This recipe was put together with all the leftovers but I think it makes for a fabulous meal, packed with all the nutritions that you could possibly need. Perfect to impress a crowd.
The good thing about this particular recipe is that you can cook and serve them as individual items or mix and match according to your convenience. Or put everything together when you have guests over. A very nice way to introduce your friends to vegetarian/vegan diet!
For the Cous Cous:
Ingredients:
Cous Cous
Cajun Seasoning
Method:
Just cook cous cous as per instructions (usually just soak it in hot water in the ratio of 1:2)
I added a bit of ready cajun seasoning in the cous cous. So that’s that done! Set aside.
For Carrot & Ginger Soup:
Ingredients:
1 chopped onion
4 cloves of chopped garlic
2 inches of chopped ginger
1 tbsp of Bouillon (vegan)
1 bag of carrots (about 10 big carrots)
Method:
I used a pressure cooker which makes the process quicker. I simply put the whole lot of ingredients in the pressure cooker & added some water. After a good 3 to 4 whistles, all the vegetables were nice and mushy. I let it cool down a little bit and then blended it all. Bosh! Ready to serve.
For the chickpeas:
Ingredients:
2 tins of chickpeas
1 tsp of sunflower oil
1 tsp of chilli powder
1 tsp of coriander powder
Salt and sugar for seasoning
Method:
Just rub all the ingredients together and put it in the oven on gas mark 6 for 15 mins or as long as it takes to get the desired result.
For the Olive Bruschetta
Ingredients:
Handful of black olives
5 to 6 cloves of chopped garlic
1 chilli
1 tbsp of olive oil
1 tbsp of lemon juice
Method:
Just blend it all together and form a coarse paste. Slice the baguette, toast it and then spread the olive mix on top of the toast.
For the Green Beans
Ingredients:
A bowl full of frozen green beans
1 tbsp of tahini
lemon juice to taste
salt and pepper to taste
2 cloves of minced garlic
2 tbsp of olive oil
Method:
Cook the green beans as per instructions. The most common way is to microwave it for about 6 to 8 minutes.
For the dressing, I tend to put all the ingredients into a sterilized jam jar and put the lid on. Give it a good shake (kids like to do this part if you would like to get them involved). Toss it in with the green beans. Voila!
Plating tips:
Put the cous cous at the bottom of the bowl, and surround the bowl with small portions of everything. Don’t be very generous with your portions. This bowl of food is very fibrous and will make one feel rather full very easily. Also, when you put so many things in one bowl, the portions get bigger than you would realise. People can always come for seconds!
P.S: I added Avacado for healthy fats!
I
