1. Quinoa (double batch)
2. Chickpea Salad (where I make chicken salad, but sub chickpeas instead of chicken and use Veganaise instead of mayo)
3. "Cheezy" Sauce from Veganomicon
4. No-bake cookies, a childhood favorite
5. Brown lentils in my rice cooker
6. Adzuki beans (a small batch to finish out the Mason jar they were store in)
7. Cinnamon-topped oatmeal muffins (a Penzey's recipe)
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