Cass B Chickpea

Sometimes all you need is some spicy vegan chickpea nuggets. I am not the biggest fan of imitation meat, but this simple ingredient recipe is designed for happiness and is great for kids (or pretending to be one). For this recipe, you will need a food processor and a pan. You will start by creating ingredients that will be set aside and used later to get the right consistency. Once that is complete, processing the nuggets begins. Below, mine is still a little too liquid-y, so I added a little bit more of the oat flour to thicken it to the point where it did not stick to my hand.  Pro tip: Don't forget to take the blade of the processor out before balling the nugs! Learn from my mistakes. I use my hands and create small to medium sized balls and dip them into the baked bread crumbs. After baking, serve with your choice of condiment and enjoy. Double or triple the recipe if you have more than two people eating.      Please share to Pinterest and like or comment if you ...

Now that September is coming to an end and cooler weather is starting to roll in, soup and chili season is finally upon us. This vegan potato, broccoli, and cheeze soup is a great first soup for the year. It is best served with a crunchy bread that can be dipped into it.  I like to take french bread or ciabatta bread and cut it in half. Then I mix olive oil, balsamic vinegar, and spices (minced garlic, paprika, crushed rep pepper, oregano, and parsley) and coat on the bread. I cook it on 400 and then do a quick broil to make it extra crunchy.  The soup is fairly sustainable and can be made with fresh russet potatoes, carrots, and a head of broccoli. However, it does require almond milk, vegetable broth, and vegan cheese which may require some packaging. I prefer the Follow Your Heart brand for the cheese, but any vegan cheese should suffice. The vegan cheese and vegetable broth can cause this dish to be high in sodium. For lower sodium, buy unsalted vegetable broth...