Vegan Chickpea Noodle Soup
Total Time: 30 minutes
1 tablespoon olive oil
1 onion, diced
3 large carrots, peeled and diced
3 ribs celery, sliced (some leaves ok)
1 cup spinach
1 teaspoon EACH dried thyme, basil and oregano
1 can chickpeas (garbanzo beans), drained and rinsed
10 ounces pasta ( I use brown rice quinoa from Trader Joes)
32 ounces vegetable broth
Saute: In a large stock pot or dutch oven, heat oil over medium heat, add onion, carrots, celery and herbs, cook for 5 – 6 minutes, stirring frequently.
Simmer: Add the chickpeas, pasta, and vegetable broth to the pot, bring to a boil, reduce heat to a gentle simmer, and cook for 7 – 10 minutes, or until pasta is al dente.
salt and pepper to taste.
2 cups Rolled Oats (not Instant)
1⁄3 cup Maple Syrup
1 tsp Vanilla Extract
1 tbsp Cinnamon
1⁄2 cup Pumpkin Seeds (optional)
1⁄2 cup Walnuts (optional)
1⁄3 cup Dried Fruit of your choice
Combine all ingredients in Large Glass Bowl and Mix well.
Transfer this mixture to a greased baking tray and press it into a thin layer using a spatula.
Bake at 325 for 20-25 Minutes Check and Stir at 15 minutes
Serve as desired : ) you can store at room temperature or in the fridge Enjoy!
These healthy breakfast cookies are so delicious!
Total Time 15 minutes
Preheat the oven to 350 degrees. Mash the applesauce with the nut butter until smooth, then stir in all other ingredients until well-combined. Shape into cookies–I used a mini cookie scoop–and bake on a greased cookie sheet for around 15 minutes. Let cool 10 minutes before removing from sheet.