I made a large batch for topping large lunch salads. Delicious tasting, creamy inside, crispy on the outside. Red Wine Vinegar and Oil Roasted Chickpeas Ingredients: 2 15 ounce cans chickpeas (garbanzo beans) 2 Tbsp canola oil 2 Tbsp red wine vinegar 2 tsp Italian herb seasoning blend ¼ tsp ground black pepper Salt to… Continue reading Red Wine Vinegar and Oil Roasted Chickpeas
Tag: recipes
Vanilla Caramel Pudding
While the pudding can be made vegan, the caramel sauce I bought was not. So based on that read your caramel carefully if it matters to you! Vanilla Caramel Pudding Ingredients: ¾ cup granulated sugar 6 Tbsp cornstarch 4 cups original almond milk 1 Tbsp Earth Balance butter stick (or butter) 2 tsp pure vanilla… Continue reading Vanilla Caramel Pudding
Beef Stroganoff
My brother was visiting so I made a treat for him, a batch of beef stroganoff. I made it as healthy as I could - well outside of it having beef in it. I love the texture of the sauce with non-fat greek yogurt, it tasted better than the traditional sour cream. It was 'lighter'… Continue reading Beef Stroganoff
Vegan Borscht
I tried a new idea out for Borscht. This was good but I think I preferred Version 1 better that I made back in March. Still it was very good, just a bit too thick in veggies! Sadly I am the only one who enjoys Borscht - ah well. Neither Kirk or Ford have much… Continue reading Vegan Borscht