A few days ago when shopping, my daughter suggested picking up some whole wheat pearled couscous. I had a portabello mushroom left over from yesterday’s Food for Life class (Kickstart Your Health class 2, where I served oatmeal with apple, a chickpea – quinoa salad, and portabello fajitas). Here is the meal that I put together tonight.
- 1 clove garlic, finely (1/8″) dieced
- 1/8 cup onion cut into 1/4″ cubes
- Dozen artichoke heart quarters, frozen
- Medium carrot cut into 1/4″ slices then quartered
- 2/3 cup whole wheat pearled couscous
- 1 cup water
- 1 vegan bouillon cube
- 1/4 t garlic powder
- 1T nutritional yeast
- 1t fennel seeds
- 1/4 cup leek, thoroughly washed (washed, cut into quarters, and carefully washed again) and cut into 3/8″ cubes (most of the white portion of a medium leek)
- Portabello mushroom cut into 1/2″ slices and then halved
- 8 ounces of seitan
- 1/2 t lemon or lime juice
- 1/2 t salt
- (optional) 1t jerk seasoning
- I put the garlic and onion into a small Saladmaster stock pan and cooked on medium, stirring, for 3-4 minutes till nicely fragrant.
- I added the artichoke and carrot, and continued to cook, stirring occasionally, for another 3-4 minutes.
- I added the couscous, water, bouillon cube, and salt, and cooked, covered, for about 10 minutes.
- While the couscous was cooking, I put the leek on a cast iron pan and started cooking over medium heat for about 3-4 minutes, stirring occasionally.
- I then added the mushroom to the cast iron pan and continued cooking for another 2 minutes.
- I added the seitan to the cast iron pan and continued to cook, stirring, for another 3-4 minutes.
- When both dishes were done, I mixed in the garlic powder, nutritional yeast, and fennel seeds to the couscous.
Ideas for the future
I should also cook with portabellos more often. I wonder what a 0-minute pressure cooked portabello would be like?
Labels: Artichoke, No Added Fat, Saladmaster, seitan