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
Tagssweet potato portland bokashi local tomatoes spinach cupcakes vegetarian desserts NGI recipe NYC restaurant peppers Cape Cod kale salad pizza green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel New Haven area restaurant teese health topic soup breakfast rice seitan healthy weeknight meals tempeh tofu vegan 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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