Curried Broccoli Couscous

Ingredients

• 2 Tbsp. olive oil
• 1 1/2 cups chopped broccoli
• 1 cup snap peas
• 1 tsp. curry powder
• 1 cup canned chickpeas, rinsed
• 1/3 cup golden raisins 
• 1 cup water
• 1/2 tsp. salt
• 3/4 cup couscous

Instructions

1. In a large saucepan, heat the oil over medium-high heat. Add the broccoli and snap peas and cook, tossing occasionally for 2 to 3 minutes, or until the broccoli is tender. 
2. Add the curry powder and stir to combine. Stir in the chickpeas, raisins, water, and salt and bring to a boil. 
3. Stir in the couscous, cover, and remove from heat. Let steam for 5 minutes, then fluff with a fork and dig in! 

Enjoy! 

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Cranberry-“Cream Cheese” Crostini!

Ingredients:

• 1 baguette
• 2 tsp. olive oil
• 1/2 cup vegan cream cheese
• 1/2 cup chopped dried cranberries

Instructions:

1. Preheat the over broiler to 450 F. 
2. Slice the baguette on the bias into 12 pieces. Brush the olive oil onto both sides of each slice, then place on a baking sheet. Cook for about 5 to 7 minutes, or until crispy and beginning to brown around the edges. 
3. Mix the vegan cream cheese and chopped cranberries in a small bowl until just combined. 
4. When the bread has cooled slightly, top each slice with a dollop of the cream cheese mixture. 

Enjoy! 

Need help surviving a meaty Thanksgiving? peta2’s got yo back! Check out the peta2 Vegan Thanksgiving Checklist and learn how to talk to your friends and family about choosing compassionate cuisine this holiday season. 

Stay tuned for more holiday dining tips!

Photo: Rabi W by CC 2.0

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