This is a brief post today for two reasons.
1 - school/report cards
2 - this recipe was really really good
Last week I posted that my daughter and I were going to make a Harvest Chili for Thanksgiving.
I'm happy to report that we had fun doing it simultaneously even though we were 4 states apart.
The recipe was really easy and fast.
And did I say it was delicious?
I'll post the link again, but to summarize, you chop onions and sautee with a sweet potato that has been cut into chunks. Then you add in cauliflower, a can or red beans, a can of black beans, a can of crushed tomatoes, a can of pumpkin, and a whole bunch of spices. At the end , you're supposed to add in cooked quinoa and cook for another ten minutes, but I saved that part and added it in when I was ready to serve it.
I had enough leftovers for 6 meals! And I'll say that I breached vegan protocol to add cheese to the leftovers, and it was the perfect addition.
I thought I took a bunch of photos, but I can't find them. I have this one that my daughter took of hers.
My daughter made a vegan rosemary cornbread to go with hers. I can just imagine how aromatic that must have been!
Recipe links:
For the cornbread, she used this recipe for vegan/gluten-free cornbread and then added rosemary.
Not your traditional Thanksgiving, but it worked for us!
