Moroccan Couscous with Saffron

This recipe is: dairy free, nut free, vegan
Contains: Soy, Wheat, Gluten

Alternatives: To make this recipe soy free sub the vegan butter for oil. To make wheat/gluten free try serving over rice.



2 cups peeled butternut squash, cut into 1/4 - 1/2 " cubes (I buy a bag of them in the refrigerated produce section at Trader Joe's)

2 cups yellow onion, chopped

1 1/2 cups carrots, cubed

1 1/2 cups zucchini, cubed

2 tbsp olive oil

Sea salt

1 1/2 tsp ground black pepper

1 1/2 cups vegetable broth

2 tbsp Earth Balance butter

1/4 tsp ground cumin

1/2 tsp saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped

Preheat oven to 375.

Place squash, onion, carrots, and zucchini on a baking sheet and toss with olive oil, salt and pepper. Roast for 25 to 30 minutes, turning once midway through cooking.

While the vegetables roast, bring the vegetable broth to a boil in a saucepan. Remove the pan from the heat, stir in the butter, cumin, saffron, salt and pepper to taste. Cover the pan and steep for 15 minutes.

Scrape the roasted vegetables and their juices into a large bowl, add the uncooked couscous. Bring the vegetable broth back to a boil and pour over the couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve.

* Recipe adapted from The Kind Diet

Mamma's Note: This is a family favorite! Even my carnivorous husband lights up when we have this.to

Summertime Succotash

1 tbsp Earth Balance butter
1 tsp olive oil
1 cup diced red onion
1 clove garlic, minced
1 (10 oz) package frozen lima beans, thawed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes halved
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tablespoon balsamic vinegar



In a large skillet over medium-high heat, melt the butter and oil together. Add the onion, saute for about 5 minutes or until the onion begins to brown. Add the garlic and cook for 1 minute longer.
Stir in the lima beans and saute for 5 minutes. Add the corn and tomatoes and cook for only 1 more minute, just enough to heat through. Remove from heat and stir in the remaining ingredients: parsley, basil and vinegar. Serve warm or chilled.

* Recipe from the Kind Diet

Mamma's Note: I really enjoyed eating this warm over a bowl of brown rice. Also a great picnic item. Serve with a baguette and some fried or roasted chicken.

Graham Cracker Cookies

1 1/2 cups graham cracker cookies, finely crushed
1/2 cup flour
2 tsp. baking powder
1 14 oz can sweetened condensed milk
1/2 cup unsalted butter, softened
2 cups semisweet chocolate chips
1 cup unsweetened flaked coconut
1 tsp vanilla extract



Preheat oven to 350

In a medium bowl mix graham cracker crumbs, flour and baking powder, set aside. In another bowl blend together the sweetened condensed milk and butter until smooth. Add vanilla extract. Add dry ingredients to the wet, stir until smooth. Add chocolate chips and coconut, mix well.
On a lightly greased cookie sheet drop by the teaspoonful. Back for 10 to 13 minutes or until lightly browned. Let cool for 5 minutes and then move to a wire rack to cool completely.
Makes 4 to 5 dozen.

GFCF Chocolate Chip Cookies

1/2 cup Gluten free all-purpose baking flour (Bob's Red Mill is the brand I think is easiest to find)

1 stick vegan butter

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1/4 tsp xanthum gum

6 oz gluten free chocolate chips

Preheat oven to 375. Mix sugar, butter, egg, and vanilla. Separately mix flour, salt, baking soda, and xanthum gum. Combine both mixtures and add chocolate chips. Do not grease cookie sheet. Make small, about 1 tsp in size. Bake for 9 minutes or until lightly browned.

* Mamma Zen's Recipe

Mamma's Note: These are super yummy and will have everyone going back for more!

Baked Penne with Spinach and Sun-dried Tomatoes

1 tbsp olive oil
2 cloves garlic, chopped
1/4 cup oil-packed sun-dried tomatoes, chopped
14 oz. crushed tomatoes
28 oz whole tomatoes
1 tbsp balsamic vinegar
Kosher salt and black pepper
1 bag penne
5 oz baby spinach
2 cups grated mozzarella
1/4 cup grated parmesan


Heat oil in a large saucepan over medium heat. Add garlic and sun-dried tomatoes, stir for 2 minutes. Add crushed tomatoes. Break up whole tomatoes with your fingers and add to pan. Add vinegar, salt and pepper. Stir. Reduce heat to simmer, stir occasionally, until thickened, 20 to 25 minutes.

Preheat oven to 400.

Meanwhile, cook pasta until nearly done (it will finish cooking in the oven). Drain pasta and return to pot.
Add spinach to sauce. Mix in until wilted, about 1 minute. Pour sauce over pasta and mix.

Pour half of the pasta mixture into a large casserole dish. Sprinkle 1 cup of mozzarella. Top with remaining pasta. Finally add the 2nd cup of mozzarella and the parmesan to the top. Bake for 15 minutes, or until top is bubbling and beginning to turn brown.

*Recipe from Real Simple Magazine