Happy happy Saturday, chickpeas!
AUTUMN ARUGULA SALAD from Hummusapien
Prep Ahead Tip: Grains can be cooked ahead of time.
Vegan/Gluten Free Substitutions: Use brown rice for gluten free and omit cheese for vegan.
CAULIFLOWER PARMESAN from She Likes Food
Prep Ahead Tip: No need to prep ahead.
Vegan/Gluten Free Substitutions: Use GF flour and breadcrumbs to make gluten free and vegan cheese to make vegan.
VEGAN PUMPKIN CURRY from The Roasted Root
Prep Ahead Tip: This Thai curry recipe comes together ultra quickly – no advance prep is needed unless you want to cook the rice up to 4 days ahead of time.
Vegan/Gluten Free Substitutions: Recipe is vegan and gluten free.
WARM HALLOUMI SALAD WITH APPLES AND PECANS from Rhubarbarians
Prep Ahead Tip: Best when made fresh, but comes together quickly.
Vegan/Gluten Free Substitutions: Swap out the halloumi for tofu or chickpeas.
SLOW COOKER QUINOA CHILI From I Heart Vegetables
Prep Ahead Tip: Chili can be made up to 3 days in advance and re-heated before eating.
Vegan/Gluten Free Substitutions: Recipe is gluten free and vegan.
TUSCAN WHITE BEAN KALE AND FARRO STEW from Joanne Eats Well With Others
Prep Ahead Tip: This whole recipe can be made ahead of time – it only gets better as it ages!
Vegan/Gluten Free Substitutions: Omit the parmesan rind to make this vegan. Use brown rice instead of farro to make it gluten free.
VEGAN APPLE CRUMB CAKE from Hummusapien