Disclaimer: This post is sponsored by Lilly’s, but all opinions are my own. Thank you for supporting the brands that I love!
Anyone that knows me, knows I am a huge hummus lover. I eat it almost everyday. I often make my own, but when I don’t, I buy Lilly’s hummus. I used Lilly’s Smoked Tomato and Basil Hummus to make this Roasted Vegetable Hummus Pizza.
We eat at Whole Foods often, and this new recipe is a copycat version of the Curry Chickpea Cous Cous from the Whole Foods salad bar.
I have several other copycat versions from the whole food salad bar. Two of my other favorites are the carrot ginger detox salad and the kale apple salad.
I used Israeli cous cous to keep the recipe true to the whole foods version. I know cous cous is not gluten free, but I really do think buckwheat or quinoa could be used in place of the cous cous if you wanted to keep the recipe gluten free.
However, keep in mind that buckwheat will take longer to cook than the cous cous will.
We ate this cold like a salad, but you can most definitely warm it up if you prefer. It’s simple to make too.
Disclaimer: This post has been sponsored by USA Pulses and Pulse Canada, but opinions are all my own.
I don’t know about you, but Fall gets me in the mood for warmer dishes. That is exactly what I have for you today with this Green Curry with Chickpeas. The warm spices from the curry paste plus the protein from the chickpeas make this a hearty and satisfying dish!
This recipe can be served on it’s own, over rice, or you can re-purpose it into a wrap with rice for leftovers. It also happens to be gluten free in addition to being vegan.
Red Beans and Rice. For those of you that may not know, my husband Marcus helps out with a lot of the savory cooking. This recipe is one of his creations. He came up with this while trying to use up some odds and ends we had in the fridge. This recipe is very easy and also budget friendly!
Some of Marcus’s other recipe creations are the slow cooker stuffed peppers and the cheesy vegan quinoa bites.
I have been a fan of Jackie Sobon’s blog, Vegan Yack Attack for a long time. I am SUPER excited to review this book, Vegan Bowl Attack – More Than 100 One-Dish Meals Packed with Plant-Based Power.
This book is packed with yummy recipes like, Peanut Butter Pretzel Oatmeal (hello delicious!), Spicy Sesame Bites, Kimchi Bowl with Red Curry Almond Sauce and Spicy Sushi Bowl. Today I am sharing the Smokey Corn Chowder Bread Bowl recipe with you.
I am also going to give away a copy of Vegan Bowl Attack to one lucky reader! Yay!! I omitted the bread bowl when I made this recipe, but I bet the bread bowl would make this even more delicious. Everything is better in a bread bowl, right?
I love okra, but sadly I am alone in my love of this vegetable. I included okra in this Pinto Beans and Rice dish to feed my craving. Not only is this simple to make, it comes with a bit of heat, which I also love. And while I know I don’t post much, choosing to mainly work behind the scenes of MyWholeFoodLife, I do plan on posting more of my creations in the future. Melissa and I are a great team, and we want to show everyone just how much we collaborate. Some of my other recipes are Eggplant Pasta, Mexican Quinoa and Squash Apple Soup. Enough about me, onto to the dish.
This recipe is great for lunch. If you don’t like heat, green bell peppers would sub well. On the flip side, use jalapeños if you are looking for something a bit more spicy. This is a pretty versatile dish that I hope you love as much as I did.