I Eat Plants
Tagssweet potato bokashi dessert wine portland slow cooker NGI cupcakes NYC restaurant tomatoes desserts local recipe spinach peppers pizza kale salad green beans vegan apples travel potatoes chickpeas greens class fruit gluten-free food cabbage raw ginger xgfx health topic New Haven area restaurant teese pasta soup seitan breakfast rice healthy weeknight meals tofu tempeh veganmofo
Ingredientsapples assorted vegetables basil 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