I know it has been a little while since I posted. The reason is that we’ve been quite sick with a cold that just wouldn’t quit. Toddler Yum’s cold turned into ear infections, and mine (as well as my mother’s) turned into pneumonia. So, I write this reclining on the couch, with the dear senior cat ra snoring and purring on my ankle and Downton Abbey playing on the television. The DH has been cooking soups for me all day, and roasting vegetables, and roasting chickpeas, and baking gluten-free french bread and brownies. Do I know how to pick them or what!

Stay tuned for any delicious recipes he comes up with… and the next sign up for Adopt a Gluten-free Blogger in early February.

Here’s me and my girl today, post chickpea scarfing.

Toddler or Mama’s Lunchbox Roasted Chickpeas Side Dish  American

Ingredients 1 can chickpeas, drained 2 tsp olive or grapeseed oil herb blend (I prefer bouquet garni or herbes de provence) herbamare or other mild herbal salt blend (salt-free is ok) smoked paprika 1 tsp. nutritional yeast Directions Preheat oven to 400f. Line a large baking sheet with parchment paper. Drain chickpea in a strainer. You may rinse if you wish to get rid of some of the salt. Put in a bowl lined with a cloth towel. Pat the chickpeas dry and rub off any translucent skins that come off easily. Turn the towel wrapped chickpeas upside down into the bowl, removing the towel. Drizzle your oil over the chickpeas and evenly distribute over the chickpeas. Pour the chickpeas onto the baking sheet in a single layer and sprinkle with your herb blend, herbamare, smoked paprika, and then nutritional yeast. Roast for 30-40 minutes. If you like them extra crunchy, but don’t want to run the risk of burning them, you can turn off the oven and keep the chickpeas in the oven until they have reached a desired level of crunchiness. Notes Toddler Yum loves this recipe!

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission Recipe ID:  1584 Added:  January 29, 2012 Last Modified:  January 29, 2012

Here are some of my friend’s recipes:
Diane’s Roasted Chickpeas
Shirley’s Roasted Chickpeas
Jaden’s Roasted Chickpeas

So- with a bit of our life squared away, hopefully I’ll be able to get some serious work done on my dissertation and even find time to develop new recipes here. You may have seen my old recipe for A gluten-free wholegrain Indian Naan. It called for yogurt, greek yogurt specifically (European yogurt is too runny). But this wouldn’t work for anyone on a gluten-free, dairy-free diet, and my little dairy-free Toddler Yum couldn’t have it either. I thought it would be interesting to play with the flour blend more, and to try using coconut cream instead of yogurt. To supplement the coconut milk, I used the new Pacific original hazelnut milk which they sent me to review. (Toddler Yum is a big fan of the stuff, and I don’t mind it even though I don’t generally care for hazelnuts.) To my delight, it worked perfectly and might even be better than the original! It went beautifully with some of my favorite toor dal (I use peanut oil, coconut oil, or mustard oil instead of ghee to make the Ghee Tarka variation). These naan can also be sliced in half and filled with whatever filling you like. This makes a small but filling recipe that is hardly more difficult than pancakes and a lot more interesting! *Note: because I have an annoying gas oven, it is hard to estimate how long it would take on an electric oven. Start with the given time and then, if it isn’t done enough, extend (non broiler) baking time in five minute increments.

