This simple Vegan Quinoa Black Bean Casserole comes together within minutes and bakes up to layers of flavors. Spiced liberally, topped with butternut or other squash or sweet potato slices, vegan cheddar cream sauce, corn and jalapeno. Serve this as is, or fill up a taco or burrito.
We discovered this really pretty beach (Speelyi Beach park) on Lake Cle Elum this past weekend. The water was a blue green, warm by the Northwest standards and the beach sandy. It is something to definitely visit again on a warmer day. Chewie loved being off leash and roaming all around. He is a funny dude. I gave him his kibble and fruits in his bowl on a beach towel. He picked the food up one by on and dropped it, usually outside the beach towel and on the sand and then the food and his nose would get covered in sand. Then he would spit it all out. Some days, he just does not get it . Some other days he acts like he is knows so much. Every other evening, he will look at me and when I look back at him, he will give me a short bark, look at his food bowl, look back at me and lick his lips. That is his clear request for food.
>>Read more on http://www.veganricha.com/
adobo sauce, black beans, butternut squash, cashew milk, cayenne, cheddar cream sauce, corn, cumin powder, garlic, garlic powder, gluten free, jalapeno, lemon juice, miso, mustard powder, nutritional yeast, oil, onion powder, oregano, oven, parsley, quinoa, red onion, salt, smoked paprika, tomato