I take a lot of my inspiration from Katie at my favorite blog, Frugal Veggie Mama. I had some leftover stew with pinto beans, corn, some brown rice and diced tomatoes. I read through some of her old posts and came across two I used. One had Ruthies cornbread recipe and one mentioned a sort of cornbread chili pie.
So I took my beans and corn, added in some tomato paste, water, some fresh mushrooms, chili powder and cumin and some onion/garlic powder. Made the cornbread and put it in a pan, making sides to it. Here's how it turned out:
The other day I made sourdough bread from my 1834 Oregon Trail starter. Turned out great, with a good sourdough taste. This morning I made Fronch toast with it, a recipe from Vegan with a Vengance. Very filling. Here's what a slice of the sourdough looked like:
For lunch at work today I have black bean soup with homemade corn chips. Love this soup!