Vegan Holiday Recipe From Whole Foods in Brentwood
A plant on every plate—that’s Caryn Dugan’s mission , and it can be a hard one to follow during the holidays.
In the onslaught of turkey, stuffing and sweets, Dugan, a vegan cooking instructor at Whole Foods in Brentwood, offered a simple and tasty vegetable side recipe: chickpea couscous with cashews.
“Don’t be fooled by the list of ingredients,” Dugan said. “Once the vegetables are soft, you add a few more items, turn off the heat and cover until the liquid is absorbed. It’s as close to a fix-it-and-forget it as you can get on the stovetop.”
Dugan’s quest for a healthy diet started after college, when she said she decided to “clean up her act” and stop eating the junk food that fuels so many students. She had been eating prepackaged, low-calorie, low-fat diet foods, more interested in the numbers on the back of the package than in the ingredients.
In 2008, Dugan was diagnosed with cancer weeks after her father died from the disease. She battled and beat her cancer and now lives cancer-free, but the brush with the disease coupled with the loss of her father inspired a hunger in Dugan for information on food’s effects on our bodies.
She landed on a plant-based whole-food diet, meaning she makes the majority of her meals without using processed ingredients. She teaches a plant-based cooking course at Whole Foods, both at the Town and Country and Brentwood locations, helping residents bring plants to their plates with recipes such as her chickpea couscous.
Dugan said her couscous dish works for holiday gatherings because, “aside from being a true feast for the eyes, it is easy to make and easily portable to take to anyone’s table.”
The couscous works as a meal on its own, containing enough carbohydrates, protein and fats to keep the body fueled and energized. It’s also healthy, as the fats come from the cashews, not from fatty oils.
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