Crispy potato skins filled with delicious mexican filling make a great lunch, dinner or post-exercise recovery meal. Easy and quick to make, naturally vegan and glutenfree too. Top with Earth Balance MindfulMayo!
Ingredients 1 or can) coconut milk, light or tablespoons red curry paste (see note cup natural unsweetened creamy peanut butter (see note tablespoons low-sodium soy cup sugar or tablespoons white vinegar or rice cup teaspoon sesame oil
01 - I’m reaching for something Mediterranean-inspired at least a few times a week, whether it’s hummus and veggies, Chickpea Shawarma Salad, Shawarma Chickpea Dip, or a Chickpea Shawarma Sandwich. (Are yo