Convenient Couscous

For hundreds of years couscous has been a staple grain dish in the Mediterranean   countries. Basic couscous is made by rolling and shaping moistened semolina. The end result is tiny round pellets. In some parts it is also made with barley, millet, yams or cornmeal.

Nowadays,the commercial, ready made semolina product has become a popular dish Worldwide due to it being quick and easy to prepare. It has already been pre-steamed so only requires to be soaked for 10 minutes in boiling water or lightly steamed.

Couscous is one of the healthiest grain products and has a much low glycemic load than regular pasta. It contains thiamin (B1), riboflavin (B2 niacin), pantothenic acid (B5), pyridoxine (B6), and folate, and containing four times as much. It has a good protein content of 3.6 grams per every 100 calories.

So if you haven't tried it before, why not buy a box and try it out. I am sure it will become part of your staple foods. It can be served hot or cold in savoury and sweet dishes. When creating a dish allow 100g / 4oz of uncooked couscous per person.

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Festive Couscous
Adapted from a recipe by Nigella Lawson at B.B.C. Food   
This is one of those wonderful dishes that demands little but delivers massive dividends. Just sprinkle the spiced couscous with fresh coriander and those vibrant jewels of pomegranate seeds and present at the table in all its magnificence ~ Nigella

675g / 1lb 8oz couscous
100g / 4oz golden sultanas
1/4 heaped tsp ground cinnamon
1/2 heaped tsp paprika
1/2 heaped tsp ground cumin
1/2 heaped tsp ground coriander
2 1/2 tsps salt
1 litre / 1 3/4 pints freshly boiled water
5 1/2 tbsp vegetable stock
1 1/2 tbsps extra virgin olive oil
1 pomegranate
1 handful fresh coriander, chopped
salt and freshly ground black pepper

Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film or tight fitting cover. Leave the mixture to sit for 10-15 minutes, until the water has been absorbed by the couscous. Remove the cling film or cover from the bowl and stir the couscous with a fork to separate the grains. Add the vegetable stock and the olive oil to the couscous. Stir the mixture again and season to taste with salt and freshly ground black pepper. If necessary, re-cover and microwave on full power for 1-2 minutes, or place in a warm oven to heat through. Transfer the couscous to a serving dish. Slice the pomegranate in half and extract about a quarter of the seeds by hitting the outer shell of the fruit with a rolling pin. Sprinkle them over the couscous with the chopped coriander and serve. Serves 8 as side dish.

Israeli Couscous with Saffron, Olives, and Vegetables
From the Vegetarian Times    
Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavour to this dish. For a milder taste, use kalamata olives.

2 cups couscous
4 tsps canola oil
2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
1 medium leek, white and pale green parts finely chopped (1/2 cup)
6 cloves garlic, chopped (2 tbsps)
1/2 cup dry white wine
2 cups shelled fresh or frozen peas
1 cup low-sodium vegetable broth
4 plum tomatoes, chopped (1 cup)
a few saffron threads (I use turmeric~Jackie)
2 cups baby arugula leaves (rocket)
1/2 cup chopped, pitted oil-cured or kalamata olives
3 tbsps olive oil
fresh basil leaves, for garnish

Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil. Serves 6

Couscous with Mushrooms and Sun-Dried Tomatoes
By BBC Nutritionist from Honey We're Killing the Kids at B.B.C. Food  

85g / 3oz sun-dried tomatoes, from a bag (not stored in oil)
535ml / 19fl oz water
215g / 7½oz couscous
1 tbsp olive oil
4 1/2 cloves garlic, crushed and chopped
1 1/2 bunches spring onions, chopped
25g / 1oz fresh basil leaves
3/4 lemon, juice only
salt and freshly ground black pepper
170g / 6oz mushrooms, sliced

Place the sun-dried tomatoes into a bowl with the water. Soak for 30 minutes, until rehydrated. Drain in a sieve over a bowl, reserving the water, and roughly chop the tomatoes. Place a medium saucepan over a medium heat. Add the reserved sun-dried tomato water and bring to the boil. Add the couscous and stir in. Remove the saucepan from heat, cover with a lid and allow to sit for five minutes, until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork. Meanwhile, heat the olive oil in a shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and sauté for five minutes, until the spring onions are tender. Add the basil and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the mushrooms and continue cooking for 3-5 minutes, until browned and cooked through. Add the mushroom mixture to the couscous, stir through to mix well and serve. Serves 3

