Quinoa Taco Salad

It's getting colder out which means we naturally remove ourselves from cold, albeit fresh, salads and opt for the more meatier (plant based of course) soups and rice dishes. So we've been having a lot of rice and bean dishes ... variations of the same, according to HOMY. He'd rather not eat another rice and bean dish for a few months :) !! I have been missing the greens in my diet and today when we came home with a salad box of baby spinach I decided to make a taco salad ... except HOMY is not a big fan of TVP and is fed-up with beans .. hmm? Stuck between a rock and a hard place .. not quite so because he loves Quinoa and I had the perfect idea to turn my Quinoa Chili recipe into a Quinoa Taco Meat recipe. 

Prep Time: 20 min

Ingredients (Serves 4):

1. 1 cup Quinoa, rinsed and drained.
2. 1 cup Water
3. 1/2 Medium Red Onion, diced
4. 1 can (15 oz) Dark Red Kidney Beans, rinsed and drained
5. 2 Large Tomatoes, diced
6. 2 cups Yellow Corn, steamed and ready to serve. 
7. 1 lb Baby Spinach, rinsed and ready to serve
8. 1 tbsp minced Garlic
9. 2 tsp Cumin powder
10. 2 Coriander powder
11. 1 tsp Italian seasoning
12. 1 tsp Taco seasoning
13. 2 tsp dried Cilantro leaves
14. 2 tsp Chipotle Pepper (add more, to taste)
15. 1 tbsp Light Molasses
16. 4 tbsp Soy Sauce, or Bragg's Liquid Aminos
17. Salt and Pepper, to taste
18. Salsa, as dressing, to taste.
19. Sliced Avocados or Guacamole, to taste (optional)
20. Sliced Jalapenos, to taste (optional)
21. Tortilla Strips, to taste (optional)

Directions:

In a large non-stick skillet, mix quinoa, water, red onion, and all spices and bring to a boil. Reduce heat to medium-low and cover and allow to simmer until quinoa is cooked well (about 10-12 min). Remove cover, mix in Kidney beans and allow the excess water to evaporate until the mixture has the consistency of well-browned taco meat. Taste test and add more cumin, taco seasoning, salt and chili peppers, if needed. Split the baby spinach into 4 large salad bowls. Top off with a generous sprinkle of yellow corn and fresh tomatoes. Drop a generous dollop of taco meat in the middle, add salsa for dressing and serve. Garnish with optional taco salad toppings, if you wish. 

Nutrition Facts (Per Serving): Calories 349 (Fat Calories 42)
Total Fat 4.7 g; Carbohydrates 65.9 g; Fiber 12.5 g; Sugars 9.7 g; Protein 17.0 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Steel Cut Oat Bean Chili

One of my favorite vegan chefs out there, Chef AJ, shared a recipe on Facebook for a Steel Cut Oat Bean Chili. The picture itself oh so appetizing. The recipe was super simple. It looked like it would come together is around 30 minutes. The temperatures have been dropping all week and today .. snow was coming down in gentle flurries all day long. It was a perfect day for a bowl of chili. I even had all the ingredients on hand. It was meant to be :) 

Adapted from: www.sheknows.com (original recipe in OATrageous Oatmeals, by Kathy Hester)

Prep Time: ~25-30 min

Ingredients (Serves 4):

1. 2 cups water 
2. 1.5 tsp Better than Bouillon Vegetable Base 
3. 1/2 cup steel-cut oats
4. 1 tbsp Oregano
5. 1.5 tbsp Ground Cumin
6. 1 tsp Smoked Chipotle Chili powder
7. 1 tbsp Minced Garlic
8. 1 (14.5 ounce) can kidney beans, drained and rinsed 
9. 1 (14.5 ounce) can black beans, drained and rinsed (or 1-1/2 cups homemade)
10. 1 (14.5 ounce) can diced tomatoes
11. 1 cup frozen corn
12. 1.5 tsp Liquid smoke
13. 1 tsp Freeze-dried Cilantro leaves (or fresh)
14. Juice of 1/2 a lime (optional)
15. Salt, to taste

Directions:

