Today we had an Indian lunch and a Thai dinner. It was a yummy day!
Lunch ~ Indian Spiced Whole Wheat Couscous with Yogurt Chutney
Couscous (from recipezaar.com)
2 1/4 c. vegetable stock
1 tsp. olive oil
1-2 T. dried onions
1/2 tsp. crushed red pepper flakes (to taste)
3/4 tsp. curry powder
1/2 tsp. garam masala or allspice
1/2 tsp. cumin
salt and pepper
1 c. whole wheat couscous
1 (14 oz.) can chickpeas, drained and rinsed
Bring veg. stock, olive oil and spices to a boil. Add couscous & chickpeas; cover and remove from heat. Let stand for 7-8 minutes
Blend 2 c. chilled yogurt; 3/4 c. grated coconut; 1 T. sugar or sweetened condensed milk; a few raisins, cashews, or walnuts. Serve as a side dish or dessert with curry meal.
For lunch we were looking for a way to use a big thing of plain yogurt that was going out of date today. We found the yogurt chutney recipe in the More With Less cookbook and since it said it was good with a curry dish we pulled out one of our favorite recipes. We make the Indian Spiced Couscous all the time because it is quick, simple and really tasty.
For dinner we had pan fried tofu over rice with a spicy peanut sauce. We also make this Thai dish a lot, but we normally use chicken intead of tofu. I have to say that I didn't miss the chicken at all and neither did Brent. Maybe we could become vegetarians after all :) Vegan however is really tough. We were much stricter on our dairy intake the first few days, but it seems like it keeps sneaking its way in (though we did have yogurt for lunch it was only because it would have wasted otherwise). It is good though, we are definitely eating/drinking way less dairy than we normally do. It was a big part of our diet.
Simple Snack Recipe: Creamy Italian Veggie Dip
7 hours ago