Here in Tucson, we are experiencing temps in the 100s. In order to get in a walk comfortably, you need to get it in early in the morning. I usually walk for about an hour and a half. By the end of my walk all the water that I tote with me is gone, but I am still thirsty.
I love using chickpeas in sandwiches. They have such a mild flavor that you can add sweet or savory ingredients. My first recipe using chickpeas in a sandwich was my Cranberry Apple Chickpea Salad Sandwich which had sweet and tart ingredients. This Chickpea Salad Sandwich with Vegan Tzatziki has all savory ingredients.
For some reason I am not the biggest fan of making rice. Maybe it’s because it’s faster to make quinoa, which I am a big fan of with it’s high protein content. Or perhaps it’s because I always make a large batch of rice when I do make it, and it seems to last a little too long.
Besides quinoa, I love using cauliflower in place of rice. I get more vegetable servings and less carbs. So instead of making Mexican rice, I decided to make Mexican Cauliflower Rice.
This is probably the first time in over twenty years that I have had ranch dressing. To be honest, I never really liked it that much. That was before I was vegan. I think that maybe it was the buttermilk that I didn’t care for.
I thought it might be time to give Vegan Ranch Dressing a chance. I am so glad that I did because this is one of my new favorite dressings that will be added to my repertoire. I made this ranch with fresh parsley, chives, and dill. It is so good that you will want to switch out your store bought dressing!