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Mexican Tabbouleh

Ingredients (use vegan versions):

* 2 cups boiling water
* 2/3 cup uncooked bulgar or cracked wheat
* 1 (15 oz) can black beans, rinsed and drained
* 1-3/4 cups chopped tomatoes
* 1/2 cup chopped green onions
* 1 cup fresh cilantro, minced
* 1/2 cup salsa (I use Pace Picante - medium)
* 1/4 cup fresh lime juice (can use fresh lemon)
* 1/2 teaspoon ground cumin

Directions:

Combine boiling water and bulgar, stir well. Let stand uncovered 1 hour, stirring
occasionally. Drain any remaining liquid. Add remaining ingredients. Chill for an hour
to blend flavors.

Serves: 6

Preparation time: 15 min

Enjedra

Ingredients (use vegan versions):

* 3 tablespoon olive oil (only the finest will do)
* 1 chopped onion (yellow or red)
* 1 1/2 tablespoon cumin seed
* 1 cup lentils (I like using reds because they smush more and cook faster but brown taste great too)
* 1 cup brown rice
* steamed chard or
* fresh salad greens
* salt (even if you never use salt - this an important authentic Arabian ingredient)

Directions:

(Enjedra is phonetic spelling - I’ve only heard it spoken!)

Heat olive oil, add onion and cumin seed. Cook until onions are really delicious looking -nearly carmelized - about 10 minutes.

Add washed lentils (don’t be lazy about washing) and rice and 2 cups of water (2 1/2 cups if you’re using brown lentils). Cover and bring to a boil. Turn heat down and let cook til fluffy, about 30 minutes (maybe 45 for brown lentils) and all water has been absorbed.

Serve over greens with a pinch of salt. Arabian soul food… ah!

Serves: 6

Preparation time: 45 min

Dahl

Ingredients (use vegan versions):

• 1.5 cups masoor dahl (orange in colour).
• Vegetable oil
• 3 dried red peppers
• 1 teaspoon vegan mustard seed (tsp = teaspoon)
• 0.25 teaspoon asafoetida
• 1 medium onion
• 1.5 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• salt to taste.

Directions:

Put dahl in about 3 cups water and let boil. It normally takes about
an hour for the dahl to break up and pulp, however what I do is to
start soaking it in water before I leave for work. This way it takes
much less time to cook when boiled later. (gas, electricity SAVINGS!!)
Spice Mixture: (To be added when dahl is about 80% cooked or even
earlier if you like) Slice the onion into thin slices. Heat the oil in
a frying pan, when hot, add red chilies and mustard seeds. After seeds
pop, add the asafoetida, and immediately turn down the heat. Add the
onions, start frying on low heat until they are “transparent”, then
turn up heat until they are quite brown, but not burnt black. Add
coriander & turmeric and turn down heat. After a minute, add about 0.5
cup of the boiling dahl mixture to the frying pan and stir
energetically so that the spice mixture gets mixed well, and onions
break up.

Pour it back into the dahl pot, add salt, cook for another 10 minutes
or until dahl is done, whichever comes later.

Macaroni Goreng Indian Fried Macaroni

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.
Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 min

Aloo Ki Tikyan

Ingredients (use vegan versions):

* For Filling:
* 4 big potatoes
* 1 onion, finely chopped
* 5-6 green chilis, chopped
* 1 bunch cilantro leaves; chopped
* 4 teaspoons masala or 2 teaspoons red chili powder
* 1 teaspoon kalongi (onion seed)
* 1 teaspoon Zeera/Jeera (cumin powder)
* 1 teaspoon fresh grated ginger (optional)
* 1 tablespoon lemon juice (optional)
* salt to taste
* For Batter:
* 1 cup white flour
* 1 teaspoon sea salt
* 2 tablespoons oil
* pinch of baking soda
* water for making the batter

Directions:

1. Peel and boil the potatoes, mash them
and add the masala or spices, onions,
cilantro, chilis and add ginger and
lemon juice if desired. Form the mixture into small patties.

2. Mix the white flour with the salt,
baking soda, oil and water to make a
thick batter.

3. Heat the oil in a pan.

4. Dip patties into the batter and fry
at least 5 minutes on each side, until
golden brown.

Serves: 8

Preparation time: 45 min

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

Killer Mexican Chalupas

Ingredients (use vegan versions):

* 12 corn tortillas
* 4-6 tablespoon vegetable oil
* 1/2 pkg.textured soy ground meatless(found in grocer’s freezer section; VP also will do)
* 1-3 teaspoon cumin
* 1-3 teaspoon chili powder
* 1-3 teaspoon garlic powder
* 1/2 teaspoon lemon pepper
* 1-3 teaspoon onion powder
* 1 can vegetarian refried beans (these are found in foreign food section of store)
* 1 head lettuce, chopped
* 2 fresh tomatoes, seeded and chopped
* 1/4 cup finely diced onion (not red)
* 2 avocados, mashed with 2-3 teaspoon
* Your favorite salsa
* Jalapenos (optional, but so worth the burn)
* French dressing

Directions:

First, in medium-sized skillet sprayed with non-stick cooking spray, crumble ground
meatless and add all spices. Cook until all browned. While that’s finishing, heat
beans either over stove or in microwave.

