SNDC is Not a Dinner Club

Let’s try some peanut noodles with gingered vegetables and tofu:

* 2 tablespoons peanut oil – Mike
* 2 tablespoons minced fresh ginger – Mike
* 1 large carrot, peeled, cut into thin strips – Mike
* 2 tablespoons dry Sherry – Mike
* 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces – Mike
* 12 ounces spaghetti, freshly cooked – Mike
* other peanut sauce ingredients – Mike
* 1 cup lightly salted roasted peanuts – Mike

Dan

• vegetarian fish sauce – does this exist? I’m told it does, but not in Vancouver. Can do without if need be. – Dan will try to find it
• 1 medium zucchini
• 8 ounces broccoli, tops cut into florets, stems peeled, cut into thin strips – Mike has some; could use a bit more – Dan will bring a head of broccoli to add to Mike’s supply
• backup beverages, though I’ve got some red wine – Dan has cranberry juice
• Wheat-free, dairy-free brownies – Dan made some this morning

That leaves:

* 1 celery stalk, thinly sliced
* 8 green onions, white parts cut into thin strips, green parts chopped – Mike has some, but need another bunch
* 1 medium-size yellow crookneck (or other) squash, cut lengthwise in half, then crosswise into 1/3-inch-thick slices
* 1 red bell pepper, cut into thin strips

It’ll be at Mike’s, 400 W. McLoughlin Blvd. #6, Vancouver, and as usual anybody’s welcome, as surely as property is theft.

I’m allegedly eating bananas again, after forgoing the fruit for more than a year, but since announcing the end of my boycott a month ago I haven’t managed to actually eat one. So let’s see if we can remedy that 5:30 p.m. Sunday at my place (1201 N.E. 21st. Ave.).

The recipe: Spicy Banana Curry with basmati rice.

This is what we need to feed four people. If a lot of folks are coming, we should double it. I’ve doubled the amounts needed:

• basmati rice – enough for everyone who shows up. – Dan
• 2/3 cup sunflower seed oil -Lena
• 4 onions, diced – Courtney and Ben
• 1 cup curry powder - Mike
• 3 tablespoons ground cumin – Lena
• 8 teaspoons ground turmeric - Courtney and Ben
• 2 1/2 teaspoons salt – Courtney and Ben
• 2 teaspoons white sugar – Courtney and Ben
• 2 tablespoons ground ginger – Courtney and Ben
• 2 teaspoons chili powder -Lena
• 2 1/2 teaspoons ground cinnamon – Courtney and Ben
• 1 tablespoon ground black pepper – Courtney and Ben
• 8 teaspoons curry paste - Lena
• 16 cloves garlic, pressed – Courtney and Ben
• 2 (10 ounce) cans tomato sauce – Courtney and Ben
• 1 1/3 cup plain yogurt — soy yogurt, ideally – Mike
• 4 bananas, diced – Courtney and Ben
• 6 tomatoes, chopped (I suspect 1-2 cans of diced tomatoes would work just as well) – Dan
• 1/2 cup flaked coconut – Courtney and Ben

If my blender cooperates, maybe we can also have banana smoothies?

• 3 cups vanilla or plain yogurt (soy yogurt, of course) – Mike
• 2 – 2/3 cup orange juice – Lena
• 8 ripe bananas, cut into chunks – Courtney and Ben
• 4 cups halved strawberries or other berries (fresh or frozen) – Courtney and Ben
• 8 teaspoons honey – Courtney and Ben

Orange-Balsamic Glazed Tempeh over Greens
3520 SE Taylor St.
5:30 p.m.

• 1/4 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar – Dan
• 1 tablespoon avocado oil (if no one wants to get this, Dan can provide regular oil)
• 1/2 teaspoon soy sauce – Dan
• 2 cloves fresh garlic, crushed – Dan
• 1 tablespoon finely minced fresh basil
• 1 teaspoon finely minced fresh flat-leaf parsley – Dan
• 24 ounces tempeh, cut into 4 (6-ounce) slices – Dan
• 2 bunches kale or collards, rinsed well, stems trimmed, left whole
• 2 tablespoons fresh lemon juice – Dan

Update: skipping a week maybe? I don’t think I can host after all.

Normally it would be Dan’s weekend to host, however he is in Japan at present. Ben and I can host in a pinch, if needed. Or would somebody else like to step in?