Cass B Chickpea

Being from the midwest, taco salad has always been a family favorite for gatherings. Making it vegan was important to me, so I could relive some childhood memories.  This vegan taco salad can be adjusted to any ingredients that you choose. This is just my preferred combination. Please like, share, and follow for more content. And let me know how you enjoy your taco salad. Vegan Taco Salad Yield:  5 servings Prep time:  5 minutes Total time:  25 minutes Ingredients For the base: Quinoa | 1 cup Taco Seasoning |  1 packet Corn |  1 15 oz can Black Beans |  1 15 oz can Vegetable Broth |  1.5 cups For the toppings: Salsa |  As desired Shredded Lettuce |  As desired Vegan Shredded Cheese |  As desired Sweet and Spicy Doritos |  As desired Directions 1. Add quinoa, taco seasoning, and vegetable broth to a pot and bring to boil. Then simmer for 10 - 15 minutes until water has been absorbed by the quinoa. 2. Add black beans ...

French fries are my favorite late night snack. They take about 25 minutes to make, and the spices can be modified to your preferred choices of the night.  I start with a russet potato and cut in half and then in fourths. I then make sure the fries are of similar length and thickness for even cooking. Then I add to a baking dish and top with olive oil and the spices for the night. My favorite include paprika, garlic powder, oregano, parsley, and black pepper. Then I mix together and bake for 20 minutes flipping halfway through. I serve with ketchup which is my favorite condiment, but you can eat them with whatever you want. Please like, share, and follow for more content. And let me know if you love fries as much as I do! Quick French Fries Yield:  1 batch Prep time:  5 minutes Total time:  25 minutes Ingredients Russet Potato | 1 medium sized Olive Oil |  1 - 2 tbsps Paprika |  1 tsp Garlic Powder |  1 tsp Black Pepp...

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 ...

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 v...

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 someth...

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 ...

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 sha...