Vegan Friday: Mushroom couscous

Whole-wheat couscous is cheap, nutritious and cooks quickly.

This is so easy, it’s almost disingenuous to call it a recipe, but it’s a good option for a summer evening when you don’t feel like heating up the whole kitchen.

Mushroom-Nut Couscous

1/2 c. whole-wheat couscous
1 c. water
1 tbsp. olive oil
Handful of sliced mushrooms
Handful of walnuts or pecans
Soy sauce (optional)

Throw this stuff in a covered dish. Nuke. Dinner’s ready.

Nuke all ingredients except soy sauce in a covered dish for about 5 minutes. Stir and serve with soy sauce. Serves two as a meal or four as a side dish. Nuts and whole-wheat couscous are high in protein, and the mushrooms give the dish an earthy, meaty tone. Serve with a quick salad of whatever you pulled out of the garden or found at the farmer’s market, and you can have a complete meal on the table in less than 10 minutes.

Emily

Folk Thursday: Amy Speace

I’d never heard of Amy Speace until Judy Collins covered this song of hers at Woodyfest a couple of years ago. It was just about the saddest thing I’d ever heard.

Emily