Cass B Chickpea

Sunday morning pancakes are my favorite. Most mornings I eat a bowl of plain Cheerios with almondmilk but one day a week, I splurge and make these delicious 7 ingredients pancakes.  They are super easy to make - mix the dry ingredients, add the wet ingredients, then mix them together.  Please like, share, and follow for more content! And please let me know if you like this recipe.  Vegan Whole Wheat  Pancakes  Yield:  2 servings Prep time:  10 minites Total time:  20 minutes Ingredients Dry Ingredients: Whole Wheat Flour |  1.25 cup  Sugar |  2 tbsps  Baking Powder | 1 tbsp  Ground Chia Seeds |  1/2 tsp Wet Ingredients: Almondmilk |  1 cup  Apple Cider Vinegar |  1 tbsp  Vanilla |  1 tsp Directions 1. Mix dry ingredients in a medium bowl. 2. Add wet ingredients. 3. Combine and set aside.  4. Add a little bit of oil or vegan butter to a pan over medium heat until melted.  ...

My mom has been on a fitness journey for the past few years, and has recently stalled out. I suggested she try going vegan because it would be more fresh and whole ingredients which might help her reach her goals. She had never considered going vegan, but she decided to try it. She didn't know what to cook, so she thought a subscription box would be good for her. She looked around and chose Hungryroot. She absolutely loved it. She said the recipes were easy, tasty, and she could barely tell she was eating vegan. She has been using Hungryroot for about a month now and plans to keep using it. While I love cooking and enjoy making new recipes, sometimes I don't have the energy to make a new recipe or go to the store. My mom got a coupon to share with me for $40 off my first box. I decided to give it a try for a week. I took the Hungryroot quiz which allowed me to select I'm vegan. It also asked which meals I want want and some recipes I might like. Then after I paid, it showed...

Growing up, my grandma made Special K bars which are basically an unhealthy mixture of corn syrup, peanut butter, cereal, and lots of chocolate. I wanted to make her recipe into a healthier and vegan option, so I created these Chocolate Peanut Butter Bars. For the chocolate, I used a combination of a Hu Hazelnut Chocolate Bar and some semi-sweet allergen friendly chocolate chips. For peanut butter, I always use an unsweetened version which is usually the kind that you have to stir and keep in the fridge.  These bars are great because there is no baking - you just have to wait long enough for the chocolate to cool.  Please like, share, and follow for more content! And please let me know how you like it. Chocolate Peanut Butter Bars Yield:  14 bars Prep time:  0 minutes Total time:  25 minutes Ingredients Rolled Oats |  1.5 cup Creamy Peanut Butter |  1 cup Sugar |  1/4 cup  Allergen Friendly Chocolate Chips |  1 cup  Dire...

As an accountant, I work a lot of hours during the week, so I like to be prepared and that means I meal prep most weekends. One of the easiest things to meal prep is rice and veggies, so I created this Baked Veggies and Rice recipe. It spends 40 minutes in the oven which means I have extra time to clean. Plus it has a few yummy vegetables, beans, and it's on a bed of rice. I personally prefer to use Banza Rice or any type of rice made from Chickpea or Lentil flour as it has more protein and only takes 5-10 minutes to cook. If you have another kind of rice on hand, feel free to use that but you may need to have the rice cooking simultaneously with the veggies.  Please like, share, and follow for more content! And let me know how you like this recipe! Baked Veggies and Rice  Yield:  4 servings Prep time:  10 minites Total time:  50 minutes Ingredients Banza Rice |  1 package Red Potatoes |  6 medium, diced Zucchini |  2 medium, diced Bel...

I'm from Minnesota and so is the bag of wild rice soup that I used for this recipe. I don't really like soups that are liquid-y, so I used less broth and more veggies to create a chunky variation of this recipe. I also used a secret ingredient - cauliflower - to make a creamy sauce to blend in with the broth. Please like, share, and follow! And please let me know if you try this recipe! Chunky Wild Rice Soup  Yield:  4 servings Prep time:  10 minutes Total time:  50 minutes Ingredients Wild Rice |  1 cup, uncooked Water |  4 cups Olive Oil |  1 tbsp Russet Potato |  1 medium, diced Carrots |  3 medium, diced Celery |  3 stalks, diced Italian Seasoning |  1 tbsp Black Pepper |  1 tsp Minced Garlic |  1 tsp Vegetable Broth |  2 cups  For the creamy sauce: Cauliflower |  1 bag, frozen Nutritional Yeast |  1/4 cup  Cashews |  1/2 cup Vegetable Broth |  1.5 cups  Apple Cider V...

Sloppy Joe's can be a favorite for game night, family gatherings, or a Meatless Monday meal. These Red Lentil Sloppy Joe's are extra spicy and taste great with the mixture of red lentils, red peppers, and spices. They can be served with chips or your favorite veggie - I chose to serve with green beans.  Please like, share, and follow! And please let me know if you try this recipe! Red Lentil Sloppy Joe's  Yield:  6 servings (2 Sloppy Joe's per serving) Prep time:  5 minutes Total time:  25 minutes Ingredients Red Lentils |  1 cup Vegetable Broth |  2 cups Tomato Paste |  3 oz Tomato Sauce |  1 8 oz can Red Bell Pepper |  1 small, diced Ketchup |  2 tbsps Mustard  |  2 tbsps Minced Garlic |  1 tsp Chili Powder |  2 tsps Paprika |  1/2 tsp Onion Powder |  1 tsp Black Pepper |  1/2 tsp Nutritional Yeast |  2 tbsps Brown Sugar |  1 tbsp Olive Oil |  1 tbsp Buns |  for se...

For the last two weeks, I traveled to a few southwest national parks. I drove over 5,000 miles, visited 4 national parks, saw the Texas Historic Winter Storm, and ate loads of vegan food.  I started my journey with the goal of driving from Atlanta, GA to Dallas, TX before continuing from Dallas to Big Bend National Park. However, the forecasts talked about a historic weather event coming with the worst night being Sunday night. I adjusted my plans to try to go under the storm by going through Houston and staying in San Antonio for Saturday night hoping to make it to my destination on Sunday before the storm. The idea was great, but the storm was bigger than expected. The temperatures dropped and ice patches began to form about 90 miles from San Antonio. After I slid on some ice, I decided to find the nearest hotel and call it a night. The next day, I found a Texas resource of road conditions that showed half of the roads to get to Big Bend were fine, so I left that hotel and starte...

Vegan alfredo can have many bases. I rotate between three - cashew, cauliflower, and potatoes. The potato alfredo is thicker and creamier than the others and full of protein.  My potato alfredo has 4 parts: vegan cream cheese, vegan parmesan, potatoes, and spices.  I make the vegan cream cheese and vegan parmesan from scratch using ingredients I buy in bulk. If you don't have time to make these, buying store bought versions should work just as well.  I start by making the vegan parmesan and setting it aside. Then I make the vegan cream cheese while boiling the potatoes. Then I blend it all together and put on top of my favorite noodles. I love using the Banza brand pasta noodles which add extra protein to the meal.  Feel free to like or share this recipe and let me know how you like it.  I'll be sharing the cauliflower and cashew cream base throughout the next couple of months, so stay tuned.  Vegan, Potato Alfredo Yield:...