Ingredients (use vegan versions):

• 1 cup quinoa, rinsed well
• 3 cups orange juice
• 1/2 cup raisins, dried currants, or dried cranberries (whichever you like!)
• 1 tablespoon lemon zest
• 1 tablespoon olive oil

Directions:

1) heat olive oil, add lemon zest and quinoa; saute until
quinoa starts to heat and the aroma of lemons is strong.

2) add your dried fruit, stirring to coat.

3) add orange juice, and steep until all liquid is gone.

This pilaf is great with a sour or salty main dish, or as a
breakfast dish! It also, when hot, works well in a mold,
for really fancy presentation.

Serves: 8-10

Preparation time: 30 minutes (or less!)

Ingredients (use vegan versions):

• 1 cup cooked long grain brown rice
• 1/2 cup chopped cashews
• 1 can of corn
• 1 can of peas
• 1/2 red onion chopped
• 2 medium size garlic cloves finely sliced
• 1 teaspoon allspice
• 1 tablespoon oil
• salt and pepper to taste
• red cabbage leaves (for decoration)

Directions:

In a 2 quart pan, heat peas and corn with a little water and the allspice.

In a skillet, heat oil and stir fry the garlic, onions and cashews until
onions are tender and the cashews are lightly browned.
(*caution- do not over cook the cashews) Reduce heat
slightly, drain water from the peas and corn and add to the
skillet along with the cooked rice. Mix until well covered, add salt and pepper to
taste.

Serving dish:

Create a bed of red cabbage on a serving dish and add the
rice mixture. Serve.

(*Note: Alternate recipe- let pilaf cool and add
pinapple chunks. Let set in the fridge for at least an hour
and serve. Surprisingly yummy, but definately not a taste
for everyone.)

This colorful recipe is delicious to the eyes as well as
the taste buds. I hope you enjoy.

mush, ari

Serves: 2-3

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 cup long grain brown rice
• 1 15oz can black beans/rinsed and drained
• 2 to 3 ribs celery – med cut
• 1 yellow squash – med cut
• 1 zucchini – med cut
• 2 to 3 carrots – med cut
• 2 to 3 cloves garlic – fine dice
• 1 med yellow onion, or red – small dice
• 1 tblsp extra virgin olive oil
• 1 to 2 tblsp tamari sauce
• optional – diced tomatoes,peppers or any other veggies you like

Directions:

Add the cup of rice to 2 & 1/2 cups boiling water – simmer
covered for about 50 mins. Rinse black beans in a collander
and let dry. Rinse, clean and prepare your vegetables and
add to a large bowl. Add the drained and rinsed beans to
the bowl and mix well. When the rice is finished add to the
rest of the ingredients and mix well. Drizzle the olive oil
slowly over the rice and add your tamari or terriyaki sauce
and mix well. Add any fresh herbs you like, ie., diced,
cleaned, dried basil, parsley, oregano, cilantro. Fresh
ground pepper, cumin, chile powder, etc. Enjoy, its one of
my favorites.

Serves: 5 to 6

Preparation time: 50 mins

Ingredients (use vegan versions):

• 8oz box of whole wheat noodles prepared
• sesame butter
• tamari soy sauce
• oil
• garlic
• water

Directions:

Prepare the noodles as the package intends.
Meanwhile, mix two heaping tablespoons of sesame butter
with enough tamari to make a thick, stirrable paste. Add
minced garlic and a few drops of spicy oil and enough water
to make a thick cream. Pour the creme over the cooked
noodles. Serves 2 generously.

Serves: 2

Preparation time: 15 min

Ingredients (use vegan versions):

• 1 cup amaranth
• 1 tablespoon olive oil
• 1 bunch spinach
• 2 ripe tomatoes
• 1/2 lb mushrooms, sliced
• 1 1/2 teaspoon bazil
• 1 1/2 teaspoon oregano
• salt and pepper to taste
• pinch garlic powder, or one clove minced
• pinch onion powder, or 1 tablespoon minced

Directions:

Prepare amaranth (a grain I haven’t seen used elsewhere in
this directory)seperately. This sauce will also work
nicely with pasta. I just stir the sauce directly into the
amaranth. This makes for a warm, cozy meal. I can make it
on my lunch break,in about 30 minutes, when I have all the
ingredients on hand.

Sauce:

Stem and wash spinach, then boil until tender, approx 20
min. Dip tomatoes into boiling water to loosen skin, then
core and peel. Chop tomato corsely. Heat oil in large
skillet over medium heat. Add garlic and onion. Saute
approx 2 min. Add tomato, mushroom, basil, oregano, salt,
pepper, and 1 tablespoon water. Cook approx 5 min,
stirring occasionally. Drain and chop spinach, then add to
tomato concoction. Cook an additional 10-15 min, stirring
occasionally. Mash tomato somewhat as you cook.

Amaranth is GREAT because it is high in iron, and I lean
towards the anemic side much of the time. One serving
provides 60% of your RDA. I think it tastes a lot like
grits. I’ve also heard it compared to fish eggs, but I’ve
never had them so I wouldn’t know. It MUST be yummier than
fish eggs; I love it.

Serves: 2

Preparation time: 45 minutes