Leek & Potato Soup with Cilantro~pg. 109

La Dolce Vegan! Challenge:

Well it's been awhile since I've posted. My computer crashed and had to get a new one. So now I'm back up and running. I've been cooking and taking pictures so I can do one big post!

Such simple ingredients for an easy, delicious soup.

I topped the soup with some Daiya mozzarella shreds.

Tasty (Tempeh) Chili~pg. 163

La Dolce Vegan! Challenge:

No tempeh here! I love it but it doesn't love me. I think the way the tofu is fermented bothers my allergies. I substituted 1 C. of Boca Vegan Crumbles instead. Excellent chili; I always have the ingredients on hand. I topped it with Daiya shredded cheddar and Roasted Pepper Salsa (see previous post). Of course I had to serve it with Wolffie's "Buttermilk" Cornbread (pg. 268 LDV) slathered with Earth Balance margarine and agave nectar. Eating cornbread always reminds me of my grandpa. He would take a big glass of buttermilk and crumble cornbread in it and eat it! It was just fascinating to watch-what was he thinking!? He called it his "okie" milkshake. Hee! Hee!

Kathleen's Mom's Tortilla Chip Soup~pg. 122

La Dolce Vegan! Challenge:

What a quick, easy, delicious meal! I usually have all the ingredients this recipe calls for in my pantry, fridge and freezer. Instead of one 19 oz. can of black beans I used one 15 oz. can black and one 15 oz. can tri-blend (kidney, black and pinto). It made the soup more the consistency of a chili. It was good for scooping up with tortilla chips.

Thanks to Jeanette Zeis  http://vesselsandwares.blogspot.com/p/vegandish-store.html for the awesome pottery dishes!

Sherri's Black Bean Chili~pg. 164

La Dolce Vegan! Challenge:

A nice, thick hearty chili. I liked the addition of the apple juice to cut some of the heat. I served this with some Cumin Rice Flour Dinner Muffins (pg. 277).