submitted by The VegHog. Chickpeas star here with onion, garlic, chilies, purple carrots, fennel, garam masala, turmeric and coconut cream. Serve with rice and you have a nourishing and complete vegetarian meal.
from Janet of The Taste Space. I've a weakness for baked beans and these ones are made in a slow cooker and feature navy beans, miso, molasses, cider vinegar, tamari, mustard, garlic, ginger and paprika. Serve with some toast or if you please Jamaican patties, roasted sweet potato and a Chinese sweet and sour sauce and you are in for a fine meal.
from Shaheen of Allotment 2 Kitchen. Another thing I have been craving is pot pie. This wonderful creation all wrapped up in puff pastry is made up of onion, garlic, celery, carrots, black kale, chestnut mushrooms and chickpeas. Bake and enjoy.
is my contribution this time around. It's vegan and is made with chickpea flour, peanut butter, coconut butter and oil, maple syrup, some coconut sugar, cardamon, vanilla and toasted sesame seeds. I really think this is the best fudge I have ever made.
Ali of Fix Me a Little Lunch is hosting for April. Do check her post to join in the fun.