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Tag: spring

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Citrus Infused Israeli Couscous

Citrus Infused Israeli Couscous

Citrus Infused Israeli Couscous

This spring should be filled with light, flavorful, and most importantly- tasty food! If you’ve never had couscous pearls before, I highly suggest giving this grain a go! (Or grain-a-go) It is a great dish to accompany any picnic, barbecue, or any party. If you wanted to liven it up any further, you could always add some arugula and sliced cherry tomatoes.

Citrus Infused Israeli Couscous

Yields 2 servings

Ingredients

1 cup couscous

1-1/2 cup filtered water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1 Tbsp. fresh parsley, chopped

2 tsp. lemon juice

1/4 tsp. ground pepper

2 tsp. vegetable broth or avocado oil

Directions

  1. Bring water to a boil; add the couscous and salt.
  2. Cover for 8 to 10 minutes, stirring occasionally; set aside.
  3. Once cooled, transfer to a bowl. Add the parsley, pepper, lemon juice, and vegetable broth.
  4. Serve immediately.

 

Chef’s tip: Feel free to dice up cucumber and mint leaves!

 

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Plant-Based Taco Burger

Plant-Based Taco Bureger

Plant-Based Taco Bureger

This taco “burger” topped with avocado, lettuce, tomato, and onion is 100% plant-based and extremely tasty! If you’re in a jam for a quick meal, then I have the perfect thing for you made by @neatfoods. Their original burger mix is delicious and perfect if you’re like me and want to use your own spices. They also have their own Mexican style mix, which is also delicious, if you’re looking for something unique and tasty! Feel free to give this one a go. It’s super easy and something your family or friends will enjoy.

Plant-Based Taco Bureger

Yields 4 patties

Serves 2-4 people

Ingredients

1 pouch Neat Original Mix

1/2 cup filtered water

1/4 cup diced red bell pepper

3 Tbsp. yellow onion, minced

2 Tbsp. yellow corn

2 tsp. Chili powder

1/2 tsp. cumin powder

1/4 tsp. dried oregano

1/4 tsp. smoked paprika

1 garlic clove, minced

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of ground black pepper

Directions 

  1. In a mixing bowl, combine the pouch contents with the water and mix accordingly to the directions.
  2. Add red pepper, corn, onion, oregano, chili powder, cumin, smoked paprika, minced garlic, salt and pepper. Mix until well combined and form into 4 patties.
  3. In a skillet on medium-high heat, and about 2 tsp. vegetable broth (or water) for an oil-less approach. Add the patties once hot and cook for 2 to 3 minutes on each side, or until lightly browned.
  4. Place the patties onto toasted buns with avocado, lettuce, tomato, and onion.
  5. Serve immediately

 

Chef’s tip: Feel free to make a sauce with vegan mayo and sriracha!