Mexican Cooking Class: Fajitas, Guacamole, Quinoa w/ Leeks, Cornbread, Potato Soup (and Dilip's Orangey Rice Pudding and Mango Flummery

What a tasty job my students did in tonight's cooking class! They made delicious fajitas out of seitan (wheat gluten), bell peppers, and onions, and enjoyed them with either New Mexican red chile or sprouted corn tortillas. There was excellent guacamole, good quinoa with leeks, and very good cornbread. They made delicious potato soup - one team blended their potatoes longer than the other, so I had a thick and a thin soup to pick from! Their orangey rice pudding was very tasty, as was their mango flummery made with fresh mangoes and quick-cooking tapioca.