With the first feeling of fall this month, I thought this recipe seemed most appropriate.
This one wasn’t bad, but wasn’t great. My advice is next time I plan to blenderize half the soup when it is done and add it back in before serving.
I really need to start writing these posts after I make the dish. Made this one at least a month ago, and now can’t recall the recipe. Sorry, enjoy the pics, I promise tomorrow’s post will actually have a recipe.
Don’t ask about the name, it’s a long story, but this was a super tasty chili that’s great for filling up the freezer with leftovers!
Regardless if you are vegan or not, this is seriously the BEST chili mac in existence.
As you can see I am catching up on posting some of the recipes I made up or tried this month, and I came across these pictures of a soup from earlier in the month. The truth is I have no idea what the recipe was, but I will share the pretty photos, topped with avocado and vegan bacon.
I love veggie soup even when though it’s probably considered boring or simple by my standards. And this recipe that I borrowed from Oh She Glows is AMAZING.
Here’s some more slow cooker recipes for you.
Yes, you read that right. Here’s another quick and easy slow cooker recipe to fill up your freezer with tasty leftovers!
I’ve been busy with many aspects of my life lately, an haven’t had as much time to cook elaborate meals very often: enter the slow cooker. it’s been super fun to play with now that I got a much larger one, and I’ve been veganizing many non-vegan recipes I have found online this month for leftovers. Today’s recipe is my veganized version of a Chicken Enchilada Chili.