People ask me how to get started on a plant-based diet all the time. That’s why I wrote my Vegan 101 Crash Course – but it’s been accused of being a we bit sassy. So for those who want a guide that will educate and ease you into things, there is The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath.
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You won’t find any color photography or a heck of a lot of recipes inside, as this is really more of an educational book. But hey, that’s cool – if you want recipes and color you can buy my book! Seriously, though, there’s a lot to learn in these pages – I haven’t eaten meat since 1998 and I even learned a thing or two. If you pre-order through Lani’s site, you’re even eligible for some bonus gifts – so get to it!
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Chipotle Lime Chickpeas
By September 7, 2015Published:
- Yield: 4 cups
Marinade these for a few hours, then use them cold as salad toppers or a fresh side dish. Or, roast them for a crunchy snack.
- 2 (15oz) cans chickpeas drained and rinsed
- 2 tsp onion powder
- 1 tsp oregano
- 1 tsp chipotle powder
- 1/2 tsp garlic powder
- 2 Tbs lime juice
- 2 Tbs balsamic vinegar
- 2 Tbs tamari
- 1 tsp maple syrup
- Rinse and drain the beans and set aside.
- Mix all of the other ingredients together in a bowl. Add the chickpeas and stir to coat.
- Chill for a few hours in the refrigerator, occasionally stirring. Use on salads or eat as a side dish.
- To roast the chickpeas, preheat your oven to 400 degrees and line a shallow baking pan with parchment paper.
- Marinate as directed above, then drain. spread the beans in a single layer on the lined baking sheet.
- Roast for about 30 minutes, keeping an eye on the beans so they don't dry out too much or burn.
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