by Cyndi Walter | Sep 13, 2022 | Recipes
Veggie-filled and super easy to make, these chickpea flour frittatas are great any time of day. Great for meal prep! INGREDIENTS 1 3/4 cups chickpea flour (aka, garbanzo bean flour, gram flour) 1/4 cup nutritional yeast, optional 1 teaspoon baking powder 1 teaspoon...
by Cyndi Walter | Aug 28, 2022 | Recipes
Whole roasted cauliflower encrusted with lemon tahini sauce is made with simple whole food plant-based ingredients and so easy to make for a vegan main meal or side dish! INGREDIENTS 1 head of cauliflower, about 2 lbs. 1/2 cup tahini 1/4 cup lemon juice, about 1 – 2...
by Cyndi Walter | Aug 28, 2022 | Recipes
Full of protein, fiber, and flavor, this Mexican-inspired Santa Fe Black Bean Burger is a vegan pantry recipe that’s easy to make, ready in minutes, and will leave you completely satisfied! INGREDIENTS 1 can (14 oz) organic black beans, drained and rinsed 1/4 cup oats...
by Cyndi Walter | Jul 30, 2022 | Recipes
INGREDIENTS 1 cups steel cut oats 2 1/2 cups water pinch of salt Optional add-ins: 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon cardamom To Serve: 2 tablespoon pure maple syrup, per serving 1/4 cup unsweetened almond milk (or oat, cashew, soy, or your...
by Cyndi Walter | Jul 30, 2022 | Recipes
This deconstructed nacho bowl recipe is a perfect way to use refried beans and fresh salsas for a delicious light snack or meal! INGREDIENTS 2 cups easy refried beans or 1 can (15oz) refried beans* 1 cup pico de gallo 1 cup fresh corn salsa 1 cup red cabbage, shredded...
