Vegan Confetti Pizza with Gluten-Free Chaga Crust

Chickpea "Tuna" Salad
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Ingredients
  1. 1 can/box of chick peas, rinsed and mashed
  2. 1 stalk of celery, chopped
  3. 1/4 cup chopped red onion
  4. 1/4 cup watermelon radish OR 1/4 cup red pepper chopped
  5. 1 medium sized pickle (dill or half sour) chopped
  6. 2 tablespoons Veganaise (vegan mayonnaise)
  7. Pinch of sea salt
  8. Sprinkle of fresh thyme or dill
Instructions
  1. Mix all ingredients together for a great and easy snack.
  2. Eat plain or serve on a collard leaf or butter lettuce leaf (use these leaves to form a wrap), as a side dish with sliced baby tomatoes, or on celery stalks.
Nourished Body and Mind https://nourishedbodyandmind.com/

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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WANT MORE RECIPES?

Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!

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Check out my New eBook Thirty30 for 30 easy, delicious plant-based meals you can prepare in 30 minutes!

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