In large, fairly deep skillet, add vegetable oil and heat until oil forms small bubbles
when you dip an edge of the tortilla in it. When oil is fairly hot (please be careful!),
fry each corn tortilla on each side until desired crispyness is achieved using barbacue
tongs. Place on paper towels to drain off excess oil.

Then top each chalupa (fried tortilla) in following order: beans, Meatless, lettuce,
tomato, onion, avocado, salsa, french dressing (i know its bizarre but something like a
chemical reaction occurs when it hits the salsa-magnificent!) and jalapenos. Add salt and
pepper to taste.

Serves: 3

Preparation time: 20 - 30 min

Mexican Style Potatoes

Ingredients (use vegan versions):

* 1 potato (cubed)
* 3/4 can diced tomatoes (do not drain)
* chopped olives (to taste)
* minced garlic (to taste)
* minced onion (to taste)
* chopped cilantro (to taste)
* chili powder (to taste)
* olive oil or cooking spray

Directions:

Sautee garlic and onion in oil; add potatoes. Let potatoes
cook until they are still firm but almost soft. Add tomatoes, cilantro, olives, and chili powder.
Let simmer until potatoes are soft.

This mixture can be eaten alone, on rice, or in a burrito. I like
to add avocado as a garnish. Some spicy sauce will give it an extra zing.

Aloo Gobi

Ingredients (use vegan versions):

* http://vegweb.com/recipes/
* Recipe Directory
* 1 onion (yellow or white)
* 3-5 chile serrano peppers
* 1-2 teaspoon cumin
* 1 teaspoon garlic
* 1 teaspoon ginger
* 4-5 small-medium potatoes
* 1 tomato
* 1 head of cauliflower
* 1 teaspoon ground cayenne red pepper
* 1 teaspoon paprika
* 1 teaspoon turmeric
* 2 teaspoon coriander
* 2 teaspoon garam masala
* 1-2 tablespoons of canola oil

Directions:

Wash the potatoes - they work with or
without their skins (the skins have
some great nutrients though!). Cut up
the potatoes and set aside.

Dice the chile serrano peppers as well
as the onions (the peppers and onions
will be saut�ed at the same time).

Wash and split up the cauliflower.
Dice the tomato.

Use a large saucepan because this
becomes a very large mixture! I use
canola oil - but you can use whatever -
to saute the onions and peppers.

Once the onions are translucent add
the cumin always keep stirring so the
bottom doesn’t burn. Cook over medium
heat and give the recipe time - the
longer the spices heat up the
spicier/hotter they’ll become.

Stir in the cumin and cook for a
minute or so then add the garlic and
ginger.

To prepare aloo gobi
as “traditionally” as possible at this
point the recipe calls for bhoona - a
cooking technique - keep stirring
until the mixture becomes paste-like,
add 1/4 cup - 1/2 cup of water and
cover for a few minutes until the
mixture becomes more paste-like, or
like a gravy.

Add the potatoes and the tomato and
remember to constantly stir the recipe
to avoid burning the bottom. Again it
should become like a gravy and cover
the potatoes. Bhoona.

Add the cauliflower and add the
cayenne red pepper, paprika, turmeric,
and coriander (everything else except
the garam masala).

The potatoes and cauliflower will be
pretty tough - so again stir until the
spices make a paste/gravy.
Bhoona.

Now the potatoes and cauliflower
should be softer - sprinkle on the
garam masala and cover for another 15
minutes or so and serve with basmati
rice!

Serves: 4 - 6

Preparation time: 1 hour

Gallo Pinto Nouveau

Ingredients (use vegan versions):

* 1 cup cooked beans (pinto, black, or adzuki)
* 1 cup cooked grain of choice (1/4-1/2 cup uncooked millet or quinoa work best)
* 4 cloves of garlic chopped or diced to preference
* 1 handful diced onion of choice
* 1 handful diced bell pepper of choice
* 1-2 teaspoon canola or olive oil
* 1-2 teaspoon tamari
* 1/4 - 1/2 cup water or broth/bean liquid
* salt, pepper, and other seasonings of choice I use cumin, cayenne and
* garlic powder

Directions:

First put oil and tamari in small skillet. Turn burner on
medium heat. Add onion, garlic, and pepper simultaneously.
Cook for about 2-4 minutes until onion is translucent and
pepper has changed color. Add beans to mixture and slightly
mash with wooden stirring spoon. Cook 1 minute, and then
add the grain. Let cook 1-4 minutes stirring frequently
until all liquid is evaporated and dish is on the dryer
side. Is best with steamed veggies and/or a salad.

Serves: 1

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