amtnquilter

I too am a non meat eater, have been 1 for many years, but do eat dairy.
Was an animal resuer for years and just decided back then not to eat what I was helping in this world.
amtnquilter

redpurselady

I LOVE this!! It calls for chicken broth but you can sub with veggie broth - it is delicious!! I have made it many times without the almonds and have eaten it without the couscous as if it were a stew. You could also use rice instead of couscous - so many variatons, so yummy!!

Butternut Squash and Couscous

1/4 cup(s) sliced almonds
2 tablespoon(s) olive oil
2 onions, chopped
2 cloves garlic, minced
1/4 teaspoon(s) cayenne
1/8 teaspoon(s) grated nutmeg
1/8 teaspoon(s) cinnamon
1 cup(s) canned diced tomatoes with their juice (from one 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
1/4 cup(s) raisins
3 cup(s) canned low-sodium chicken broth or homemade stock
1 1/4 teaspoon(s) salt
2 cup(s) drained and rinsed canned chickpeas (one 19-ounce can)
3/4 cup(s) chopped fresh parsley
1 1/2 cup(s) water
1 1/2 cup(s) couscous

Directions

1.In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350°F oven for 5 to 10 minutes.

2.In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.

3.Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

bourvel

Thanks for the link, I made the Veggie Pot Pie, absolutely delicious and I marked the site in my favorites as some of these recipees seem very good

pastrygrl

you can also go to Epicurious.com , they have a section for vegans. or veganchef.com that is really good site. i got a few recpies for a friend from there.

heather_campbell

Not to toot my own horn, but I made my veggie gravy again last night (we had it with a faux meat loaf) and my partner swears I could market it, it's so good.

Easy to make, great if you want gravy with your fries, mashed potatoes, etc or if you are Canadian and looking to make poutine:


7 tbsp margarine or butter
6 to 7 tbsp flour
3 1/2 cups vegetable stock (cubes or powder is fine, just make according to the package)
1/2 cup red wine
1/3 cup soy sauce (lite or Japanese style like Kikoman works best, if you're worried about it being salty, use low sodium)
fresh pepper to taste

Melt the butter in the microwave in a 5 to 6 cup pyrex bowl or dish. Add in the flour with a fork or a whisk until it forms a sticky paste. Slowly whisk in the wine, soy and veg stock so that there are no lumps. Add fresh pepper.

Bring to a boil in the microwave. I usually do around 5 minutes on maximum power and then probably another 10 minutes or so on around 60 to 70 percent power. During these remaining 10 minutes, stop the microwave every 3 or 4 minutes and whisk it so that nothing gets lumpy. You'll know it's done when it thickens up. Time will obviously vary based on how powerful your microwave is. This makes a fairly big batch, but it reheats really well.