Saucy Beans
1 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove, minced
2 cups cooked or canned pink beans or garbanzos
6-ounce can tomato paste
1 cup hot water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 tablespoon firmly-packed brown sugar (optional)
juice of 1 lemon

Greens
1 tablespoon olive oil
1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and coarsely chopped

Couscous
2 cups water
1 cup whole wheat couscous
salt to taste

Directions:

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high heat and add onion and garlic, stirring to coat with oil. Saute, stirring occasionally, for 5 minutes or until softened and fragrant but not browned. Add beans, tomato paste, water, spices, sugar (if using),and lemon juice to the skillet, stirring well to combine. Heat until bubbling and somewhat thickened.
Cook the Greens: In another skillet, heat the olive oil over medium high heat and add greens. Saute, stirring occasionally, until just wilted and barely tender.
Make the Couscous: Bring salted water to a boil in a medium pot and add couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to remain, covered, for 5 minutes. Fluff with a fork.
Assemble: Place the couscous in a serving bowl. Make a hollow in the center of the couscous and add the greens, then top with the sauce. Using a large serving spoon, allow everyone to scoop up some of each to place on their plates. Yields 4 servings.

1-3/4 Tbs. chili sauce
1/3 cup peanut butter
1/3 cup coconut milk
1/3 cup water
1-1/4 tsp. brown sugar
2-3/4 tsp. lemon juice
1-3/4 Tbs. oil
1-1/4 shallots, chopped
2 cloves garlic, crushed
2 Tbs. freshly grated ginger root
1-1/4 tsp. curry paste
13 ounces tofu, cut into 3/4 inch cubes
3/4 red bell pepper, cut into strips
3/4 lemon, rind grated, juiced

Directionts:

Combine first 6 ingredients. Cook over a low heat, stirring until combined; simmer 2-3 minutes. Heat oil in a frying pan over a moderate heat; cook shallots, garlic, ginger, and curry paste for 2-3 minutes, or until fragrant. Add tofu and fry until golden and slightly crispy.
Add bell pepper, lemon rind, and juice. Cook for an additional 1-2 minutes. Serve with peanut sauce.

For 4 servings
Prep: 10 min, Cook: 10 min.

Per serving: calories 323, fat 26.2g, 68% calories from fat,
cholesterol 0mg, protein 14.2g, carbohydrates 13.9g, fiber 3.9g, sugar
5.6g, sodium 119mg, diet points 8.4.

Source: Meals for You

Note: Use a whole lemon (Meyer if you have one), a whole red bell
pepper sliced, and add a green bell pepper sliced. Next time I’ll add
a whole sweet onion sliced too. Could’ve used more heat: round the
chili sauce to 2 T. and work up from that. I’ll do the same to the
curry paste next time; 2 t. and work up.

2 teaspoons peanut oil
1 1/2 teaspoons dried crushed red pepper flakes
4 scallions, chopped
2 tablespoons dark brown sugar
4 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce
1 teaspoon ginger
1 clove garlic, pressed
1 cup chunky peanut butter
1 cup chicken broth
1 lb of cooked egg fettuccine pasta

Garnish:

1/2-1 cup toasted peanuts chopped scallions
1 medium cucumber, seeded and thinly sliced
1 sweet red pepper, thin strips
1/4 cup shredded coconut

Directions:

Heat oil and add red pepper flakes.
Cook over low for a minute or two.
Add the 4 chopped scallions and saute for a minute.
Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
Return pan to low heat and add peanut butter a bit at a time.
Stirring constantly add chicken broth until hot.
Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
Sprinkle with toasted peanuts and scallions.
Place cucumber slices and red pepper strips around pasta.
Sprinkle with coconut if desired.