Hey, welcome. Consider following MSV on Twitter and subscribing to the RSS feed, or sign up for email updates right over here.
Peeking out to the left there is cornbread. To the right, a brownie recipe in progress.
It's definitely getting there.
And in the tureen, the only red chili recipe you'll ever need.
It's very good. The mushrooms sometimes don't make their way into chili around here, but otherwise, follow the recipe faithfully, and you will be rewarded.
On top there (and too far to the left of the frame to be seen in the picture up top), homemade vegan sour cream. To make your own, first make a batch of soy yogurt. Once you have that, combine two tablespoons of yogurt with one cup of soy milk and one-quarter cup of refined coconut oil. Leave, covered, on a warm counter for 24 hours. Whiz with the immersion blender after adding a pinch of salt, and that's it. Keeps for a week to 10 days in the refrigerator.
Zsu has a sour cream recipe on her site, but it calls for adding some other stuff. Which is fine, of course. It may be just the thing—let me know if you try it. But this version is so blissfully straightforward (from a dairy recipe here) that it's likely to become the go-to around here on the rare occasions we might really want some sour cream on the table. Like a chili dinner for four on a gray, rainy day. It's mild in flavor, but cool and creamy and does just what it's supposed to with no fuss.
See you next week with a new recipe.