Ingredients (use vegan versions):

• 1 box Near East couscous mix
• 1 can dark red kidney beans
• 2 1/4 cups water
• 2 teaspoon olive oil
• salt and pepper

Directions:

Obtain a box of Near East couscous mix. I’m in Texas, and
if I can find it here, you can find it anywhere. It’s only
about $2 a box.

Prepare according to directions on box. This takes about 5
mins. (Boil water, olive oil, and contents of spice sack.
Let stand five minutes. Fluff with fork.) Then add beans
(heated in microwave) and a light drizzle of olive oil.

Salt & pepper to taste.

This will feed 2 VERY hungry people. Delicious and quick.

Serves: 2

Preparation time: 10 minutes

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 to 6

Preparation time: 1 hour

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

Ingredients (use vegan versions):

• 2 cups of millet
• 4 cloves of garlic
• 1 tablespoon of curry and gingered curry
• 1 tablespoon of pepper
• 1 box of extra firm tofu
• 1 pinch of parsley
• 1 pinch of basil
• 1 box of raisins
• 3 chopped tomatoes
• 1 whole onion
• 1 green, yellow, red, pepper
• 2 tablespoon of olive oil

Directions:

Sofrito: In a large pot heat olive oil, and add diced
tomatoes, onions, peppers, garlic, raisins, basil, parsley,
curry, ginger curry, tabasco sauce to taste, black pepper, 1
box of extra firm tofu. Let the sofrito cook at meduim to
low heat.

In a separate pot cook millet two cups of water to one
cup of millet. Cook until the water has evaporated.

Once the millet is cooked add the Millet into the large
pot with the sofrito. Mix the soffrito with the millet and
let it cook at a medium temperature for about 10 to 15
minutes…then serve.

This recipe is great to serve by
itself or as a side dish.

Serves: 4 hearty servings

Preparation time: 30 minutes

Ingredients (use vegan versions):

• rice (brown, pandan etc)
• vegetable oil (oliveoil, nutoil)
• nuts (pineseeds, sunflower seeds, almonds etc)
• salt
• za’atar (wild thymian), thyme and/or rosemary
• variation: add saffran

Directions:

Boil or steam (preferrable) the rice according to the
directions for the chosen kind of rice. When it is almost
done, bake the nuts in the vegable oil untill golden brown,
take pan of the fire and add herbs and salt. Mix it with the
rice while still hot and ENJOY!

Serves: as much as you want

Preparation time: 20- 60 min