Gluten-free Dairy Free Wholegrain Coconut Naan Bread  Alternative Grains  Indian

Ingredients 1/2 Cup Brown rice flour 1/2 cup sorghum flour 1/2 cup tapioca starch 1/2 cup sweet rice flour 3 tbsp. amaranth flour 1 teaspoon xanthan gum 1/2 teaspoon salt 1 teaspoon gluten free baking powder 2 teaspoons sugar 2 teaspoons dried active yeast 1 can full-fat coconut milk WITHOUT thickeners like Chaokoh (chilled but NOT shaken) 1/2 cup hazelnut or other non-dairy milk 1 egg, whisked Directions Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 500F. Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine. Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non dairy milk to have a cup of liquid. Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick batter that is not runny but not firm enough to pick up with your hands. Spoon out large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Smooth out top with a large spoon. If you like you can dampen your hands with water and make the tops really silky and smooth. Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Then I finished them off under the broiler for a little extra browning. Watch them like a hawk during this step! Golden brown is one thing and char-grilled is quite another. Notes These were amazingly soft and fluffy. The coconut flavor was nice and subtle without overpowering the recipe, and I was surprised by how nice the touch of amaranth was for making them taste whole-grain. Yummy with toor dal!!!

Rating:  9 Original Source:  modified version of my dairy whole-grain naan recipe, but a new creation. Please do not replicate without my permission Recipe ID:  1583 Added:  January 5, 2012 Last Modified:  January 6, 2012

Here are the ingredients for your average Butterfinger:
SUGAR, GLUCOSE, PEANUTS, HYDROGENATED PALM KERNEL OIL, COCOA POWDER, MODIFIED MILK INGREDIENTS, MOLASSES, CORN FLAKES, SALT, SOYA LECITHIN, CORN STARCH, ARTIFICIAL FLAVOUR, TBHQ, CITRIC ACID, COLOUR.

Actually, I’ve read worse, but it just doesn’t sound very good or good for you. And how about that TBHQ? Yum!
So I decided it was time to re-think the Butterfinger. At its most basic, this bar is all about the sweet, sweet peanut filling, crispy corn flakes and chocolate shell. One peanut treat that we love and often eat in our house is the peanut butter lara bar, which is simply peanuts, dates, and a little salt. So I thought, why not make a homemade Lara Bar, give it a corn flake center for crunch, and dip or drizzle it in chocolate?

So that is exactly what I did.

How to make Gluten-free Dairy-free and Soy-free Homemade Butterfingers:

You’ve seen the toddler-friendly version at the top of the post, pictured with Toddler Yum’s Jack O’Lantern. Here is the sexy adult version, which I took to a pumpkin carving party.

It might be me, but I think it looks (and tastes) better than the packaged version! The Erewhon Corn Flakeswere perfect for this because the only ingredients were corn and a little salt. They were a tad plain all by themselves, but in a recipe like this where they are surrounded by healthy sweet ingredients, they are perfect! I’d buy them again, just for this recipe or to use in a savory breading recipe. This recipe was awesome, though, and I love how easy it is to adapt to various food sensitivities. If you need dairy-free but Soy Lecithin is ok and trace amounts of milk are ok, try the Trader Joe chocolate chips, which I used this time. If you need completely dairy-free and soy-free, use the Enjoy Life Semi-Sweet Chocolate Chips for your coating. If you prefer a really dark (70% cacao) type chocolate, use that. Want it strictly vegan with vegan sugar? Use a vegan chocolate bar. I think it will be delicious every way! Do store it in the refrigerator before eating, though, as the chocolates without soy lecithin are delicate and the bar will stay solid and easy to eat that way.

Here’s some fun pics from the Halloween party…

It was Toddler yum’s first experience carving a pumpkin, or rather, scooping out the pumpkin. Daddy helped, and gave the pumpkin little vampire teeth. Toddler Yum loved it, and even said “Vampire! vampire!” Oh dear, the things they pick up. And yes, there were other people at this party, including a wonderful gluten-free hostess that you might know from her blog that made wonderful sweet potato corn chowder and homemade mounds bars (yum!) I’m so lucky to know many of the gluten-free chefs around, and to be able to welcome this new gluten-free friend to our neighborhood.

Happy Halloween! I hope you have a wonderful holiday with your family, with plenty of treats that work for everybody’s tummy.

