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This was one of those nights where you know you want something special for dinner – a quick sandwhich one won’t do it – still you’re not quite sure what that special something is.

I had some leftover cooked Israeli Couscous, so I took that out of the fridge first.
While browsing through the fridge, I also found some brokkoli that was close to its end, so I took that out of the fridge as well.

Then, I decided to make (Non-)Cheezy sauce. Rather than used my normal recipe that is linked, I tried it with Veganomicon’s recipe (find it on Fat Secret or here on The Kind Life). The main difference is that they use olive oil instead of vegan butter. It went nice and creamy and thick – and yummy- , even though I didn’t measure out the ingredients properly. To be perfectly honest, though, I prefer my own version 😉

Anyway. Back to dinner.

So.

First, I filled the couscous in a baking pan. Poured some left-over pasta sauce over it. Put the broccoli on top. And more couscous over that.

Next, I cooked up some tomatoes with garlic and olive oil, some salt and pepper. Basil and oregano would probably work well here, too. I teared up some veggie burgers from a bbq last week and arranged them, then poured the tomatoes over it.

Lastly, I poured the cheezy sauce on top.
Then, put it in the oven and baked it for 15min.

It turned out well – I liked the combination of the different textures. However, I wish I’d put in more veggies though, and used more Cheezy sauce. More Cheezy sauce is always good. 🙂

Guten Appetit!

Dear readers,

I have decided to finally rejuvenate this blog and restart to tell the tales of my vegan eating. Yes, I am indeed a vegetarian now, still I intend to cook more and more vegan food and reduce animal products in my diet. This blog will hopefully help my motivation to do so!

Now, the other day I happened to see a Whole Foods pantry in a small town somewhere in Ontario. The lady there was incredibly nice and it was great to see all her different products. Positively suprised by the offers, I decided to stock up right away for my new blogging and vegan cooking ventures. This is my phat loot:

Let the fun begin …

(1) Sunflower seeds


(2) Israeli CousCous


(3) Bulgur


(4) Nutritional Yeast


(5) Chia seeds

Now, what to do with all these babies? Suggestions are always welcome.
Can’t wait to start cooking! 🙂