Cass B Chickpea

Crockpot recipes are some of my favorite because there is little work involved. Just add ingredients and walk away until you can eat it. For this Enchilada Rice, I started by making a batch of my Enchilada Sauce. Then I added everything except the rice and cream cheese and let it slow cook. I chose to use Banza Rice because it is made of chickpeas which adds protein to the recipe, and I am not the biggest fan of regular rice. For the vegan cream cheese, I like the Tofutti brand or Go Veggie. I am still perfecting my own vegan cream cheese recipe, so as of now, I still buy vegan cream cheese from the store. Please like, share, and follow for more content. And let me know how you like this recipe! Vegan Slow Cooker Enchilada Rice Yield:  4 servings Prep time:  10 minutes Total time:  4 - 8 hours Ingredients Corn | 1 can Black Beans |  1 can Diced Tomatoes |  1 can Poblano Pepper |  1 pepper, diced Enchilada Sauce |  1 batch or 1 jar Banza Rice |  .75

I find that buying jars and cans of ingredients produce lots of waste over time. Not everyone has a way to recycle these or reuse them, so making those products at home is a sustainable alternative. In addition, homemade food is always better than someone else making it, and usually it is better for you. This homemade Enchilada Sauce has less sodium and fewer ingredients than the kind at the store. Please like, share, and follow for more content. And let me know how you like it! Enchilada Sauce Yield:  1 batch Prep time:  1 minute Total time:  10 minutes Ingredients Olive Oil | 1 - 2 tbsps Flour |  1 tbsp Chili Powder |  3 tbsps Paprika | 1 tbsp Cumin |  1 tsp Black Pepper |  1 tsp Garlic Powder |  1 tsp Vegetable Stock |  1 cup Tomato Paste |  1 6 oz jar Directions 1. Heat olive oil over medium heat. Add flour and stir together. Then add the spices. Stir until mixed in. Add more olive oil if needed. 2. Add tomato paste and vegetable stock and simmer until sauce thickens (5

If you want a guilt free pasta experience, then this red lentil zoodle recipe is for you. It has less than 200 calories per serving and is loaded with nutrition. Zoodles are a great pasta alternative if you want to avoid carbs or if you want to eat less calories. They also make for a zero waste pasta if you buy the zucchini without packaging. I have a spiralizer that I use that I bought from TJ Maxx a few years ago. With my spiralizer, you only have to cut off the ends and then the device turns them into zoodles. I dry them off with a kitchen towel to remove as much excess water as possible before adding a little bit of olive oil to a pan and cooking until they begin to turn translucent. Then I repeat drying them before I add sauce.   For the sauce, you cook the red lentils in water and then add all of the ingredients into a high speed blender. If it is too liquid-y, you can always add flour to thicken it.  If you are not ready to try zoodles or want something a lit