Chickpea Broccoli Rollups

• Vegan Cream of mushroom soup  This recipe covers the amount needed
• 1 cup almond milk
• 1 can chickpeas (drained and rinsed)
• 1 10oz pkg Broccoli chopped (we substituted fresh broccoli for this.  We just boiled it a bit first in order to soften it before baking)
• 1 cup shredded Vegan cheese
• 1 can French Fried Onions
• 6 whole wheat tortillas

1. Combine soup and milk, set aside.
2. Combine chickpeas, broccoli, 1/2 cup cheese, and 1/2 can french fried onions
3. Stir 3/4 cup soup mixture into chickpea mixture
4. Divide mixture up between tortillas and roll up
5. Place seam side down in a lightly greased 913 pan.
6. Pour remaining soup mixture over the top of the tortillas
7. Bake uncovered for 30 mins at 350 degrees
8. Remove from oven and top with remaining cheese and french fried onions
9. Bake uncovered for 5 more mins

Enjoy!

Not only is important to eat healthy, nutrient-rich foods but if you can eat a greater volume of food for fewer calories, you will feel full and take those steps to fat loss.

How are YOUR serving sizes?

Since neither of us are fans of blue cheese, we topped a storebought brown rice crust with some garlic hummus and the buffalo cauliflower topping.  Back in the oven for another 10 mins and we had great pizza!

It was even better when I paired it with the following festive beer!

Our favorite ingredients:

• Garlic can never get enough!
• Sesame oil for the flavor.  A little goes a long way.
• Shiitake mushrooms one of our new favorites!
• Cabbage
• Snow peas
• Zucchini
• Peanuts

Typically we chop up about 3-5 cups of vegetables (the more the merrier) and toss them in a pan with some garlic and a little sesame oil. This gets added to a bowl of brown rice with a  sprinkling of peanuts and soy sauce.  If were really hungry or just want a different flavor we add in some tofu or Gardein chickn strips.  Either way, it cant go wrong.

Some tips!  Make sure the dough is moist but not sticky.  It needs to be formable to put on the pan.  Form it into loaves and bake the first time.  Remove and slice! Bake on both sides again. Eat and enjoy!

Here is the recipe that we use:

Veganized Gingerbread Biscotti

• 1/3 cup coconut oil
• 1 cup white sugar
• 3 flax eggs (3T of ground flax + 9T of water)
• 1/4 cup molasses
• 2 1/4 cups whole wheat pastry flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). We typically use a stone to bake these but you can use a cookie sheet with parchment paper as well.
2. Hint: Mix up the flax + water mixture and put it in fridge for about 15 mins. It will setup better and can be combined later with the ingredients.
3. In a bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg
4. In a large bowl, mix together oil, sugar, eggs, and molasses; mix dry ingredients into egg mixture to form a stiff dough.
5. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Wetting your hands will make this MUCH easier.
6. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
7. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

This can be topped with all kinds of things but is also great by itself!