Pizza Couscous Timbales

 

It is with a little bit of a frown that I share with you my last official recipe for "My Great Vegan Bake Off as part of Vegan Mofo.

Can you believe a month has past already?!? I felt like it went really quickly!

There are still so many recipes that I wanted to share! And I'm sure in time I will...

But for now here's some comfort food! :-)

PIZZA COUSCOUS TIMBALES

You'll need:

2 cups wholemeal couscous (pre-cooked)
2 Tablespoons tomato paste
2 Tablespoons nutritional yeast
1 Tablespoon Italian herbs
1 teaspoon minced garlic

Combine all ingredients together in a bowl and mix well.
Lightly oil spray ramekins. (2-4 depending on how many you want to make and if you want them to be large or small.)
Scoop spoonfuls of mixture into the ramekins and press down firmly.
If desired, spread more tomato paste over the top.

Bake in a preheated 200C oven for 15-20 minutes until warmed through.
Flip out onto a plate (be sure to wear an oven mit!). They will slide out of the ramekins really easily and hold their shape nicely.

Precooked Grains

 

I previously shared with you my tip about how handy it is to keep a snack box in the freezer.

Now I'm here to share another tip that is just as easy & just as wonderfully helpful.

Precooked grains

I often cook up a variety of grains on the weekend and store them in containers in the fridge. They are great additions to main meals or salads, breakfast or even to make desserts like rice pudding.

I can't recommend highly enough getting a rice cooker if you don't already have one. We got a cheap one and it works fantastic - switch it on and leave it to do all the hard work - no worries about the time or a pot bubbling over! :-)

They really do cook more than just rice!

Just keep in mind that cooked grains will only last about 3-5 days, so make sure that if you won't use them in that time then you freeze them instead.

Here's some recipes that you can use precooked grains for:

Barley choc smoothie

Leafy couscous salad 

Chickpea, rice and sweet potato stew 

Cheezey brown rice 

Tropical brown rice breakfast 

Pasta bake 

 And can't forget yesterdays recipe of Stuffed capsicums.

WIAW - Roasted Stuffed Capsicums

Look at this super yummy salad that I ate today!

 I did end up cooking my mushrooms though, and I smoothered it with hummus prior to eating ;-)

 I have always thought of roasted capsicums as a main meal, however when I saw these adorable little baby capsicums I couldn't help but turn them into lunch...

And this is how:

 

ROASTED STUFFED CAPSICUMS

You'll need:

5-6 mini capsicums

1/2 cup wholemeal couscous

3/4 cup boiling water (plus extra)

1 teaspoon vegetable stock powder

2 cubes frozen spinach

1 teaspooon italian herbs

2 Tablespoons tomato paste

In a bowl combine the couscous and the stock. Pour over the boiling water and cover. Allow to stand for 5 minutes. Fluff with a fork.

Put the spinach in another bowl and pour over boiling water. Cover and allow to stand til defrosted.

Mix spinach, herbs & tomato paste together with the couscous. Stir well.

Scoop out the core of the capsicums.

Fill the capsicums with the couscous mixture. Press couscous in firmly and make sure the capsicums are well filled.

Place in a preheated 200C oven for 20 minutes until capsicums are softened and skin has blistered.

Couscous with mushrooms and green beans

I love a warm lunch!

This was so quick and easy to make and totally filled the spot!

You'll need:
1/2 cup wholemeal couscous
6 mushrooms, sliced
100g green beans, topped and tailed
1 shallot, chopped
juice of half a lemon
1 Tablespoon soy sauce

Soak the couscous in 3/4 cup boiling water, cover with a lid and allow to stand while the rest is cooking.
Put the mushrooms, beans and shallot into a frying pan. Gently stir until the mushrooms start to brown. Add the lemon juice and soy sauce. Continue to cook for another 3-4 minutes.
Serve the vegetables mixed into couscous.

 

 

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan           veggie nook        greenthickies  

WIAW - Kickstart

This is the first time I've taken part in WIAW - What I Ate Wedensday.

You can read about it here and also sign up if you want to be involved!

As you may already know, I am currently following the 21 day kickstart. So what better way to start up WIAW with a kickstart day!!!

My breakfast was:
Fruit salad.....

and a piece of toast with fruit spread.












Lunch was my spiced lentil burgers with salad

Dinner was leftover Israeli Couscous with Carrots, Peas, and Red Wine Vinegar with steamed silverbeet and almonds.

Dessert was "ice-cream". Made by blending a frozen banana, blueberries, spinach & milk.
I love a good dessert :D mmmmmmmmmmmmm

    Here's something to remember about WIAW - directly from this link.

----What WIAW isn't about----

Comparison - Judgement - Restriction - Guilt

----What WIAW is about----

Celebrating one of the glorious things we all have in common: We all eat!

You can join in the fun too!

Just click here to follow the links!


I found out about WIAW from a blog that I really enjoy reading! Its all about healthy living & I encourage you to jump across and check it out. Some great fitness tips, tasty recipes and other odds and ends to make a girl smile :-)
Check it out here:  You+Me=Fit You won't be disappointed you did! :-)

Have a great Wednesday everyone!

Leafy Cous Cous Salad

Everyone has a version of cous cous salad don't they???
I really love the one available at Woolworths but it has too much sugar & oil for my liking so I have used it as inspiration to come up with my own.

This was very tasty & I will definitely be making this regularly.

In a bowl that has a lid combine:

1/2 cup wholemeal couscous

soaked in 1/2 cup boiling water
Put a lid on an allow couscous to absorb the water for 10-15mins.

Add:

1 teaspoon apple cider vinegar

1 teaspoon soy sauce

1 teaspoon sweet chili sauce

1 teaspoon lime juice

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

Add:

1/2 cup finely chopped red cabbage

1 small carrot, grated

1/4 green capsicum, chopped

3 sun-dried tomatoes, chopped

1 cup baby spinach leaves

Mix together and enjoy!

Winter Curry & Couscous

For an easy curry on a weeknight you can't go past this.

I don't slave over a mortar and pestle for hours...... to tell you the truth - I just can't be bothered too!
This is a basic curry that tastes delicious & is hassle free.


You'll need:
1 medium sweet potato, peeled and chopped into 2cm cubes
1 small brown onion, peeled & finely chopped
1 cup green lentils
1 1/2 cups boiling water
270ml can of coconut cream
2 tablespoons red curry paste
1 teaspoon curry powder
Cous cous & snow peas to serve

Prepare the couscous per packet directions - add a teaspoon of curry powder and stir to combine.
Pour the lentils into a container with a lid. Add the boiling water & let sit for 15 mins.
Warm a frying pan. Add the onion & lightly brown with a water sautee.
Add the chopped sweet potato & stir for 3 minutes.
Add the lentils WITH the water that was used for soaking.
Add the coconut cream & the curry paste. Stir until all ingredients are well combined.
Bring to the boil, and then turn the heat down to low & simmer with a lid on for 20 mins.
Most of the liquid will be absorbed by then & the sweet potato will be softened, as will the lentils.

Serve over the prepared couscous with steamed snow peas.