Cooking & Baking

Cut a couple Russet potatoes into cubes, tossed in evoo and spices. For the topping I made a chili with chopped onions, red bell pepper, celery, and minced garlic. I steam-fried the veggies in evoo and water. When done I added tomato paste, more veggie broth, cooked sweet corn, black beans and sliced mushrooms. I used chili powder, cumin, oregano, chipotle powder, paprika and cayenne for the spices. Plated the fried potatoes and ladled the chili on top. Then topped the chili with shredded vegan “cheddar”. Cheers!🥂