Curry Vegetable and Bean Couscous

Curry Vegetable and Bean Couscous

Peas and red pepper paste missing from photo

• 5 Cups of chopped vegetables 
• I used 3 large carrots, thinly sliced and halved
• 1/2 green pepper, cut in very thin strips
• 1/2 red bell pepper, cut in strips
• 1/2 sweet onion, chopped
• 1 cup frozen peas
• 3 green onions, chopped
• ***You can use whatever veggies you want. Zucchini and squash would be really good. Just make sure you have about 5 cups***
•  1/4 Cup chopped cilantro
• 1 can diced tomatoes, undrained
• 1 can garbanzo bean, drained
• 1 Tbs minced garlic
• 1 1/2 Cups vegetable broth
• 1/2 Cup white wine, dry
• 2 Tsp. oil
• 1 Package Curry flavored couscous
• 1 1/4 Cup vegetable broth for couscous (or whatever amount of liquid the package calls for)

  Heat 2 tablespoons oil in large wok or saute pan. Add all veggies, cilantro and garlic. Cook on medium/high for 5 minutes. Add can of drained garbanzo beans and can of diced tomatoes. Stir and cook about 5 minutes more until the veggies cook down a little. Add 1 1/2 cup vegetable broth, 1/2 cup white wine and cook covered 10 minutes. Uncover and cook 20-25 more minutes until veggies are soft and the sauce is reduced. The longer you simmer, the more flavorful it will be.

While that is cooking make the package of couscous according to the directions on the box. I use vegetable broth instead of water, it makes it more flavorful.

Serve the bean and veggies over the couscous and enjoy!

**Original Recipe** By Amanda Mezo Stauffer

Tamale Bean Pie

Tamale Bean Pie

• 1 cup sweet onion, chopped
• 1/2 cup red bell pepper, chopped (1/2 of one pepper)
• 1/2 cup green bell pepper, chopped (1/2 of one pepper)
• 1 tablespoon minced garlic
• 1 can no salt added diced tomatoes, undrained
• 1 can low sodium pinto beans
• 1 can low sodium black beans
• 1 can low sodium kidney beans
• 1/2 packet taco seasoning mix (or your own blend)
• 1 small can chopped green chile peppers
• 1 1/2 cups shredded cheddar cheese
• 1 mix for corn bread or corn muffins (plus ingredients for the mix. usually egg and milk)
• 2 tablespoons snipped cilantro
• 1 green onion, chopped

 Preheat oven to 400 degrees. Grease 9x13 cake pan.

In large saucepan saute peppers, sweet onion and garlic until translucent. Add undrained can of diced tomatoes, seasoning mix and chopped green chile peppers to pan. Bring to a simmer and cook for 10 minutes or until peppers and onions are cooked through. Drain all beans and add them to the pan. Mash beans slightly with potato masher. Simmer for 5 minutes. Pour bean and veggie mixture into the cake pan.

In a medium bowl mix together cornbread mix as directed. Add 1/2 cup cheese, cilantro and chopped green onion. Spoon over bean mixture.

Cook 25 minutes. Serve with sour cream and salsa.

*** Make it vegan by forgoing the cheese and sour cream!***

French Salad Dressing

French Salad Dressing

• 1 1/2 cups vegetable or olive oil
• 1 cup organic ketchup
• 3/4 cup raw sugar
• 1/2 cup white vinegar
•  1/2 small onion, chopped
• 1 teaspoon lemon juice
• 1 teaspoon paprika 

Put all ingredients in blender and blend until smooth. I stored in a large quart mason jar. 

Taco Salad

Taco Salad

• 1 head of romaine or leaf lettuce washed and cut
• 1 jar rinsed low sodium black bean (also substitute red beans)
• 1/2 cup red onion
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/2 small tomato, diced
• 2 cups shredded cheddar cheese

Mix all ingredients into a large salad bowl.

Top with crushed nacho cheese chips (Doritos), sour cream and Kraft Catalina salad dressing.

**Make this vegan by leaving out the cheese, chips and sour cream. Or use vegan substitutes.

Deep Dish Veggie Pizza

Deep Dish Veggie Pizza

• 1 refrigerated roll of pizza dough
• 1 small jar pizza sauce
• 1/2 cup red peppers
• 1/2 cup green peppers
• 1/4 cup diced red onion
• 1 roma tomato
• 3-4 marinated artichoke hearts chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup feta cheese
• 1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Press dough into a 9x11 cake pan. Dough can come up on the edges. Bake dough for 7 minutes. Remove from oven. Spread the jar of pizza sauce from edge to edge. Sprinkle with mozzarella cheese. Add all veggies. Top with feta and parmesean cheese. Bake for an additional 12-15 minutes.