Ok, this turned out to be the most popular dish at out Thanksgiving dinner. I completely made it up as I went along, so I was scared to death. Here’s the quick (non measured, sorry!)

This was the best vegan stuffing I’ve ever tasted. Even the meat eaters loved it and commented that the mushroom gave it a wonderful texture. I adapted this recipe from one I found somewhere on the internet. I wasn’t exact on the spice measurements (meaning I didn’t level off the top of the measuring spoon).

I thought this turned out rather well. The nacho cheaze was a dead-on ringer for the real thing (at least to someone who hasn’t eaten cheese in a long while.

1 medium onion — chopped
1 green bell pepper — chopped…

This comes from the McDougall newsletter. I made this in the crockpot last Friday, and we are STILL eating it! It makes an enormous amount. The taste is similar to baked beans–we’ve been calling it “Sweet Beans.” It’s good, but it’s more like a side dish, so don’t make it unless you are feeding a crowd, are planning to freeze some, or can figure out a way to halve the recipe.

To the ancient Incas, the ivory-colored beads of quinoa (pronounced KEEN-wah) were “the Mother Grain,” a sustainer of life in hard times in the high Andes. Except for a green-peanutlike aftertaste, quinoa is as bland as rice. Unlike rice, however, it packs a lot of protein. Most organic groceries and health food stores stock quinoa and some of the better supermarkets also carry it.

Equal part red chili powder and flour (flour is needed to thicken the sauce). We usually 5 T of chili powder and 5 T of flour.
1 T oregano…

2 c water
1 c fine yellow corn meal…

This is a good dish for a buffet because it is so easy to prepare. Presoak the beans overnight or use a quick soak method.

Recipe Adapted from: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines