This past weekend, we Jews celebrated the New Year of 5772. Gosh, we’re old. I’ve got to tell you, I have a good feeling about this year. Big things are going to happen and maybe, just maybe, I am finally mature enough to handle them. I’m optimistic.
Anyway, October 1st is significant in a few other ways:
1. We are ending DST tonight! WooHoo! I dislike DST. I grew up in a state that never adopted it and it just never made sense to me. I’m an Early-to-Bed-Early-to-Rise sort, so it suits me perfectly to have the sun come up early so I can get out and start my day. I’m pretty stoked for a 5:30am run tomorrow morning!
Vegan MoFo (Vegan Month of Food) starts today! I participated last year in this vegan cooking/blogging event and petered out after about 2 weeks. This time, my goal is to post 5 vegan-related posts a week for all 4 weeks. Can I do it? Watch and see! I have assembled the recipes I want to try and tonight will be plugging them into my calendar and making shopping lists.
Here’s the biggie: Marathon training officially begins! I was planning to start in September, but I got injured and had to wait. My marathon is now 6 months away and it’s time to get it in gear. Yikes! That’s physical training, getting enough sleep (thanks again to the time change!), stress management and of course, nutrition. If you see me posting about (or eating) sweets and sugar, slap my hand away please. There’s no time or room for crap now! Hopefully some of my posts for Vegan MoFo and beyond, will be about the Vegan Athletic Kitchen as well.
So, to kick things off for Vegan MoFo, I’m sharing a recipe we enjoyed over the holiday weekend. You will also notice that I’m trying a new recipe plugin that will allow you to print my recipes more easily. I hope. Let me know how it works for you.
Happy New Year and we’re off to a great start!
This is the vegetarian version of traditional Moroccan couscous with vegetables. To ensure fluffy couscous, follow package directions and when couscous is cool enough to handle, use your hands to fluff and separate each grain. This extra effort is really worth it!
- 1/2 kg (1 lb) instant whole wheat couscous
- 1 Tbsp oil
- 2 onions, quartered
- 4 carrots, peeled and cut into large chunks
- 200 g (7 oz) pumpkin, cut into large chunks
- 2 large zucchini, cut into large chunks
- 4 stalks of celery, sliced thickly
- 1-2 cups green cabbage, coarsely chopped
- 1 can chickpeas, rinsed and drained
- 1 tsp cumin
- 1 tsp paprika
- 1 large pinch of saffron
- 1 tsp turmeric
- salt and pepper to taste
- 8 cups of water or vegetable broth
- Prepare couscous according to package instructions. Set aside.
- Heat oil in a large pot. Add onions and saute for a few minutes.
- Add remaining vegetables and saute for another 5-10 minutes.
- Add chickpeas and seasonings.
- Add water or broth and bring to a boil.
- Reduce heat to low, cover and simmer 20 minutes or until the veggies are tender. (Check frequently and add more water if necessary. Final consistency should be soupy).
- To serve, spread couscous on serving tray and top with veggies and soup.