Vegan MOFO day 4- Curried Chickpeas w/ Couscous and roasted Brussels Sprouts

Tonight we ate some more of my favorite veggie ever--- BRUSSELS SPROUTS! These were simply tossed with a lil olive oil, salt and fresh ground pepper, then roasted in a 400F oven for 25 minutes.
I made some curried chickpeas and couscous for the main dish tonight. I made this recipe up in my head... I was craving chickpeas and curry.. and I was short on time, so I didn't want to make brown rice. Couscous it was! This was nice and filling and super easy :) This recipe made a gigantic pot full, definitely enough for like 5 people.

ingredients:
1 T peanut oil
1 small red onion- diced
1 inch ginger root- grated
salt
2 small carrots- peeled and chopped
1 big can of chickpeas (30 oz)- drained and rinsed
2 T curry powder
splash- Bragg's liquid aminos
1 1/2 frozen peas
2 cups whole wheat couscous
2 cups water

-Sauteed the onion in a lil oil, add in the ginger once it starts to cook. Salt this. Then add in the chopped carrot (if I had red pepper that would have been good too, add that and other veggies at this step). After a couple minutes, add the chickpeas and curry powder. Cook for a couple minutes until everything starts to come together. Season with some Bragg's (or tamari). Add in the peas and couscous, stir around a lil. Then add in the water and bring pot to a boil. Put a lid on the pot and remove from heat. Let sit for 5 minutes. Fluff up the mixture and serve with a lil mango chutney if you want.

brussels sprouts with peanut sauce

This is one of my absolutely favorite dishes! Brussels sprouts have always been my favorite vegetable, even since I was a little kid. Much of this can be attributed to my earliest brussels sprout experiences being my grandma 'Bushie' cooking them for me. They were straight out of her garden and smoothered in butter... I fell in love right there.
Theses days I can't get enough of brussels sprouts anyway they are cooked. They are super yummy roasted, or shaved and made into a slaw. Mostly, I'm a sucker for my sprouts covered in peanut sauce and served on brown rice.

This is a dish authentic to no culture but my own, and I like it that way.. haha I used my standard yummy easy peanut sauce. I cooked up the brussels sprouts, cleaned, trimmed and cut in half, then steamed in a little water, when the water evaporated, I added a little EB to the pan and fried them til a lil crispy. Then I added in my peanut sauce and stirred until nicely coated.