Roasty Smokey Saffron Chowder
This chowder blew my mind- the combination of roasted potato and garlic, crispy tofu, tempeh bacon, corn, celery, parsley, and a creamy saffron white wine broth was enough to propel this post from the smorgasbord into the main section. But wait there's more...
Onion Pepper Chedda Biscuits
These babies took my breath away, really i'm speechless. So, what happens when you put it all together with a nice chardonnay on a beautiful late summer evening?
Heaven on earth. Look for these original recipies to be included in the extraVEGANza! cookbook, authored by Noodles and Moles, to be released in 2008.
Holy Smokes! Noodles and Splinters, takin' it up a notch or three as usual. I can almost taste those biscuits, especially since I enjoyed the pleasure of tasting their country cousin (the jalepeno vegan cheddar peasant loaf) the night before. YOWZA!
The Vegucator | September 12, 2007 8:26 PMThat looks so good right now. Even if it is 8:45 am. I'm not much of a breakfast person though.
Can you email me the recipe?
Cory | September 14, 2007 8:46 AMi really like the motivation behind the vegan corn chowder. it makes perfect sense. absolutely.
chad | September 19, 2007 12:38 AM
why 2008? why not in time for the holiday gift-giving season?
imoak | September 11, 2007 10:33 AM