Small Bowl #7

 

I started with a recipe I knew I loved (chickpea and rice casserole from From My Bowl), cut in half, because I had some chickpeas and coconut milk to use. To finish off the coconut milk, I made vegan creamed spinach (recipe from Connoisseurus Veg). To round everything out, I had some steamed carrots. I topped everything off with chives from my kitchen window.

This was so, so satisfying. The spinach recipe is a keeper--not just because it uses a bit of coconut milk, but also because it's so creamy and comforting. It went super well with the rice and chickpeas. 

Carrots: Who could possibly not love carrots?

So here's to making it through another meal.