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: quick pasta dish
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
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
Couscous Salad
I am feeling too lazy to name this salad, let us call it "Couscous Salad Version 20" 😉 I make couscous based salads quite often - they go together quickly on Friday or Saturday night and we have a quick-lunch for the weekend! Couscous Salad Ingredients: 1 cup couscous 1 cup lower sodium vegetable broth… Continue reading Couscous Salad