Sweet Potato-Black Bean Tortillas, Spaghetti Squash Soup, Pound Cake

Dinner 2/7 by Amy and Juan



• Sweet Potato-Black Bean Tortillas

• Spaghetti Squash Soup

• Pound Cake

Juan and I decided to try making all new things for this dinner. I made the Sweet Potato-Black Bean Tortillas from Veganomicon. The recipe is listed as an alternative for the Yuca Tortillas for those of you playing at home. Yuca isn't bioregional to us, but luckily a neighboring organic farmer grew some sweet potatoes that were strangely white in color, so they seemed the perfect substitute. Our version was a little more homegrown, since we didn't use tortillas from a package. Juan made tortillas based on the recipe in Madhur Jaffrey's World Vegetarian using flour we ground fresh from wheat grown at Sandhill Farm, only 3 miles away.

The soup was an improvisation that was the brainchild of Juan. He started with the broth leftover from making seitan the night before. He added dried onions and garlic plus cubes of skinned spaghetti squash. After boiling for a couple hours, the squash was soft and had soaked up the yummy flavor of the broth.

Juan's favorite cake is pound cake. He's doesn't get a lot of that eating with a vegan co-op, so when he saw the recipe for pound cake in Ellen Abraham's Simple Treats, he just had to try it. Forgoing the marbling, he doubled the vanilla batter and hoped for the best. The result was a cake that was a bit too light to be considered pound cake, plus it tasted a lot like sorghum (our sweetener of choice). He said next time he'll try it with some sugar and see if it's more like he remembers.