Jazzed Up Couscous

This flavorful “jazzed up” couscous can be served as a vegetarian side dish, or as an entree with the addition of chicken sausage sliced into coins, or shredded chicken, lamb or pork. You can keep it vegetarian by adding crisp cubes of tofu, and make it vegan by omitting the butter and using oil. The leftovers are delicious, and can be served reheated, or at room temperature.

Jazzed Up Couscous

  • 4 scallions, sliced into rounds
  • 1/2 a red pepper, diced small (should be about 1/2 cup)
  • 1/2 cup golden raisins, or 5-6 dried apricots chopped up small
  • 1 cup finely chopped parsley (or parsley with any combination of green herbs, such as cilantro, mint, or dill, added to yield a cup)
  • 1 lemon, cut in half for juicing

For the couscous:

  • 1 cup water
  • 1 cup couscous
  • 1/4 tsp salt
  • 1 tsp butter or olive oil

Prepare the herbs, vegetables, and lemon first, so they’re ready to go into the couscous while it’s hot.

Bring the water, butter, and salt to a boil.

Add the couscous, stirring rapidly.

Remove from heat, and cover.

Let stand for five minutes.

Fluff with a fork, and then immediately stir in the herbs and vegetables.

Squeeze the juice from half of the lemon over the couscous and stir again.

Cover and let sit for another five minutes.

Taste for seasoning and add more salt or lemon juice if desired.

Yields approx. 4 cups


Summer Green Bean Saute from Priscilla Warshowsky

This is a quick and simple side dish to make for warm summer evenings, as it only requires the briefest time on the stove top. Even better, there’s no need to stress about measuring ingredients – you can let the daily harvest from your home garden, or your favorite farmer’s market be your guide, as well as the number of people you expect to feed. Likewise, you can adjust the basic recipe to your own tastes. Any leftovers can be reheated, served cold, or at room temperature – you can even add some sliced, fresh tomatoes, toss it with your favorite vinaigrette and turn it into a summer salad!

Read More.
Filed Under:

The Booming Market for Meat Alternatives

| by Cheryl Shainmark

White Castle and Fat Burger now feature Impossible Burgers, Del Taco has Beyond Meat on the menu, and Burger King is about to roll out a Beyond Meat Whopper. Hard Rock Cafes in Europe carry a veggie burger now, (though you’d have to skip the cheese to make it a vegan meal), and they expect to offer it in their US locations next year. As Phil Shainmark, our columnist for The Unlikely Vegan noted recently, “It’s quite possibly the best time to be a Vegan. There are so many amazing choices and places to go.” Even if you’re not a vegan or a fast food fan, the variety of meat alternatives is great news as many grocery stores and regular restaurants have also added plant based options to meet growing customer demand. According to Market Insider, the $14 billion dollar meat alternative industry is expected to grow to $140 billion over the next decade.

Read More.
Filed Under: ·

Feeding Body & Soul

| by Cheryl Shainmark

If you’d asked me a few years ago whether I’d be following a virtually wheat free, 90% vegetarian — hell, 90% vegan diet, I’d have said, “That’s nuts.” Now I’m likely to say, “That’s raw cashews to you, and by the way, do you know how many recipes you can make with them?” It’s safe to say that I’m not alone in making a big diet and lifestyle change, either. Based on the latest bestsellers, opinion pages in the New York Times , increase in vegetarian and vegan websites and buzz on the Internet, it seems we have reached some kind of “tipping point” toward a radical change in the way we eat and what we will accept from the food industry.

Read More.
Filed Under: