i will wade out
till my thighs are steeped in burning flowers
I will take the sun in my mouth
and leap into the ripe air
– E. E. Cummings –
– Vegan Chorizo & Sautéed Vegetables –
6 oz soy chorizo (1/2 a package)
1 tbs olive oil
3-4 cloves of garlic, crushed
1 yellow onion, sliced
1/2 yellow or orange sweet pepper
1 cup water
1 cup whole wheat couscous
1 tsp smoked paprika
1/2 tsp cracked rainbow pepper
1/2 tsp coarse sea salt
1 handful arugula
3 tbs seasoned couscous
1/2 honey crisp apple, chopped
6 grapes, halved
1 tbs cashews
1 tbs almonds
1 tbs tahini
This is a staple at our house. On Monday nights we always get home late from yoga and quickly put this together for a simple & fast dinner. Because let’s be honest, you don’t have every day to wait for the bread to rise.
In a small saucepan, bring one cup of water to boil. Once the water boils, turn the heat off & add couscous & spices. Cover and let stand for 5-10 minutes, or until all the water has absorbed.
In a large pan, heat olive oil on low. Once the oil heats up, add olive oil and cook for 2-3 minutes. If the garlic starts to brown before 2-3 minutes, then add onions and mix thoroughly. Cook for 3-5 minutes. Add soy chorizo and mix thoroughly with vegetables. Cook for 5-7 minutes until the chorizo is soft and warm.
The side salad is simple to make. Simply mix together the ingredients & sprinkle with your favorite spices. I like to add spice & add a little extra paprika, sea salt & nutritional yeast.