1 Cup of Couscous cooked
6 green Onions chopped
1 red or green pepper chopped
1 cup of fresh mushrooms
1 can of chickpeas
1 carrot, grated
salt and pepper to taste.
1/2 tsp Basil
2 tbsp minced fresh dill or 1 tsp dry dill
Sautee the green Onions & the pepper. Add the cup of fresh mushrooms & Sautee 3-4 minutes. Add the Couscous. Add the can of chickpeas without the water. Add the grated carrot. Add salt and pepper to taste. Season with Basil and Dill.
12-16 oz of cooked butternut squash
1 cup vanilla soy milk or non-dairy creamer
splash of canola oil (or not)
3 eggs or 1 cup of egg beaters
1/2 cup flour
1/2 cup sugar
1/3 cup packed light brown sugar
1/2 tsp. salt
some cinnamon (to mix into the batter and to sprinkle on top)
Blend all ingredients. Pour into a pan or a few pans. Sprinkle cinnamon on top. Fills 1 regular size frozen pie shell (pre-cook for 15 minutes before pouring batter in) plus a small round tin.