Quick dinner from tonight- whole wheat couscous with black lentils, kale and onion, with some plan soy yogurt on top. Seasoned with a Goya seasoning packet, garlic, pepper, and a little cayenne. Can be made fairly quickly and is cheap and tasty. Best of all, you can make a bunch, as I did. I won’t have time to cook for the next couple of days.
I Eat Plants
Tagsslow cooker sweet potato bokashi wine dessert portland spinach recipe NGI cupcakes NYC restaurant tomatoes local desserts peppers green beans pizza kale salad greens class apples potatoes chickpeas travel fruit food gluten-free cabbage raw xgfx ginger vegan health topic New Haven area restaurant teese pasta soup seitan healthy weeknight meals breakfast rice tempeh tofu 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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