Do you love rice paper rolls? I do. Do you love peanut butter? I do! I updated my original peanut dipping sauce to make it even more delicious and also updated the ingredients that go inside. Check it out!
Can you believe how deliciously creamy this sauce looks? And not only is it dairy free (because I am vegan, hello!), it is soy free, nut free and oil free too, if you want it to be!
Plus, it is packed with protein and tastes so, so good. What is the secret? Red lentils!
I love enchiladas. I love lasagna. So why not make enchilada lasagna? It’s layers of fresh, homemade enchilada sauce, corn tortillas, Sazon seasoned king oyster mushrooms, mashed potatoes, spinach and cashew cream. Does it get any better than that?
I like to make this as a bowl. But I also like to make it as a burrito. Which is better? Neither. They both rock. So, it really just depends on what I’m in the mood for. But the flavor combo works no matter how you serve it.
Chickpeas and spinach are one of my all time favorite food combinations. Chickpeas are packed with protein, have a sort of nutty flavor and, when cooked well, are buttery and creamy. Spinach checks the box for your daily greens intake and are packed with Vitamin K, magnesium and iron. Together, they make for a nutrient dense meal no matter how you serve them up.