Roasted corn squash stuff with kale, chickpeas and raisins (garlic, lemon juice, sea salt, evoo/flax oil, ginger).
Shiitake mushroom brown rice pilaf (shiitake mushrooms, sea salt, evoo/flax oil, long grain brown rice).
Roasted acorn squash stuffed with wild rice, pinto beans, cranberries and collards (sea salt, vegan worchestershire sauce, nutritional yeast, evoo/flax oil) with a sundried tomato rosé (garlic, nutritional yeast, sea salt, evoo/flax oil).
Black bean, jalapeno and corn chowder ( soup stock, white potato, sweet potato, garlic, ginger) garnished with cilantro and chili powder. Corn chowder is very common in Illinois, although it usually have other vegetables instead of black beans.
Walnut, acorn squash and kale empanada (vidalia onions, garlic, ginger, nutritional yeast, turmeric, sea salt, black pepper) with mango salsa and taco salad (I didn't make the salad or the salsa, but both were very good and went really well with the richness of the empanada). I ground the walnuts and roasted squash and then minced the kale and onions to make a sort of cheese and kale filling. With the squash added, the texture was very light and creamy (surprisingingly so).
Banana and avocado brulee (walnuts, agave syrup, vanilla, pinch of sea salt).
