Saturday night I made the Lemon Cashew Basil Pesto (from ED&BV) on whole wheat pasta. I added a handful of nutritional yeast to the pesto and a handful of cherry tomatoes when I mixed it all together. Add some garlicy toast, and you are good to go!
oooh green gooodness
The pesto was more mellow and smooth than a pesto with pine nuts. I highly reccommend!
Sunday I made chili. Chili is a fall must. As you saw from the last post, we now have an abundance of peppers. A lot of them went into this chili, as you can see:
pepper and onion goodness
After 4 cans of beans and a million tomatoes, it ended up looking irresistably yumtastic.
ooooooh chili. so much chili.
it just keeps getting better.
Michael suggested we make some cornbread, and I realized we had everything for it on hand, so we whipped up the Skillet Cornbread from Veganomicon. It was perfect. Succulent, sweet, moist...corny. Cornbread is something I've missed since becoming vegan. Not that I ate it that much before being vegan, but you know every once in awhile you want something from your omni childhood and are not sure how it will turn out veganized... Well cornbread works just frigging fine.
thank you family, for my cast iron skillet birthday present
We served it up with some fresh avocado. So. Good.
Finally, it all added up to a perfect football and beer day. The combination of cornbread, chili, and avocado was literally to die for. I would die to eat this. Maybe. Anyway, our two omni buddies, Andrew and Duff, loved it too. And my aspiring vegan friend Erin had some leftovers and I gave her the recipe in order to fool her omni family. We shall see the results!
best meal of the fall. or whenever, or always.
And tonight, I am cooking these:
i will let you know how this goes