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Tu-no Casserole

This hearty casserole calls for garbanzo beans instead of tuna, and mushrooms instead of the traditional can of salt-heavy Cream of Mushroom Soup (has over 1,000mg sodium per can). Perfect for “comfort food” night. No-nut option as well. Ingredients Sauce: 2½ cups unsweetened, non-dairy milk ½ cup unsalted cashews (2 oz.) 1 teaspoon granulated onion…

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Chickpea & Avocado Spread

This Chickpea & Avocado Spread is easy to make and is dreamy atop baked potatoes and yams, corn tortillas, green salads, or as a dip for vegetables. Fresh oregano and Meyer lemon combine in a unique flavor for a little something special. Ingredients 2 medium ripe avocados, peeled, pitted and diced 1 tablespoon Dijon or…

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Cabbage Salad with Dijon-lime Dressing

Using cabbage instead of lettuce makes a hearty salad, perfect for an entree. With cabbage and carrots as the foundation, almost any vegetables and beans you have on hand can be added. Sometimes I keep it really simple, using only cabbage, carrots and chickpeas, and other times I just keep adding veggies until it’s a…

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Roasted Red Pepper Hummus

While most hummus recipes call for olive oil and tahini (sesame seed paste), both of which are high in fat and calories, this recipe does not, making it low in fat but still high in flavor. Use as a dip for vegetables, a sandwich spread, or a topping for baked potatoes. Ingredients 1 medium-large red…

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Tu-no Salad Wraps

Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the tuna salad is wrapped in warm corn tortillas and collard green leaves. 2 cans chickpeas/garbanzo beans 4 ribs celery, diced ½ red onion, diced 2 tablespoons chopped fresh basil (or…

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