I pretty much followed the directions on the sheknows.com website with the exception that I did not wait for the oats to be completely cooked before I added the rest of the ingredients. I let everything cook together which blended the flavors much better in my opinion. Bring the water and vegetable base to a boil in a heavy cast iron pot (I used my Le Creuset). Add oats, bring to a boil and reduce heat to medium and allow to cook for a couple of minutes. Then stir in remaining ingredients, bring to a boil again and reduce heat to low, cover with a heavy lid to prevent excessive evaporation and serve when the oats are completely cooked (about 20 min). I forgot to use the lime juice listed in the original recipe. And with the vegetable base I used, I didn't even need to add salt to this recipe. It turned out great!!

My Assessment: This chili was really good. I love using different grains in my chili recipes and hadn't used Oats until now. The recipe was so simple, even with my couple of substitutions and additions, anyone could throw it all in a pot and have a wholesome dinner in half an hour!! A+++ 

Nutrition Facts (Per Serving): Calories 242 (Fat Calories 19)
Total Fat 2.1 g; Carbohydrates 44.7 g; Fiber 9.8 g; Sugars 3.5 g; Protein 12.0 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Creamy Potato Soup

Crispy fall weather brings with it evenings when all we eat for dinner is a bowl of hearty soup. Today was the first really chilly day of the year. We went on an approximately 4 mile hike (brr!) and came home and lazed for a few hours. Having been frozen to the bone earlier, both HOMY* and I wanted soup for dinner. I had some shredded potatoes in the freezer that I'd picked up on a whim and I decided to use those today. Simply potatoes has not added oils in their freezer packs so they're great to have in the freezer for on days you run out of fresh stuff.

Prep Time: 30 min

Ingredients (Serves 2):

1. 1 x 12oz Simply Potatoes (Shredded Hash Browns) or 3 cups fresh shredded potatoes
2. 1 Medium Red Onion, diced
3. 1.5 cup Non-Dairy Milk
4. 1 tbsp Minced Garlic
5. 1 tbsp fresh or dried Scallions
6. 2 tsp dried Basil
7. 2 tsp Brown Miso
8. 1 tsp Liquid Smoke
9. 1 tbsp Soy Sauce
10. Salt and Pepper, to taste

Directions:

Line a stock pot with water and add red onion, minced garlic and scallions. Bring to a boil, reduce heat to medium low and cook until the onions are translucent. Add potatoes and non-dairy milk (of choice). Bring to a boil and then reduce heat to medium. Cover and allow to simmer for about 10 min. After the potatoes are cooked and beginning to break down, add basil, liquid smoke, soy sauce and stir.

Add more water to achieve the desired consistency (making sure to boil and simmer for a few minutes every time you add more water, else the soup will taste watery). Remove from heat when done, stir in Miso. Taste test for salt, and add more as needed.

Serve immediately with warm bread for sopping. Enjoy! We licked our bowls clean!! 

* HOMY = Husband of Many Years (term coined by my dear friend, Bindu! Thank you, Girl!)

Nutrition Facts (Per Serving): Calories 242 (Fat Calories 29)
Total Fat 3.2 g; Carbohydrates 44.5 g; Fiber 7.0 g; Sugars 2.6 g; Protein 5.7 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

BBQ Portabello Mushrooms (& Tofu)

You've heard it all before. I started a new job 6 months ago. It's 45 miles away in the city and requires me to commute between an hour to an hour and 15 minutes one-way to get to work. Also, I'm responsible for getting an entire new department up and running in the next 12 months. Suffice to say, it leaves very little time for my favorite pastime - food blogging! As I've mentioned over the last few months, I've resorted to the tried and true recipes I've devised over the last few years. Rice pilafs, beans, breads, pastas ... baked potatoes with toppings! That's the usual fare. But its summer and everyone is grilling. I love the smokey smell of foods off the grill. However, there are only so many Black Bean and Boca burgers one can eat before they start to get really old ... really soon. 

This post goes put to one of my husband's business acquaintances. Ms. Kelly Lazar is an avid follower of my blog and she recently mentioned to my husband that she missed my regular postings. So although I can't promise to be as consistent as I used to be .. I'll try to do more than just post pictures on Facebook. Here's a super-easy recipe - perfect for quick summer meals. 

