Breakfast boost sprinkle
Looks like my kinda breakfast - presently I’m eating a chia sprinkle with ginger - delish
Spinach and Chickpea Soup with Couscous ~
Vegan Supplements Part 1: The Essentials from the Vegan Cuts Blog
I made this kale sauteed in garlic and olive oil (what else) with fingerling potatoes and a tofu scramble.
Vegan Quinoa Pizza Balls
Ingredients
1 cup cooked quinoa (already seasoned with salt)
1 cup red beans
5-6 fresh basil leaves
1/4 cup fresh parsley, chopped
1/3 cup tomato paste (plain - add oregano and fresh basil)
salt to taste
Directions:
Mash all ingredients with a fork. You could also use your food processor, but you want the balls to still have texture, so be careful not to over-process.
Using your hands, form 1-2 inch balls. Bake on a nonstick baking sheet for 25-30 minutes at 350 degrees, until the balls are brown and firm.
(photo recipe via onannasplate.com)
Reblogging for future reference :D
Get ready appetizer….
Would it still be healthy if I added a little rum?
Nuts are so nutritious and tasty. I add them to everything from salads to sauces.
Grilled asparagus and roasted brussel sprouts. Dinner!
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