I thought this recipe was a little watery, next time I’ll find a different one. I used this recipe from the back of the tahini that I bought today; I added some bell pepper to it, although I should have roasted it first. Also, I love eating hummus with slices of bell pepper or celery for a lighter snack.
Late dinner tonight but this was simple and something I sort of threw together. In the saute there are mushrooms, fresh spinach, cherry tomatoes, garlic, fresh rosemary and a little salt & pepper; the savory quinoa is cooked with a bit of nutritional yeast, salt and pepper for a hearty taste.
A delicious breakfast that uses little to no extra sugar and is SO easy to customize.
Recipe:
1/2 Cup Rolled Oats (dry)
4-5 Small Strawberries (diced)
2 Tbsp. Dried Coconut
1/4-1/2 Cup of Water
Optional: A REALLY light drizzle of agave syrup
Put in the microwave for 1 min 45 sec. and you’re done! 🙂
![Vegan Crab Rangoon [Epic Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_320/https://veganyackattack.com/wp-content/uploads/2019/11/crabrangoon-header-320x320.jpg "Vegan Crab Rangoon [Epic Vegan Cookbook]")