Looking for more gluten-free homemade treats?
Sunflower-seed Un-peanut Butter Cups
Elana’s Pantry Healthy Halloween Candy Recipes
Homemade Gluten-free Twix Bar Recipe
Nutty Vegan Butter Easter Candy
Ali’s homemade maple-sunbutter candor (like tootsie rolls)
Ali’s Chocolate Macadamia Nut Clusters
Nourishing Gourmet’s Healthier Candy Recipes
Kelly’s Raw Chocolate Raspberry Candy- refined sugar and other allergens free
Elana’s Peppermint Patties sweetened with Agave

Share your favorite gluten-free candy recipes in the links and I’ll add them to the list!

PS I was so excited about this candy recipe I decided to postpone the conclusion to pumpkin week until at least Monday… Sorry guys, but I wanted to make sure people had this recipe in time for the holidays!

Shared with Slightly Indulgent Tuesday, Made from Scratch Tuesday

Healthy Dairy-free Soy-free Butterfinger Recipe Dessert  American

Ingredients Layer 1: 1 scant cup pitted Medjool dates (or regular) 1 cup roasted unsalted peanuts 2 tbsp. smooth natural peanut butter 1/4 tsp. salt 1/8 tsp. nutmeg (optional) Layer 2: 1 scant cup pitted Medjool dates (or regular) 1 cup roasted unsalted peanuts (can substitute almonds) 2 tbsp. smooth natural peanut butter 1/4 tsp. salt 1/8 tsp. nutmeg (optional) enough Erewhon plain corn flakes to cover surface area of a quart bag Additional smooth natural peanut butter (optional) 1/2 to 3/4 lb of soy-free semi-sweet or dark chocolate for melting 1-2 tsp. coconut oil as needed Directions Get out two freezer-safe quart bags and reserve. Layer One: Put your scant cup of PITTED dates in your food processor and process until you have a smooth paste. Add your peanuts and process until mixture comes together when you press it but there are still chunks of peanut left. Add peanut butter, salt and optional nutmeg and pulse them in until mixed throughout. Remove from food processor with a spatula and put in one quart bag, pressing the air out and sealing it. Then flatten the mixture in your bag until you have a flat sheet of peanut dough. Place in refrigerator on an even, flat surface and chill. Layer Two: Repeat with the second batch of PITTED dates and peanuts. You will fill your second quart sized freezer bag. Chill along with the other layer for 30 minutes or so. Just before you are ready to take the peanut dough out of the refrigerator, put your semi-sweet chocolate in a microwave safe bowl and heat on half power in 30 second intervals, checking after each interval and stirring as needed. When chocolate is almost completely melted, stir until chocolate is smooth and reserve. I found I needed to add coconut oil to have a thin enough chocolate for dipping. Just add your oil and stir in gently. To prepare peanut bar for dipping, cut sides of freezer bags and peel off the top of the bag on layer one. sprinkle layer one with plain corn flakes. Peel the top of the bag from layer two and careful invert it on top of the corn flakes so you have a peanut bar “sandwich” with corn flakes as the filling. Gently press the layers together, remove the final layer of plastic on top and then cut the peanut bar “sandwich” in 7 logs horizontally and then cut half down the center vertically. If you are preparing this for a toddler, you can make two more vertical cuts for mini butterfinger bites. Prepare a large cookie baking sheet with a layer of wax paper and place a cooling rack on top. Place each bar on the cooling rack with space around each bar so that you can drizzle chocolate down the sides. Prepare each bar by putting a generous dab of peanut butter between the layers to stick them together OR a dab of melted chocolate and pressing then firmly together on the top. Don’t worry if they don’t seem very firmly attached. Once they cool they will firm up and stick together. For adults who like a fair amount of chocolate, you can drizzle chocolate over the top and sides of the bar, using a knife to evenly distribute it. For toddlers, kids, or healthy-minded adults you can drizzle strands of chocolate on the top for a little taste of chocolate. Place the tray in the refrigerator and chill for 30 minutes to an hour, or until chocolate has set. Remove bars from tray with a metal spatula and put in a tupperware. Store in refrigerator until ready to serve. Notes Got rave reviews from adults who couldn’t believe how such natural ingredients could taste like the real thing and have the real mouth feel. :D I raved, too.

