Cass B Chickpea

I think I invented a new pasta sauce - Sour Cream and Chives. I had leftover sour cream and decided to try this new creation. It was really good. I was a little bit surprised since I have only ever had this flavor in chips, but it worked well as a sauce.  Please like, share, and follow for more content! And let me know how you like this recipe! Sour Cream and Chives Pasta Yield:  3 Prep time:  10 minutes Total time:  15 minutes Ingredients Banza Pasta |  1 box  Plant Based Sour Cream |  1 container  Almondmilk |  1/4 cup Olive Oil |  1 tbsp Unbleached all purpose flour |  1 tbsp Chives |  1 - 2 tbsp dried Black Pepper |  to taste Directions 1. Cook pasta according to directions. 2. While pasta is cooking, in a medium pot, heat olive oil over medium heat. Then add the flour to form a roux.  3. Add almond milk and stir until no chunks. Then add the vegan sour cream and spices and stir to combine.  ...

My favorite restaurant nachos are from Café Sunflower. I haven't been able to perfectly recreate them, but this Chili Cheeze Nacho recipe is pretty close. I start by making a chili recipe and my perfect cheese sauce. Then I baked the chips, chili, and cheeze to perfection before adding some of my favorite toppings - salsa, jalepeños, and sour cream. I forgot to buy shredded lettuce, but that would belong on here too.  Please like, share, and follow for more content! And let me know how you like this recipe! Vegan Chili Cheeze Nachos Yield:  4 - 6 Prep time:  5 minutes Total time:  45 minutes Ingredients For the chili: Black Beans |  1 15 oz can  Pinto Beans |  1 15 oz can Kidney Beans |  1 15 oz can Corn |  1 15 oz can  Tomato Sauce |  1 15 oz can Tomato Paste |  1 6 oz can Vegetable Broth |  1 cup Chili Powder  |  1.5 tbsp Garlic Powder  |  1 tsp Paprika |  1 tsp Black Pepper |  1...