To complete the Starbucks experience, pair these protein-filled bites from Nosh with Micah blogger Micah Siva with guacamole, crudites, and roasted nuts for a ready-to-go lunch ensemble. What you need: 1 can chickpeas, drained and…
The mingling of warm and cold vegetables, crunchy apples, meaty chickpeas, and the slight tingle of a thinly sliced red onion pack this salad from the Smorgasbowl cookbook with lots of flavor. What you need:…
Crunchy pecans, melty chocolate chips, and sweet maple syrup make this loaf from The Vegan Bean Cookbook absolutely irresistible. Lightly toast a slice and spread with vegan butter for an indulgent start to the day. …
Chickpea flour provides healthy plant protein in this scrumptious omelet from the Good For Your Gut cookbook. What you need: For the roasted vegetables:1 large sweet potato, scrubbed and chopped into ¾-inch cubes ½ red onion,…
Nectarines, though any stone fruit can be substituted in this summery salad from The Plant-Based 5 Ingredient Cookbook, are bound together with juicy tomatoes and nutty, creamy chickpeas by way of herby basil, fresh lemon…
This simple salad recipe from The Vegan Bean Cookbook gets its signature fishy taste thanks to finely chopped nori. And it’s easily adaptable! Add in your favorite seasonings, finely chopped olives or roasted peppers, and…