Cass B Chickpea

I love zucchini, and I love casseroles in the winter. I mixed together my special molé sauce and created a colorful Vegan Zucchini Casserole! Because I used whole vegetables and bulk quinoa, little to no waste was created in the preparation of this meal. If you do not have access to fresh veggies or time to prepare them, canned or frozen equivalents should work just fine.  With these colorful ingredients, this recipe looks like a masterpiece. Feel free to serve with avocado or don't use cheese if that's your style.  I start making this recipe by cooking the quinoa. While the quinoa is cooking, I cut the veggies.  Once the quinoa is ready, I mix all of the ingredients, except cheese, together in the baking dish. I top with cheese and cilantro and bake for 30 minutes in foil. It turned into this colorful masterpiece.  Feel free to serve with avocado or whatever you want to go with it.  Please like, share, and follow for more content

I am the type of person that eats the same breakfast every day - usually cheerios or yogurt. However, on the weekend, I like to switch it up. This Vegan French Toast recipe only takes about 15 minutes to make and can be served with any of your favorite toppings, like powdered sugar, peanut butter, berries, or syrup.  To make this recipe, all you need to do is mix the ingredients, except bread, into a wet mixture and prepare a pan. I dip one side of the bread into the mixture for a few seconds and then flip it. Then I cook over oil until it reaches a golden brown.  Please like, share, and follow for more content, and let me know how you like it! Vegan French Toast Yield:  2 Prep time:  5 minutes Total time:  15 minutes Ingredients Almond Milk |  3/4 cup Flour |  2 tbsps Ground Flax Seed |  1 tsp Ground Chia Seeds |  1/2 tsp Maple Syrup |   2 tsps Cinnamon |  2 tsps Bread |  4 slices Oil Cooking Spray |  for frying Directions 1. In a bowl that a slice of bread can fit into, s