Roasted Mushrooms with Garlic & Thyme. This one looks to have parmesan, but I could do without the cheese to keep it healthy. ⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️ Get Tons of Free Traffic On Autopilot with Your Instagram Account ⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️
BBQ Cauliflower Salad INGREDIENTS 1/2 head cauliflower, cut into florets 1/2 c. BBQ sauce 1/2 c. black beans 1 avocado, sliced 1 ear of corn, cooked and sliced 1/4 of a red onion, diced shredded carrots 3 c. lettuce non-dairy ranch dressing (add some BBQ sauce to spice it up if you desire) Bake cauliflower 5 -7 min and then Put BBQ sauce onto the cauliflower. Bake another 2-3 minutes.
Curried Chickpea Salad Sandwich // In small bowl blend 1/2–2/3 c thinned hummus, tahini, or vegan mayo w juice of 1 lemon, 1 T curry powder, 3/4 t garlic powder, and salt to taste (and 1 T vinegar or maple syrup optional). In medium bowl, roughly mash half of 3 c chickpeas; mix 'til combined 1 c diced carrots, 1 c sliced scallions, 1/2 c raisins, dried currants, or chopped dates, 1/2 c cashews, hummus mix, and salt and pepper to taste.
Chickpeas, chana, garbanzo, ceci bean. The chickpea is an ancient legume, eaten for thousands of years — and for very good reason. It's hearty and satisfying, full of protein and other excellent nutrients. Chickpeas are even fun to eat; big enough to be speared with a fork, or popped into the mouth with your fingers, they seem to offer themselves as the perfect tiny bite. Oh, and then there's this: Chickpeas are easy. They come in cans. From curried chickpea stew made in the slow ...