I just bought whole wheat couscous with my last food coop order. Today Christiane posted a recipe for Breakfast Couscous on the Vegetarian Group. Check out the link for the recipe and a beautiful picture. Veganize it by using the non-dairy milk of your choice.
Another recipe find comes from The Vegan Lunchbox. Jennifer gave a link for Polly's Perfect Blueberry Pie, a no roll pie crust blueberry pie recipe. DOn't skip reading Jennifer's post about the recipe. She gives some great tips on using frozen blueberries. As with the couscous recipe, veganizing this one is a snap.
Last night I made pasta topped with onions, garlic, carrots, broccoli, diced tomatoes and tvp. To make the TVP, I started with the broth that was leftover from making seitan this weekend.
I heated the broth to boiling and added enough tvp to absorb it. I added 2 tsp garlic powder, 1 tsp basil and a drop of toasted sesame oil and mixed it all up. I spread the mixture in an even layer over two cookie sheets and put it in a 400 degree oven. The goal is to get it to brown not burn so keep an eye on it. After a few minutes, sorry I didn't time this, use a pancake turner to mix this around and get the unbrowned tvp to the top.
While the tvp was cooking I browned the onion, carrots and garlic. I added the broccoli stems first and let them cook until they were bright green. Then I added the broccoli florets, covered the pot and let them get bright green. This only takes a few minutes. A pot with a clear lid is so useful!
Finally, I tossed in the tvp and the diced tomato, gave the whole thing a stir and served it on top of whole wheat penne. It was delicious!