Since making the jump from omnivore to herbivore, I had some MAJOR adjustments to make lifestyle wise in order to be successful and stay on track. The first one was taking my traditional foodie views and tweaking them so that I didn't loose my love for food. Making new recipes that I (and everyone who's tried them frankly) will crave later.
After venturing into the vast volumes Google has on Vegan fare and scouring The Conscious Cook By Chef Tal Ronnin and the Kind Diet By Alicia Silverstone (my two favs so far) I came up with some of my own variations on their masterpieces. I might even stretch to say a few masterpieces of my own and I just had to share them. I'll start with a couple and keep them coming...
The Roasted Fall Veggies over Whole Wheat Couscous is a perfect beginner meal for anyone to try. It even makes a good side for those easing into a veg lifestyle. I am not much of a measurer so I add as much or as little of an ingredient as I like.
Ingredients:
Pre Heat oven to 400 degrees
Add Sweet potatoes & carrots to a baking sheet for about 20 mins or until the veggies are soft . Make sure the are fairly uniform in size so that they roast evenly.
In a saute' pan add EVOO & zucchini and heat through, until slightly brown. Add cashews for about the last min to heat through.
In a large bowl combine all ingredients. Zest the orange over while warm. Add salt & Pepper to taste. I sprinkle the green onions over the top as a tasty garnish.
This dish has simple flavors that you can adjust to your own liking. Add garlic or more seasonal veggies to spice it up.
I'd love to hear how your variation turned out. ENJOY!
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| Roasted Fall Veggies Over Whole Wheat Couscous |
The Roasted Fall Veggies over Whole Wheat Couscous is a perfect beginner meal for anyone to try. It even makes a good side for those easing into a veg lifestyle. I am not much of a measurer so I add as much or as little of an ingredient as I like.
Ingredients:
- Whole Wheat Couscous Prepared about 2-3 servings (see package)
- Sweet Potatoes or Yams or both Cut bite size (about 1/4 inch)
- 2-3 Carrots cut Cut bite size (about 1/4 inch)
- Zucchini about two cups in any colors
- two stalks green onion chopped
- handful of broken cashews
- handful dried cranberries (you can use and dried fruit you like)
- zest from one orange
- EVOO to taste
- Salt & Pepper
Pre Heat oven to 400 degrees
Add Sweet potatoes & carrots to a baking sheet for about 20 mins or until the veggies are soft . Make sure the are fairly uniform in size so that they roast evenly.
In a saute' pan add EVOO & zucchini and heat through, until slightly brown. Add cashews for about the last min to heat through.
In a large bowl combine all ingredients. Zest the orange over while warm. Add salt & Pepper to taste. I sprinkle the green onions over the top as a tasty garnish.
This dish has simple flavors that you can adjust to your own liking. Add garlic or more seasonal veggies to spice it up.
I'd love to hear how your variation turned out. ENJOY!
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