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 mins

Ingredients (use vegan versions):

• 1 green pepper, diced
• 1 small onion, diced
• 1-2 tablespoon curry powder, add to your taste
• Salt & pepper to taste

Directions:

In a rice cooker, add 2 cups rice and about 4 cups water (or whatever your
cooker calls
for). Add in the rest of the ingredients and mix. Cover and let the
cooker do the rest.
Mix one last time with a fork and serve.

I like to sprinkle some lemon on top.

This is very fast and full of flavor.

Serves: 4

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1/2 cup of millet
• 1 1/2 cups of boiling water or vegetable broth
• teaspoon of non-hydrogenated vegan margarine
• pinch of sea salt

Directions:

Wash millet and drain. Put millet in a dry pot on medium
heat, and stir until dry and gives off a nutty scent.
Remove pot from heat and pour in boiling water or broth.
Return pot to minimum heat and simmer for about 20 minutes.
Remove from heat, fluff with fork and stir in vegan
margarine and a bit of sea salt.

This replaces rice as a side dish and has a nice, mild
taste. My 3 year old daughter loves it served with a tofu
stir-fry.

Serves: 2-3

Preparation time: 25 min.

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.

Serves: Lots!

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 cup cooked rice
• 1 cup cooked fresh corn or canned corn
• 3 sliced green onions
• 1/2 green pepper, diced
• 2 small tomatoes, diced
• 1 teaspoon each turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 2 teaspoon paprika
• tiny dash of chili flakes and cayenne pepper
• 1/4 cup ketchup
• salt to taste

Directions:

1. Heat oil in a wok-style pan
with the spices except salt

2. Add the onions and the green
peppers and sauté 1-2 minutes
over med-high heat.

3. Add corn and tomatoes and
keep sautéing until tomatoes
release their juices.

4. Add ketchup and stir until
mixed.

5. Add rice and stir until heated
thoroughly. Salt to taste.

Variation: Add 1/2 can black or
kidney beans in step 5 to make it
a main dish.

Serves: 3-4

Preparation time: 30 minutes