The coconut creamer I chose to use gave the soup a great creamy taste, which went very well with the smokiness of the chipotles. I made a quick batch of Rustic Olive Rolls from Students Go Vegan. Kalamata olives and chipotles might sound like a strange combination, but they actually went very well together.
For tonight's meal, I turned back to Veganomicon. Chili sounded good, but I didn't want a garden-variety type of chili. Manzana Chili Verde was definitely what I was looking for.
Here, green tomatillos and granny smith apples are the star in the show. And for an added bonus, there are white beans in this chili too! It tasted a lot like a green salsa with lots of yummy goodness added to give it a stew-like consistency. And really, what's not to love about that?
Both of these meals were fantastic, and something that will definitely end up on our table again.