This salad can be eaten warm or chilled beforehand. Season to taste with salt, my version isn't heavy on it. Couscous and Chickpea Salad Ingredients: 2 cups lower sodium vegetable broth (or chicken for a non-vegan version) 1½ cups couscous 15-ounce can chickpeas (garbanzo beans) rinsed and drained 1/4 cup sliced almonds, toasted and cooled… Continue reading Couscous and Chickpea Salad
Tag: pasta dishes
Faux-Alfredo Sauce
I came across the idea for this recipe online - I am always looking for new pasta ideas. It is vegetarian friendly and if one used soy or rice milk and vegan cheese it can be done vegan. The sauce only takes a couple of minutes to prepare and is smooth, thick and most of… Continue reading Faux-Alfredo Sauce
Hearty Meat Sauce
Kirk is fine with our veggie eating most of the time, but there are periods where I get requested that meat be served up pronto for dinner 😉 I made this the other day for dinner. It takes a good 1 to 2 hours to cook but is mostly hands off so is still very… Continue reading Hearty Meat Sauce
Pumpkin Pasta
When I make this pasta dish again I am going to add sage to it, I think it would play nicely with the flavors. Pumpkin Pasta Ingredients: 16 ounces pasta shapes (ziti, rigatoni, etc) 1 cup sweet onion, peeled and diced (1 medium) 1 Tbsp extra virgin olive oil 15-ounce can pumpkin purée (Farmer's Market… Continue reading Pumpkin Pasta