I guess there was a fever going around since Anna also made Chili and Cornbread this weekend!
After all that hiking, we needed a nice, filling meal. I made Cornbread from Vegan Family Favorites, and my husband made a Veggie Chili inspired by the Sweet Potato Black Bean chili from The Vegetarian Family Cookbook and from the Veggie Chili in Vegan Family Favorites. It ended up being nothing like either of them, but really good. I'll add the recipe later once I type it up. In the meantime, everyone likes a good picture! (Served with a big dollop of cold Toffutti Better Than Sour Cream and for me, some chopped avocado.) Unfortunately, dealing with the altitude meant cooking the cornbread for a longer time and although it tasted really good, it was incredibly crumbly since all the liquid had evaporated in the extra cooking time. If I make it again at thousands of feet above sea level, I'll add some extra soy milk.