15 bean soup and vegan cheddar beer bread. Crockpot on low overnight with water, olive oil, onions, garlic, cumin, New Mexico chili powder, Mexican oregano, paprika, chili flakes and pepper. After they cooked I added salt and the Hurst Ham seasoning. It’s vegan.
Lentil walnut burgers made out of leftover Moroccan stew. They were a little mushy bc I didn’t add enough flour and bread crumbs but I wasn’t mad about it. It was delicious.
From a beautiful book called The Food of Morocco. I served it with couscous.
African peanut stew from 1,000 Vegan Recipes with rice and toasted sourdough. So delicious! I topped with a little Dark n Smoky chili flakes.
I used chickpeas instead of kidney beans, and added a ton of veggies: sweet potatoes, Mexican squash, red bell peppers, carrots, rutabaga, and kale.
Delicious udon noodles with tofu, vegetables and homemade chili oil.
