Marie, Proud Italian Cook, had gifted me some lemon infused olive oil, which I love. So an idea for a salad started to form while Certain Someone’s sausages were
If you don’t know, John Hopkins School of Public Health has out together a wonderful program to promote your personal good health and the health of the planet. By pledging to give up meat and its by products on Mondays, the ‘start’ of the week, we reduce our changes of diseases linked to obesity as well as help the planet.
Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins
Bloomberg School of Public Health.
Our goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.
We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives.
Presidents Wilson, Truman and Roosevelt galvanized the nation with voluntary meatless days during both world wars.
By reviving this American tradition we can help address the challenges we face today. We can improve our health, reduce our carbon footprint and lead the world in the race to mitigate climate change.
I doubt I can get Certain Someone on board with Meatless Mondays, but maybe ease him into this. But , I , for one will start. Being a good cooks, I know that one can eat some exciting creative foods adhering to the vegan rule. Its just one day!
Warm Roasted Veg and Bean Salad with Israeli Couscous and Toasted Sesame Seeds
*please note you make many variations on this salad based on your preferences. So use this guide.
1 cup Israeli Couscous
1 cube vegetable bouillon
1 bunch Asparagus Spears chopped
1 half red pepper sliced
1 half green bell pepper sliced
1 zucchini sliced
1 /2 white onion sliced
1 tbsp olive oil
1 tsp garlic powder
Sea Salt and Pepper to taste
Dried Italian Seasoning
1 cup cooked red kidney beans (I made mine from scratch but you can use canned, drained and rinsed)
1 bunch parsley chopped
½ cup lemon infused olive oil
½ cup Balsamic Vinegar
3 tbsp sesame seeds
In a small pot with lid add ¼ cup boiling water and vegetable bouillon. Dissolve cube. Add Couscous and cover with lid for several minutes until all liquid is absorbed. Set aside.
Line a baking sheet with a rim with parchment paper. Add the vegetables and toss with the olive oil on the sheet. Season with garlic powder, salt, pepper, and dried herbs. Bake at 450 F for 10-15 min until they start to brown and are tender. Remove and set aside.
In a large bowl, add chopped parsley, Couscous, red kidney beans, vegetables, and the remaining ½ cups each of lemon infused olive oil and Balsamic vinegar. Toss all ingredients and set aside.
In a dry skillet lightly toast the sesame seeds, and add some to salad ad on top as garnish.
Serve at room temperature.