Prep Time: 10-15 min (or more if you marinate)

Ingredients (Serves 2):

1. 2 Large (3-4") Portabello Mushrooms (~4 oz each)
2. Half of a 14 oz Block of Extra-Firm Tofu*
3. 4-6 tbsp of your favorite BBQ Sauce
4. 1 tbsp Minced garlic
5. Kosher Salt and Pepper (to taste)

Directions:

Pre-heat grill to between Hot to Medium-Hot. The purpose here is to sear both the tofu and the mushrooms which will prevent sticking. Remove stems from mushrooms and brush with a damp paper towel to remove any dirt. Place each mushroom on its belly and sprinkle Kosher salt, freshly crushed pepper and some minced garlic on the gills. Press tofu between 2 paper towels to remove excess water (use heavy cans to weigh down the top to squeeze out the excess). Slice into 2 thick steaks. When the grill is ready, place both items on the hottest part of the grate (place mushrooms gills-side-up). Sear tofu on one side, turn and place on a different hotter part of the grate to sear that side as well. Grill 8-10 min total until the edges of the tofu begin to get crispy and the mushroom shrinks in thickness and girth (its hard to overcook either of these items). Turn mushroom only once towards the end so that all the salt and garlic juices have a chance to seep into the mushroom as it cooks from the underside. Just before they're ready, brush your favorite BBQ sauce on both sides (I use Stubb's or Rudy's which are both available in grocery stores nationwide). Allow excess sauce to burn off (this adds to the smoky flavor). Serve immediately and watch 'em disappear! 

* If you're trying to maintain a no-soy or a low-fat diet, skip the tofu altogether. Almost all the fat in this dish is from tofu. But so also is most of the protein (see nutrition information below). I love both foods so I have no problem consuming the fat in tofu :) 

Note: Marinating both pressed tofu and mushrooms for 4-6 hours in a gallon ziploc bag will help bring out the flavors. I'd recommend splashing both with a good balsamic vinegar. Place in the fridge and turn occasionally. 

Nutrition Facts (Per Serving - Mushrooms Only): Calories 61 (Fat Calories 2)

Total Fat 0.2 g; Carbohydrates 13.1 g; Fiber 1.8 g; Sugars 7.1 g; Protein 3.1 g

Nutrition Facts (Per Serving - Mushrooms & Tofu): Calories 176 (Fat Calories 54)

Total Fat 6.0 g; Carbohydrates 21.1 g; Fiber 2.2 g; Sugars 12.6 g; Protein 12.9 g

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Chunky Potato, Broccoli & Mushroom Soup

This afternoon, I had broccoli and mushrooms in the fridge that needed to be used soon. I have often oven roasted the two together and they make for a great side dish. Oven roasting caramelizes the tips of the broccoli and adds a certain smokiness to the vegetable. Umm Umm Good!! Today however, I was making an Artisan Bread as well and wanted to make something which I could eat with bread. And what's better to eat with bread than a soup. 

Prep Time: 30-40 min

Ingredients (Serves 4):

1. 2 cups Broccoli florets
2. 1 Red onion, chopped 
3. 6 Large Cremini mushrooms
4. 3-4 Medium Redskin Potatoes, diced
5. 6 cups of Home-made Vegetable Broth
6. 1 tbsp Minced Garlic
7. 2 tsp Dried Parsley
8. 2 tsp Dried Basil
9. 2 tbsp Nutritional Yeast
10. 1 tsp Liquid Smoke
11. Salt & Pepper to taste

Directions:

Mix all ingredients with the exception of salt, pepper, liquid smoke and diced potatoes in a large soup pot. Bring to a boil and simmer for 10 min until onions and broccoli are tender and breaking apart. 

Using an immersion blender, puree everything until smooth. If you don't have an immersion blender, transfer carefully into a jar blender and blend until smooth. Once pureed, add diced potatoes and salt to taste and simmer on low until potatoes are tender (~10-12 minutes). Add liquid smoke, taste test for salt, garnish with freshly cracked black pepper and serve with fresh bread!! 

