Cass B Chickpea

I have enjoyed learning more about other cultures through their food. I did not get a ton of exposure to different cuisines growing up, and I was so picky that I'm not sure I would have liked it. Now that I'm older, I've been trying new things. Over the last year, I've been experimenting with Indian dishes and spices. Since I love making pasta, I thought one of the easiest ways for me to learn Indian spices was through one of my favorite dishes, so I created this Vegan Curried Mac with my normal cheese sauce with a twist in the spice section. I added peas because they're one of my favorites to add to pastas, and you can see how beautiful the color and texture turned out. Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Curried Mac   Yield:  4-6 servings Prep time:  20 minites Total time:  30 minutes Ingredients Pasta Noodles |  1 box  Cashews |  3/4 cups Almond or Coconut Milk | 1 cup  Nutritional Yeast |  

Did someone say soup and chili season? This Roasted Corn Chowder is the first of the lineup I have planned. It is a great way to get in lots of in-season veggies, plus it is super tasty. Please like, share, and follow for more content! And let me know how you like this recipe! Roasted Corn Chowder Yield:  4 Prep time:  40 minutes Total time:  70 minutes Ingredients Roasted Corn: Corn on the Cob |  5 - 6 ears  Olive Oil |  1-2 tbsp Salt and Pepper |  to taste Chowder: Russet Potatoes |  2 diced  Carrots |   5 medium, peeled and diced  Red Pepper |  1 diced  Jalepeño |  1 diced Vegetable Broth |  5 cups   Unbleached all purpose flour |  2 tbsp Olive Oil |  1 tbsp   Minced Garlic |   1 tsp Raw Cashews |  1/4 cup Almondmilk |  1/2 cup Bay Leaf |  1  Roasted Corn |  1 batch from above Green Onions |  for serving Crackers |  for serving Directions 1. Preheat oven to 375. Shuck the corn and remove as many of the strings as possible. Add olive oil, salt, and pepper. Wrap in aluminu

Happy Labor Day! I know this means end of summer is here, but I'm going to soak in the final warm weather days by enjoying a Vegan Orange Cream Popsicle. This is a family recipe that my grandma shared with a vegan twist.  Please like, share, and follow for more content! And please let me know if you try this recipe and how you like it. Orange Cream Popsicles Yield:  6 - 8 servings Prep time:  10 minutes Total time:  4 hours Ingredients Orange Juice Concentrate |  1 12 oz can Water |  12 oz (refill empty juice concentrate container) Vegan Vanilla Yogurt |  2 5 oz containers or 10 oz Directions 1. Whirl orange juice concentrate, water, and yogurt in a blender until combined.  2. Place mixture in popsicle molds. It makes between 6 - 8 popsicles.  3. Freeze until solid approximately 3-4 hours.  4. Enjoy!  Nutrition Facts Per 1 serving: Calories:  110 |  Fat:  1 g  |  Saturated Fat : 0 g |  Cholesterol:  0 mg |  S odium:  11 mg |  Total Carbs:  21 g |  Dietary Fiber:  .3 g |

Any end of summer gathering needs veggie burgers and pasta salad. This Vegan Pasta Salad is super simple and only takes about 15 minutes to make.  Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Pasta Salad Yield:  5 - 6 servings Prep time:  10 minutes Total time:  15 minutes Ingredients Pasta |  1/2 - 1 box  Red Bell Pepper |  1 diced Orange Bell Pepper |  1 diced Carrots |  1 or 2 medium peeled and diced  Jalepeño |  1  diced Sun-dried tomatoes |  1/4 cup Vegan Mayonnaise |  1/2 cup + 1 tbsp  Mustard |  1/4 cup Black Pepper |  to taste Dill |  1 tsp Italian Herbs |  1 tsp  Salt |  1 tsp Sugar |  1 tsp Directions 1. Cook pasta according to directions. 2. While pasta is cooking, prepare veggies.  3. Add all ingredients into a mixing bowl and stir to combine.  4. This recipe is best served after being chilled for a few hours, but it is also okay to eat right away.   5. Enjoy! Nutrition Facts Per 1 serving: Calories:  342 |  Fa