Fig and Pistachio Couscous
From Recipes4us  

240ml / 8fl.oz. Water
1 tbsp olive oil
salt
175g / 6oz dried Figs, thinly sliced
1 heaped tbsp Pistachio Nuts, chopped
175g / 6oz Couscous
1 level tsp Ground cinnamon
¼ tsps ground allspice
4 spring onions, chopped
8 basil leaves, shredded

Place the water, oil, salt, figs and nuts in medium saucepan, bring to boil then remove from heat and stir in couscous and spices. Cover and leave to stand until water is absorbed, about 5 minutes. 2. Transfer to a large bowl, fluff with fork and allow to cool completely. Stir in the spring onions and basil. Serve at room temperature. Serves 4.

Couscous Pudding
Recipe submitted by Spark People user ANTIOCHIA.

3 cups soy milk
1/4 cup raisins
1/4 cup sugar
2 tsps margarine / Earth Balance
1 cup couscous
1 tsp vanilla
cinnamon for sprinkling on top
soy creamer (Optional)

Put the soy milk, raisins, sugar, and margarine in a saucepan and bring to a boil. Remove from heat. Stir in the couscous and vanilla. Cover and let stand 5 minutes. Serve warm or cold sprinkled with cinnamon. You may pour on additional soy milk or use soy creamer - Silk makes a good creamer ~ Antiochia. Servings 8

The Exotic Kiwifruit

Kiwifruit or as it was known previously the Chinese gooseberry is indigenous to S.E. Asia. It was brought to the West and New Zealand by returning missionaries and agents of the Royal Horticultural Society of Britain around the end of the 19th Century. Kiwifruit was looked on more as an exotic garden plant and it was only in the 1960's that it was farmed commercially.

It's unique flavor, described as giving a hint of strawberries, bananas, pineapple and melons, immediately made it a favorite of the public and chefs alike whether raw or cooked in sweet and savory dishes.

It is actually a berry and grows on the vine rather like grapes. Out of the many varieties available the most common, seen in the shops and markets, are the green fleshed deliciosa and the sweeter, yellow fleshed, golden kiwifruit. The skin of the kiwifruit is edible but most people tend to peel it.

A kiwifruit is very nutritious as it contains more vitamin C per weight than an orange, more potassium than a banana, is an excellent low-fat source of vitamin E and contains more lutein than spinach. It is also a good source of dietary fiber, copper, magnesium, manganese, folate (folic acid), and chromium with a variety of flavonoids and carotenoids.

Heath wise research has shown that eating kiwifruit with it's excellent combination of nutrients helps the body guard against free radicals, lowers risk of blood clots, speeds the repair of DNA damage, aids in prevention of constipation, maintains fluid balance in the body, and assists in the formation of red blood corpuscles. Plus the lutein, an antioxidant, is said to decrease the risk of advanced age-related macular degeneration. The riper the kiwifruit the more antioxidents it contains.

Warning: Kiwifruit contains oxalates so should be avoided by those with existing and untreated kidney or gallbladder problems.

When purchasing fresh kiwifruits, preferably pick organic ones, check to see that the skin has no soft spots, is not wrinkled and the fruit is plump and slightly soft to touch. Unripe kiwifruit can also be purchased as they can easily be ripened at home by placing in a paper bag with an apple or banana and storing at room temperature for a couple of days. When ripe they can be stored in the fridge up to two weeks and they also freeze well.

Kiwifruit contains an enzyme, actinidin, which breaks down protein and also prevent jellies and gelatines from setting. It is best to peel and add the kiwifruit at the very last moment to dishes. Once cooked the enzyme is no longer effective. Fresh and raw they are wonderful to eat as they are or they can add something special to breakfast cereals, vegetable and fruit salads, flans and as cake decorations.