My Assessment: This is my green version of a hearty potato soup. When I first made it, it tasted fine but was missing something and that's when I was reminded of my little bottle of magic :) Liquid Smoke. This soup cried out to be eaten after that ;)

Nutrition Facts (Per Serving)*: Calories 196 (Fat Calories 7)
Total Fat 0.8 g; Carbohydrates 41.8 g; Fiber 6.5 g; Sugars 3.8 g; Protein 8.3 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Onion, Garlic & Rosemary Artisan Loaf

I made yet another loaf of bread made this weekend. If you're wondering what the heck is wrong with this poor herbivore - don't worry! I'm not going crazy. I'm hosting the family Thanksgiving dinner this year and only want to impress everyone with my awesome bread making skills. Hence the weekly attempts to make something amazing :) !!! This week's recipe is a slight variation of a the Rosemary Garlic Artisan Loaf I tried a few weeks ago and this version was loved much more by the hubby! 

Onion, Garlic & Rosemary Artisan Loaf

Time Required: 20 min prep time, ~3.5 hours rise time, 45 min oven time.

Ingredients:

1. 4 cups King Arthur's Bread flour (plus more for dusting)
2. 1.5 cups (+ a couple extra tbsp) Water
3. 1 Medium Red Onion, diced (about 1/2 cup)
4. 2 tbsp Minced Rosemary (fresh)
5. 2 tbsp Minced Garlic 
6. 2 tsp Coarse Salt (Sea or Kosher)
7. 2 tsp Black Pepper (freshly cracked)
8. 2 tsp Dried Chives 
9. 1 tsp Active Dry Yeast

Directions:

Measure out the flour, yeast, salt, diced onions, chives minced garlic and rosemary in a bowl. I measure directly into my Cuisinart Stand Mixer. 

Add water and start mixing (I used the lowest speed setting #2) using the dough hook. As the water is incorporated, the dough should come together as a large ball. If there are crumbs still sticking to the sides after a couple of minutes, add more water in 1 tablespoon portions until everything is incorporated. Depending upon how fresh or old your flour is it may sometimes need just a tad extra water. Be patient. It is very easy to overdo the water and you will then need to add more flour. You will most likely not need to much. I needed just 3 additional tablespoons of water today. Mark the clock time and knead for 15 minutes.

Once you successfully achieve a windowpane with the dough, you can stop kneading (a piece of dough and be stretched out and it will become translucent, allowing light through like a window pane). This is how my dough looked after 15 minutes of kneading. Using a rubber spatula, transfer the dough to a well floured surface. I find a silicone baking mat works best for me. Lightly dust your fingers and the surface and shape the dough into a ball. I put the ball back into the Cuisinart bowl and set it aside to rise on the kitchen counter. Cover the bowl with plastic wrap and allow the dough to rise for approximately 3 hours. If your house is cold as it can be in the fall, try the oven method I talked about in an earlier recipe). 

I allowed an approximately 3 hour rise time today. The dough expanded to about 3x its original size in this time. Start preheating the oven to 450° F. In my past attempts, I've actually preheated my cast iron dutch oven at the same time as the oven. However, several of the recipes I've come across do you preheat the dutch oven so I decided to try it without this time. I was however, worried about the dough sticking to the bottom of a cold dutch oven so I decided to cut out a round of parchment paper and use that to place my dough into the bowl. 

Remove dough from the bowl it is rising in and using lightly dusted fingers, shape it into a bowl. At this time be careful to not disturb the gluten fibers by kneading it too much. I placed the dough on my round piece of parchment paper and scored it once, straight across the top. Let the dough sit in the cold bowl for another 15 minutes or so. Once oven is ready, and the loaf has rested for 15 minutes, cover with lid and bake for 30 minutes at 450° F.

This is how my loaf looked after 30 min. Remove lid and set aside. Bake uncovered for another 15 minutes, until the loaf is golden brown.

Remove pot from oven. With the parchment paper, the loaf had no chance to stick to the pot at all. gently turn it over onto a cooling rack and allow it to cool completely before slicing into this awesome bread. Here are some pictures of the crumb

As you can see, there was a lot of rise and a lot of air. The rise held really well. The crust was a crunchy golden brown, but it was not so hard that I was scared to slice into it. 

