Ingredients 2 cans chickpeas/garbanzo beans drained & rinsed 1 medium onion, small dice spices of choice (I used: sage, dill, garlic salt, salt, pepper) 2.5 cups cooked rice (extra virgin) olive oil 1 egg (optional) Directions Mash chickpeas with a blender or a fork. Add chickpeas to a large bowl. Add onion, spices. Pour in about 2 tablespoons of olive oil. Mix together with spoon. Slowly mix in rice. Adding…
nutritious
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Recipe: Easy Red + White Quinoa Stir Fry
Read moreThis recipe is my “go-to” for anytime that I need something quick, easy, healthy, and delicious. You can make it using whatever you have in the house. The vegetables (onion, cabbage, carrot, celery) & the carbs (red & white quinoa) that I used can be…
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Recipe: Healthy Rice & Bean Cakes
Read moreYesterday I was craving something “substantial” but didn’t have much in the house. So I threw a little bit of everything together and came up with these rice & bean cakes. They were delicious. You can serve them warm with applesauce or sour cream or…
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Recipe: Vegan Stuffed Peppers
Read moreThis weekend we watched two documentaries that reminded us how important a plant-based, whole foods diet is. (Forks Over Knives and Vegucated.) It’s back to clean eating in this house. (And luckily, my pregnancy nausea has finally subsided enough that I have a choice about…
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Recipe: Stuffed Mushroom Caps
Read moreThursday night’s supper was stuffed portabella mushroom caps + salad + corn on the cob. The mushrooms were delicious. If you’d like to make them yourself, you’ll need: 4 portabella mushroom caps boiled quinoa diced onion diced red bell pepper egg spices olive oil shredded…