…cheap meal for a crowd.
Try this three bean and tempeh chili:
David is a chili lover and he was not disappointed with this recipe served over brown rice. This one is all about cracking open the cans (pinto, kidney, and black beans, fire-roasted diced tomatoes, mild green chilis) and popping open a bottle of your favorite vegan dark beer (we used a local variety). Aside from sautéing up some onions and garlic the rest is about dumping in the ingredients and letting it all simmer. We made it a day in advance so that the tempeh (which is crumbled in directly from the package) had more time to absorb the flavors of the chili. We calculated that the entire meal could not have cost more than fifteen dollars and it’s good for at least six healthy servings.
… side dish to bring to a pot luck:
Try this tangy cole slaw:
I love most kinds of cole slaw and I was surprised and delighted with this vegan variety (recipe here). The dressing on the the slaw is made from tahini and dijon mustard and the addition of lots of sliced pepperoncinis give it a unique and delicious flavor. I bought the cabbage in a bag and julienned the carrots myself. A sprinkling of black sesame seeds adds a professional touch. Easy, yummy and portable.
…a seasonal sweet:
Try these chewy ginger molasses cookies:
I baked these to use as an ingredient in a pumpkin chia pudding parfait (very ambitious!). I didn’t love the pumpkin chia part but I am thrilled with these beautiful cookies (recipe here). Their texture is chewy and soft and with the ginger and molasses flavors you don’t miss the butter. The sprinkling of raw sugar on top makes them pretty enough for company. With a cup of tea it’s all the treat I need.
As much as I love spending time digging into complicated recipes, these flavorful, inexpensive and convenient dishes are becoming an important part of our vegan repertoire. Hope you enjoy them!