Dinner: Warm Couscous, Tempeh and Cauliflower

Warm Couscous, Tempeh and Cauliflower

Warm Couscous

• 1 1/3 cup couscous
• 2 cups vegetable broth
• 1/2 red onion chopped
• 1 tablespoon olive oil
• a dash of cinnamon grounded
• salt to taste
• a small handful of cashews toasted and chopped
• a small handful raisins chopped
• 1 teaspoon parsley dried
• 1 tablespoon green onion chopped
• 1/2 teaspoon fresh mint chopped

In a saucepan, mix the couscous with olive oil, chopped onion, cinnamon and salt.

Turn on the heat and stir until golden.

Bring the vegetable broth to a boil and mix with the couscous.

Turn on the heat and let stand until the water is absorbed (stirring when needed to prevent burning).

Turn off the heat and mix the dried parsley, green onions, mint, cashews and raisins.

Stir and serve.

Home Made Vegetable Broth:

• 2 cups water
• 1 teaspoon dried parsley flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian Seasoning
• 1 teaspoon 21 Seasoning (or unsalted lemon pepper)
• 1 teaspoon dried basil
• 2 tablespoon nori seaweed chopped
• 1 small mushroom chopped
• freshly grounded black pepper
• a pinch of salt

Mix all the ingredients with water and bring it to a boil.

Oatmeal Burgers

• 2 cups oatmeal
• 2 cups water
• 1/2 onion chopped
• 1/4 cup olive or sesame oil
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon basil dried
• 1/2 teaspoon coriander dried
• 1 teaspoon sage chopped
• 1/2 cup nutritional yeast
• 1/4 cup toasted sunflower seeds chopped

Use a non-sticky saucepan.
Bring water to a boil and add the oatmeal.
Put the lid on and cook for five minutes in low heat, stirring from time to time to prevent burning
Turn off the heat and let stand for 5 minutes.
Mix the other ingredients and form the patties.
Put in the fridge and let stay for at least 30 minutes before baking.
Arrange the patties in a baking sheet and bake them in the oven until golden brown.

Dinner: Tofu Steak, Brown Rice, Beans, Salad and "Farofa"

 

Tofu Steak, Arugula Salad, Brown Rice, Pinto Beans, and Wheat Germ "Farofa"

Tofu Steak

• 1 pack firm tofu
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• granulated garlic

Drain the tofu as much as you can and slice it.
Arrange the tofu in a non-sticky saucepan (no oil needed).
Grill each side until golden.
Mix sesame oil, soy sauce and lime juice in a plate and marinade each side of the tofu slices.
Top with granulated garlic.

Greens Pizza

• 4 whole wheat pita breads
• nutritional yeast cheese
• Italian seasoning
• Trader Joe's Southern Greens Blend (half the package)
• 1 tablespoon sesame oil
• granulated garlic
• pinch of salt

Spread sesame oil on the breads.
Top with nutritional yeast cheese and Italian seasoning.
Bake until crispy.
While baking, heat 1 tablespoon of sesame oil in a saucepan and saute' the greens with granulated garlic and salt (be careful to not overcook).
Top the pizzas with the greens and serve.

Note: When preparing the nutritional yeast cheese, use half of the cornstarch, so it won't thicken to much. Make sure you don't let the "cheese" cool after cooking, spreading it on top of the breads right after cooking.

Veggie Skewers

Dinner: Kibe, Butternut Squash, and Brocoli Slaw Salad

 

Kibe, Butternut Squash, and Brocoli Slaw Salad

Wheat Germ "Farofa"

• 1 cup wheat germ
• 1 tablespoon sesame oil
• 1 tablespoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon Trader Joe's 21 Seasoning
• pinch of salt

Mix all the ingredients in a saucepan.
Toast (medium heat) until golden, stirring vigorously to prevent from burning.
Let cool and place it in an airtight glass jar for freshness.

Aragula and Red Cabbage Salad

 

• organic arugula (I used Trader Joe's pre-packed)
• chopped red cabbage
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Trader Joe's 21 Seasoning