The end of summer is near with this weekend being Labor Day Weekend. While summer is my favorite time of the year, I am looking forward to soup and chili season and the fall colors.   Please like, share, and follow for more content! And please let me know if you try this recipe and how you like it. Spicy Bean Burgers Yield:  6 servings Prep time:  15 minutes Total time:  35 minutes Ingredients Banza Rice |  1 cup Uncooked Quinoa |  1/2 cup Vegetable Broth |  2 cups  Black Beans |  1 can Tomato Paste |  3 tbsps Nutritional Yeast |  2 tbsps Ground Flax Seed |  1 tbsp Water |  1 tbsp  Paprika |  1 tsp  Garlic Powder |  1 tsp  Black Pepper |  1/2 tsp  Chili Powder |  1 tbsp Directions 1. Add quinoa and vegetable broth to a pot and bring to a boil. Then simmer for 15 - 20 minutes until the water is absorbed. 2. Cook the rice according to directions. I used a mixture of rice and quinoa in this recipe because I had just a little bit of each of them. You can skip the rice or skip t

A quick lunch is always welcome during busy weeks. I love to use Banza rice, add some corn and beans, salsa, cheeze sauce, and lettuce to make this quick burrito bowl.  Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Burrito Bowls Yield:  4 bowls Prep time:  10 minutes Total time:  15 minutes Ingredients Banza Rice |  1 packet Corn |  1 can Black Beans |  1 can Cheese Sauce |  1  batch  for serving Lettuce | for serving Salsa |  for serving Directions 1. Cook rice according to directions.  2. Add beans and corn to the rice and heat through. 3. In a bowl, add rice mixture. Then add desired amount of cheese sauce, salsa, and lettuce. 4. Enjoy! Nutrition Facts Per 1 burrito bowl: Calories:  456 |  Fat:  11 g |  Saturated Fat : 0  g |  Cholesterol:  0 mg |  Sodium:  583  mg  |  Total Carbs:  71 g |  Dietary Fiber:  14   g |  Sugars : 11 g |  Protein:  24 g

I actually don't love sweet potatoes, but when stuffed with a casserole, they aren't so bad.   Please like, share, and follow for more content! And let me know how you like this recipe! Stuffed Sweet Potatoes Yield:  4 - 8 servings Prep time:  40 minutes Total time:  60 minutes Ingredients Sweet Potatoes |  4 medium Banza Rice |  1 package Salsa |  8 oz jar Corn |  1 15 oz can Black Beans |  1 15 oz can Vegan Cheeze |  1/2 cup - 1 cup Plant Based Sour Cream |  for serving Directions 1. Preheat oven to 400 and poke holes in the sweet potatoes. Cover in aluminum foil and bake for approximately 40 minutes until a knife goes through easily.  2. Set aside until cool to the touch. 3. Cook Banza rice according to directions. 4. Then add rice, rinsed black beans, corn, first 1/2 cup cheese, and salsa to a bowl and combine.  5. After sweet potatoes are cool to the touch, cut in half and either (1) mash the insides or  (2) scoop them out and combine with the filling. 6. Put t

Sunday morning breakfast is always my favorite and today I got to share it with my mom over these Vegan Waffles. I did some research and found out that there really isn't a ton of difference between waffles and pancakes. You can add a bit more sugar to make them brown more or some oil to prevent sticking. I chose to add a little bit of maple syrup at the end to do both and it worked well.  Please like, share, and follow for more content! And please let me know if you like this recipe.  Vegan Waffles  Yield:  2 - 3 servings Prep time:  10 minutes Total time:  25 minutes Ingredients Dry Ingredients: Unbleached All Purpose Flour |  1.5 cup  Organic Sugar |  2 tbsps  Baking Powder | 1 tbsp  Flax Egg Ingredients: Water |  1 tsp  Ground Flax Seed |  1/2 tsp Wet Ingredients: Almondmilk |  1 cup  Apple Cider Vinegar |  1 tbsp  Vanilla |  1 tsp Maple Syrup |  1 tbsp (optional - for mixing) Directions 1. Add all wet ingredients except maple syrup in a small bowl and set aside 10