Vegan MoFO #7 Two Sides No Dinner

So I'm sure everyone blogging this whole time has had a ton of leftovers in their refrigerators. We have too, so tonight we did leftovers and ate some sides I made a few days ago. The first one comes from a desire to use up leftover veggies & garbanzo beans I had. I love this recipe because you can really use whatever veggies you have lying around and because it's so versatile and can be a side dish for a number of entrees

Roasted Vegetable CousCous


1 Carrot diced
1/2 Zucchini diced
1/2 Squash diced
1/4 Red Pepper diced
2 Green Onions
3/4 can Garbanzo Beans
1 cup Israeli Couscous
4 Garlic Cloves
4 tsp Lemon Juice
4 tbs Olive Oil

-Preheat oven to 425
-Place all vegetables excepts green onion & garlic in a baking dish. Drizzle olive oil over then, season with salt & pepper and roast for about 20 minutes
-Bring pot of salted water to a rapid boil and throw in couscous
-When couscous is tender, strain and cool
-Saute green onion & garlic
-Combine roasted vegetables, couscous, garbanzos, and lemon juice
-This dish is usually better after it sits in the fridge for a while


This next dish came to me simply because I had a can of white beans in front of me and time to spare while the seitan patties I had in the oven were cooking. It really just came to me as a white bean/garbanzo bean dip and I wasn't sure where I was going with it but when it was done, I was really pleased. It has no oil in it so its super low in fat, but delicious.

White Bean Carrot Dip


1 cup White Beans
1/2 cup Garbanzo Beans
1 Carrot shredded
1 1/2 tbs Nutritional Yeast
1 1/2 tbs Lemon Juice
1 tbs Fresh Basil
1 tsp Oregano
2 tsp Garlic

-Place everything in a food processor and blend until smooth

Thanks for reading. I have the next two days off so expect some great things to come.