Ingredients

• 1 5-oz. package couscous
• 1/4 c. raisins
• 1 tbsp. olive oil
• 1 zucchini, cut in 1/2-inch pieces
• 1 cup carrots, grated
• 1/2 tsp. coriander
• pinch cayenne pepper
• 1 clove garlic, crushed
• 3/4 tsp. cumin
• 1 can garbanzo beans
• 4 tsp. water
• 1/4 c. pimento-stuffed olives, chopped and drained
• Parsley

Directions

Prepare couscous according to the package directions, adding raisins to the cooking water. Heat olive oil in a skillet and sauté zucchini and carrots until tender. Then add coriander, cayenne pepper and garlic, and cook for 1 minute. Add the garbanzo beans, water and olives and cook for another 5 minutes. Add couscous and toss to mix. Garnish with parsley and serve.

Serves 6
Serving size 1 cup

Ingredients

• 1 cup broccoli blanched
• 1/2 cup sliced mushrooms sautéed
• 1/4 cup diced onions
• 1/4 cup diced green peppers
• 1/4 cup diced tomatoes
• 1 cup cubed tofu
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/4 teaspoon black sesame seeds
• 1/4 teaspoon white sesame seeds
• Gyoza Sauce:
• 2 cup soy sauce
• 1/3 cup sesame oil
• 1/2 cup lime juice
• 3 table spoon chile paste
• 1 cup green onion chopped fine

Directions

Mix together thoroughly – use to serve on the side

Preheat pan very hot – add sesame and Olive oil. Wait 10-15 seconds and add ingredients in following order: Green Peppers, onions, broccoli, tofu, mushrooms and then tomatoes. Sautee approximately 30-45 seconds until hot and tofu browns slightly. Sprinkle w/ sesame seeds and serve with side of Gyoza Sauce.

Ingredients

• 2 large portobello mushrooms, gills and stems removed, chopped
• Olive oil
• 3 links Tofurky Italian sausage, sliced
• 1 small onion, finely chopped
• 1 medium bell pepper, finely chopped
• 3 green onions, chopped
• Salt, to taste
• Unsalted Cajun or Creole seasoning, to taste
• 3-4 cloves garlic, minced
• 1 1/2 tbls. chopped parsley
• 2 cups uncooked white basmati rice, rinsed
• 4 cups vegetable broth or 4 cups water combined with 4 tbls. vegetable broth powder
• Bay leaf, optional

Directions

1. Season mushrooms with about 2 tablespoons of olive oil. Stir-fry until slightly cooked. Remove mushrooms and add sausage. Cook until brown.

2. In a large pot, sweat (cook covered on low heat) onions, bell pepper and green onions with salt and Cajun or Creole seasoning for 5-7 minutes. Add garlic and continue cooking for about 1 minute more. Add mushrooms, sausage and parsley and stir for another minute.

3. Add uncooked rice with salt and Cajun or Creole seasoning. Stir until all ingredients are thoroughly mixed and rice begins to stick to pan. Add vegetable broth or water seasoned with vegetable broth powder and bay leaf, if desired. Stir. Re-season to taste.

4. Let mixture come to a boil. Then turn heat to low, cover and simmer for 20-25 minutes, making sure all of the water is gone. Once rice is cooked, stir together the ingredients in the pot and turn off the heat. Let the jambalaya sit and steam for another 5-10 minutes.

Serves about 6.

Ingredients

• 1 cup drained and rinsed canned black beans
• 1 cup torn romaine lettuce
• 1/2 cup diced tomato
• 1/4 cup shredded reduced-fat cheddar cheese
• 2 tablespoons diced chili peppers
• 2 tablespoons light sour cream
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 cup salsa
• 20 low-fat tortilla chips

Directions

Mix all ingredients except salsa and chips in a medium size bowl; toss to mix well.
Add salsa and toss again. Serve on bed of tortilla chips.

Makes 2 servings.

Nutrition information per serving: 265 calories, 41 g carbohydrate, 16 g protein, 5 g fat, 3 g saturated fat, 13 mg cholesterol, 318 mg sodium, 11 g fiber

Carbohydrate choices: 3

Exchanges: 2 1/2 starch, 1 very lean meat, 1 vegetable

Suitable for diabetics

Ingredients

• 1 potato, grated
• 1 large carrot, grated
• 1 zucchini or yellow squash, grated
• 1 cup rice, boiled and drained
• season to taste
• vegetarian butter

Directions

Mix all the ingredients together thoroughly and spoon into a greased baking pan, smoothing it out into one layer. Bake at 375 degrees for 15 to 20 minutes, or until it starts to brown. Remove from the oven, allow to cool, and cut into squares.

*I got this recipe from a vegiterian friend when I was looking for vegan recipes for our babysitter.