Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, September 1, 2009

Thinking About Going Vegan?

Music: Animal Collective, Merriweather Post Pavilion

Well, here's your chance. Dr. Neal Barnard, president of the Physicians Committee for Responsible Medicine (PCRM) and author of several books about diet and its effects on health, is providing a 21-Day Vegan Kickstart email program that you can opt into. He'll send tips for making the transition, why and how food affects your body, and delicious recipes! Beginning September 8th, emails can be sent to you for 3 weeks. Sign up here.

And now on to my delicious salad that I made over the weekend! This is Aztec Couscous from my current favorite cookbook, Short-Cut Vegan:


1 C couscous

1/2 tsp ground cumin

1 tsp salt or to taste

1 1/4 C boiling water

1 3/4 C cooked black beans (or 1 15-oz can black beans, drained & rinsed)

1 C fresh corn, cooked or defrosted frozen corn (I didn’t have so left out & added tomatoes instead)

1/2 C finely diced onion

1/4 C finely minced fresh cilantro

1 jalapeno (or more), seeded & diced

2 tbsp olive oil

3-4 tbsp fresh squeezed lime juice


Place couscous, cumin, & salt in a large heatproof bowl & pour 1 C boiling water on top. Cover & let sit until all liquid is absorbed, 10 minutes or more. Fluff with fork.


Toss in the rest of the ingredients & let sit for about 30 minutes to blend flavors.


I enjoyed it with some corn on the cob from the Farmers' Market & a Boca Gardenburger with tomato, lettuce, onion, organic ketchup, & mustard.


Perfect for a picnic, now if only the weather had cooperated!


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