I survived gallbladder surgery and am living a relatively happier life since! It amazes me what our bodies can now function without...wild! Anyway, Chris has been out of town all week and returned last night around dinner time. So I decided to have something yummy waiting for him when he walked through the door...how 1955 of me, right?
Both of these recipes are based on those found in "Quick and Easy Vegan Comfort Food" by Alicia Simpson. I tweaked them a bit but I adore this book! All of the recipes are SUPER easy and tasty! I highly encourage you to purchase this book, check it out here: www.vegcomfortfood.com
Chris and I ate these both until we were miserable! I hope you enjoy as much as we did!
Veggie Casserole:
1 10oz bag frozen mixed veggies (corn, carrots, and green bean mixture is what I used, awesome!)
3/4 cup veggie stock
1/2 cup couscous
1/2 chopped white onion
2 cups vegan cheese ( I used a vegan mozzarella....yummy!)
Canola Oil
Sea Salt and pepper to taste
Grease a 2 quart baking dish with canola oil and set aside. Preheat the oven to 350.
Bring the veggie stock to a boil in a medium saucepan. Stir in the couscous and bring it to a simmer until all the liquid has been absorbed. This should only take about 5 minutes. Fluff with a fork.
Put the couscous in a medium size mixing boll and add the other ingredients. Only use 1 1/2 cups of the cheese at this point. Once mixed well, pour the mixture into the baking pan then sprinkle the remainder of the cheese across the top of the mixture. Bake until cheese is fully melted and begins to bubble a bit. Alicia's recipe said approximately 10 minutes but it took me more like 20. I think it depends on the cheese and how well it melts, etc. Just keep an eye on it.
Take it out, let it cool a bit and enjoy!
Garlic Green Beans:
10 haricot verts (green beans), steamed
3 garlic cloves, minced
1/4 cup chopped white onion ( I actually just used the remainder of the white onion from the recipe above and I found it to be the perfect amount of onion)
1 1/2 teaspoon olive oil
Sea Salt and Pepper to taste
Heat your olive oil in a medium size skillet over medium heat. Add your white onion and sauté for approximately two minutes then add your garlic to the party. Once you notice the two melding together nicely and getting a little soft and browning a bit, add your green beans and salt/pepper. Continue to sauté for 5 more minutes or so and serve hot! So stinkin' good!
On a side note, I just found a recipe in my April Real Simple magazine that I CANNOT wait to vegan-ize! It is a Spinach and Artichoke Baked Pasta...looks yummy in the pics! I'll make sure to take photos of that cooking process!
Have a great weekend!
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