I Eat Plants
Tagsportland slow cooker sweet potato bokashi NYC restaurant wine dessert spinach local recipe NGI cupcakes tomatoes desserts peppers pizza kale salad green beans greens class vegan apples travel potatoes chickpeas fruit food gluten-free cabbage raw xgfx ginger health topic New Haven area restaurant teese pasta 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
Comment PolicyI welcome and encourage your comments! However, please be respectful of others, even when you don't agree with what is written. Any comments that attack a specific person, use foul language, are spam or otherwise non-productive to the conversation will be deleted at the owner's discretion.
Tag Archives: black beans
It’s so nice to come home at the end of the day and smell this… I’ve been loving the slow cooker lately. And I had a hankering for chili! Slow cookers and chili making just go hand in hand. With … Continue reading
This recipe comes from Alicia Silverstone’s The Kind Diet. Originally made with black soy beans, I couldn’t find any, so went with black turtle beans instead. This is not a quick meal to make start to finish after work. In … Continue reading
In my continuing quest to use up a block of Blue Sheese before it expires, I made Blue Sheese dressing, which is made of Veganaise, soyogurt, rice wine vinegar, salt, pepper parsley, garlic, and grated blue sheese. I don’t really … Continue reading