Okay, well it wasn’t cake, and it was a really really good vegan brownie, and it was oh so small and quite delicious, so that’s not why I felt the need to make this for dinner.

Fact is, the last couple of weeks have been really busy, and so I haven’t been doing much cooking;  “Amy” and “Gardein” have been making wonderful dinners. (Amy’s tofu lasagna, Amy’s cheese-less pizza, Amy’s vegetarian meat loaf, Amy’s bean burrito, Gardein chick’n filets, etc….)

So last night, I decided to make something that didn’t involve pre-heating the oven and removing a plastic overwrap. The jury (aka my husband) is still out on this one. I think next time I make this, I’ll cook the Israeli couscous in vegetable broth, to add a bit more flavour. And if you happen to try this at home and have any suggestions, feel free to post them.

Ingredients (for two good-sized portions):

2/3 cup Israeli couscous (prepare as directed; I added 1 tbs of Earth Balance butter substitute)
1/2 cup lentils (cook as directed)
1/2 cup chopped red cabbage
1 cup chopped kale
2 chopped dates

dash of cumin, mustard powder

How:

Prepare the lentils.

In a large sauce pan, prepare the Isareli couscous, and when it’s just about ready, add the chopped kale and red cabbage, and the dates. Add a dash of cumin and a dash of mustard powder, stir, and then let sit for a couple of minutes, on very low heat so that the kale and cabbage soften.

Serve and enjoy!