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)
1 Sweet potato, sliced
1 red onion, sliced
1 zucchini, sliced
1 roma tomato, sliced
1 T soy sauce
1 T balsamic vinegar
2 cloves garlic, finely chopped
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.