Quinoa Chickpea Confetti Casserole + Lemony Cashew-Basil Pesto + Simply Greens

We’re off to roaring start with our July VegCookbook, Eat, Drink and Be Vegan.  So many new VegCookbook Club members shared photos of dishes that they tried that I thought we’d reverse things this week and start off with our

VegCookbook Club Story Swap:

I made the Quinoa Chickpea Confetti Casserole and Simple Swiss Chard (except that I used purple kale instead of chard).

Quinoa Chickpea Confetti Casserole

And I made the Lemony Cashew-Basil Pesto which I loooooooooved, and will definitely make it again, especially because in a comment on Instagram, Dreena Burton said that it freezes well!

 Lemony Cashew-Basil Pesto

What did you VegCook last week?

P.S.  Please excuse any spelling or link errors. I had to rush the post today! If you see any boo boos, lemme know, and I’ll fix ’em.

6 responses to “Quinoa Chickpea Confetti Casserole + Lemony Cashew-Basil Pesto + Simply Greens

  1. Wow, it looks like we’ll have cooked through the entire book before the month is over!!!

    The pesto looks delicious!

  2. Thanks for the roundup. It’s very helpful to have all these photos and stories in one place. This is fun!

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