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Breaded Zucchini with Bok Choy and Couscous

November 4, 2011 by epicureanvegan

Breaded Zucchini with Bok Choy and Couscous -- Epicurean VeganThis was fab-freakin’-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!

INGREDIENTS:
1 large zucchini, sliced
3 baby bok choy (about 8 stalks)
1-1/2 C mushrooms, quartered or sliced
1 box Near East Pearl Couscous
2 C panko
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 C egg-replacer powder + 1/8 C water
Olive oil

DIRECTIONS:
In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate–you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.

Breaded Zucchini with Bok Choy and Couscous -- Epicurean Vegan

Start the couscous about the same time. It’ll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.

Breaded Zucchini with Bok Choy and Couscous -- Epicurean Vegan

Zucchini actually cooks up pretty fast, so don’t worry if you have a few thick slices—they soften quickly. Keep the cooked slices warm under some foil until you’ve finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.

Serve the zucchini slices on top of the couscous and bok choy and enjoy!

Breaded Zucchini with Bok Choy and Couscous
 
Print
This was fab-freakin'-tastic! I had made a similar dish, using lentils and rainbow chard, and it was a bit hit with the family. This time, I decided to change things up again and wow . . . even better than the first version!
Author: Epicurean Vegan
Ingredients
  • 1 large zucchini, sliced
  • 3 baby bok choy (about 8 stalks)
  • 1-1/2 C mushrooms, quartered or sliced
  • 1 box Near East Pearl Couscous
  • 2 C panko
  • 2 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ C egg-replacer powder + ⅛ C water
  • Olive oil
Directions
  1. In a shallow bowl, combine the egg-replacer and water. The amounts I list are approximate--you may need to adjust slightly. In another shallow bowl, combine the panko, thyme, salt, and pepper. Steam the bok choy and mushrooms for 12-15 minutes.
  2. Start the couscous about the same time. It'll take around 15 minutes. Heat some olive oil in a skillet. Dip each slice of zucchini in the egg-replacer mixture, then cover with the panko mix. Over medium-high heat, fry the zucchini slices until each side is browned.
  3. Zucchini actually cooks up pretty fast, so don't worry if you have a few thick slices---they soften quickly. Keep the cooked slices warm under some foil until you've finished frying all the zucchini. You can also do this in the oven. Spray a foiled baking sheet with olive oil and place the breaded zucchini on it and bake each side for about 5 minutes at 400.
  4. Serve the zucchini slices on top of the couscous and bok choy and enjoy!
3.5.3208

Filed Under: Dinners Tagged With: bok choy, breaded zucchini, egg-replacer, fast and easy, mushrooms, pearl couscous, zucchini

Couscous and Roasted Asparagus Salad

September 6, 2011 by epicureanvegan

Couscous and Roasted Asparagus Salad -- Epicurean VeganThis salad is great because it can be served hot or cold—perfect for a pot luck or feeding a crowd.

INGREDIENTS:
1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
2 shallots, minced
2-1/2 C vegetable broth
3 green onions, sliced
1 small bunch asparagus, cut into 1″ pieces
2 tomatoes, diced
1/2 C pumpkin seeds, toasted
zest from one medium lemon
Dash of cinnamon
2 Tbs fresh basil, minced
2 Tbs Earth Balance margarine
1 Tbs garlic
White pepper, black pepper, and salt
Olive oil

DIRECTIONS:
Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.

Couscous and Roasted Asparagus Salad -- Epicurean Vegan
Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!

Couscous and Roasted Asparagus Salad -- Epicurean Vegan

Couscous and Roasted Asparagus Salad
 
Print
This salad is great because it can be served hot or cold---perfect for a pot luck or feeding a crowd.
Author: Epicurean Vegan
Ingredients
  • 1-3/4 C Israeli/pearl couscous (I used a mixture of whole wheat and regular)
  • 2 shallots, minced
  • 2-1/2 C vegetable broth
  • 3 green onions, sliced
  • 1 small bunch asparagus, cut into 1" pieces
  • 2 tomatoes, diced
  • ½ C pumpkin seeds, toasted
  • zest from one medium lemon
  • Dash of cinnamon
  • 2 Tbs fresh basil, minced
  • 2 Tbs Earth Balance margarine
  • 1 Tbs garlic
  • White pepper, black pepper, and salt
  • Olive oil
Directions
  1. Preheat oven to 425. In a small bowl combine the asparagus, black pepper, salt, and enough oil to coat the asparagus. Line a baking sheet with foil; layer on the asparagus and roast for 10 minutes. Set aside and let cool.
  2. Meanwhile, in a medium sauce pan, melt the margarine and add the shallots and garlic. Cook over medium-high heat for 5 minutes, or until the shallots begin to brown. Add the couscous and combine with the shallots. Pour in the broth, stir and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  3. Dry-toast the pumpkin seeds in a small skillet over medium heat until they begin to brown.
  4. Remove from the heat and stir in the zest, basil, and cinnamon. Transfer to a bowl and stir in green onions, asparagus, and tomatoes. If serving cold, cover and chill for a few hours and stir in the pumpkin seeds before serving. If serving warm, stir the seeds in now. Season with white pepper and salt. Enjoy!
3.5.3208

Filed Under: Sides Tagged With: asparagus, Israeli couscous, pearl couscous, roasted, salad, tomatoes

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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