1 cucharada de aceite de oliva 1 cebolla mediano, picada 1 pimiento rojo grande, sin semillas y cortado en cubitos 2 dientes de ajo, en rodajas finas 1½ cucharaditas de comino molido 1½ cucharaditas pimentón dulce ⅛ cucharadita de pimienta de cayena, o al gusto, opcional Lata de 14.5 onzas de toma
Make this vegan recipe for a sweet and nutritious treat for your holiday table. This cinnamon and walnut cake uses flaxseed and water as an egg substitute and freshly squeezed orange juice making it both delicious and nutritious.
This month’s recipe provides a nutritious way to get more fiber into your diet. The recipe includes whole grains, broccoli, and pumpkin – all great sources of fiber.