Additional Pictures

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1574 Added:  October 28, 2011 Last Modified:  October 29, 2011

-I shared this recipe with Seasonal Sunday and GCC Recipe Swap .

*Note: Adopt a Gluten-free Blogger will be open for sign-ups on September 15th as we will be overseas in early September

Slow Roasted Tomato White Bean Salad Vegan  Side Dish  American

Ingredients 1/3 to 1/2 cup slow roasted baby tomatoes halves* 2 cups or 1 can white beans, rinsed and drained lime olive oil (or lemon olive oil, or plain), for drizzling 2 tbsp. fresh basil, chopped dried sabzikoofteh herb blend (savory, parsley, dill, leek)** herbamare or your favorite salt smoked spanish paprika, regular paprika, cayenne or chipotle powder Directions Gently fold together your roasted baby tomato halves with the white beans and drizzle with lime olive oil. Toss some fresh basil and dried herb blend on top and mix it in to evenly coat the salad. Sprinkle top with herbamare (if needed) and a little paprika for garnish. Notes *To roast baby tomatoes, Preheat oven to 225F. Prepare a large baking sheet with parchment paper. Slice your tomatoes in half. I used yellow pear and black cherry tomatoes; yum! Place halves on parchment paper with the “cup” facing up so the tomato holds in its yummy juices. Drizzle with olive oil or grapeseed oil. Toss some fresh herbs on top. I like thyme and marjoram, but also usually throw on some sage and basil if I’m feeling crazy. . Sprinkle lightly with salt. Slow cook tomatoes for at least 3 hours. Don’t dry the little darlings out too much; you want them to still be moist and tender, not dehydrated chips of tomato. If your baby tomatoes are large, you may wish to cook for up to 5 hours. Remove from oven, let cool, and place in a tupperware, drizzling them with a little additional olive oil to store. I assume you will taste a few. Try not to gobble them all up on the spot. This is definitely a temptation. **I buy this at a Middle Eastern market, specifically Caron Intl. Food Market in Sunnyvale. If you can’t find it in your area, you can blend your own and use dried chives or dried onion instead of the leek OR just use your favorite green dill spice mix. I served this with an heirloom baked potato drizzled in wonderful tahini from a Middle Eastern Market, seasoned with herbamare and more sabzikoofteh. Delish!

Rating:  9 Original Source:  Inspired by Smitten Kitten’s post on slow-roasted tomatoes but given a twist all my own. Please do not replicate without my permission. Recipe ID:  1566 Added:  August 27, 2011 Last Modified:  August 27, 2011

Other fun squash recipes from my gluten-free friends:
Kim has Zucchini Fritters Recipe
Elana has Butternut Squash Fries Recipe
Alta shares a Curried Acorn Squash Soup
Stephanie has Vegan stuffed Squash Blossoms Recipe
Nancy has a Summer Squash Bean Soup
Melissa has a Spicy Squash Salad Recipe
Stephanie has a Crockpot Butternut Squash Recipe

Pattypan Squash Latke Fritter Recipee Main Course  Side Dish  Vegetables  American