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Someone once threw me a small, brown, hairy kiwi fruit,
and I threw a wastebasket over it until it was dead.
Erma Bombeck (1927-1996)
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Fresh Kiwifruit Pie
California Kiwifruit Commission

4 cups kiwifruit, peeled and sliced
1 cup sugar
3 tbls quick cooking tapioca
1 tbls lemon juice
1/4 tsp ground nutmeg
2 tbls margarine
pastry for two crust pie, 9" / 23cm

In mixing bowl, stir together sugar, tapioca and nutmeg. Add kiwi slices and lemon juice. Toss gently. Let stand 15 minutes. Prepare and roll out half of pastry. Line pie pan; trim pastry to edge of pan. Turn kiwi mixture into pastry lined pan. Dot with marg. Roll out remaining pastry and cut slit in shape of "K" in center for vent. Place over filling. Trim, seal and flute edge. To prevent over-browning, cover edge of pie with foil. Bake at 375F/190C for 20 minutes. Remove foil and bake 25-30 minutes more until crust is golden brown.


Jewelled Sweet Couscous
Matt Golinski, Ready Steady Cook

1/3 cup boiling water
1/3 cup couscous
½ medium orange, chopped finely
1 tbsp raisins
2 tbsps coarsely chopped pistachios
2 tbsps finely shredded mint
1 small kiwi fruit, sliced thinly
1 tablespoon dairy-free sour cream

Combine the water and couscous in a small bowl, cover; stand about 5 minutes or until liquid has absorbed. Fluff with a fork; cool. Stir in orange, raisins, nuts and mint. Serve jewelled couscous topped with kiwifruit and sour cream; drizzle with orange syrup.

Orange Syrup
¼ cup / 60ml orange juice
2 tbsps caster sugar
½ tsp Masterfoods ground cardamom

Combine ingredients in a small saucepan; bring to a boil, stirring. Reduce heat; simmer, uncovered, about 5 minutes or until thickened slightly.


Coriander Kiwi Salsa
Recipes4us

4 kiwifruit, peeled and diced
1 orange, peeled and diced
200g/7oz/1cup tinned water chestnuts or fresh jicama, diced
1 small red capsicum (sweet pepper ), chopped
1 heaped tbsp freshly chopped coriander (cilantro )
1 tbsp lime juice
1 tbsp cold pressed vegetable oil
1 chilli pepper, deseeded and finely chopped
salt

Place all the ingredients in a medium sized mixing bowl and blend well. Chill until ready to serve.
Makes approx 600ml/20fl.oz.


Kiwifruit Ginger Spiced Squash
Recipes4us

1 whole acorn squash, halved widthways and deseeded
3 kiwifruit, peeled and chopped
2 tbsp melted margarine
2 tbsp brown sugar
½ teasp ground ginger
2 tbsp chopped walnuts

Preheat the oven to 180C/350F. Place the squash cut sides down in shallow ovenproof dish and add enough boiling water to come to a depth of 1/2" / 1cm. Cover with aluminium foil and bake for 25 minutes. Peel and chop 2 of the kiwifruit, place in a food processor or liquidiser and process until smooth. Add the melted marg, brown sugar, and ginger and pulse to blend. Set aside. Remove the squash from the oven, carefully pour off the water from the baking tin containing and turn the squash cut sides up. Fill the hollows with the kiwifruit mixture then return to the oven, uncovered, and bake for a further 10 minutes or until the squash is just tender. Slice the remaining kiwifruit and arrange over the squash. Sprinkle with the nuts and return to the oven for 5 minutes. Serve immediately. Serves 4.

Technorati: kiwifruit kiwifruit+recipes fruit squash+recipes vegan+diet

Cinnamon, the Spice from the East

Cinnamon's popularity dates back thousands of years. In ancient times cinnamon was held in such high regard that it was more precious than gold. The spice was used in the embalming process and to flavor drinks by the Ancient Egyptians and Emperor Nero was said to have burned a years supply of it on his wife's funeral pyre to show his grief at her loss.

The Zeylancium tree from which the cinnamon bark is taken comes from Sri Lanka (Ceylon). Ancient Dutch sailors called the island Zeilan after the Zeylancium tree and Zeilan later became known as Ceylon.

Strips of the parchment thin bark are rolled into quills. The best cinnamon (true cinnamon) is light tan in color and should not be confused with the darker cassia which is often called cinnamon. The quills are difficult to grind so the powder is generally preferred. The powder does not have the long shelf life of the quills so should be purchased in small quantities.

Cinnamon is an excellent source of manganese and is also a good supply of iron and calcium. The essential oils in cinnamon have excellent healing properties. The active components in the oils cause cinnamon to be anti-clotting, anti-inflammatory, anti-microbial (excellent against candida) and beneficial in blood sugar control. The powder taken daily is said to reduce cholesterol and arthritis pain.

