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Filipino Fried Rice

Ingredients (use vegan versions):

* Garlic Lovers Philippino Fried rice
* 5 Cloves of garlic
* 3 tablespoon of Olive Oil
* Salt to taste
* Pepper to taste

Directions:

Boil rice in a large pot in 3 litres of boiling water.
Once rice is cooked till tender drain the rice very well
and spread it onto a lined large baking tray and pop it
into the fridge for over night or till the water has
evapurated from the rice.

Chop, crush, or slice the garlic…it doesn’t matter how it is cut,
and fry it in the oil with the salt until golden brown (if
the salt is added while frying the garlic, it gives an
equal flavour).

Add the rice and keep mixing till the rice is heated all
the way through. Add pepper if you like.

Best served with a vegetable stir fry.

Serves: 4

Preparation time: 10 min

Wild Rice

Ingredients (use vegan versions):

* 1 cup Wild Rice
* 1/2 cup instant brown rice
* 1 green pepper, chopped
* 1 medium yellow onion, chopped
* 3 stalks celery, chopped
* 2 cloves garlic, crushed
* salt & pepper to taste

Directions:

Saute green pepper, onion, celery, & garlic to until onion
softens. Mix with wild rice and brown rice. Add 1/2 cup
water and bake in 9 x 12 pan for 45 minutes.

Serves: 6

Preparation time: 1 hour

Yummy Vegetable Risotto

Ingredients (use vegan versions):

* 2 cups arborio rice, no substitutes must be arborio
* 5 cups vegetable broth, homemade is best
* 1 jar sun-dried tomatoes in olive oil, drain and chop
* 3/4 pound asparagus
* 4 to 5 zucchinis
* 1 package dried porcini mushrooms
* 1 1/2 cups hot water (almost boiling)
* 1 1/2 cups vegan white wine
* 1 to 2 leeks cut in half and washed well
* 1 bunch of fresh basil
* vegan parmesan cheese (completely optional)
* 1 bunch of scallions chopped with just a bit of the green parts added

Directions:

Reconstitute the Porcini Mushrooms in the 1 1/2 of really
hot water, with 1/2 cup of the vegan white wine added, leave
soaking for about an hour. Strain the porcinis through
coffee filters or paper towels, reserve 1 cup of Porcini
water and add to the 5 cups of stock.
Heat the oven to 450 degrees.

In a medium pan on the stove on medium low heat bring the 6
cups of stock/porcini liquid until very warm.

Slice the zucchini into 1/2 inch rounds, oil a baking pan
and then place the zucchini on the pan, when oven is heated
place the zucchini in for 8 minutes, take out of oven, turn
and cook for 7 more minutes.

Cut the scallions and leeks and place together in a bowl,
set aside, take the sundried tomatoes out of the oil and
dice, set aside.

Turn oven to broil and place asparagus on pan previously
used for the zucchini and grill the asparagus for 8 to 10
minutes, depending on their size. It’s easier to have all
the vegetables cooked and set aside before making the
rice.

Heat the vegan wine in the microwave until hot.

In a Dutch oven type pan, heat on medium heat, when heated
add 2 tablespoons of Olive oil, then add in the leeks/green
onions and the rice, cook stirring for about 7 to 8
minutes, the rice should start having bright white spots in
the center, then CAREFULLY add in the hot vegan wine, it may
splatter up if not careful. Stir, once the vegan wine
evaporates, ladle in the warmed stock, only one ladle at a
time, do not add more liquid until the last ladle was
absorbed. The ladling process takes approximately 20 to 25
minutes. You must continually stir the rice as you do
this, when you are down to just 2 cups of stock, add the
tomatoes and mushrooms into the rice. When you have
completed the ladling process, add in the zucchini and
asparagus(which I cut into 3rds), and tear basil leaves
into small pieces and add, if using vegan parmesan cheese,
toss in about 1/2 cup, then cook for a couple of more
minutes.

Serve in warmed bowls. I served this with a nice sourdough
bread from a bakery and tossed a bit more Vegan parmesan on
top of the rice before serving. This recipe is great
without the vegan parmesan too!

Serves: 4 - 6

Preparation time: 1 hour

Millet with Red Swiss Chard Leaves and Carrots

Ingredients (use vegan versions):

* 1 medium onion, chopped
* 2 carrots, chopped
* 1 bunch red swiss chard leaves, chopped (use also the stems)
* 1 cup millet
* 2 cups vegetable stock (don’t put too much water, as the chard will leave its juice)
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 Tbl. olive oil

Directions:

In a medium pot, heat the olive oil. Saute the onion. Add
the carrots and saute. Add the swiss chard. When the chard
starts to leave some of its juice (after 1-2 min.), add the
millet, the stock, the salt and the pepper. Bring to boil.
As soon as it starts boiling, cover and cook for 10-15 min.

P.S. You can substitute the millet with quinoa. It’s really good.

Serves: 2 - 3

Preparation time: 15 min

Vegetable Mushroom Pilaf

Ingredients (use vegan versions):

* 1-2 cups of rice
* 1 small can of mushrooms
* 1 carrot
* 1 red pepper
* 1 potato
* 1 onion
* 1 large tomato
* spices (salt, pepper, paprika etc.)
* parsley
* vegetable broth or water
* oil

Directions:

1. Saute the onion until soften, then
add the carrots (sliced or shredded),
the red pepper (sliced) and the
mushrooms and saute for a few more
minutes. In this time cut the tomato in
cubes and add this too. Let simmer for
just a few minutes and mix.

