Couscous and Veggie Medley~pg. 225

VegCookbookClub February recipes from Color Me Vegan by Colleen Patrick-Goudreau

RAINBOW

Great tasting salad and easy to make. Just takes some advance prep because the salad needs to chill for several hours. Love the Indian flavors in this-cinnamon, ginger, cumin, turmeric along with the sweet and tart additions of raisins and Granny Smith apple. Yum!

Breakfast Couscous~pg. 49

La Dolce Vegan! Challenge:

Well, we've been at this challenge for seven months now. I think we are all getting tired of the same old thing. I probably won't make all the recipes for this month. I'm proud of myself for sticking with anything for seven months! I will give it my best try to do as many as I can though.

This is a quick and easy breakfast to make. I left out the banana and added some stevia for sweetness, fresh berries and extra almond milk.

Cinnamon-Spiced Roasted Veggies with Couscous~pg. 139

La Dolce Vegan! Challenge:

Mmm, I love the smell of roasting veggies; especially when they have cinnamon, coriander and cumin on them!

The butternut squash and sweet potato tastes delicious with the couscous.

Edamame & Asparagus Couscous Salad~pg 83

Vegan Culinary Institute La Dolce Vegan! Challenge:

Cumin Spiced Quick Bread~pg 267

Love this salad-it includes two of my favorites- edamame and asparagus!  The Cumin Spiced Quick Bread smells wonderful as it is cooking; it would really be good paired with some chili. I ate it spread with Earth Balance margarine and my couscous salad. When I make bread I usually slice it all up, lay it on a cookie sheet and stick it in the freezer. After the slices are frozen I put them in a plastic bag and then I can just pull out a few pieces at a time to go along with whatever we are having for dinner.