Ingredients 4 cups (about 1 1/2 lbs) large pattypan squash (5 inch or larger in diameter) 3 eggs, whisked together 1/2 cup almond meal (Trader Joes or homemade ground whole almonds with skin) 1/2 cup almond flour (I used Honeyville. You could probably substitute Almond meal OR homemade ground blanched almonds) 1/2 tsp. baking powder 1 tsp. seasoning blend 1/2 tsp. herbamare or your favorite salt 2 tbsp. Grapeseed oil or other high-heat tolerant oil Directions Cut off top with stem and peel your *overgrown pattypan squash. You can slice off any skin that is difficult to reach with a peeler. Slice into large pieces that will fit into a food processor chute and run through the large hole grater. The ideal method for draining your grated pattypan is to press it in a potato ricer. The grated pattypan is too big to go through the holes, but some liquid will come out the holes and you can also drain it off the top of the ricer cup. Empty the drained grated squash onto a clean kitchen towel and repeat until all of your squash has been pressed. Fold up in your towel and press any additional moisture out. Place your grated, drained pattypan squash into a large bowl. Fold your eggs into the squash. Add your almond meal, almond flour, baking powder and seasonings including salt. Fold together until you have a batter. Heat 1 or 2 tablespoons of your oil in a large skillet on medium-high. Form golf-sized balls of the batter in your hands and flatten patties into the oil in the pan. Fry until golden brown and then turn. Remove onto a large plate and reserve. You will have to make several batches to use up all the batter. Delicious as-is or with your favorite sauce! Notes I have not tested this, but if using a regular petite pattypan, you shouldn’t have to peel it. However, a petite pattypan probably has more water content so you may have to add more meal and/or flour.

Rating:  9 Original Source:  The contents of my brain, a work-in-progress. Please do not replicate without my permission. Recipe ID:  1565 Added:  August 2, 2011 Last Modified:  August 2, 2011

This recipe shared with Diane’s Real Food Weekly Roundup

Coconut Sugar Sweetened Apricot Cobbler Dessert  Alternative Grains  American

Ingredients 1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe) 6 C fresh apricots 3 tbsp. cornstarch or arrowroot starch 1 tbsp. butter or vegan margarine (optional) 1 tsp. almond flavoring 1/2 tsp. vanilla 3/4 C sorghum flour 1/4 C potato starch, arrowroot or corn starch 1/2 C tapioca starch 1 1/2 tbs coconut sugar or regular white sugar 1/2 tsp salt 2 1/4 tsp baking powder 5 tbsp. palm oil shortening 1/2 C milk (dairy-free milk is fine) coconut sugar or raw sugar for garnish Directions Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F. Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler. Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top. Enjoy with a dairy-free vanilla ice cream or plain. Delicious! Notes Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1561 Added:  July 14, 2011 Last Modified:  July 20, 2011

The Lindsay people kindly sent me two jars of their kalamata olives for my recipe development and a jar of their mellow onion-stuffed Green Queen Olives and pimiento-stuffed Green Queen olives just for fun. I haven’t tried the pimiento ones yet, but the onion-stuffed ones are buttery and tasty.

Then it was time to work on my recipe! The first thing I changed was swapping quinoa for couscous. I cooked the quinoa in a rice cooker rather than on the stove to approximate the speed and ease of cooking couscous. Quinoa takes a little longer to cook than couscous, but it is gluten-free and so easy to make in the rice cooker (or even on the stove) it ends up being very little effort to make up a batch. In this case, I added green onions and used no-chicken vegetarian broth and water as the liquid in the rice cooker and let it cook. While the rice cooker was steaming, I put my sweet potato cubes and onions in a roasting dish, drizzled them with olive oil and seasoned them with smoked paprika, cumin, marjoram and rosemary in addition to salt and pepper. I used the same seasoning on my pattypan squash, which I used instead of the zucchini in the original recipe, but I grilled them instead of roasting because I like the flavor and attractive grill marks that this adds. Also, since squash cooks a lot faster than sweet potatoes, this allows you to keep the sweet potatoes in the oven for longer so that it achieves a nice, browned, slightly caramelized texture.

Chopping up the olives and parsley was a simple job. The only complication was Baby Yum, who kept stealing (and eating) my olives. That’s my girl! Her Daddy doesn’t like olives as much as I do, but I’ve been giving Baby Yum olive nibbles (especially of Kalamata olives, my favorite) since she was a wee one. I only had raw cashews, so I dry-toasted them on medium heat on the stove and lightly salted them for additional flavor. Then it was time to mix up the salad, drizzle with orange juice, and sprinkle with the toasted cashews. Baby Yum was a complication again, because she kept trying to steal the quinoa, or “rice” as she calls it. My girl does love quinoa.

