I hope I can break the cookie habit soon. I forget how addictive sweets can be, even vegan ones.
Here is the last of the Christmas food, including one more cookie.
VWAV Pumpkin Oatmeal Cookies with Mini Chocolate Chips and Peanuts. A kicked up version of one of my favorite cookies. I’m glad I only made a half batch.
Wild Rice with Cranberries and Pistachios. Delicious and so pretty for Christmas.
Black Bean Salad. A Christmas Eve tradition, made with black beans, corn, tomatoes, red bell peppers, purple onions, green onions, and avocados.
The first main dish I prepared after Christmas was Pinto Bean Mole Chili from the November edition of Gourmet (which featured many delicious looking vegetarian recipes). This is a richly flavored all bean chili made with toasted dried chili peppers, zucchini, and kale. It’s a nice flavor change from the typical Texmex version.
Since Santa brought me a new bread maker, I had to break it in with Tomato Bread to go with the chili. I’ve been working on this recipe for a while and I let the bread machine do all the work for me. Finally, success! It’s a beautiful color and so flavorful.
I am anxious to experiment with gluten free recipes in the bread maker, although I’m not at all familiar with yeasted gluten free breads. We’ll just have to see what happens.