Not my finest photos, but we sure had fun! And the food was DELICIOUS!

Cowboy Caviar
From: http://www.yummly.com

Ingredients:
15 oz. black beans (rinsed and drained)
15 oz. black-eyed pea (rinsed and drained)
15 oz. pinto beans (rinsed and drained)
1 ½ cups frozen sweet white corn
1 cup celery (diced)
1 bunch cilantro leaves (chopped)
½ red bell pepper (diced)
½ yellow bell pepper (diced)
½ cup green onion (chopped)
1 Anaheim chili (seeded and diced small)
2 oz. peppers (chopped pimento)
2 T. jalapeno pepper (minced fine)
1 T. minced garlic
½ c. rice vinegar
1/4 c. extra virgin olive oil
1/3 c. white sugar (can use less) OR 2 T. Zylitol & 3 T. sugar
½ tsp. Worchester sauce
1 tsp. salt
½ tsp. black pepper (ground)

Directions:
1. Combine the black beans, black-eyed peas, pinto beans, corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.

2. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. Allow to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

Vegan Mac & Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Creamy, flavorful, and satisfying. Vegan mac and cheese made with potatoes, carrots, and nutritional yeast. Even a non-vegan won't be able to tell that it's not the real mac and cheese.

Servings: 4
Ingredients
10 oz macaroni pasta*
2 cups yellow potatoes, diced
1 cup carrots, diced
1/2 cup nutritional yeast
1/2 cup water, preferably from the pot of boiled veggies
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. fine sea salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
US Customary - Metric
Instructions
Cook macaroni al dente according to package instructions. Drain the cooking water and set the pasta aside.
Boil the potatoes and carrots for about 15 minutes, until soft. Don't discard the cooking water - you can use it for the sauce.
Put all the ingredients in a blender and blend until smooth. Pour the sauce over the cooked macaroni and mix it well. Serve immediately.
Store leftover mac & cheese covered in the refrigerator for 3-4 days. Reheat on a stovetop, adding extra broth if it's too dry.

Recipe Notes
*10 oz (285 g) uncooked macaroni equals ~2 3/4 cups.
*I used quinoa macaroni pasta.

This recipe has been adapted from Veggie on a Penny.

Starting point for the Chili: READY IN: 6hrs 15mins SERVES: 8
UNITS: US
INGREDIENTS Nutrition
1 (11 ounce) cancondensed black bean soup (or canned black beans in juice)
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
1 (16 ounce) can vegetarian baked beans
1 (14 1/2 ounce) canchopped tomato puree (I use large 29 oz. can crushed tomatoes)
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 zucchini, chopped
2 stalks celery, chopped
2 garlic cloves, chopped
1 (4 ounce) candiced chilies
1 -2 jalapeno, chopped (depending on how much heat you want)
1 tablespoon chili powder
2 teaspoons cumin
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon cilantro (optional)

DIRECTIONS
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!