veggie stacks (with sundried tomato and pine nut couscous on wild greens)

the finished product

Since I’ve been in the midst of a slightly modified version of the “21 day ‘adventure cleanse'” from a book called ” target=”_blank”>Crazy Sexy Diet (really much better than the title might make it sound!) I’ve been on a no-sugar, no-gluten, no-alcohol, and vegan meal plan. Let’s just say it has been a bit of an ‘adventure’ in trying to figure out interesting and yummy things to eat. It’s not the vegetarian thing that has been challenging, I’m a mostly vegetarian normally. It’s the no bread and no cheese that’s been more of a challenge.

Last week I tried a modified version of “The Great Ozzie Veggie Stack” from one of my favorite cookbooks, “>enjoy: new veg with dash by nadine abensur. Here you go:

veggie stacks (with sundried tomato and pine nut couscous on wild greens)
serves 2

1 Sweet potato, sliced
1 red onion, sliced
1 zucchini, sliced
1 roma tomato, sliced

olive oil
1 T soy sauce
1 T balsamic vinegar
2 cloves garlic, finely chopped

sundried tomatoes
pine nuts

Combine oil, soy sauce, vinegar and garlic. Brush the vegetables with this mixture. Transfer veggies to a cookie sheet and roast about 15-20 minutes at 200. Remove earlier if they get too cooked. Once they are done, toss them with pesto.

Meanwhile, cook couscous, adding in chopped sundried tomato. Toast pine nuts.

On a plate, put wild greens (I had arugula and mustard greens). Then stack the veggies, starting with sweet potato, onion, zucchini, tomato. Top with a wee dollop of pesto, and a few pine nuts.

Put the couscous in a small dish (we called them custard cups) and press down firmly. Turn over onto the plate to create a small molded mound. (I learned this trick from my mom, who always used to serve our white rice in this manner). Garnish with pine nuts and sundried tomatoes.



One response to “veggie stacks (with sundried tomato and pine nut couscous on wild greens)

  1. Pingback: it is finished (the 3 week cleanse, that is) |

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