This is a very hearty and filling meal. We really enjoyed the flavors. I didn’t have any quinoa on hand, so I made confetti couscous using orange bell pepper. We will be having this tasty meal again. We hope you give this recipe a try and enjoy it as much as we did.

Serving Size: 4

Ingredients:

• 1 cup large couscous (kuskus)
• 2-3 cups vegetable bouillon
• 1 can garbanzo beans (chickpeas) (8 ounces)
• 1 lb. fresh asparagus spears
• 1 ounce almond slivers (alternatively pistachio)
• 1-2 teaspoons sambal oelek
• 1/2 cup raisins
• 2 sprigs fresh mint
• 1 cup soy yogurt
• 1/2 teaspoon cumin and sweet Hungarian paprika
• 2 tablespoons lemon juice
• salt and pepper to taste

Directions:

1. Clean the asparagus and slice the hard woody steam off.
2. Slice the asparagus in bites-sized pieces.
3. Cook the couscous in a large pot with 2 cups of vegetable bouillon. As the couscous cooks down, you may need to add a 3rd cup until the couscous is cooked.
4. Drain the can of chickpeas (garbanzo beans) and add to the couscous.
5. Add the raisins also at this time.
6. When the liquid has cooked off, remove from the heat, add the sambal oelek and place a lid on the pot, the couscous will continue to swell.
7. Meanwhile, bring a pan of lightly salted water to boil, add the asparagus pieces ad cook until al dente.
8. Prepare the soy yogurt sauce.
9. Place the soy yogurt in a blender.
10. Remove the leaves from the mint sprigs and add to the soy yogurt.
11. Add the lemon juice a pinch of salt and pepper and a pinch of sweet Hungarian paprika.
12. Blend to a smooth consistency. Taste and season according to preference.
13. Shortly before serving, add the asparagus pieces to the couscous.
14. Sprinkle the almond or pistachio pieces on top.
15. Serve the couscous warm with the dressing on the side, or cold as a salad and optional dressing on top.

Ingredients:

• 3-4 red bell peppers, roasted, skins removed (or from jar)
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon smoked paprika powder
• 1 small onion
• 1 medium carrot, peeled and chopped
• 1 clove garlic, minced
• 2 cups vegetable bouillon
• salt and pepper to taste
• chopped parsley or cilantro and sunflower seeds as optional garnish

Directions:

1. Roast and peel and slice the peppers. Alternatively if using store bought in a jar, choose 3 large peppers and a bit of the liquid they are stored in.
2. Drain the chickpeas and rinse.
3. Chop the onion and carrot and mince the garlic.
4. Heat the olive oil in a soup pot and add the onions and carrots.
5. Saute until the carrots begin to soften and the onions become translucent.
6. Add the peppers, garlic and vegetable bouillon.
7. Add 3/4 of the chickpeas and bring the soup to a gentle boil.
8. Ad the cumin, coriander and paprika powder.
9. Puree the soup (I use an immersion blender).
10. Season to taste with salt and pepper and possibly a dash of cayenne.
11. Add the remaining chickpeas.
12. Serve the soup garnished with chopped parsley or cilantro and a few sunflower seeds.

Smitten Kitchen is one of my favorite blogs to visit. Although it is an omni blog, the photos are always inviting and sometimes the recipes are vegan. We saw this salad a few weeks ago and have been looking forward to making it ever since. It was delicious and we will enjoy it more often over the year. Deb had adapted the recipe from Orangette, who adapted it from Casa Moro. We made it as posted on Smitten Kitchen, only we used an uchi kuri (hokkaido) pumpkin instead of the butternut squash.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1/2 onion, chopped
• 1 6oz canned chickpeas, drained, rinsed
• 1 garlic clove, minced
• 2-3 cups vegetable stock
• 1/2 cup baby soup pasta
• 150 g / 5 1/2 oz baby leaf spinach
• 1/4 teaspoon turmeric
• 1/8 teaspoon cardamom
• 1/8 teaspoon nutmeg
• Salt and Pepper to taste
• 1 tablespoon sweet paprika
• pinch saffron

