Hello again! Here’s what’s new at The Garden Grazer:
Smoky Roasted Chickpeas
I finally got around to posting our favorite roasted chickpea recipe! It’s oil-free with warm, savory spices that remind me of vegan “bacon-style” flavors. They’re tasty on salads, soup, wraps, for snacking, etc.
Mushroom Chili
Mushrooms are a great meat substitute in this plant-based chili thanks to their firm, thick texture. They’re combined with two types of beans for extra heartiness.
Quinoa Tabbouleh
I made another batch of this ultra-fresh tabbouleh this week. It’s so refreshing and a great way to enjoy an abundance of parsley (which provides many vitamins, minerals, antioxidants, and phytonutrients).
Butter Chickpeas
This vegan version of the popular “Butter Chicken” dish is made with all whole food, plant-based ingredients. The sauce is so rich, creamy, and incredibly flavorful. Great served with brown rice!
Need more inspiration? Browse the website for more easy, healthy recipes!
As always, thanks very much for being here.
-Kaitlin | The Garden Grazer