You are currently browsing the tag archive for the ‘jalapenos’ tag.

UPDATE:  I don’t have any pictures because I got to the potluck and realized that my camera was still on my kitchen counter. ARGH. This also means that I have no pictures whatsoever of the cupcakes, soup, or tomato relish because for some reason, I didn’t take any shots of them in my kitchen before I left. So this is a tragically photo-less post. I will make it up to you later. With, umm, whatever I cook tonight. And I’m not sure what that will be, because I don’t have anything planned. Bear with me.

————————————————————

No pictures for this yet, I’ll add them after the potluck, because I want pictures of all the other delicious veg foods, too.

So my friend and former roommate, S, is turning 23 and his roommates are throwing a party themed around colonialism. It’s a potluck, and the guests are kindly requested to bring veg dishes which we would not have been able to make if it weren’t for the long history of European colonialism. Yes, they’re kooky kids, but I love them all dearly and S really is abnormally fascinated with colonialism.

I’ve made two dishes:  peanut butter cupcakes with bitter chocolate ganache, and black bean soup with spicy green tomato relish. The peanut butter cupcakes are the ones from Vegan Cupcakes Take Over the World, with a couple of very small changes–dark brown sugar instead of molasses, banana instead of flax as the egg replacer, and the addition of pumpkin pie spice. I’ll add pictures later, but here are the recipes for the bitter chocolate ganache and the spicy green tomato relish. They’re both too simple.

BITTER CHOCOLATE GANACHE
1 cup vegan bittersweet chocolate chips
3 tablespoons spiced rum
2 tablespoons creamy peanut butter

Melt the chocolate chips and rum together in a double boiler. When they have formed a sauce, stir in the peanut butter until thoroughly combined. Makes enough to top twelve cupcakes.

SPICY GREEN TOMATO RELISH
10 oz green tomato, chopped into large pieces
1/4 cup pickled green jalapenos
1 green onion stalk, chopped
1 tsp crushed red pepper
1 tsp kosher salt
apple cider vinegar

Place first five ingredients in a container with a lid. Add enough apple cider vinegar to cover, and refrigerate overnight. When you’re ready to make your relish, drain the vinegar and place all the solids in a food processor. Whiz it about until everything has been diced into uniform small pieces. Can be served with chips or any Mexican food–I’m putting it on top of black bean soup.

PARTY RECAP
The potluck was fun, and the food was delicious. Also on the table:  sticky rice, pumpkin pudding, fried spring rolls, a green salad with avocado and pepitas, burritos, tortilla chips, corn salsa, and straight gin. The cupcakes and relish were both big hits, and someone asked me for the tomato relish recipe for inclusion in a vegan cooking zine that is coming together in the area. After the feasting was over, we cleared out the kitchen and my other former roommate, T, set up his turntables and crates of 45s and DJ’d a set. I walk-of-shame’d my way back home at 7am. Moral of the story:  vegans party really hard.

Advertisements

downthepalate on Twitter

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Ghost of Posts Past