Apart from the quills and powder cinnamon is now easily available as an essential oil. An excellent breath freshener.

Cinnamon lends itself to sweet dishes and drinks. Who doesn't remember how we enjoyed cinnamon toast as children ?

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Vegan Cinnamon Raisin Rolls
From Vegan Action

In a bowl combine the following:
1/2 cup lukewarm water
1 pkt active dry yeast
In another bowl mix the following-then add above:
3/4 cup water
3 cups flour
2 tsp sugar
1 tbsp oil
(Add a bit more oil and water if dough it too dry)

Clean your counter. Lightly sprinkle flour on it and plop the dough down on it. Knead well for 5-7 minutes. Put dough in a lightly oiled bowl and cover with a clean towel. Let rise for 35 minutes or until dough has doubled in size. After dough has risen, punch it down and let it rise another 30 minutes. Split dough ball in half and put one ball on counter and one back into the bowl.

For rolls you will need: 1 stick marg (we use willow run), raisins, lots of cinnamon, lots of brown sugar.
Roll dough on counter out to 1/4 inch thickness. Melt margarine then brush lots onto the dough. Sprinkle generous gobs of brown sugar, cinnamon, and raisins all over the top of the dough. Gently roll the dough up and cut into 1/2 inch sections. Place them on a lightly greased baking sheet. Repeat with the other half of the dough. Let rolls rise some more in a warm place then bake at 375 degrees until golden brown (10-15 minutes).

You can make frosting by mixing a bunch of powdered sugar with a bit of margarine.This is easier then it sounds- just lots of waiting, but the taste is worth it.

Cinnamon Apple Crisp
From Post Punk Kitchen
Submitted by Isa
A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you've got.

Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil
Filling ingredients:
4 pounds (about 8) apples, peeled, cored, quartered and cut in
1/4 inch slices
juice of 1/2 a lemon
1 tbsp arrowroot powder (corn or potato starch would be an ok substitution)
2 tsps cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
tiny pinch cloves (about 1/16 teaspoon)
1/2 cup pure maple syrup
Topping Ingredients:
1 1/2 cups rolled oats
1/3 cup all purpouse flour
1 tsp cinnamon
1/8 tspsalt
2 tbsps canola oil
2 tbsps pure maple syrup
1 tsps vanilla

Preheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes. Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly. When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla soy ice cream.

Cinnamon Apple Tea
From All-Creatures

1/2 cup apple Juice or cider
1/2 cup Water
1/8 - 1/4 tsp cinnamon, ground (adjust to your own taste)

Place all the ingredients in a "Pyrex" measuring cup and heat in the microwave oven on "high" for 2-1/2 to 3 minutes until the contents just begins to boil. Pour into a coffee to tea cup and serve.

Apple Cinnamon Couscous
From FoodDownUnder

2 cups apple juice
4 tbsps dried apples, diced
4 tbsps raisins
2 tsps cinnamon, or to taste
1 cup couscous

Put apple juice, dried apple, raisins and cinnamon in a saucepan. Bring to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and serve.
NOTES : Other juices and/or dried fruit could be used instead of apples and raisins.

Baked Bananas with Cinnamon
From FoodDownUnder

3 bananas quartered
1/2 tsp orange zest
1/4 tsp lime zest
1/2 cup fresh orange juice
1 tsp fresh lime juice
1/4 cup raisins or currants
1/4 tsp vanilla extract
1/4 tsp cinnamon

Preheat the oven to 375F. Arrange the bananas in a single layer in a shallow baking dish. Combine all the other ingredients and pour over the bananas. Bake,uncovered, for 15 - 20 minutes or until the bananas are lightly browned and bubbling. Put 3 banana pieces in the center of each dessert plate and spoon sauce over
them. NOTES : Great topping for soy frozen yogurt, too.




Technorati Tags: vegan+diet cinnamon vegan+recipes vegan+blogs

Baffling Labels

Shopping for food, household and health products can take Vegans far longer than the average supermarket shopper. We all know why, it's the time spent reading labels on products we have not used before.

It would be wonderful if manufacturers would all put those three wonderful words "Suitable for Vegans" on their labels, whether it is for food, cleaning products or any other item that we require in our daily life.