On this slice of bread you can see the sprinkling of black pepper and the pieces of onion as well. Overall, this was an awesome loaf. According to Tony, this has been my best loaf so far (yes!). He wants this one on our Thanksgiving table. We'll see ... :)

Nutrition Facts (One Loaf): Calories 1853 (Fat Calories 13)
Total Fat 1.4 g; Carbohydrates 371 g; Fiber 22.3 g; Sugars 2.5 g; Protein 67.8 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Garlic Rosemary Artisan Loaf

As most of you know by now, I've been on a bread-making kick since I received a bread machine for Christmas last year. To be honest, my bread machine adventures have been far from successful. Okay maybe that's overstating how it's been. I've just not gotten the success I was hoping for. A few weekends ago, we finally bought a cast iron Le Creuset and I made Jim Lahey's No-Knead Bread and that came out great. Wasn't perfect but was pretty darned good. I've tried to make it a few times since then and the kids love it. I don't like the commitment required for it though. If I start the dough on Saturday, I have to make sure I'm home on Sunday, or Tony needs to complete it for me (which he does great at by the way!!). 

Garlic Rosemary Bread

This weekend, I was reminded that I don't need to worry about only looking for no-knead recipes because I have a KitchenAid Stand Mixer - that came with a handy-dandy dough hook (duh!). I decided to search for a bread recipe that used both my stand mixer for kneading and my cast iron dutch oven. After a few trials and tribulations, I found this recipe. It used a full stick of butter but I figured I'd easily substitute with good old water and even if my bread didn't 'bloom' like Pastor Ryan's ... I'd have a pretty good loaf. Also, I can make this in one day, without the need to commit an entire weekend. Also, this recipe can be made without a Stand Mixer by using your hands for kneading. It just takes longer to knead the bread to the right consistency. 

Adapted from: The Pioneer Woman - The Bread, In His Words

Time Required: 20 min prep time, ~3.5 hours rise time, 45 min oven time. 

Ingredients:

1. 4 cups All-purpose flour (plus more for dusting)
2. 1.5 cups + 2 tbsp Water 
3. 2 tbsp Minced fresh Rosemary
4. 2 tbsp Minced Garlic 
5. 2 tsp Coarse Salt (Sea or Kosher)
6. 1 tsp Active Dry Yeast 

Directions:

To get the yeast started, dissolve in a cup of tepid tap water (the water should be barely warm to touch) and set aside while you're measuring your other ingredients. In the next 5-8 minutes the water will be become cloudy and foamy. 

Measure out the flour, coarse salt, minced garlic and rosemary in the Stand Mixer bowl. If you're using dry rosemary, you may need to add a tad more, about 3 tbsp to get the same flavor as the essential oils in herbs are often volatile and tend to evaporate over time. 

Add 0.5 cups of water and start mixing (I used the lowest speed setting). As the yeast/water  mix begins to cloud and froth, start adding small portions of it to the mixer bowl (adding all that water at once makes a mess with flour flying everywhere ;)!!). In the end, the dough should come together as a large ball. If the dough looks like it's not coming together and there are crumbs still sticking to the sides, add water in 1 tablespoon portions until everything is incorporated. Depending upon how fresh or old your flour is it may sometimes need just a tad extra water.  Be patient with this step as it is easy to add too much and you will most likely not need to much. I needed just 2 additional tablespoons of water.  Once you have everything incorporated, make note of the clock time. You will need to knead for about 10-15 minutes depending upon the dough. 

If during this time, all you see is a big fat pillar like in the picture above, I would stop the unit, use a rubber spatula to make the dough drop to the bottom of the bowl and then turn the mixer on again. 

Once you successfully achieve a windowpane with the dough, you can stop kneading. This is when stretched out dough looks somewhat translucent (light goes through it like a windowpane). Mine took about 13 minutes to get to that point. The original recipe indicated that they needed only 10 minutes.  I took a picture of mine but you don't see the translucency very well. Another good sign is when you can stretch it a lot without tearing.

