Beet Couscous


Ingredient list:

1 white onion chopped

1 tbsp olive oil

1 C whole wheat couscous 

2 garlic cloves

2 tbsp balsamic  vinegar 

1 C beets chopped finely

2 C kale

2  1/2 C vegetable broth 

2 vegan sausage links chopped

Sea salt + pepper to taste 

Method:

Heat oil in a medium skillet over medium

Add onions and cook until translucent 

Add beets

Add garlic and vinegar 

Stir well

Add kale and broth

Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through

Serve on fresh arugula 

Season with salt and pepper if wanted

Enjoy!

Artichoke and spinach lasagna

20140325-203743.jpg

What you’ll need:

1 Tbsp olive oil
1 yellow onion chopped
2 small or 1 large green zucchini
1bag of spinach
1 small jar of marinated artichoke hearts ( I used the oil they are marinated in place of using more olive oil)
1 batch of marinara sauce (see previous blog post for recipe) or 1 jar of store bought marinara sauce
1 carton of sliced white mushrooms
1 box oven ready lasagna noodles
2 C shredded mozzarella cheese
1 Tbsp Italian seasoning
1 Tsp of cayenne pepper
Sea Salt to taste
Black pepper to taste
1/2 lemon (juice)

3-4 green onions chopped
Fresh basil 1/2 bunch chopped

What you’ll do:
Preheat oven to 350
Grease a 9×11 glass baking dish
In a medium skillet heat olive oil over medium

Add onion and cook until translucent
Add zucchini and cook another few minutes (3-5)
Squeeze lemon juice in the mixture
Add spinach, mushrooms and oil from the artichokes and cook until spinach is slightly wilted

Add marinara sauce and mix thoroughly

Add all seasonings

With a large ladle (or coffee mug) spoon a layer of the veggie mixture into the glass dish
Then place a layer of the uncooked lasagna noodles
Place artichokes evenly on the noodles
Sprinkle 1/2 of the cheese
Repeat steps until lasagna dish is full
Bake for 30 minutes at 350
Before you serve sprinkle with green onions and basil

Enjoy!!!