Leftover salsa was mixed with fresh raw corn and sautéed onions, and put on top of boiled whole potatoes (we wanted baked, but the oven heats the house up too much). The potatoes were topped with more almost sour cream.
Layered nacho dip. Refried beans, a layer of fresh raw corn, a layer of ‘I Can’t Believe It’s Not Cheese’ Sauce (from the Ultimate Uncheese Cookbook), a layer of almost sour cream, and a dollop of salsa. The whole lot was topped with some diced cucumber and made a perfect dip for crunchy corn chips.
A Mexican-style pasta bake—pasta with refried beans, tomatoes, corn and capsicum, topped with a mixture of bread crumbs and polenta and baked. We served it with lots of almost sour cream, as well as salad and garlic bread. Yum!
Last night I had a human rights group meeting and I came home to couscous and roasted vegetables with dressing. Though the cookbook was open on the counter, I’m pretty sure the only part Andy read was the title before he started making this—aside from couscous, just about none of the ingredients in this dinner were the ones in the recipe. Still, it was delicious!
Though we’re quickly making our way through this cookbook, we have yet to make it into the dessert section… but I’ve still got my eye on the recipe for Apple Enchiladas!
And, for all the aussie vegans out there, nominate your favourites for the aduki aussie vegan awards!