Well, the final roundup for Vegan MOFO III anyway. What an awesome month of food it’s been! Participating has really challenged me to up my game in the kitchen, and I’ve connected with so many amazing vegan bloggers. This year’s installation isn’t even over yet, and I’m looking forward to Vegan MOFO IV!
So my little sister, Amanda, is a pretty rockin’ cook. We both ascribe to the philosophy that you should experiment and not be afraid to deviate from a recipe. Last night, she told me about this tasty salad that she made, and I thought it would be just perfect for Vegan MOFO!
Sometimes, I get home and am just beat. I mean….BEAT. On those days, the thought of standing over the stove to cook is just more than I can bear. On those days, there is nothing to do but come up with the laziest possible way to put a meal together. Enter the stirbake.
It’s cold, and hearty food is in order! Instead of canned tomatoes, the liquid in this chili comes from canned pumpkin and broth. It turns into a stew-like business and is totally delicious!
1 16oz can pureed pumpkin 1 16oz can chick peas 1 16oz can pinto beans 1 sweet onion, diced 2cloves garlic, minced [...]