2. Pour the vegetable broth in the pot,
add the rice and the potato (cut in
cubes), season with salt, paprika,
pepper or other spices and let simmer
like this until the rice is cooked. If
you have enough time u can actually use
a clay or heavy pot and put it in the
oven until it is done, this way it will
be more tasty but it takes a lot more
time too.

3. When it�s done put in some parsley
and let rest for 5 - 10 minutes then
serve.

Serves: 4

Preparation time: 1 hour

A Twist on Tabbouleh

Ingredients (use vegan versions):

* 1 cup of whole wheat bulgur
* 4 green onions
* 1 Roma tomato or equivalent of sun dried tomato
* 3 garlic cloves
* 2 teaspoon curry powder
* chili powder to taste
* water

Directions:

Bring 2-3 cups of water to a boil, add
the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat
to low.

Chop green onions and garlic, add to
bulgur, stir well. Turn up heat to
medium for 5-8 minutes. You may need to add a little more
water during this time, so watch the
pot!

Chop tomatoes, do not remove seeds,
and add to bulgur mixture.

Reduce heat again and let simmer until
water has almost cooked out.

Serve warm or cold.

Serves: 4

Preparation time: 15 min

Glutinous Rice Balls

Ingredients (use vegan versions):

* 1 cup red bean paste (can buy this in cans or i can post recipe)
* 2 cups glutinous rice powder (look in asian markets for this)
* 5 Tabl. vegan sugar
* 2/3 cup water
* 1 cup sesame seeds
* 6 cups oil for frying.

Directions:

Divide red bean paste into 16 portions to form the filling.

Mix ingredients the next three ingredients into a smooth dough.
Lightly oil table top and place on table and knead until smooth. Roll
into a long rol and cut into 16 pieces.

Flatten each piece of dough into a 2-inch wide circle. Place a
portion of filling in middle and gather edges of skin to enclose
filling. Pinch to seal. (make sure you do a good job here becase if
they are open or come open during frying it is messy (the oil
splatters more)) Roll each filled skin into a ball and dip in water.
Coat outside with sesame seeds.

Heat oil for deep-frying. Deep fry balls over medium heat for 5
minutes until expanded and golden. remove drain and serve.

Barley Pilaf

Ingredients (use vegan versions):

* 3 cup stock (plus more for ’sauteing’ the vegs)
* 1 cup pearled barley
* 3 scallions, chopped
* 1 celery stalk, chopped
* 1/2 pound mushrooms, sliced
* 1/2 teaspoon salt (may be omitted or reduced)
* 1/4 teaspoon pepper

Directions:

1. In a medium saucepan, heat the stock to boiling over high heat. Add the
barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
Drain and place in a large bowl.

2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
most of the liquid from the mushrooms has evaporated, about 5 minutes.

3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

Serves: 5

Tasty Sweet Balrey Entree

Ingredients (use vegan versions):

* 8 oz. pearl barley (about 5 cups cooked)
* 1 sliced onion (pref. walla-walla sweet)
* 3-4 sliced carrots
* 1 jicama, cubed
* 1 apple, cored and cubed
* 1 clove garlic, or 1 teaspoon dried garlic
* 1-2 teaspoon boquet garni
* dash garlic powder
* dash vegan Worcestershire sauce (optional)
* dash salt
* dash tarragon (opt.)

Directions:

Cook barley in boiling water until done (about 30-45
minutes). Meanwhile, in large skillet, sautee onion and
carrot in olive oil or veg. broth on medium-high heat about
7 minutes, or until it begins to soften. Add cubed jicama,
all other ingredients except apple and salt. Sautee about
20-25 minutes, or until vegetables are nearly done al dente
(still fairly firm, but not crunchy). Add apple, stir and
cover. You may wish to add liquid at this point to avoid
scorching, or stir frequently. Do not cook for more than 5
minutes. If barley is not yet done, remove from heat and
cover.

Drain and rinse barley, add to mixture, stir and salt to
taste.

Preparation time: 30 min

Batter Fried Veggies Of Joy

Ingredients (use vegan versions):

* 3/4 cup unbleached white flour
* 1 cup vegan soymilk
* 1/4 cup blue corn
* 1 tablespoon olive oil
* 1 tablespoon spike or seasoning
* 1/2 teaspoon turbinado vegan sugar
* nutritional yeast to taste (1+ tbsp)
* sufficient oil to deep fry
* optional - 1/4-1/2 cup cajun seasoning (check ingredients carefully)

Directions:

Mix all the dry ingredients in a large bowl. This mixes
easily by hand and will probably make a big purple mess if
you use a mixer.

Add soy milk and mix until a thick batter forms.

This batter may be too thick based on the amount of
seasoning you add, additional soy milk may be needed. Try
not to thin the batter out too much or it may not stick as
well.

I use a deep fryer on my back porch to prevent the oil from
greasing up the kitchen and house. You will want to heat
your oil up to 375 or so while you make the batter.

Clean and slice veggies to a size you would like and pour
them into the batter.

Stir batter over veggies until they all have a nice coating.

Deep fry in small batches for about 4 minutes per batch.

Enjoy them with tofu ranch (Silken Tofu and 1 packet of vegan
ranch dip) and/or your favorite sauce.

Serves: 3 - 4

Preparation time: 20 min

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