If you're looking for a recipe for a certain dish or have one to share from the Vegan Chicago Potluck Bowling Extravaganza at Timber Lanes please reply to this thread. BTW a lot of photos of dishes have been posted here.

Thanks!

Anne's Taco Tomato Sauce with Rice and Beans
I eat this dish all the time. It's flavorful, spicy, low-fat, cheap, easy, keeps very well, and all ingredients can be purchased at Jewel-Osco. You can make everything ahead of time except for the cilantro, which you want to be fresh. This is a great "beginner vegan" recipe because it doesn't require a lot of skill and you can make the sauce on a weekend and have it available for a quick meal for several weeks. If you're ambitious, add sauteed mushrooms, zucchini, or bell peppers to the sauce, and/or top the dish with fresh tomatoes, pico de gallo, and/or avocado.
***Rice and Beans with Sauce***
*Ingredients:
~3-4 cups cooked rice
1 15 oz can black beans, pinto beans, or kidney beans
1/2 bunch fresh cilantro, stems removed and chopped
1-2 cups Anne's Taco Tomato Sauce (see below)
vegan margarine (optional)
dash turmeric (optional)
*Method:
Combine rice, beans, cilantro, margarine (if using), and turmeric (if using). Ladel sauce over rice mixture and serve hot. Garnish with cilantro.

***Sauce***
*Ingredients:
1 jar Classico Spicy Red Pepper Pasta Sauce (24 oz, I think)
1 can La Victoria Enchilada Sauce (10 oz?)
2 cans tomatoes, crushed or diced (15 oz each, I prefer crushed)
1/4 cup salsa (Optional. I often use Herdez chipotle salsa, because it's smoky.)
2-3 tsp French's Taco Seasoning
1-2 tsp ground cumin
1 tsp ground coriander (optional)
1 onion, diced
1 head garlic, diced finely or run through garlic press (lazy option: 2 tsp garlic powder)
2-3 Tbsp vegetable oil
*To make it spicy, chose 1-2 of these ingredients:
2-3 jalapenos, seeded and diced
Sriracha garlic hot sauce or other hot sauce
1/2 can chipotle peppers in adobo sauce (Herdez brand, I think, ~5 oz can. Remove seeds and dice finely.)
Black pepper
*Method:
Combined pasta sauce, enchilada sauce, tomatoes, and salsa in large saucepan and turn heat on low.
Sautee the onion, garlic, and jalapenos in the oil. Garlic cooks faster than onion so do it separately or add it last. I often cook all produce items separately so nothing gets overdone. Add cooked produce to saucepan with tomatoes, etc. Add cumin, taco seasoning. Add hot sauce or canned peppers or your favorite heat source. Taste and add more seasoning or hot sauce as needed.
Makes ~8 cups. Keeps 2-3 weeks in the fridge or indefinitely in the freezer. After thawing it might be necessary to heat it up and add some corn starch to thicken it up a bit since the freeze-thaw can make it watery.