We enjoyed this quinoa salad recipe with grilled asparagus and (non-veggie) kabobs out on our patio at twilight with the light of a little fire. My husband’s parents are visiting from Colorado and we had a great little meal. Afterwards we walked to a neighborhood park to watch fireworks.

This was a fun experiment and just goes to show how easy it is to adapt any recipe to be gluten-free and even vegetarian. This recipe is naturally vegan and a fresh and healthy addition to any picnic. Even Toddler Yum enjoyed this recipe, although she picked out her favorite parts… “More nuts, Mommy!” “More rice (quinoa), Mommy!” she begged. Due to her deep rooted suspicion of orange foods she wouldn’t eat the roasted sweet potato, but that just meant more for me. The DH enjoyed the recipe as well, and commented that while sometimes he doesn’t like kalamata olives because they are bitter, these particular olives were mild and not overpowering. And for me, well, I never met a kalamata I didn’t like. Now if you’ll excuse me, I’m going to go nibble on some onion-stuffed Queen olives.

Follow Lindsay Olives on Twitter, or on Facebook

Here are the recipes my gluten-free friends have developed using Lindsay Olives:
Grilled olive Relish Recipe
Champagne Nectarine Tapenade Recipe
More coming soon!

Shared with Gluten-free Wednesday and Real Food Weekly.

*Lindsay Olives compensated me for creating this recipe, so consider this the first step on my career as a gluten-free recipe developer. Woo hoo! I promise to only do yummy recipes, whether it is just for my family or for companies with tasty products.

Gluten-free Lindsay Olive Roasted Vegetable Quinoa Recipe Main Course  Alternative Grains  Vegetables  Italian

Ingredients 1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch) 1 medium red onion, peeled and diced (1/2-inch) 2 pattypan squash sliced 1/2-inch thick 2 tablespoons olive oil smoked paprika or chipotle pepper toasted cumin powder dried marjoram dried rosemary leaves 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 cup no-chicken or other vegetarian broth 1 1/2 cup water 1 1/2 cup or 12 oz. quinoa 1/2 cup chopped green onions 1 cup halved LindsayŽ Greek Kalamata Pitted Olives 3/4 cup cooked or canned garbanzo beans 1/3 cup coarsely chopped cashews, pan toasted and salted 1/4 cup chopped parsley or other herb (fresh dill, basil, arugula etc) 1/4 cup orange juice Smoked paprika or Chipotle pepper to taste Directions Heat oven to 450°F. Place your yam, and onion on a 15×10-inch jelly roll pan or baking sheet, drizzle with 1 tblsp. of olive oil and season with your spices, herbs, salt and pepper to taste. Bake at least 30 minutes until vegetables are lightly browned and tender, stirring once. I chose to grill my pattypan squash, drizzling the slices with 1 tbsp. of olive oil and the paprika, cumin, marjoram, rosemary, salt and pepper. You could also roast it in the oven until browned on both sides, turning once. Meanwhile, rinse your quinoa and put it in your rice cooker. Add your broth, water, and green onions to the rice cooker and start it.* When quinoa is done, fluff it with a fork. Add olives, garbanzo beans, parsley or other herbs, and orange juice. Add additional paprika or chipotle pepper if desired. Top quinoa with roasted vegetables or stir them into the quinoa. Sprinkle your cashews on top. Enjoy! Notes *Otherwise, combine ingredients in a pot with a lid, bring it to a boil on medium-high, lowering the heat to low and then add the lid. Let simmer for 15 minutes and turn off heat, Fluff and reserve.

Rating:  8 Original Source:  Adapted from a gluten and non-vegetarian recipe from the Lindsay recipe site for roasted vegetable couscous. My original creation for Lindsay’s, please do not replicate without my permission Recipe ID:  1560 Added:  July 4, 2011 Last Modified:  July 4, 2011