Even shoes would be far easier to purchase if they just said non-leather. Walking around smelling them before even trying them on tends to make the shop assistant eye one rather suspiciously.

Not only do you have to read labels you have to be a scientific expert or carry around a dictionary. They sometimes appear to be in a foreign language. Why they cannot simplify them by saying whether the additives are animal, vegetable or synthetically derived is unknown. It is not just Vegans that suffer but those with medical complaints like allergies or who are lactose intolerant.

Adrenaline: From adrenal glands of animals. Used in somemedicines.
Albumen: From egg whites. Used in cosmetics, candies and cakes.
Amino Acids: Sometimes from animals. Used in cosmetics, foodstuffs and supplements.
Benzoic Acid: Often from animals. Found in creams, aftershave, mouthwashes and deodorants.
Biotin (Vit B7 and H) : Often from milk. Found in creams, cosmetics and shampoos.
Animal bone ash: Used to make sugar white.
Caprylic Acid: Often from milk. Used in soap.
Casein: Obtained from milk. Often found in non-dairy products. Used beauty preparations like masks.
Collagen A and Elastin: Obtained from animals. Used in cosmetics..
Cortisone : From ox liver. Used in medicine.
Cysteine: Sometimes from animals. Used in foodstuffs, bakery goods and hair products.
Cystine: From animals. Often found in supplements.
Estrogen: From pregnant horses and cows ovaries. Used in birth control pills.
Gelatin: From cows and pigs. Used in foodstuffs, jellies, sweets, capsules and photographic film.
Glycerin: Often from animal fat. Found in soaps, medicines and toothpaste.
Insulin: From animals pancreas. Used by diabetics.
Isinglass: From fish. Used in wine and beer production.
Keratin: From birds and animals. Used in hair products.
Lactose: From milk. Used in tablets, foodstufs and cosmetics.
Lanolin: From wool. Used in medical and beauty skin care products.
Lecithin: Sometimes from eggs. Used in beauty products, creams, shampoos and in foodstuffs.
Marine Oil: From Fish or marine mammals. Used in margarine, soap and paint.
Mono-and Diglycerides: Sometimes from animal fat. Used in margarine and foodstuffs.
Oleic Acid: Often from animal fat. Used in soap, cosmetics and skin preparations.
Pathenol (Vit B5): Sometimes from animals. Used in supplements and hair care.
Pepsin and Rennet: From animal stomachs. Used in cheese production incl. some soy cheeses.
Placenta: Animal afterbirth. Used in skin products..
Polypeptides: Obtained from slaughterhouse wastes.
Quaternium 27: From animals. Used in deodorants
RNA: From animals. Used in shampoos.
Sponge: From a plant-like sea animal. Used as bathroom sponge.
Stearic Acid: From animal fat. Used in candles, soaps, chewing gum and many cosmetics.
Sterols: Sometimes from sperm whale oil. Used in shampoos, creams and some medicines.
Steroids: Sometimes from animals. Used in hair products and hormone medication.
Tyrosine: From milk casein. Used in suntan products.
Urea: Sometimes from animal urine. Used in some pretzels, hair colorants, deodorants and shampoo.
Vitamin A: Sometimes from eggs or fish oil. Used in supplements and beauty products.
Vitamin B12: Most often from animals. Used in supplements.
Vitamin D: Sometimes from animals. Used in supplements and beauty products.
Whey: From milk. Used in cakes and breads and coatings on candy.

Happy shopping!!

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Recipe of the Day

Spinach Couscous with BBQ Tofu
from the Vegetarian Times
Sizzling strips of baked tofu contrast with gently flavored couscous. Complete the meal with baked sweet potatoes.

1 1/2 cups couscous, preferably whole grain
2 Tbs. nonhydrogenated vegan margarine
5 to 6 oz. baby spinach, well rinsed
1 1-lb. pkg. baked tofu, any variety, diced
1/2 cup natural or smoke-flavored barbecue sauce

1. Cover couscous with 3 cups boiling water in heatproof serving container, and let stand 10 minutes; fluff with fork. Stir in margarine and salt and pepper to taste.
2. Place spinach in large, wide skillet with only water clinging to its leaves. Cover, and steam about 1 minute, or just until wilted. Remove, and coarsely chop. Stir into couscous.
3. Combine tofu and barbecue sauce in skillet. Cook over medium-high heat, stirring often, 4 to 5 minutes. Scatter tofu over couscous, and serve.
Serves 6

Tags: vegan diet

Basil the King of Herbs

Basil, coming from the Greek word meaning King, has been around for a couple of thousand years and is thought to have originated in Asia and Africa. It has well over 50 varieties, the most popular being sweet, purple opal, lemon and cinnamon basil and is the same family as mint.

