Couscous With Saffron And Mint - La Montanita Co-op Food Market

Couscous With Saffron And Mint
1 Tbs. olive oil 1 large onion, finely chopped
2 cloves garlic, finely chopped
1 large tomato, cored, seeded and finely chopped
2 Tbs. raisins
1/2 cup cooked chickpeas
1/2 tsp. cinnamon
1/2 tsp. saffron threads, crushed
2 cups whole wheat couscous
1/2 cup chopped fresh mint

Heat a saute pan over medium heat ad pour in the oil. Saute the onion and garlic until golden brown, about 6 minutes. Add the tomato, raisins, chick-peas, cinnamon, and saffron and cook until the tomato is wilted and the sauce is fragrant, about 5 minutes. Remove from the heat. You can now combine the couscous, mint and tomato mixture in a large bowl and toss well. Serve warm or room temperature. This serves 4 and is delicious. Perfect with some fruit or a bit of salad. Enjoy!

Vegetable Pie With Tofu
1 Tbs. olive oil
1 large yellow onion, sliced thinly
1 lb. button mushrooms, sliced
4 cloves garlic, chopped
1 head of broccoli, chopped
6 sundried tomatoes, sliced
1/2 bunch fresh basil, sliced
1 lb. firm tofu, pureed until smooth
1 tsp. sea salt
2 Tbs. nutritional yeast (optional),
or real cheese, if you wish.
1/2 tsp. cayenne pepper

Preheat oven to 350°, lightly coat a 9-inch quiche pan or pie plate with canola oil or spray.

In a large saute pan, saute the onions, mushrooms, and garlic in the olive oil, stirring often until liquid has evaporated and begins to carmelize, approximately 5 to 7 minutes. Put this mixture in a medium bowl when done.

You can saute or blanch the broccoli, al dente, strain and ad this to that same bowl, add the tofu, cayenne, sea salt, basil, and nutritional yeast. Stir well to combine.

Pour into the quiche pan and bake for 40 to 50 minutes. Transfer to wire rack, cool and serve. Makes 4 servings.

Curried Millet With Dill
And Toasted Pistachios
1 cup millet
1-1/2 cups vegetable stock
2 cloves garlic, mashed
1 Tbs. olive oil
1/2 Tbs. freshly grated ginger
1 tsp. curry powder
3 Tbs. pistachios, toasted and chopped
1 tsp. dried drill or small handful fresh dill

Combine the millet, stock, garlic, oil, ginger in a small saucepan and bring to a boil, cover loosely, reduce the heat to medium and simmer about 5 minutes. Cook until all the liquid is absorbed. When the millet is cooked, mix in the nuts and dill. This is delicious served with some peas, and garnished with some thinly sliced scallions. Serves 4.

Simply Good Spinach Salad
1 head of cleaned, dried organic fresh spinach
1/2 red onion, thinly sliced
1 avocado, sliced
5 oz. sunflower sprouts
4 oz. tempeh, chopped
1/2 inch freshly grated ginger
3 cloves of garlic, chopped
Juice from 2 fresh lemons
2 Tbs. olive oil
3 Tbs. tamari
1/2 tsp. cayenne pepper
Freshly ground black pepper

In a medium skillet, heat 1 Tbs. olive oil over medium-high heat. Add the tempeh and cook, stir-ring after and the garlic and ginger.

Cook until lightly browned for 3 to 4 minutes, then add the tamari, lemon juice and cayenne pepper. Let this cook another 4 to 5 minutes, until crisp.

After this is done, remove from pan and let cool for 10 to 15 minutes.

Now put together the salad. Layer the spinach, then the red onion, the avocado, and the sprouts.

Pour the tempeh on top, then drizzle the olive oil and lemon juice over this and a couple grinds of freshly ground black pepper. Serves 3-4