1 can chickpeas (shells removed)
1/3 cup creamy peanut butter 1/4 cup maple syrup dash of vanilla 1 tsp baking powder handful (or more)Dairy-free Chocolate chips (We use Enjoy Life brand) Preheat oven 350. Place chickpeas, peanut butter, maple syrup, and vanilla in food processor and blend until smooth and creamy. Fold in 1 tsp baking powder. Fold in chocolate chips! Bake for 9-14 minutes. Best when underdone! Enjoy! Recipe cred eating with_em
0 Comments
1 1/2 cup quinoa
3 cups vegetable broth 1 small onion, chopped 1 tablespoon olive oil 1 medium sweet red pepper, chopped 1 small carrot, chopped 1 cup fresh green beans, chopped 2 garlic cloves, minced 1 teaspoon fresh cilantro 1. Dump quinoa into crockpot. 2. Stir in broth, vegetables, garlic and cilantro. 3. Cover and cook on low 4-6 hours or on high 2-4 hours. 4. The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa. 5. Top with fresh cilantro and serve. 6. You can mix in garbanzo beans or black beans to add protein! Enjoy! Original recipe cred momswithcrockpots.com 2 tablespoon olive oil
1 stalk celery, sliced 1 small onion, chopped 1 big clove garlic, minced 3 cups mushrooms, sliced 14 oz cauliflower rice 1/3 cup vegetable broth soy sauce to taste (I use coconut amino for gluten free option) 2 cups spinach salt and pepper to taste 1 tablespoon fresh parsley, chopped 1. In a large skillet heat olive oil over medium heat. 2. Add onion and celery and cook until tender for about 5 minutes. 3. Add garlic and cook for 30 seconds. 4. Add mushroom and saute until its cooked through. 5. Add the cauliflower rice, vegetable broth, and soy sauce. Allow cauliflower rice to absorb the vegetable broth. Cook until it is soft, but not mushy. 6. Add spinach and cook for 2 minutes. Season with salt and pepper to taste. 7. Garnish with chopped fresh parsley before serving. Enjoy! Original recipe cred Primaverakitchen.com |
Archives
November 2020
Categories
All
|