Directions:

1. Heat the oil in a large soup pot.
2. Saute the onions until glassy.
3. Add the spices and mix to make an aromatic even mixture.
4. Add the chickpeas and mix well.
5. Add the vegetable stock and baby pasta.
6. When the pasta has become soft.
7. Add the spinach and cook until just wilted.
8. We enjoy he soup as it is at this stage.
9. If you wish for a thicker creamer soup, you can puree half of he soup, and have the other half as chunky ingredient, or you may wish t puree the whole soup for a smooth thick mixture.

Serving Size: 4

Ingredients:

• 1 zucchini, cut into bite sized pieces
• 1/2 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 bag (250 grams) fresh spinach, washed and stems removed
• 1 tablespoon oil

for the Vindaloo sauce:

• 1 onion, chopped
• 1 can of crushed tomatoes
• 1-2 cloves garlic, minced
• 1 tablespoon ginger paste
• 2 dried red chillies
• 1/2 teaspoon salt
• 1 tablespoon garam masala
• 1 teaspoon cumin powder
• freshly ground black pepper
• splash vinegar

Directions:

To make the vindaloo sauce:

1. Place the ingredients for the sauce in a blender and puree together.
2. Season to taste with additional, salt, chillies, or garam masala.

To make the veggies:

1. Using a large frying pan, lightly saute the zucchini and cauliflower in the oil.
2. When they begin to soften, add the vindaloo sauce.
3. Add the chickpeas and mix well.
4. Season to taste with additional, salt, pepper garam masala or chillies.
5. Just before serving, add the spinach leaves and allow them to wild.
6. Serve over white rice.

Notes:

We enjoyed the spicy warmth of the Vindaloo, however, if you don’t enjoy the hot spicy flavors, then perhaps use just 1 chili, taste it and then if you want more you can add it later.

Inspired by Sweet & hot vegetable curry on bbcgoodfood.

Serving Size: 4

Ingredients:

• 1 cups chickpeas, cooked
• 3 tablespoons olive or vegetable oil
• 2 leeks (white and light green part only), chopped
• 4 cups vegetable bullion
• 4 cups pumpkin puree
• 2-4 tablespoons sugar, agave, corn or maple syrup
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 2 teaspoons salt
• dash Tabasco
• ground pepper to taste

Directions:

1. Heat the oil in a large saucepan over med-low heat.
2. Add the leeks or onions and saute until soft and translucent, 5 to 10 min.
3. Add the broth, pumpkin, chickpeas, sugar, spices, salt and pepper.
4. Heat until boiling point.
5. Reduce heat to low, and simmer.
6. Add the leeks or onions.
7. Serve warm with crusty whole grain bread.

Notes:

adapted from http://pumpkinnook.com/cookbook/intrec07.htm

Serving Size: 4

Ingredients:

• 2 tbs. olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 zucchini or yellow squash
• 2 tsp. marjoram
• 1 bell pepper or pepperoncini, deseeded and cut into pieces
• 1 can chickpeas
• 100 grams tempeh or tofu, cut into pieces
• 1/2 cup black olives, sliced
• 2 tsp. cumin
• 3 tbs. lemon juice
• black pepper to taste
• cayenne
• 1 cup soy cheese, grated (optional)

Directions:

1. Saute onions and garlic in olive oil until onion is translucent.
2. Add the tempeh or tofu and saute until golden brown.
3. Add zucchini/squash, bell pepper & marjoram and cook on medium heat until zucchini/squash is just tender.
4. Add chickpeas, olives, cumin (or 2 tsp. mint if desired), lemon juice and seasonings.
5. Cook until everything is heated through.
6. Ladle mixture over cooked rice or couscous.
7. Top with soy cheese. (optional)