Tagssan diego trip slow cooker portland sweet potato NYC restaurant bokashi tomatoes wine dessert local spinach recipe NGI cupcakes desserts peppers salad green beans pizza kale potatoes chickpeas greens class apples travel fruit gluten-free food cabbage raw xgfx ginger health topic New Haven area restaurant teese pasta seitan soup breakfast rice tempeh healthy weeknight meals tofu veganmofo
Ingredientsapples assorted vegetables beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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Not the prettiest dish, but tasty and spicy. I’m glad I finally found a way to use black chickpeas! Last fall I got into the slow cooking craze, but it’s taken me a while to get comfortable with leaving the … Continue reading