24th meeting. You decided couscous!

Attendants: Aa, E, G, D
Where? D's

Menu
1) Curried vegetable couscous skillet
2) Lucky salad
3) Carrot cake

Curried couscous

Ingredients
- 1/2 onion
- 3 garlic cloves
- 1 TBS ginger
- 2 TBS curry powder
- 1 1/2 red pepper, diced in 1/2 inch chunks
- 1/2 pound lucky green beans
- 1 carrot
- 3/4 cup raisins
- 3/4 cup slivered almonds
- 1/2 cup green peas
- 1 apple
- 1 1/2 cup couscous

Sautee onion, garlic, ginger, curry powder, and a liberal amount of red pepper flakes until translucent. Add red pepper, carrot, and green beans and sautee for 2 minutes, add 1/2 cup water and cook covered for 5 minutes. Add 2 cups veggie stock, the rest of ingredients, and bring to a boil. When water is boiling, add 1 1/2 cup couscous, cover, and remove from heat. Let it sweat for 10 minutes, fluff with a fork and serve.

Lucky salad

- 1 lucky cucumber
- 2 lucky red tomatoes
- Lucky sungolds

Salt, drizzle with olive oil and balsamic vinegar.

Carrot cake (adapted from http://www.grouprecipes.com/58030/vegan-carrot-cake.html)

3/4 c sugar
1/2 c brown sugar
2 c flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 c finely shredded carrots
3/4 c vegetable oil
3/4 c apple sauce
2 tsp vanilla
egg replacer for 4 eggs
1/2 c chopped nuts (optional)

For frosting:
3 oz Better Than Cream Cheese, room temperature
1/4 c margarine
1 tsp vanilla
1 1/2 c powdered sugar

Directions 
For cake, grease and flour 10" X 9" cake pan.
Stir together dry ingredients.
Mix in carrots, egg replacer, oil, applesauce, and vanilla.
Beat 2 - 3 mins, until well mixed. Stir in nuts.
Bake at 350 F for 50 - 60 minutes, or until toothpick comes out clean.
Cool on a wire rack. Frost when cool.
For icing, blend all ingredients and frost cake.