Ingredients (use vegan versions):

• 1 cup red bean paste (can buy this in cans or i can post recipe)
• 2 cups glutinous rice powder (look in asian markets for this)
• 5 Tabl. vegan sugar
• 2/3 cup water
• 1 cup sesame seeds
• 6 cups oil for frying.

Directions:

Divide red bean paste into 16 portions to form the filling.

Mix ingredients the next three ingredients into a smooth dough.
Lightly oil table top and place on table and knead until smooth. Roll
into a long rol and cut into 16 pieces.

Flatten each piece of dough into a 2-inch wide circle. Place a
portion of filling in middle and gather edges of skin to enclose
filling. Pinch to seal. (make sure you do a good job here becase if
they are open or come open during frying it is messy (the oil
splatters more)) Roll each filled skin into a ball and dip in water.
Coat outside with sesame seeds.

Heat oil for deep-frying. Deep fry balls over medium heat for 5
minutes until expanded and golden. remove drain and serve.

Serves:

Ingredients (use vegan versions):

• 1 large onion, chopped
• 1/2 tablespoon turmeric
• 1/4 tablespoon cayenne
• 1/2 cup vegetable stock
• 1 1/2 tablespoon black pepper
• 1/2 tablespoon salt
• 1 small can tomato paste
• 3-4 whole cloves
• 3 medium zucchini
• 4 small yellow squash or yellow zucchini
• 3/4 large carrots
• 4 medium yellow or red potatoes, skins on
• 1 red or green bell pepper
• 1 15-oz. can garbanzo beans

Directions:

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous.

Note: The original recipe had a bit of olive oil but I just substituted
vegetable stock. My husband learned how to make this in France from
some Algerian friends. I hope you enjoy it as much as I do!

Serves:

Ingredients (use vegan versions):

• 1/2 cup chopped onion
• 2 teaspoon olive or cooking oil
• 1 can (19 oz) red kidney beans, drained
• 1 3/4 cup vegan chicken-flavored broth or water
• 1 cup long grain rice
• 1 cup fresh or frozen corn
• 1 cup chunky salsa, mild or hot
• 1/4 cup dry lentils
• 1/4 cup chopped sweet red pepper or diced pimento
• 1/2 teaspoon chili powder
• Dash garlic powder
• 8 tomato slices (optional)

Directions:

In large saucepan cook onion in hot oil over medium heat about 5 minutes until onion is
tender. Add beans, broth/water, rice, corn, salsa, lentils, red pepper or pimento,
chili powder and garlic powder. Bring to boil; reduce heat. Cover, simmer 20 minutes or
until rice and lentils are tender and most of liquid is absorbed.

Serves: 4

Preparation time: 15 min.

Ingredients (use vegan versions):

• 1 tablespoon Quinoa, rinsed
• Vegetable spray
• Salt

Directions:

Heat cast iron skillet or wok until very hot. Pour quinoa onto
skillet and shake to avoid burning. When you notice a roasted smell,
quickly remove grain from skillet. Spray with vegetable oil and
sprinkle salt over grains.

Serves: 1

Preparation time: 1 min

Ingredients (use vegan versions):

• 1 cup white rice
• 3 cups water
• 1 pound firm tofu (defrosted from frozen)
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 packs generic fajita seasoning (check vegan-ness)
• 1 large onion
• 3 cloves garlic
• 5 tablespoons oil
• 2 tablespoons paprika seasoning
• 1 tablespoon cracked black pepper
• salt to taste

Directions:

Find your biggest skillet or Paella-
pan. Chop tofu into small cubes and
fry in 1 tablespoon oil until golden and brown.
Chop the peppers and onion into rough
strips, and mince the garlic. Add all
of the ingredients to the tofu, give
it a good stir, find a suitable lid,
and cook on medium low for 20 minutes.
No stirring necessary.

Taste some of
the rice to ensure it’s cooked
thoroughly and seasoned to your taste,
and then serve with some warm crusty
bread or some side vegetable.

Makes 4 main-dish servings, or 8 side-
dish servings.

Serves: 4

Preparation time: 25 minutes