Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well. Original recipe found in Cooking Light.
Cherry and Leek Couscous
Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed.
Place couscous in bowl.
Heat olive oil and saute the leeks. Should take about 5 minutes.
Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
For the leeks I cut off the tops and bottom. Slice in half and open the leek up and wash the layers. There is dirt that is in between and I have found this is the easiest way to clean.
I found this recipe on Wash You Dry and adapted to a vegetarian version.
Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Wash and take out the membrane using a spoon.
Season with the salt, pepper, garlic powder, and paprika.
Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes.
Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos.
Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.
Adapted from recipe found on The Cookie Rookie
Instant Pot Vegi Chili
Flavorful chili that is quick and easy to make.
Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook.
About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir.
Ready to serve and top with your garnishes.
*For the vegi crumbles I used the Smart Ground Mexican
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.