Tag Archives: couscous

Dr. McDougall’s Vegan Meal Plan Day 6: Lunch

Posted by LD in Confessions and Rants of the Vegan Persuasion, QUICKIES!, Vegan Meal Plan Testing and tagged with , , , , , , , , , , , , ,

So we are closing in on day six. I wake up hungry and I am hungry each day by dinner which means that I am losing the weight and my body is reacting at the appropriate times. I am not hungry all day and I actually have enjoyed all the foods I have eaten and don’t think of them as “diet food” as much as a normal breakfast and lunch. At dinner I just eat reasonably. i splurge a little once a week but that’s all. Simple enough.

 

Pistachio Citrus Quinoa Salad 2

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Lunch Day 6: Pistachio Citrus Quinoa Salad (made with organic quinoa and couscous)

 

Okay first off this smells amazing coming out of the microwave and is also the simplest to make so far. 1.5mins inthe microwave and some water and we are good. When i took it out of the microwave my coworker declared she was going to lunch because I was making her hungry with whatever yumminess I just made. So far, so good and it isn’t even in my mouth yet! It is not too salty or sweet and you can definitely taste teh citrus. It does get a little thick as it sits so keep that in mind. You may want to add some extra hot water, a dash of oil or margarine if you feel it is too think but I ate it just fine as is. The seasoning is very nice and backs up the refreshment of the citrus flavor. I did notice the pistachios but couldn’t really taste them. I did get one that stuck in my teeth though! Overall a very simple dish. I would say this is more of a side dish I would have with maybe a vegan chicken salad. I wouldn’t eat this as much as a main meal but I enjoyed it overall.

 

Pistachio Citrus Quinoa Salad 1

 

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Food is Love.

The Hippie Gypsy

Top 25 Must Have Vegan Grocery and Pantry Items

Posted by LD in Shopping Vegan, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , ,

Inspired by a recent post I read on “The Kind Life” blog regarding Alicia’s top 20 ingredients (http://thekindlife.com/blog/post/alicia-silverstone-20-vegan-essential-kitchen-ingredients) I decided to place my top 25 grocery/pantry needs:

  1. Earth Balance Products: Buttery Sticks or Tub Butters/Margarines and their new cheese puffs!
  2. Organic Soy Milk or Almond: Chocolate, Vanilla, or Plain (I rarely use unsweetened)
  3. Cashews (Raw)
  4. Daiya: The havarti blocks are a god send but all of them are great.
  5. Galaxy Foods Vegan Parmesan (It is the best parm substitute, Parma brand doesn’t taste anything like actual cheese)
  6. Tofutti Products: I love their sour cream, sliced american cheese, and cream cheese. They are a great go to brand even for ice creams.
  7. American Flatbread Company: Vegan Harvest Pizza
  8. Tofurky: Their sliced deli Meats, crumbles like chorizo for tacos, and their grill friendly brats are amazing! You will forget they are fake. The deli meats have a weird odor in the package but on a sandwich it goes away. The chorizo will stain so handle carefully but it tastes just like taco meat.
  9. Miso Mayo: Dill flavor.
  10. Veganaise: It tastes like a cross between mayo and deviled eggs.
  11. Canola and Olive Oils
  12. 365 Brand Vegan Chocolate Chips: Just like Tollhouses but no milk!
  13. Flaxseeds: I buy them in a bulk bag and place them in the freezer.
  14. Nutritional Yeast: You will learn this helps cheesify anything.
  15. Canned Coconut Milk
  16. Whole Foods Vegan Sugar
  17. Beans: black, lentil, navy, garbanzo, and canneloni
  18. Canned Pumpkin or Squash
  19. Whole Wheat Pasta
  20. Farro, Quinoa, or Couscous
  21. Rao’s Tomato Basil Sauce
  22. Herbs/Spices: Kosher Salt, Basil, Thyme, Garlic, and Sage Fresh
  23. Potatoes: All kinds from sweet to purple to russet.
  24. Kale or Greens
  25. Canned and Fresh Tomatoes

 

I shop at my local grocery store for most items but the hard to find things like Daiya and Nutritional Yeast I go to two places: Whole Foods or VeganEssentials.com. Vegan Essentials delivers but requires you to cold ship perishables so check their shipping schedule (right now it is Tuesdays) and the extra cost for the cold packs!

Happy Shopping and Happier Munching!

