after finishing my first year of meatless mondays i decided to share my love of this day with others.  this month begins a dinner party series called “lets do dinner!!!”  twice a month i have planned meatless monday meals.  i sent out the menus to friends and people i just want to see more of, and had them sign up for dinner.  the first monday was a latin based dinner.

the menu:  black bean and mango salad, tangerine baked tofu, guac and chips,

and jalapeno-key lime pie with tequila whip cream

 

topics of conversation included……..vegan baking techniques, why i have so many bicycles, what exactly is the process of how to laundry money, and awkward blind dates

 

desert was a total experiment.  1 i made a key lime pie, which i have never done before and 2 i tweaked it by a lot.  i infused the key lime juice with jalapeno and added tequila to the whipped cream.  it was …….a complete success!!!! we decided it even kind of tasted like fruit loops.  ingrid and elise may or may not have had 2 pieces each.

 

RECIPE:  BLACK BEAN & MANGO SALAD

serves 4-6

1 mango – peeled and diced

1 red pepper – diced

1/2 cup scallions – chopped

1 TBSP cilantro – chopped

2 TBSP red wine vinegar

2 TBSP olive oil

2 cups quinoa – cooked and cooled

1 15 oz can black beans – drained and rinsed

 

*combine in a bowl the mango, pepper, scallions and cilantro, add red wine vinegar and olive oil.  stir well.

*fold in black beans and cooled quinoa.  allow to sit 20-30 minutes.  serve at room temp or cold, either way is delicious!