Ingredients (use vegan versions):

• 1 cup raw rice (calrose or basmati)
• 1 can bamboo shoots
• 1 cup bean sprouts
• 3 scallions, chopped fine
• 1 can water chestnuts, chopped coarse
• large handful of snow peas, remove the stems
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1/4 cup light soy sauce
• 1 tablespoon vegan wine vinegar
• white pepper to taste
• 1/4 cup peanut oil (or a little less)

Directions:

Cook the rice while preparing the vegetables (I just throw it
in the rice cooker with 2 cups of water). Prepare all of the
vegetables, spices, and sauces for all dishes in advance, so the
final step of stir frying can be done quickly. Heat the wok.

Put the oil into the wok and let it heat. Throw in the garlic
and ginger, stir fry for 1 minute, then add the cooked rice.
Stir and toss for about 3 minutes; then add (one minute apart)
the bamboo shoots, water chestnuts, snow peas, bean sprouts, and
scallions. Stir fry for about 2 minutes after the scallions, then
add the soy sauce and vinegar, stir to mix, sprinkle with white
pepper (about 1/4 tsp or to taste), and serve.

Serves:

Ingredients (use vegan versions):

• 1 1/2 cup dry brown rice
• 1 pk taco seasoning mix (or your favorite blend of seasoning)
• 1 can tomato sauce
• 1 can Rotel tomatoes with green chilies

Directions:

For rice, place rice and 3c water in saucepan. Bring to a boil;
reduce heat, cover and simmer 45 mins. Use a toothpick in the lid of
the pan if you have trouble with it boiling over. After 45 mins,
remove from heat, and let rest 15 mins (perfect rice every time!).
Rice can be made anytime in advance. If leftoever is used, this
recipe is almost instant.

To rice, add taco seasoning, tomato sauce and Rotel tomatoes.
Stir and heat through.

I serve this with Fantastic Foods instant refries, instant black
beans, tomatoes, lettuce, and corn tortillas for a quick meal.

Serves:

Ingredients (use vegan versions):

• 2 cups berry juice (I used After the Fall’s Very Cherry)
• 1 cup dry couscous
• 1 papaya, cut up in attractive chunks (1″X 1/4 “)

Directions:

Simmer the juice, adding couscous gradually, and continue simmering
until couscous is edible (about 3-5 minutes, my guess). Spoon up hot
or cold in dessert bowls and top with papaya. Serves 3-4. YUM!

This is actually a variant of blueberry couscous cake posted by Dave
Garland in Vol.1, Issue 33

Serves:

Ingredients (use vegan versions):

• 3 to 4 ripe mangoes, chilled
• 3 cups cooked sticky rice
• 1 cup coconut milk
• 2 to 4 tablespoon vegan sugar
• 1/4 teaspoon salt

Directions:

Rinse mangoes and chill them whole. Peel and slice mangoes just
before serving to keep the fresh sweet taste. In a saucepan combine
sticky rice and coconut milk and cook on medium heat for 5 minutes or
until thick. Stir in vegan sugar and salt. The amount of sugar depends on
the sweetness of the mangoes. Reduce heat to low and simmer, covered,
for two minutes. Serve warm on a platter with chilled mango slices
arranged around the edge. Makes 4 to 6 servings. (Note: mold the
rice-coconut-milk mixture in a bowl, then invert and place on a large
round serving platter. Remove bowl. Arrange sliced mangoes all
around. If possible, garnish with some fresh flowers. — CMT).

Enjoy,

Carol Miller-Tutzauer

Serves:

Ingredients (use vegan versions):

• 1 cup #1 bulgur
• 1 small can tomato sauce - about 4-6 oz
• 0.5 of tomato sauce can worth of water
• salt
• paprika
• juice of 1.5 lemons
• chopped parsley and chives

Directions:

This is a recipe (minus the oil) that my Armenian grandmother makes
during Lent.

Mix bulgur, tomato sauce and water. Wait until liquid is absorbed. Add
the rest of the ingredients to taste.

Serves: