Cass B Chickpea

October is my favorite month for many reasons - the weather gets cooler, my birthday happens, it's apple picking season, and it ends with Halloween - the start of the holiday season. Unfortunately during the holiday season, Americans are producing 25% more trash and are adding an extra 1 million tons of wrapping paper alone to the landfill according to the EPA(1).  It's very easy to walk into a store in the second half of the year and see decorations that are a must have. It's easy to buy a Halloween costume from a big store that isn't the best quality but is cheap. It's easy to buy the perfect wrapping paper for every single gift. However, the climate crisis is still present, and ur purchasing choices make an impact on the environment.  Creating sustainable holidays can have a positive impact on the environment and that requires individual changes that force big corporations to update their strategy away from making the fast fashion of holidays. Below are some tips

If I could only eat one thing every night for dinner, it would be pasta. Choosing which pasta recipe would be hard, but pasta is my number 1 favorite meal. These vegan ricotta stuffed shells are full of protein to keep you fueled. I make the vegan ricotta and parmesan from scratch with bulk ingredients to make it more sustainable, but using store bought should work though it may add higher sodium and sugar to the recipe. I start this recipe by making the vegan ricotta and vegan parmesan and setting it aside while I cook the shells and the sauce. Then I start preheating the oven and cooking the noodles and sauce. Then the fun part of stuffing the shells full and adding them to the casserole dish.  Next, the shells get covered in sauce and vegan parmesan before baking in the oven to perfection. Please like or share this recipe to your Pinterest for later. And let me know in the comments how you liked it!  Vegan Ricotta Stuffed Shells Yield: 5 Prep time: 20 minutes Total time: 1

My grandma was the one who inspired my love for cooking. One of her favorite recipes to make for the family was Mexican Casserole. After going vegan 3 years ago, I had to find a way to make this recipe vegan. It even has a special ingredient - molé - which adds some sweetness to the dish.  I start by cooking the garlic and bell peppers while the rice cooks. I prefer to use the colorful bell peppers as opposed to green peppers since it add flavor. I make the molé sauce mixture while the bell peppers are cooking. Then I mix the corn, black beans, tomatoes, and the sauce mixture to the bell peppers and mix together.  Then I add the rice and mix until even. I put half of the ingredients in the casserole dish and add a layer of cheese. Then I add the remaining ingredients and top with a final layer of cheese before baking in foil for 15 - 20 minutes.  I like to serve with the Kroger vegan sour cream and scooping chips, but it is also great on its own.  Please like and share this recipe and