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
Tagswine dessert portland slow cooker sweet potato bokashi NYC restaurant cupcakes tomatoes desserts local spinach recipe NGI peppers green beans pizza kale salad travel potatoes chickpeas greens class vegan apples fruit food gluten-free cabbage raw xgfx ginger health topic pasta New Haven area restaurant teese seitan soup 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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