Thursday, August 02, 2007

Tasty Tempeh Chili

I made my favorite chili from La Dolce Vegan tonight. We ate this all throughout the winter. In fact, I craved it a few times a week while pregnant with Rowan. We suspect this very chili may have something to do with how he got his size due to the strong cravings I had for it. It is the perfect chili. I like to top it with parma and hemp seed nuts. It also goes great with tortilla chips but I had already polished off more than my share of pico de gallos today so I passed on the chips for dinner. Also, to make it perfect, you need to add some chipotle hot sauce. I didn't have any tonight but it was still good, not perfect.


knitja said...


Diana Montes said...

I love that you check my blog and comment. No one else comments. Your dinner pictures are so fun and inspiring. Regarding your zucchini post, I have an idea for large zuchs. I made a mixture of brown rice, fake meat(gimme lean), mushrooms, corn, garlic, carmeized onions. I cut the foot long zuch lengthwise and baked it in some water in the over. Then I put the mixture in it and cheese on top on baked it til the cheese melted. It was good. Easy to make vegan.

veganmomma said...

Thanks Diana! The stuffed zucchini sounds really good. I'll have to try that next time...actually I have some giant yellow squash that I could use...mmmmm.