We didn’t do anything grand or fun for the Fourth of July this year, but we did go to an A’s game that weekend. Weekend games are for tailgating!
In a patriotic bid, Dave made Philly cheesesteaks for the boys, so I made my version with portobello and a vegan cheese slice. The cheese wasn’t my favorite brand for slices (Tofutti) and didn’t melt at all, but this was still a very tasty sandwich.
I had two lovely CSA tomatoes waiting to be used, so I whipped up a chickpea tuna salad and stuffed ‘em.
Stuffed tomato with grilled corn; patriotic plate and napkin presumably left over from last year.
Last weekend we had a biiiiig tailgate. Normally it’s just the four of us – myself, Dave and two friends. This time we were expecting a sister, a friend of Dave’s, his wife, their two friends and their four collective children. Then, as we were cooking, another friend of Dave’s called to see if we were there. He was on the way with his pre-bachelor party group, and we ended up having at least twenty five people! Luckily, we had plenty of food.
Dave’s friend’s wife has celiac disease, so we wanted to make everything gluten free. In discussing with Dave what we could and couldn’t make, I mentioned that corn tortillas are usually gluten free, so we went with Mexican food.
We started with chips and salsa made from a Rick Bayless recipe.
Dave made carne asada tacos for everyone else, so I grilled up some portobello. Topped with salsa and cilantro, with a spot of guac on the side.
I wanted a substantial side dish as well, to avoid eating a bajillion tortilla chips, so I made this Mexican Bean and Rice Salad. I was skeptical that the recipe didn’t include any oil, but the salad didn’t really need it. If I made it again though, I would use less onion. I’m just not big into lots of raw onion.
Since we were expecting a crowd, I wanted to make a dessert, and I do love the challenge of vegan, gluten free baking. These White Chocolate Chip Macadamia Nut Cookies were adapted from this recipe. I substituted Bob’s Red Mill Gluten-Free All Purpose Baking Flour plus 1/4 teaspoon xantham gum for the flour, and used kosher white chocolate chips that I picked up at Food Fight in June. The first batch spread too much in the oven, so I mixed in 2 Tablespoons of chickpea flour which seemed to do the trick. The recipe says it should make three dozen, but I ended up with about sixty cookies!
I’m off to Portland for Vida Vegan Con tomorrow! I will be attempting to live blog throughout the entire event, so check back here regularly for updates!