Vegan chili (tomatoes, lentils, peas, carrots, celery, onion, garlic, coriander, cumin, and cheese (nutritional yeast) fries. Chili and cheese (usually nacho cheese) fries were very popular in Chicago when I was growing up. This is a vegan recreation of the dish.
Peanut butter, mango and romano bean chili (garlic, cumin, paprika, coconut, liquid smoke, cremini mushrooms, vidalia onion, flat leaf parsley, spinach, jalapeno pepper, evoo/flax oil, tomato paste, lime juice, vegetable stock) and walnut cheese over brown rice.
Chili and cheese is a very popular combination in the midwest where I grew up. This dish had a great mouth feel and an excellent flavour. Coconut and mango add a rich undertone to anything spicy, and the walnut cheese added just the right richesse to the dish overall.
For the walnut cheese:
1/2 cup of walnuts ground until they start to get buttery
2 tablespoons of nutritional yeast
2 tablespoons of plain soy yogurt
1 tablespoon of turmeric
Sea salt to taste
