Saved Shopping ListsRecipes in my list Easy Quinoa Stir Fry remove Slow Cooker Maple Glazed Pecans remove Pumpkin Spiced Donuts! remove Sweet Potato Patties remove Cashew Cookie Larabar Bites remove Strawberry Green Smoothie remove Chickpea Fajita Bowls (Vegan, Gluten Free) removeMy shopping list Reload List Save Print2 cups cooked quinoa 10 mushrooms diced (I used button mushrooms) 1/2 cup onion diced 1 2-3 garlic cloves minced depending on the size 1/2 cup slivered almonds 3 small carrots diced 2 T oil (I used coconut oil ) 1 2-3 T balsamic vinegar 1 salt and pepper to taste 3 cups raw pecans 0.58 cup maple syrup 2 tsp ground vanilla beans ( vanilla extract would probably work as well) 1 tsp sea salt 1 T coconut oil 2 cups pumpkin 2 1/2 cups spelt flour 1/4 cup coconut oil 1 T blackstrap molasses (optional) 1/2 cup applesauce unsweetened 1 heaping tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 2 tsp baking powder 1/4 cup almond milk 4 large sweet potatoes (about 1 pound each) 4 ears of corn, kernels cut off the cob 1 (15-ounce) can black beans, drained and rinsed 4 chipotle chile in adobo sauce, finely chopped, and about 2 tablespoons adobo sauce from the can 2 cups rolled oats 2 teaspoons ground cumin 1 teaspoon garlic powder 2 teaspoon sea salt 1 tablespoon coconut oil (for frying) 1 1/2 cups raw cashews 8 medjool dates (pits removed) 2 tsp ground vanilla beans or vanilla extract 2 T water
