For a milder taste, use kalamata olives. 2 cups dry Israeli couscous 4 tsp. canolaoil 2 bulbs fennel, slivered, grated, or finely chopped (1 cup) 1 medium leek, white and pale green parts finely chopped (Vj cup) 6 cloves garlic, chopped (2 Tbs.) cup dry white wine 2 cups shelled fresh or frozen peas 1 cup low-sodium vegetable broth 4 plum tomatoes, chopped (1 cup) 2 0.25-g.pkg. saffron threads 2 cups baby arugula leaves cup chopped, pitted oil-cured or kalamata olives 3 Tbs. olive oil Fresh basil leaves, for garnish 1. Chunky Artichoke and Chickpea Salad SERVES 6 For a spring picnic or lunch, serve this dish as a dip with crackers or spread on pumpernickel ana op with veggie bacon and tomato. 1 16-oz. jar artichoke hearts packed in water, drained 1 12-oz, can chickpeas, drained and rinsed cup chopped onion cup chopped cornichons (French baby pickles) cup chopped green bell pepper cup chopped fresh celery cup vegan mayonnaise 2 tsp. olive oil 1 tsp. capers 1 clove garlic, minced (1 tsp.) 1 tsp. seafood seasoning, such as Old Bay 1 tsp. pkg. extra-firm tofu, drained, rinsed, and cut into 3 slabs each cup soybean oil 6 Tbs. dry southwest, jerk, or Cajun spice blend 4 Tbs. tamari or low-sodium soy sauce 4 tsp. toasted sesame oil PESTO 6 cups loosely packed fresh basil leaves 2 cups loosely packed cilantro leaves 4 whole green onions, chopped (Vj cup) cup soybean oil 4 Tbs. peeled and chopped fresh ginger 4 small cloves garlic 2 tsp. rice wine vinegar 2 tsp. prepared wasabi, optional 1/8 tsp. white pepper 1.
SPRING fling Jolia Sidona Allen Vegetarian Times; Apr 2010; 376; Docstoc pg. 66 Reproduced with permission
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