This vegan dish works as a great main course,
packed with fiber to keep you full.
1 (15-ounce) can coconut milk
3 cans of water
(fill that coconut milk can 3 times)
2 cups basmati rice
3 to 4 garlic cloves, peeled and minced
1 cup carrots, finely chopped
1 potato, chopped into small cubes
1 (15-ounce) can chickpeas,
drained and rinsed
1 cup frozen corn
1 cup frozen peas
1 to 3 tablespoons curry seasoning
1 tablespoon soy sauce
Juice of 1 lime
2 tablespoons finely chopped cilantro
(fresh is best, but dried will work too)
Combine the coconut milk, water, basmati
rice, minced garlic, chopped carrots, potato
cubes and rinsed chickpeas in a large pot. Bring
the pot to a simmer at high heat, reduce to
medium heat and cook for about 20 minutes.
The basmati rice should be tender at this point,
and the sauce should be very thick.
Add the frozen corn and peas, and stir until
cooked and combined.
Before serving, add the curry, soy sauce,
lime juice and chopped cilantro. Stir to combine
and this one-pot wonder is ready to be eaten!
Makes 8 to 12 servings.
Note: Serve with baked naan bread and/or
steamed broccoli and cauliflower florets.
Recipe courtesy of Costco member Marly
McMillen Beelman ( namelymarly.com).
Spaghetti for Two
This flexitarian/vegan recipe swaps meatballs
for nutrient-rich cauliflower and tomatoes for a
flavorful spin on spaghetti. Use regular margarine
or butter for a vegetarian preparation.
4 ounces spaghetti
1 tablespoon olive oil
1 tablespoon dairy-free margarine
3 cups cauliflower florets
2 cloves garlic, chopped
¼ cup walnuts, chopped
½ cup cherry tomatoes, sliced
3 to 4 fresh basil leaves
Salt and pepper to taste
Cook the pasta in a saucepan of salted
boiling water for about 8 minutes, until al dente.
Drain, reserving 1/3 cup of the cooking liquid.
Heat the oil and margarine in a skillet over
medium-high heat. Add the cauliflower, stirring to
coat evenly. Cook until the cauliflower is slightly
tender and golden brown, about 10 minutes.
Remove from heat; add the reserved cooking
liquid, garlic, walnuts and cherry tomatoes. Stir
these ingredients around the pan so everything is
fully coated. Place a lid over the pan while you
plate the pasta.
Immediately before serving, chop the basil
leaves and stir them into the cauliflower mixture
along with salt and pepper to taste. Heap generous portions of the cauliflower mixture over both
plates of pasta. Makes 2 servings.
Recipe courtesy of Marly McMillen Beelman.