Fruit & Yogurt Parfait
4 ounces vegan yogurt
1/2 cup granola
1 cup any fruit you like
Add ingredients into mason jar and mix. You can also add in coconut flakes, nuts, flax seeds or whatever else you like.
Spinach Artichoke Spread/Sauce
1 can canellini (white) beans – rinsed and drained
1 tsp each (garlic powder, onion powder)
1/2 tsp salt and red pepper flakes (optional)
1 can artichoke hearts – rinsed and drained
4 c spinach
1/4 onion diced
1 cup nutritional yeast
Blend canellini beans until smooth. In a pan over medium heat, add in onion, spices, spinach, and artichoke and cook until spinach is wilted.
Add everything back into blender and pulse blend until smooth but still i bit chunky. Add in 1 cup nutritional yeast and serve over pasta or as a spread for sandwiches.
1 can fat free refried beans (no lard)
12 corn tortillas
diced veggies you like (i use onion and jalapeno)
Spread 2 tbsp beans over each tortilla and add veggies in the middle. Roll into taquitos and put in a tupperware. Freeze.
When you are ready to eat them, place them over medium heat covered in a pan and flip after 7 minutes. Cook another 5-7 minutes or until the center is warm. Serve with salsa or guacamole.
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