If you have some leftover oil-packed sun-dried tomatoes from the Magic Tofu Quiche, we’re about to put them to work! This is one of those dishes you keep eating when you’re really full because it’s just so. damn. good.
1 1/4 c water
2 1/4 c vegetable broth, divided
2 c Israeli pearl couscous*
pinch of sea salt
pinch of black pepper
5 T olive oil, divided
1/2 c pine nuts
4 garlic cloves, minced
1 shallot, minced
1/2 c black olives, chopped
1/3 c oil-packed sun-dried tomatoes, drained and chopped
1/4 c fresh flat leaf parsley, chopped
*Israeli pearl couscous is imperative to use in this recipe as regular couscous makes a vastly different dish.
- Bring water and 1 1/4 c of broth to a boil in a saucepan. Stir in couscous, sea salt, and black pepper. Reduce heat to low and simmer until liquid is absorbed, about eight minutes.
- Heat 3 T olive oil in a skillet over medium-high heat. Stir in pine nuts, cooking until pine nuts are toasted and golden brown, about one minute. Remove from heat.
- Heat remaining 2 T olive oil in a saucepan. Cook garlic and shallot until softened, about two minutes.
- Stir in black olives and sun-dried tomatoes and cook until heated through, about two minutes.
- Pour in remaining 1 c broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, about eight minutes.
- Combine couscous, sauce, pine nuts, and parsley, mixing well.
Adapted from Couscous with Olives and Sun-Dried Tomato.
It’s 4th of July weekend, and you know what goes well with burgers, fireworks, and independence? COLESLAW. Trick all the Ricks in your life and bring this tasty vegan slaw to share at a cook out. Or, make it and keep it all to yourself. This is a judgment free zone.
1 head of green cabbage
1 c organic Vegenaise
2 T coconut milk
2 T white vinegar
2 T cane sugar
1/2 t sea salt
1 t black pepper
1/2 t celery salt
Never underestimate the power of a sad looking carrot in the bottom of your vegetable crisper. It may no longer be a crunchy, raw delight but it can be roasted. It can be baked into a cake. It can be shredded into slaw. It can be born again, honey!
- Shred the cabbage and carrot in a food processor, or chop coarsely by hand.
- In the serving bowl, combine the Vegenaise, milk, vinegar, sugar, sea salt, pepper, and celery salt.
- Stir the cabbage / carrot mixture into the dressing until well combined. Cover and refrigerate if not serving immediately.
Adapted from Cabbage Slaw Recipe.
3 large beets*, peeled and diced
3 T olive oil, divided
3 sweet potatoes*, diced
1 yellow onion, diced
1 t garlic powder
1 t sea salt
1 t black pepper
1 t cane sugar**
*Bonus points if you use rainbow beets and different sweet potatoes. The more color, the better!
**Ditch the sugar to make this recipe paleo.
- Preheat oven to 400ºF.
- In a bowl, toss beets in 1 T olive oil until coated. Distribute evenly on a baking sheet and roast for 15 minutes.
- Rinse the bowl, then toss sweet potatoes, onion, garlic powder, sea salt, pepper, sugar, and 2 T olive oil until coated.
- Mix sweet potato mixture with the beets on the baking sheet. Bake for 20 minutes, stir the mixture, then bake another 25 minutes until all vegetables are tender.
Adapted from Roasted Beets ‘n’ Sweets.