anyone know of a quick, easy vegan dinner?

Question

i have cous cous and garbanzo beans, and i'm trying to think of what would be good with them...

Answer 1

Sundried tomatoes, fresh mint and parsley and toasted pinenuts. Mix it all together. Then, mix a little bit of olive oil, lemon juice, cumin and curry powder and pour it on top. Serve warm or at room temperature.

Answer 2

I have a new baby too. Congrats! My daughter Liliana will be 3 months in a week. Anyway, Here are some ideas that are very fast. 1 large can french's french fried onions (crushed in a ziploc bag) 2 boneless chicken breasts 1 egg beaten Dip the chicken in the egg, then in the crushed onions. Bake on 350 for 25 minutes. You can serve these with canned alfredo over pasta....for you get the Dreamfields brand pasta. Its very high in fiber and has a low glycemic index. Then buy those frozen veggies in the steam bags...they are the blue bags. Dinner will be done quickly. You could also make pot roast. BBQ pulled pork sandwiches in the crock pot with already made potato salad. Grilled chicken salads Chicken or steak fajitas...then the leftovers could be quesadillas the next day

Answer 3

recipe - Indonesian Bean Curry Stew

2-cups rice. Basmati either white or brown is good but use whatever you like. Whatever you choose, follow pkg instructions

1 Tablespoon olive oil
1 cup chopped onion
1 Large bell pepper, chopped
2 teaspoon chopped garlic
1-15-oz can light red kidney beans
1-14.5 oz can stewed tomato
1-15 oz can black beans
1-15 oz can chickpeas (garbanzo beans)
3 tablespoons peanut butter
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon fresh ginger---bottled is ok
¼ cup chopped cilantro (optional)

Start the rice...mfg instructions.

Heat the oil in a deep nonstick frypan or skillet. Add the onions, pepper, garlic. Keep the pieces big, except the garlic.

Cook long enough so the garlic is not raw, but not more than golden brown

Add the kidney beans and juices, as well as tomatoes and juices. Break up any large tomato pieces.

Drain the the black beans and chickpeas in a colandar. Rinse well under cold water. Drain

Add black beans, chickpeas, Peanut-butter, curry-powder, cumin, ginger to the skillet. Mix gently so not to break the beans.

Reduce heat and simmer for ??? At least 4 minutes or until rice is ready.

Add cilantro--this is optional.

Serve over rice

Answer 4

I love cous cous with steamed vegies, and a little veggie broth on the side for dipping sauce. I think I'd toss those grabanzos in a hot skillet with a little garlic and extra virgin olive oil just enough to give them a little crunch on the surface - the texture and flavor would be a nice counterpoint to the cous cous and veggies.

Good eats to you.

Answer 5

I love hummus, so I'll recommend smashing your garbonzo beans (I'm trying to be facicious - a blender would be easier) along with olive oil, garlic and a little lemon juice. Eat the hummus on warm pita bread. Have the cous cous on the side with spaghetti souce (or just throw the cous cous away).

Answer 6

grill some portabellas that you have marinated in your favorite oil and vinegar based dressing and serve on a whole grain bread.

you might serve some of those pretty veggie chips and a mesclun salad on the side.

Answer 7

make the cous cous w/ a vegetable broth, sautee a minced onion and some garlic and then throw in the beans for a minute or two then add this mixture to the cous cous

Answer 8

You could even mix the couscous and garbanzos (throw in some peppers, spices and whatever) and have grilled portabellas or other grilled veggies on the side.

Answer 9

Add vegetables, either steam, roast, grill, or even raw (wash thoroughly)