6 cups vegetable broth (homemade or canned)
2 cups tomato sauce
1 can chickpeas, rinsed and drained
1/2 cup uncooked rice
2 teaspoons garlic salt
1 teaspoon black pepper
7 cups spinach, chopped
Freshly grated Parmesan cheese for garnish
Combine vegetable broth, tomato sauce, chickpeas, and rice in slow cooker. Stir in seasonings (you can add more or less of each depending on your specific tastes). Cook on high for 2 1/2 to 3 1/2 hours or low for 5 to 7 hours.
About 20 minutes before serving, stir in chopped spinach. Split into bowls and top with freshly grated Parmesan cheese before serving.
Looking for a moist chocolate chip cookie, but don’t have eggs to bake with? Try these delicious bites which use almond milk instead of eggs!
1 cup butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar
1/4 vanilla almond milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
12 oz chocolate chips
Line baking sheets with parchment paper. Preheat oven to 350 degrees Fahrenheit.
In large bowl, cream together butter and sugars until fluffy. Add almond milk and stir well. Stir in vanilla extract.
In small bowl,combine dry ingredients. Slowly add to wet mixture, stirring well after each addition. When ingredients are fully blended, fold in chocolate chips (you can use any variety. I used semisweet mini chips).
Roll dough into 1/2 – 1 inch balls, making sure all are equal size. Place on cookie sheet and bake for 8 to 10 minutes or until cookies are golden brown. Let sit on cookie sheet for a minute before transferring to cooling rack.
As my last post stated, I have been working on developing a new blog. I am extremely sorry for posting so infrequently on here…BUT I have something to ask of you. Lately I haven’t been very motivated to try and create new recipes (my last few were a total flop). Please comment here with any requests for recipes you may have. It can be anything! I just need a little motivation to make some deliciousness!
Sorry for the lack of posting. In the past few months I’ve graduated college, travelled to Europe, moved out, and started a new job. Don’t worry, I haven’t forgotten about you. I’m just about settled now so the baking will start again soon! In the mean time feel free to check out my newest blog all about my recent long distance relationship: http://allthelongplaces.wordpress.com/
I made this for my graduation party last month and it was a big hit! Simply cream together all ingredients and let chill in fridge at least 30 minutes before serving. We ate ours with freshly picked strawberries!
1 8oz package cream cheese
1 cup brown sugar
1 tablespoon vanilla extract
Need a quick appetizer or snack for a family picnic or wine party? Throw together a cheese plate! It’s super simple to make and everyone will love it!
Looking to for a fresh easy salad? Look no further. This is one of my favorites and it’s super simple! All you need is fresh baby spinach leaves, fresh sliced strawberries, fresh blueberries, and sliced almonds. Toss with your favorite dressing…I recommend a raspberry walnut vinaigrette.