Quick Meals: Roasted Garlic and Cherry Tomato Couscous

Posted by LD in Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , ,

I am always on the run. Sometimes I have no idea how I am going to feed my face in the 20 minutes I have until I need to run out the door. I work late most days and after over an hour drive home sometimes nearly 2 hrs, I would rather sleep or just eat crackers instead of cook a meal. Alas, I said to myself at lunch the other day. I know you don’t want to cook anything darling but it is lunch and you need veggies not just carbs. SO I started looking through the cabinets and noticed we had Near East Couscous and grape/cherry tomatoes that were starting to wrinkle before completely going to rot. So here is what I made and plan to continue making as it was delicious.

Ingredients:

Near East Roasted Garlic and Olive Oil Couscous

1 1/4 cups water

Near East Flavor Packet (comes with couscous)

1 tbsp earth balance butter

5-10 grape/cherry tomatoes

1 tbsp crushed garlic in oil

2 tbsp dry basil

1 tsp kosher salt

2 tbsp olive oil

  1. Start by placing water, butter, and flavor packet in sauce pan.
  2. Bring to boil stirring occasionally.
  3. In a separate sautee pan place olive oil, garlic, and salt.
  4. Cook until garlic browns slightly.
  5. When saucepan is boiling add dry couscous, cover, and remove from heat.
  6. Slice tomatoes into 4 pieces longwise making diamond-like tomato slices. Toss with basil and add to sautee pan.
  7. Sautee tomatoes until bright red and basil is browned appearing almost black.
  8. Remove sauce pan lid, fluff couscous and place into a bowl.
  9. Serve with tomatoes on top.
  10. Add a vegan parmesean for an extra kick. I use Galaxy brand. ENJOY!

Moroccan Salad with Chopped Apricots and Sliced Raw Almonds

Posted by LD in Beginner Recipes, Meatless Monday Appetizers, Meatless Monday Family Dinners and tagged with , , , , , , , , , , , ,

I loved potlucks pre-vegan because I would get to try all kinds of yummy creations at work, church, neighbors homes, wherever.  When I became vegan I looked at these like a kid picked last in kick ball. I felt left out, unwanted, and underrepresented. How can I participate in an event that never accommodates me. There are large crockpots of meatballs and beautiful casseroles and of course someone brings cake and pie. All made with cream, butter, eggs, and meat. It smells good but alas I am out of the game. I pray for the person who brings bread and salad. However is that what I really want? No I want to bring and eat a delicious yummy array of foods and casseroles. So since it is summer dive into this Couscous salad that everyone will like but it gives you those carbs you need to get through an event without bringing Seitan or Tofu or something the carnivore’s may dub “weird” and not scoop a side dish of!

I built this recipe off one I saw at the Wynn Hotel and Casino in Las Vegas at their Buffet (although I think they may have added soy yogurt). As some of you may know, Steve Wynn turned vegan in 2010 and made my travel much easier so I make Las Vegas a travel destination now. Every restaurant at his hotel is required to serve a vegan menu in addition to its standard fare. So please go take a trip to Vegas grab some Couscous salad, hit it big on the slots, and then send me a message and tell me all about it!

Ingredients are simple:

4-6 cups prepared Pearl (Israeli) Couscous

1/2 cup of sliced raw almonds

1/4 cup -1 cup Orange Juice

1 tsp-1 tbsp Salt (for boiling water that couscous is in)

 1 tbsp Curry powder (or more to taste, I use Penzey’s “Balti” Curry Powder)

1 bag diced dried Apricots (get the bright orange ones from the salad section)

Because your event size may vary I am going to be vague in this recipe.

Make your couscous per the instruction so that it is not sticky but dry and loose. Always salt your water with at least 1 tsp if not 1 tbsp of kosher salt. While still hot add the orange juice in small amounts, so it cooks down a bit.

Add the curry to taste. I start with a tablespoon and then go from there while the OJ is still warm in the couscous. I like to add a dash of turmeric to bring a nice yellow hue to the couscous without adding too much flavor, parsley will do this as well by adding a fleck of color.

Next, add almonds and diced apricots when the couscous has cooled. I use about 1/2 cup almonds and a whole package of apricots that I diced or cut into small pieces with meat scissors. This adds the crunch and sweetness you need to balance the dish.

Refrigerate until event. Serve chilled.

PS My mother hates curry so I called this Moroccan Salad and she ate it!