Veganized this recipe last
night using veggie sausage and kale, and used a coconut milk bechemel base (added some pumpkin to the bechamel and sausage sautee, lovely!)
Not exact matches
And strangely enough I was JUST thinking last
night while peeling carrots for a slice «n» roast, «I wonder if these peelings could be crisped up in the oven and
used for something, rather than simply putting them in the compost or
using them to make
veggie stock».
Ingredients: +
Veggie kabobs (you can buy pre-made or prep the
night before with your fave veg) + Frozen chopped broccoli or cauliflower from Trader Joes + Prepared hummus — plain or your fave variety — we
used HOPE Sriracha + Raw nuts — we had cashews in the pantry, so threw those in + Avocado — because, you know — good fat + Hemp seeds — protein and crunch
For example, if I make roasted veggies with an egg and avocado one
night for dinner, I'll
use the roasted veggies to make a
veggie wrap with hummus and a bit of my favorite cheese for lunch.