SNDC is Not a Dinner Club

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

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?

Update: I am feeling very unwell and contagious this morning, and I’m thinking that cooking with others is not the best idea. Would you all be all right with postponing my hosting obligations for a week? We could try this next Sunday.

I made this recipe a few weeks ago, only with soy milk and no poblano chiles, and it was really good. I think it might be even better with the poblanos.

My place (1201 NE 21st Ave., Portland), 5:30 p.m., Sunday.

Ingredients we need:

Crepes
2 cups soy milk - Ben & Courtney
3 large eggs - Ben & Courtney
2 tablespoons (1/4 stick) unsalted margarine, melted, cooled
1 teaspoon fine sea salt - Ben & Courtney
2 cups sifted all purpose flour - Ben & Courtney

Mushroom filling
1/3 cup corn oil - Ben & Courtney (well, canola oil, close enough)
2 cups chopped white onions
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced Ben & Courtney
2 tablespoons minced freshepazote or fresh cilantro
4 teaspoons finely chopped garlic Ben & Courtney

Sauce
6 large fresh poblano chiles
2 tablespoons (1/4 stick) unsalted margarine
1/4 cup chopped white onion
1 small garlic clove, minced Ben & Courtney
3 tablespoons all purpose flour Ben & Courtney
2 cups warm soy milk Ben & Courtney
1/2 cup soy milk or non-dairy whipping cream  Ben & Courtney

If anyone is interested in dessert crepes after the main meal, bring whatever dessert fillings/toppings you would like.