Cheesy Vegan meets REAL Vegetable Corn Cakes and Spicy Black Bean Soup! Writing a review for the American Vegan Magazine on John Schlimm’s cookbook, Cheesy Vegan, we made this dish. It combines John’s mozzarella recipe with our REAL Spicy Black Bean Soup and Vegetable Corn Cakes. The Corn Cakes sit on top of the soup (like bread in French onion soup). It’s topped with the cheese and then baked until brown and bubbly.
The article (shown below) features the review, the 2 REAL recipes and the Swingin’ Gourmets. Click on the pages below to enlarge.
