86lemons

Cherry Chickpea Wrap

Recipe type: Wrap, Salad, Sandwich Cuisine: Vegan, Gluten-free, American Serves: 6 INGREDIENTS Dressing Ingredients*:
  • 1 cup raw cashews, soaked in water** and drained
  • ¼ cup water (do not use the soaking water from the cashews)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • ½ tsp lemon pepper seasoning (or black pepper will do)
  • 3 Tbsp finely chopped chives
Salad Ingredients
  • 2 (15 oz) cans chickpeas (aka garbanzo beans), drained, rinsed and patted dry
  • 1 cup chopped celery
  • ½ cup dried cherries
  • ½ cup chopped walnuts
  • salt and pepper, to taste
  • 6 large gluten-free wraps (or large lettuce leaves)
Optional extras
  • lettuce, sprouts, avocado, tomato, onion, pickles
Carrot Cake & Zucchini Bread Oatmeal

serves 2-4

  • ½ cup steel-cut oats (use gluten-free, if desired)
  • 1½ cups vanilla-flavored non-dairy milk
  • 1 small carrot, grated
  • ¼ small zucchini, peeled and grated
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground cloves
  • ½ tsp. cinnamon
  • 2 Tbsp. brown sugar or maple syrup or agave nectar
  • ¼ cup chopped pecans
  • 1 tsp. pure vanilla extract
  1. Oil the crock of your slow cooker. 
  2. Combine all of the ingredients, except pecans, in the slow cooker. 
  3. Cook on low for 6 to 8 hours.
  4. Stir the oatmeal, taste and adjust the seasonings, and add more milk, if needed. 
  5. Top with chopped pecans.

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