enchiladas filled with oven-roasted zucchini, onion, mushrooms, green chilis and sunburst squash and topped with a little vegan cheese, sour cream - brown jasmine rice with onion, garlic, oregano, and cilantro
Recipe: Put a few scoops of soft (that is, not frozen rock solid) vegan ice cream in the blender. Add a slice of vegan pie (I opted for blueberry this time) and a couple of tablespoons of soy milk. Blend until desired conistency achieved. I recommend a slightly chunky consistency. I got the idea at the famous Hamburg Inn No. 2 in Iowa City, IA
three bean chili made with homemade seitan, kidney and pinto beans & lentils (topped with lime-jalapeño tofu sour cream), cornbread, and cucumber-red onion salsa, from Angelica Kitchen in Manhattan