vegetable and bean couscous

i generally don't time how long it takes me to cook a recipe but this one was super quick! definitely around 30 minutes for such a delicious meal. this is why i now love couscous! it takes no time at all to cook and is in fact one of the very last things added and right after you can turn off the heat and it will do it's magic. it basically just soaks up all the liquid and expands with the heat already created so you don't have to precook the couscous, it's done quite instantly just by letting it sit for few minutes after cooking.

the most time consuming part of this recipe is cutting and preparing all the vegetables which is what i do first. this is going to be added to my "quick weekly recipe". another great thing about this recipe is you can put just about any vegetable or bean in this dish and it will work. so it is great for leftover veggies you don't know what to do with.

i looked at some various couscous recipes to see what the basics are in making couscous and most of the vegetables they suggested to use i did not have. so here is a list of all the different veggies you can use in your dish:

++ zucchini, squash, bell peppers, mushrooms, tomatoes & veggies i used: carrots, spinach, broccoli, cauliflower, brussels sprout, onion ++

*i never really estimated how much of the vegetables i used but in general use how much of whatever vegetable you want. you can't really go wrong. i like a lot of vegetables in every bite so i generally do more.

ingredients:

• 1 tablespoon olive oil
• 1 medium onion chopped
• 2 large carrots chopped
• broccoli chopped
• cauliflower chopped
• brussels sprout
• 1 can black beans (or any other kind) rinsed well
• 2 cups couscous
• 4 cups vegetable broth
• paprika about 2 tablespoons
• lots of salt & pepper 
• vegeta* (typical serbian spice used, optional)

 

how to:

1. heat in your large skillet on medium heat the olive oil and onion for a minute
2. add in your tougher veggies: cauliflower, broccoli, brussels sprout, carrots- cook the veggies for a few minutes so they get a little softer but definitely will still be firm.
3. pour in your vegetable stock and season your dish with paprika, salt and pepper. i used plenty of salt and vegeta. you can even use red pepper flakes for some spiciness. play with it to your taste and feel free to definitely try your broth after spicing it to see how it tastes!
4. turn up the heat and bring your dish to a boil- then once its bubbling turn the heat to low
5. add in your beans and spinach- mix it all together for minute (also this is where you would add tomatoes if you used them)
6. now slowly add your measured out couscous- stir in well, you should already start to see the couscous soak up  your vegetable broth
7. cover quickly and remove your dish from the heat
8. let it sit for five minutes so the couscous can finish soaking
9. enjoy it with added red pepper flakes and sliced avocados on the side!

LATELY

ohhhh it's been far too long blog. let me catch you up; i've been working almost non-stop before leaving for Colorado in exactly 2 DAYS! *que happy dance*

before i can leave i've been making and remaking a giant to-do list that seems to never decrease in size

i've finally completed school priorities, which is rather annoying since who has homework before school even starts!? this girl.

things i have left:
+ pack pack pack - i bought two new yoga pants fer super cheap on sale at target and i think im gonna leave the shopping at that (what else could i need?)
+ get a delicious granola recipe
+ make said recipe on friday and post later
+ think of on-the-road food and post later - so far granola, super power chia bread, veggies + dip, fresh fruit, and either pizza or sandwiches pre made
+ 30 days of yoga post coming soon!
+ post on road trip food

i am hopeful that i will be able to post about our time in Colorado so i won't be completely MIA.

for now, here is my breakfast yesterday!

i basically had a three course meal since 1. breakfast is my favorite 2. i was preparing my self for a long day of moving

yup, back to school time! so i helped J move in to his new studio apartment. it is just perfect and the best part is it's like a block away from the library.  i am definitely coming to visit more often which also means more indoor rock climbing.

here's food:

^^ first i made oatmeal in the morning for the family and i ended up having a lot less oatmeal than usual so it wasn't my regular full bowl of oatmeal and fruit- which is why i could handle the toast and grapefruit. this time however i decided to add some coconut milk and i really loved it. i don't like plain dry oatmeal so i usually drown it in fruit and agave but the milk was a really tasty touch that i feel like i'll stick to from now on.

ingredients:

• steel oats 
• some coconut milk
• handful blueberries
• dash of cinnamon
• half a banana

^^my favorite avocado on toast just one sliced though; ezekiel bread, green onions, red chili flakes, pinch of salt, half an avocado, all on coconut oil spread.

^^ ended this meal with one of the messiest but tastiest fruit ever: grapefruit! not to mention super healthy

i have a lot to look forward to this next semester- last year before RN! (crazy) this semester is maternal care- mom & baby (right now i'm thinking midwifery is what i want to do so this is relevant) and a mental health rotation- not so excited.

i'm ready to squeeze the life out of every minute of our trip before my summer is over.

enjoy the rest of YOUR summer
<3

garlic mushrooms on toast

i made this for recipe for a quick lunch but was intended for a breakfast and it also comes from my vegan cooking book by tony and yvonne bishop-weston. you clearly must enjoy mushrooms to try this so of course i loved it. although i was deceived by the recipe in how much lemon juice to add, so it came out way too lemony for anyone's taste but i still ate every last bit (just added more salt!).

i made four slices with this recipe so 2 people i would say it serves.

ingredients:

• 3 tbsp avocado or coconut oil
• 3 shallots, finely chopped
• 2 garlic gloves, finely chopped
• package of portabello or chestnut mushrooms, thickly sliced (10 oz baby bella mushrooms is what i used)
• 2 tsp of squeezed lemon juice (be careful! try very little at a time and taste test before pouring all in)
• 3 tbsp chopped fresh parsley
• 4 slices whole wheat bread for toasting (ezekiel bread is my favorite)
• salt and ground black pepper
• optional: i also mashed up half an avocado and spread that on my toast before adding the mushrooms

 *note: i always wash, cut, and add the mushrooms into a saucepan separately until boiling. then drain the water and add the mushrooms into the recipe. it cleans them a little more and gets them softer before using. you may not need to do this but just a note on what i usually do.

how to:

1. heat the oil in a frying pan and cook the finely chopped shallots and garlic for 5 minutes until golden
2. add the thickly sliced mushrooms and toss them well with the shallots and garlic to coat them in the oil. fry for 1 minute.
3. pour in the lemon juice and season with salt and ground black pepper. cook until the mushrooms are tender. add the parsley, taste test! and finally serve on wholemeal toast (again optional to spread avocado on toast beforehand)