Ingredients (use vegan versions):

• 1 pound bulgur or cracked wheat
• boilin water
• 6 carrots, minced (you can use as much as 12 if you wish)
• 2 large onions, minced
• 1 cup of parsley, minced
• 4 cloves of garlic, minced
• 1/4 cup of olive Oil
• 1/4 cup of sunflower seeds
• 1/4 cup of black Olive, sliced (Optional)
• 1 package of tofu, scrambled (Optional)
• salt and pepper to taste

Directions:

This recipe is modified, but originally Kibbeh was an ancient
Lebanese recipe made with lamb ground meat.

Put the cracked wheat in a large bowl and pour boiling
water to cover. The cracked wheat will grow instantly. Wait 5 or 10
minutes. With a cheese cloth, squeeze out the excess of water.

Combine all the ingredients, and mix well for five to 10
minutes. Put in a baking tray, cut it into even squares and
bake it in a pre-heated oven at 350 F for 30 minutes.

Serves: 10

Preparation time: 1 hour

Ingredients (use vegan versions):

• 250gms (about 1/4) pumpkin (peel and remove seeds) (yellow squash may be used)
• 5 red chillies
• 2 tablespoon sesame seeds
• 1 tablespoon split black gram seeds
• 7 curry leaves (for flavour)
• 2 tablespoon oil
• 1/2 cup water
• salt as per your taste

Directions:

Cut pumpkin into medium cube pieces and set aside.

Roast red chillies and sesame seeds to a golden color, and grind to a
powder. Set aside.

Oil a heated frying pan. Add black gram seeds, and fry on medium heat to
to a golden color. Add the curry leaves, and fry for a while.

Add washed pumpkin cubes, and stir. Sprinkle with salt.

Add water, cover and cook. Observe that it does not become
paste. The cubes should be seperate and smooth.

Now uncover and sprinkle on the roasted and powdered chillies and sesame
seeds. Once again stir slightly without breaking the cooked cubes.

This curry is very tasty with cooked plain rice.

Regarding copyrights: I did not copy. This is my own mother’s recipe.

Nutritional Information:
It has vitamin C. It gives a cooling effect to the body.

Serves: 2

Preparation time: 12mts

Ingredients (use vegan versions):

• 1-1/2 lb. zucchini
• 2 tablespoon oil
• 2 cup sliced green onions (tops included)
• 1 clove garlic, pressed
• 2 medium-sized tomatoes, chopped
• 1-1/4 teaspoon garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1 cup cooked rice

Directions:

Cut zucchini into cubes or grind it; makes about 5 cups.
Heat oil; stir in zucchini, onions and garlic.
Cover and cook 5-7 minutes or until vegetables are barely tender.
Remove from heat; mix in tomatoes, garlic salt, basil, paprika,
oregano, and rice.

Spoon into baking dish. Bake, uncovered in 350 degree oven
for 30 minutes.

Serves: 6 servings

Preparation time: 45 mins.

Ingredients (use vegan versions):

• 4 potatoes
• 1 cup fresh cilantro (
• green pepper + ginger (paste)

• salt, lemon to taste
• little black salt to taste
• 2 onion (paste)
• wheat vegan bread (8)
• Sev (thin noodles like thing made out of gram flour, get in Indian grocery store)
• Oil to deep fry
• Fresh finely cut cilantro for decoration
• For green chutney:
• 1 bunch fresh cilantro
• ginger, green pepper,
• salt, vegan sugar, lemon

• few peanuts

Directions:

Grind all the green chutney ingredients in the grinder finely.

Boil and mash the potatoes. Mix all the ingredients except for the
green chutney and the vegan bread. Cut the each slice of bread diagonally.
Remove the crust if want to, it is optional. Place the mixed potato
mash on the vegan bread slice
and press it properly so that it will not fall while frying. Press
it firmly on the sides
of the vegan bread. Deep fry it carefully. If the potato filling falls off
mix a little cornflour to the mash. Deep fry it till golden brown.
Decorate with Sev, fresh
cilantro leaves and green chutney. Server hot.

Serves: appox 4-6.

Preparation time: 30 mins.

Ingredients (use vegan versions):

• 1 package silken tofu (soft)
• 1/2 pound mung bean sprouts
• 1/2 pound mushrooms (button, portabello, straw, oyster, even morrel (they are HUGE in
• Ohio!)
• 1 sweet onion, chopped
• 5 green onions with healthy-looking green tops (not wilted)
• 2 cups shredded nappa cabbage
• teriyaki-base marinade sauce or use soy sauce, vegan sugar, rice vinegar and toasted sesame seed
• oil to taste
• 8 cups cooked rice (preferrably short-grain like sushi rice)
• Garnishes of choice:
• crumbled toasted nori
• toasted sesame seeds
• pickled ginger
• wasabi (for those with cast-iron stomachs)
• shredded daikon
• chopped peanuts (you get the picture)

Directions:

I read in a book devoted to the art of tofu-making that in
areas of Japan that have a real winter (ie. Hokkaido), tofu
would be set outside to freeze overnight. It inspired the
aforementioned recipe.

Throw the tofu, still in its original store-bought
container, in the freezer and allow to freeze overnight…
or when you need it. Allow to thaw completely. The
freezing process changes the texture to a more chewy
texture without sacrificing flavor. Squeeze the water out -
- can be done by setting a weight on top of it. The result
is tofu that looks like Swiss cheese. Cube into 1/2″
blocks and toss into a ziplock bag with the marinade. This
form of tofu absorbs any marinade far better than just
ordinary tofu.

Stir-fry the remaining ingredients in whatever order that
suits you. Throw in the marinated tofu. Use the marinade
to flavor the rest of the ingredients. Toss the above with
approximately 8 cups of cooked rice. Serve in rice bowels
with garnishes available to each person’s tastes. And
always keep some full-flavored soy sauce on hand.

Serves: 4

Preparation time: 30 minutes plus freezing/marinating times