green chili skillet cornbread, refried beans and noochy veggies

The star of tonight's dinner was definitely the cornbread. I had a green chili pepper from Nancy's garden on my counter, so I decided to make the skillet cornbread recipe from the Veganomicon. I cooked the chili pepper with some onion, and added it to the top of the corn batter before it baked. Such an easy yummy recipe, and we ate the bread warm from the oven, and boy was it good :) The beans are leftover refried beans that my parents made, creamy and satisfying (and all I did to tweak was add some chili powder, needed a lil more heat!). The hubby contributed ti dinner with some sauteed pepper, carrot, garlic and zucchini, cooked with nutritional yeast and Bragg's.

I got fancy with a lil cherry tomato garnish :)

tempeh reuben sandwich & marinated zucchini salad

This was a quick dinner I made for my husband :) It's a tempeh reuben sandwich, for the tempeh: I used tempeh bacon that I had marinating in the fridge, layered with sauerkraut, and dressing (vegenaise, horseradish and ketchup). The bread is Heidelberg Rye :) yum yum. The salad is thinly sliced zucchini and fresh garlic marinated in a vinaigrette for a couple hours.

The hubby says "that was bangin!"