On Thursday, we had another management dinner. We were so rowdy, the VP ended up buying a bottle of wine for the neighboring table as an apology for our behavior. Don't let his contrite behavior fool you, though - he was complicit in his own (quieter) way. Eschewing the Brazilian steakhouse this time in favor of Redstone Grill, dinner involved less meat only in a way that involved each person getting their own plate, rather than servers continually presenting a "parade of meats" on skewers, even if your little placard says NO. There were exactly two items on the menu that I could eat, which is still two more than there were at the last dinner. I spent more time than was probably necessary trying to decide between a pesto and tomato flatbread or a fairly generic salad. I went with the flatbread. Aside from the [male] colleague seated across from me challenging me to a pickled ginger eating contest, nothing blog-worthy happened. After a while, you can't really put a comical twist on the same tired remarks about what the crazy vegetarian is going to eat in these delightful veg-unfriendly suburbs.
Friday night's dinner was far more enjoyable, both for the culinary and the company. I met up with a dear old friend for dinner at Cedars. It has been far too long since I've seen her, which probably helped me in my adventurous menu choices. Mister and I have a fairly standard order when we go:
- an appetizer of falafel, dolmades (stuffed grape leaves), hummus, and baba ghanoush
- fries with grilled peppers and onions
- Mister gets a falafel sandwich or spanakopita
- I get Imam Baldi
I finally got to make Fusion Enchiladas and Mango & Black Bean Salad for tonight's dinner. The enchiladas are from the Sept/Oct 2009 issue of Clean Eating magazine. I have been holding on to the salad recipe from the March 2008 issue of Cooking Light magazine. I made the Fusion Enchiladas immediately after purchasing that issue of Clean Eating, noting at that time that I would have to make them again, substituting seitan for the recipe-prescribed sirloin. I did just that tonight and it came out much better.
I marinated the seitan briefly with a crushed [huge] clove of garlic and a tsp of cumin, then browned it as much as you can brown fake meat in a nonstick saute pan. I stirred in a diced red pepper, a cup of frozen corn, and two cups of baby spinach, and while that cooked I pureed the "refried" edamame with its various components (click the link above for the recipe). It occurred to me while I was cooking just how miserably displayed my growing photography skills were when I made this in September, so I decided to get some action shots, rather than just an ugly and concealing whole wheat tortilla lump.
a thin layer of pureed "refried" edamame, topped with the seitan filling
all my ducks (enchiladas) in a row, ready for their brief baking time
I believe I pulled the salad recipe out of a special feature Cooking Light was doing about 6 essential foods to eat each day - the ingredient highlighted in this recipe was the black beans, but I was thoroughly impressed with all the ingredients and how they played so well together.