So I started the pantry challenge this week and so far we have been going strong making some yummy dishes. Last night was our eat out night we went to Angeleno’s for veggie pizza, salad and Badger Mountain Organic Reisling.
I was sent this great baking book a little while back and have been baking a ton from it. I made the dinner biscuits for Thanksgiving and just this week I made the raspberry bars and the cinnamon bread. All the recipes in this book are dairy, egg and nut free and although it is not officially vegan it just happens to all be vegan.
I love how this book has photographs for the all the recipes it makes baking easier when you know what the final result should look like. I honestly am not the greatest baker it’s more my husbands forte but with this book I seem to be able to do a great job baking anything (well that’s in it).
Other things I have been making:
Servings: 1 large serving or 2 small serving
- 1 t canola oil
- 1 cup Chickpeas, drained
- 8 baby bella mushrooms, sliced
- 1 small onion, thinly sliced
- 1/2 T hoisin suace
- 1 t sirracha
- 1 t sambel oelek
- 1/4 t onion powder
- 1/4 t garlic powder
- 1/2 t arrowroot
6 Boston Lettuce or Romaine leaves for serving
Heat canola oil on medium high heat. Add the onions and mushrooms and saute for 3 minutes until softened. Add all other ingredients EXCEPT the arrowroot. Stir everything together and let saute for 3-4 minutes until bubbly and caramelized. Sprinkle on the arrowroot and stir together.
Fill the lettuce leaves with the chickpea mixture; fold like a taco and ENJOY!
Oh and Don’t forget about my NibMor Chocolate giveaway- click here to enter