Simple and Delicious Cous Cous Salad mostly RAW!

I make this dish every week. I created it myself from trying different versions and this one is the best. Cous Cous is a friend to a vegan. It is a good for you grain that can satisfy for hours. I make a big batch of this and it keeps for about 3 days at its' freshest. We love having this in the fridge because it is full of raw veggies and easy to put in a bowl for a quick lunch. You can add toppings to this but it is great just the way it is!
Things you will need
3 Cups couscous
1 pint organic grape or cherry tomatos
1 large bunch organic cilantro (or two small ones)
2 bunches organic green onions
1 bulb garlic (yes the whole bulb!)
1 large organic cucumber
extra virgin olive oil
lemons
1-2 cups raw pumpkin seeds
large cooking pot
a great knife!
a great cutting board!
Preparation
VEGETABLE PREPARATION
*Have a large bowl ready to throw all vegetables in
-Cut grape tomatos in half and throw in bowl
-cube cucumber and throw in bowl
-chop green onions in to rings and throw in bowl
-cut stems off of cilantro bunch chop of the leaves - throw in large bowl.
-mince the whole garlic! put in small bowl
COUSCOUS PREPARATION
prepare couscous as directed by your box or if you are using bulk couscous. I use 1 1/4 cup water for every cup of couscous. Boil the water then put the couscous in. Immediately pull off the stove trown half of the garlic in and cover with the lid. Keep checking it for the consistancy you like after the firt 5 min. Let the cous cous cool entirely. I put it in the fridge so it stops cooking.
FINAL PREPARATION
Squeeze 2 leamons into the couscous. Put 1/2 cup olive oil in the cous cous. Now put all the vegetables and stir for consistancy. Your couscous salad is ready to pack and put in the fridge - make sure to eat some right away!
TIPS
after I dish it up I sometimes freshly squeeze a half a lemon and drizzle a bit more oil. I also add currants and a dolip of vegan sour cream. You can really do anything with this dish!

Red Potatoes and Tempeh or Tofu

This is a good weekend dish when you have time to cook. This was originally thought up by my partner. He started with tofu in stead of tempeh - the tempeh is even better than the tofu! The top picture is with tofu and the picture at the bottom of the post is tempeh. Tempeh is one of my favorite ways to get protein and manganese as well as many other nutrients. This dish is a great protein and carb dish great before a day of hiking, biking, shopping, etc. I usually just need a piece of fruit for lunch if I have had this for breakfast. This is also an economical dish and goes a log way. I love to eat with heat so this is a hot dish. This dish is really easy to alter yourself based on your own tastes. The recipe will serve two adults and will satisfy hunger for hours :)

THINGS YOU WILL NEED
6-8 red potatos
1 package of Tempeh(garden vegetable or multigrain)
1 table spoon crush dried peppers
1 table spoon cayenne pepper
1 table spoon tumeric
sea salt and pepper to flavor
1 cookie sheet med. to lg. size
1 fying pan
grape seed oil or oil of your choice
hot sauce for garnish
half of a sweet onion

PREPERATION
Preheat oven to 450 degrees
potatos
-cube potatos (the size of suger cubes)and rinse and dry them well
-in a pan with a lid for shaking generously coat potatos with grape seed oil
-pour in cayenne and crushed peppers
-shake it all together to coat potatos
tempeh
-cube the raw tempeh about the same size as potatos
-put 1/4 inch grape seed oil in frying pan and slowly heat
onion
-dice onion

COOKING
-put potatos on ungreased cookie sheat and bake for 30-40 minutes depending on how crispy you want them
-put tempeh in frying pan and coat it with the oil
-sprinkle the tumeric and start gently stirring to coat the tempeh with the tumeric
-grind some sea salt and black pepper to taste.
-cook tempeh on low-med heat for 15 minutes turning tempeh every 5 minutes or so.
-add onions and cook for another 5 minutes.
Serve with hot sauce as a side.