chocolate pudding cake (sorry, no recipe for that one but you might be able to ask her). On that note – I’m not sure why I’m writing useless things (maybe because I don’t want to be reading about international trade theory and development strategies?), but I’ll end here. Happy early Valentine’s Day! Lots of Rabbit Hole Cafe love!  ❤

CUBAN BEANS AND RICE
* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 green bell pepper, chopped
* 2 cloves garlic, minced
* 1 teaspoon salt
* 4 tablespoons tomato paste
* 1 (15.25 ounce) can kidney beans, drained with liquid reserved
* 1 cup uncooked white rice

1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
2. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

RUSSIAN BEET-AND-POTATO SALAD
* 2 beets
* 4 small potatoes
* 2 small carrots
* 3 small dill pickles, diced
* 1/4 cup vegetable oil
* 2 tablespoons red wine vinegar
* salt to taste
* 3 green onions, chopped

1. Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
2. Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.


MEXICAN PUDDING
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste– mild chili powder is best, if using regular chili powder,
Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s