Curry Spiced Roasted Chickpeas are great for tacos, salads, or just a snack! #vegan #vegetarian
Being on this budget meal plan has taught me even more how grateful I am for everything....using what you have....taking care of what you own, and saving for a brighter future. So as I dream of a homestead of my own, I can start in my apartment making these delicious biscuits from scratch and loving … Continue reading Homestyle Scratch Biscuits
This simple recipe has less than 10 ingredients and minimal prep time. Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad. Yield: 2 servings Ingredients: 2 portabella mushrooms 1 can dark red kidney beans … Continue reading Baked Portabella Mushrooms with Kidney Beans, Green Beans, Walnuts, and Fresh Basil.
Sprinkles make everything better! I love the little pops of color and these muffins are so moist and delicious! I used almond extract and a sugar substitute splenda so this recipe is 99% sugar free except for the sprinkles! Yield: 16 muffins Ingredients: 1 1/2 cups all purpose flour 2 eggs (use an egg liquid … Continue reading Sprinkle Banana Muffins
This lovely casserole is so simple, has less than ten ingredients, and not to mention delicious. Layers of corn tortillas, refried beans, enchilada sauce, diced tomatoes, corn, and fresh cilantro will make smiles all around the table. Vegan Note: To make vegan, use fat free refried beans. Yield: 8-10 servings Ingredients: 8-10 corn tortillas 2 … Continue reading Vegan Baked Enchilada Casserole
I absolutely love making granola and making it yourself is so simple and more cost-effective than buying it in the store. I love to make it on cool mornings, it warms up the house and makes my home smell wonderful. Granola is great for breakfast with milk, on top of yogurt, over poached fruit, and even with … Continue reading Almond and Apricot Granola