The Vegan Stoner's Chickpea Curry. Chop bell pepper and carrot with a can of drained chickpeas, and a cup of coconut yogurt in a pot. Mix in a spoonful each of garlic and curry powder. Cook until soft. Serve on top of rice.
Inside Out Peanut Butter Cups: Level cup powdered peanut butter or cup virgin coconut oil or cacao butter, melted 4 tsp pure maple syrup heaping 2 tbsp melted semi-sweet chocolate of choice, or Sugar-Free Chocolate