|Tasty AND easy! If you’ve been following me for a while you know that I am a lazy cook–mostly because it takes a considerable amount of time and that is already something I don’t have enough of (|
I’m an expert at cutting corners in the kitchen (if it doesn’t make a difference one way or the other), and it’s worth it to me to spend a few extra pennies to get pre-shredded veggies or something instead of spending extra time doing that myself. Like I said, time is important to me and spending that time not preparing food is one way I maximize it.
Here are three recipes that I’ve made and they turned out great! My 2 year old likes them so if a toddler approves, I’m sure you will, too!
Vegans rejoice! These are vegan recipes! I’ve been eating plant-based (most of the time) for a few months with some interesting and good results. I’ll share more with you about that later. In the meantime, let me know how you like the recipes!
Ingredients: 2 cups dates, 2 cups rolled oats, 1/2 cup nut butter, 1 tsp vanilla, mix in anything you like. I used sunflower seeds, dried cranberries, sliced almonds and mini chocolate chips about 1/2 cup each.
Chickpea Buffalo Wrap
Ingredients: 3 cans chickpeas, 1/2 cup (or more to taste) of buffalo sauce, chopped green onions, 1 cup chopped crunchy stuff like celery, apple or whatever you want, spinach tortillas.
Directions: Drain and rinse chickpeas then add to a food processor to chop until a slightly chunky but smooth texture. Chop the crunchy stuff, mix the sauce and everything in a bowl. Spread on a tortilla and wrap like a burrito.
Sesame Chickpea Bowl
Ingredients: 2 cans chickpeas, 3 tbs minced garlic, 1.5 tbs sesame oil, 1/3 cup soy sauce, 3 tbs maple syrup, 1.5 tbs rice vinegar, 1/3 tsp ground ginger, 1.5
Directions: Drain and rinse chickpeas. Saute garlic in sesame oil. Combine arrowroot powder and 3 tbs of broth in a bowl and mix well. Add all ingredients (except chickpeas) to the pan and saute and cook on low for 3 minutes. Add chickpeas and coat with the sauce. Serve with broccoli and brown rice or quinoa. Use the steam in a