Leek and Bean Cassoulet

This recipe is from page 172 of Veganomicon. This is a leek and bean stew with biscuits floating in it. I love leeks, I love bisquits. Is it any wonder that I love this recipe? I try not to make it often since it’s pretty decadent. I made it once for my old roommates and they loved it. Then I made it for my family and they didn’t. I suppose a leek biscuit combo is a specific taste? Whatever it is I have it.

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1943787

Tomato and Cabbage Tabbouleh

This tabbouleh is veggie-forward and very yummy. I had totally forgotten about it. My sister forwarded my email so I could add it to the blog. I have everything necessary to make it in my garden and am going to make it ASAP! used 2 cups mint packed. I know I would have cut down the olive oil but I don’t remember how much I used. My best guess is 1/4 cup? TBD

https://www.bonappetit.com/recipe/tomato-and-cabbage-tabbouleh

Tunisian Couscous with Chickpeas and Green Harissa Sauce

I like to explore different country’s cuisines by just picking a country, typing it in to google, and finding vegetarian recipes. I found this recipe when I was exploring Tunisian cuisine. It was delicious. There is an option for chicken or chickpeas. Obviously I used the chickpea option. The apricots in it were surprisingly delicious. I used 2 cups mint packed.

https://www.feastingathome.com/tunisian-chicken-with-cous-cous/