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! 

Tempeh Veggie Pizza!

Ingredients

• 2 cups shredded nondairy cheese
• 1 vegan pizza crust
• 2 cups chopped broccoli florets, steamed
• 2 cups chopped arugula
• 1 1/2 cups cooked and cubed tempeh

Instructions

1. Preheat the oven to 450 F.
2. Sprinkle the nondairy cheese over the pizza crust. Spread the broccoli florets evenly over the top, followed by the arugula and cooked tempeh.
3. Baked until the crust is crispy and golden and the cheese is melted, about 8 to 10 minutes. 

Enjoy!

Baked Potato Chips!

Ingredients

• 1 small potato, washed
• 3 dashes pepper
• 3 dashes salt
• 3 dashes hot sauce (optional)

Instructions

1. Preheat the oven to 400F.
2. Use a mandoline to cut the potato into slices, or if you’re skilled with a knife, carefully cut the potato to the desired thickness.
3. Line a baking sheet with parchment paper. Spread the potato slices onto the baking sheet in a single layer and sprinkle with the pepper, salt, and hot sauce.
4. Bake for 10 minutes, then flip over each potato slice. Bake for 8 more minutes, or until golden brown. 

Enjoy!