Hi! Welcome to my plant based recipe blog. I am an urban minded wife living a country life in West Michigan! I love to spend time in the kitchen creating vegan recipe that both adults and kids enjoy. Looking for Rachel? Find out where she is what she is up to on our about page.
Over the past week I got the privilege of attending a church "retreat" my youth group does every year. Of course, being a vegan, a lot of questions were thrown my way questioning why I packed my own food instead of joined in on eating the subs, pizza and ice cream. After explaining that I was a vegan, a lot of people began to question my eating and diet. One question that arose often was "but where do you get your protein?!" I couldn’t help but laugh to myself due irony of the common misconception almost all non-vegans believe. For the sake of not stepping on the pulpit (LOL) I linked a couple of good reads on the subject below:http://www.vrg.org/nutrition/protein.phphttps://authoritynutrition.com/protein-for-vegans-vegetarians/ Over the past 2 years I have been asked about my protein intake a lot. I was inspired to make this high in protein side dip because of my love for dips and beans…and it just so happens to have a load of protein! This dip is delicious and perfect for a post workout snack. I sided this dip with my maple roasted chickpeas,some fries and some veggies. Ingredients: 1 1/2- 2 tsp of minced garlic 1 tsp ground ginger 1 can of black beans 1 tbsp of oil (vegetable or olive oil works) 1/2 of a lime, juiced How-To: 1. Pour oil into a pan and add in garlic and ginger. Let sit and cook at medium heat, mixing frequently 2. After a couple of minutes add in black beans and mix. Let sit and cook for a couple of minutes (adding a little bit of water if they are starting to get dry) 3. Take off heat and pour into a bowl. Mash the beans with a masher until creamy. 4. Add salt and pepper to taste and sprinkle lime juice. Mix and ENJOY!