This week we’re talking all about how to switch up our meals so we’re providing 3 tasty new meals for you to try. We think you’re going to love them!
5 Minute Mediterranean Bowl
1 small cucumber, cubed
1/2 cup cherry tomatoes, halved
small bunch of parsley, chopped
1-2 spring onions, thinly chopped
For the bowl:
1/3 cup chickpeas, canned, rinsed & drained
2 tbsp hummus
1 tbsp tzatziki
2-3 tbsp quinoa, cooked
black pepper, freshly ground
Wash the vegetables and chop them.
Place them in a mixing bowl.
Add olive oil, vinegar, and salt to taste.
Assemble your bowl: Salad, rinsed and drained chickpeas, the olives, quinoa. In the middle/on top: 2 tbsp hummus and 1 tbsp tzatziki + freshly ground black pepper. Ready!
Vegan Chickpea Shakshuka
1 Tbsp olive or avocado oil
1/2 cup diced white onion or shallot
1/2 medium red bell pepper (chopped)
3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
1 28-ounce can tomato puree OR diced tomatoes with salt
3 Tbsp tomato paste
1 Tbsp stevia to taste
Sea salt to taste
2 tsp smoked or sweet paprika
1 tsp ground cumin
2 tsp chili powder
1/4 tsp ground cinnamon
1 pinch cayenne pepper (optional)
1 pinch cardamom (optional)
1 pinch coriander (optional)
1 1/2 15-ounce cans cooked chickpeas (rinsed and drained)
4-5 whole kalamata or green olives - pitted and halved (optional )
To serve (optional)
Fresh chopped parsley or cilantro
Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to mix.
Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently. If you're OK with a chunkier texture, leave as is. You can also scoop 3/4 of the sauce in the blender and blend until smooth for a creamier result!
Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), or chili powder for some smoke/heat.
This is tasty over pasta, or rice.Perfectly paired with a kale salad! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
1 tablespoon olive oil
1/4 cup pine nuts
1/4 cup pistachios
1/8 cup barberries (optional)
2 tablespoons butter
1/2 large onion very thinly sliced
2 cups pearl couscous
1 cinnamon stick
2 1/2 cups chicken broth
1/4 cup raisins
1/2 cup Italian parsley
zest of 1 small lemon
1/4 - 1/2 teaspoon kosher salt adjust to taste
Warm the oil in a large deep skillet over medium high heat. Add the pine nuts and pistachios to the skillet. Saute until toasted and fragrant. Remove from the skillet to a plate or small dish. Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, stirring frequently, until browned.
Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat. Add the barberries, raisins, toasted nuts, parsley, and lemon zest. Stir to combine. Taste and salt as needed. Enjoy!
Notes: Barberries are a Middle Eastern dried fruit. They are very tart and you need to rehydrate them prior to adding them to the dish. They aren't required, but they do add a distinct flavor to the dish. If you choose to track them down (which we think is totally worth it!), place your barberries in the bottom of a coffee mug and cover with boiling hot water. Let them sit for 15 minutes and rinse the barberries before adding them to the dish.