It is high in iron, calcium and vitamin A and also has riboflavin, niacin, fiber, vitamin C, K and B6, folate, magnesium, phosphorus, potassium, zinc, copper and manganese. Due to basil's flavonoids and volatile oils it has been found to inhibit bacteria that have become resistant to antibiotic drugs. It is a gentle sedative, helps to relieve high blood pressure and the symptoms of peptic ulcers and asthma. Plus it is an excellent anti-inflamatory and contains anti-oxidants which combat free radicals in the body.

Fresh basil is superior in flavor than the dried form. Do not store in the refrigerator or it turns black. Rather put the stems in a glass of water and store at room temperature. Basil goes very well with tomatoes, both in growing them and in the kitchen. As companion plants basil deters both diseases and pests in tomatoes and improves the flavour. Basil is well known in Italian and Thai cooking and for being the main ingredient of Pesto.

A simple tomato sandwich becomes a taste bud delight with a few added fresh basil leaves. Try it and enjoy.

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Recipes of the Day

Leeks Nicoise
from The Herb Spiral

6 leeks trimmed and cleaned
2 tbsps (30ml) vegetable oil
7 oz (220g) can of tomatoes
chopped fresh basil
1 garlic clove, crushed
pinch sugar
chopped parsley to garnish

Heat oil in a deep pan.
Add the leeks and fry gently until they are soft but not brown.
Chop the tomatoes and add them to the pan with their juice , then the basil and garlic
Season to taste and add sugar and stir.
Bring to the boil, reduce the heat to low and cover the pan.
Simmer for about 20 minutes or until the leeks are tender, stirring occasionally.
Sprinkle the parsley and serve immediately.


Vegan Pesto
from SoYouWanna?

1/2 cup fresh basil
1/2 cup fresh parsley
3 tbsps fresh oregano
2 tbsps fresh thyme
1/4 cup nutritional yeast
1/4 cup extra-virgin olive oil
3 tbsps pine nuts
1/4 tsp salt
1/4 tsp black pepper

Combine all ingredients except olive oil in food processor or blender.
Pulse until finely chopped.
Add oil and blend until the mixture becomes a thick paste.
Toss with your favorite pasta
Top with a sprinkle of nutritional yeast or freshly chopped parsley.
Serves four to six.


Creamy Tomato Basil Sauce
Submitted by Isa from PostPunkKitchen
This sauce is so easy and so so tasty. Don't be scared of the coconut milk, trust me, it's fabulous.

2 tsps olive oil
4 cloves garlic, minced
28 oz can diced tomatoes
1 tbsp tomato paste
pinch dried thyme
pinch salt
fresh black pepper to taste
1/3 cup coconut milk
1/2 cup fresh basil, chopped

In the saucepot, over medium heat, saute the garlic in the olive oil for 2 minutes.
Add the thyme, salt and black pepper, saute for a couple of seconds.
Add the tomatoes and tomato paste. Cover and simmer for 10 minutes.
Add the coconut milk and simmer 3 more minutes.
Add the basil and turn heat off, let sit a couple of minutes before serving.


Couscous with Tomato and Basil
from Nikibone

2 tsps vegetable or olive oil
2 cloves garlic, minced
2 tsps dried basil or 1/2 cup fresh, chopped
1 1/4 cups water or vegetable stock
1 cup couscous
1 cup finely chopped tomatoes
1/4 cup chopped parsley
salt and pepper

In a nonstick saucepan, heat oil over medium heat; cook garlic for 2 minutes or until softened.
Add dried basil; if using and water; bring to a boil. Stir in couscous.
Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork.
Stir in tomatoes, fresh basil; if using and salt and pepper to taste.
This recipe can also be made ahead and kept refrigerated for up to a day. Serves 4.

Tags: basil vegan pesto basil recipes vegan diet