At this point use a rubber spatula to remove the dough onto a well floured surface. In my trials and errors I've used pastry stones, the kitchen counter itself and found that what works best is a silicone baking mat. It uses very little flour to help shape the dough and doesn't stick as much as some other surfaces do. Lightly dust your fingers and shape the dough into a ball.

before rise .. 

Keeping the seam side down, transfer to a bowl, cover with plastic wrap and allow the dough to rise for approximately 4 hours. Yeast needs a temperature of 80° F–90° F (27° C–32° C) to grow and reproduce at dough fermentation stage. It will however, work as low as 70° F although it takes longer. One way to aid the process is Oven Rising. Turn on your oven at the lowest temperature setting (usually 150-170 F) for home appliances. Leave on for 2-5 minutes and turn off. Do this just before or while you're preparing your dough. Then, once the oven feels like it just nice and cozy warm, put the bowl of dough to rise in there. Make sure that the air feels only barely warm and anything over 90° F will burn i.e. KILL the yeast. Here's a nice primer on the Science of Bread. This is especially helpful in spring/fall when our houses are cooler than usual.

After a 2-hour rise .. 

At this point, I could smell the awesome garlicky yeasty aroma of the rising bread every time I came into the kitchen. Because the dough was rising in the oven today, my husband could not smell it very well. I allowed around a 3.5 hour rise time today. The rough was ready to spill out of the bowl I'd used today (see picture). Also, the surface of the dough was dotted with tiny bubbles and crevices. About 30 minutes before the rise is complete, start preheating your oven to 450° F. Set your dutch oven (I used my 5.5 qt Round Le Creuset) in the cold oven and preheat at the same time as the oven. 

After a 3-hour rise .. 

Remove dough from bowl and once again knead into a round ball using a silicone mat and some flour for dusting. Score the loaf either once or twice across the top. While scoring is not essential for loafs made in pans, I think they make for a pleasing visual effect. 

According to The Fresh Loaf - "... the purpose of scoring is primarily to control the direction in which the bread will expand during “oven spring.” Intentionally creating a weak spot on the surface of the loaf prevents the loaf from bursting at weak spots created during shaping. The pattern of cuts made, the angle at which they are made and the depth of the cuts also influence the rate of expansion and the formation of an “ear” - a raised flap of crust at the edge of a cut. The pattern of cuts also can create a pleasing visual pattern on the surface of the loaf. While there are some very traditional patterns, for example for baguettes, the baker can use the scoring pattern to identify the type of bread or to create an unique pattern that identifies the loaf as coming from his or her oven."

Once the loaf is ready, remove preheated pot from the oven. Remove lid and set aside. You do not need to grease the pot at all. No butter/oil is necessary. The enameled pot and the style of cooking (with lid) allows for the crust to form which helps prevent the loaf from sticking to the pot. Slide your hands under the loaf and gently drop the dough into the pot, scored side up. Shake the pan a couple of times to help distribute the loaf, if necessary. This is a more hearty loaf than the no-knead so may not move much.

Cover with lid and bake for 30 minutes at 450° F . After 30 min, remove the lid and set aside, and bake for another 15 minutes, until the loaf is golden brown.

Remove pot from oven, give it a good shake and the loaf should shake loose immediately. Gently remove the loaf from the pot and allow to cool on a cooling rack. Allow bread to cool completely before cutting into it. Enjoy!!! :)

My Assessment: OMG!! The flavor was amazing. If you love garlic bread, this loaf is definitely for you. The crust was awesome which prompted me to call it 'artisan' bread. The inside had some rather large alveoli but in other places the loaf was denser than I imagined it would be after the wonderful rise I got. I'm wondering if that was a combination of scoring and pan baking because there are websites which say that pan loafs need not be scored. I think I will play with the scoring a little bit as I make it more and more. Unless I can find another awesome recipe, this bread may just make it to my Thanksgiving table. 

Nutrition Facts (One Loaf): Calories 1879 (Fat Calories 55)
Total Fat 6.2 g; Carbohydrates 392.9 g; Fiber 17.5 g; Sugars 1.5 g; Protein 54.6 g

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!