Ingredients (use vegan versions):

• 1-2 cups short grain brown rice
• 2 large ripe avocados
• 1 tin corn kernels (no added salt/vegan sugar)
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• juice of 1 lemon
• Japanese rice seasoning mix (I use Genki Vegetable Seasoning Mix)

Directions:

Cook rice by the absorption method
(twice as much water as rice) so it has
a slightly sticky consistency when
cooked. It should then be cooled to room
temperature.

De-seed avocados and cut flesh into
cubes. Mix avocado and drained corn
kernels into rice.

Shake all dressing ingredients (soy
sauce, sesame oil, lemon juice) together
in a jar. Pour over rice and mix
thoroughly- it should result in a creamy
mixture at the bottom as it mingles with
the avocado.

It may not look like much dressing, but
the flavor is intense. Try it first
before increasing quantities.

Top with a sprinkle of the Japanese rice
seasoning.

A yummy side salad or quick lunch, which
is also a good way to use up left over rice.

Note: the Japanese rice seasoning I use
is made of powdered dried vegetables,
spices, crushed nori and black and white
sesame seeds. Should be found at an
Asian supermarket or specialty store.

Serves:

Ingredients (use vegan versions):

• 1 cup of fast cooking risotto rice (the kind I have takes 15 minutes)
• 1 can of tomato soup mixed with 1 1/2 cups water
• some frozen spinach
• about a tablespoon or more of basil
• some garlic powder
• any other spice you’d like!
• vegan parmesan cheese

Directions:

Prepare canned soup with 1 1/2 cups of
water. Mix in the risotto rice and bring to a
boil.

Add in the basil, garlic powder,
spinach and anything else you’d like. Let simmer for 15 minutes or so, being
sure to stir it from time to time so
it doesn’t get stick on the bottom.
It might appear soupy at first, but
just be sure to stir it.

Cool a bit
and serve topped with parmesan
vegan cheese…mmmmm

Serves: 2-4 depending on size

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 2 cups basmati or other long grained non-sticky rice (rinsed and drained twice)
• 1 cup whole brown lentils (called masoor in India) or any drained, canned variety.
• 2 large ripe tomatoes chopped or ½ can chopped peeled tomatoes
• 2-3 cloves garlic, chopped then blenderized
• 1 medium onion, chopped then blenderized.
• 1 medium potato, cubed
• 1 teaspoon mild chili powder (optional)
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder (optional)
• 1 teaspoon coriander powder (optional)
• ½ teaspoon curry powder
• 3-4 pepper corns
• 2-3 cloves
• 2 cardamoms
• 1 inch piece cinnamon
• 1 dry bay leaf (optional)

Directions:

For the fried potato:
In a fry pan, pour 2 tablespoon oil and when
hot, add the potato cubes. Salt it. On
a medium flame, let the potatoes cook
and fry, turning occasionally so that
all sides are browned. This will take
around 15-20 min. Test for tenderness
with a fork. Keep aside.

For the lentils:
In the meantime, cook lentils in plenty
of water until softened but not mushy.
This will take around 45 min. Drain
excess water.

Then heat up another fry pan and put 3
tablespoons of oil in it. Add the whole spices
(pepper, cloves, cardamom, cinnamon and
bay leaf) and when fragrant (20 seconds)
add the onion-garlic paste and fry till
light brown. Then add the spice powders
(chili, turmeric, curry, cumin and
coriander). When fragrant (20 seconds),
add the finely chopped tomatoes and
cooked lentils. Add salt to taste.

Heat
thru and add a little water (max.1/4
cup) if looking too dry. Let it come to
a boil and take off heat.

For rice:
In a medium saucepan, bring to a boil 4
cups of water. Add the washed rice and
let cook on a low flame until ¾ cooked
(al dente) around 7-10 minutes. Drain
any remaining water and spread it out
onto a large platter to cool.

To assemble:
In a large saucepan, put the lentil
mixture. Top with the potatoes. Top with the rice. Put the entire
thing back on the stove on the lowest
heat setting for 15 minutes.

Serves: 4

Preparation time: 1 1/2 hours

Ingredients (use vegan versions):

• 3/4 cup quinoa, washed
• 1/2 cup orzo (or other very small pasta)
• 1 onion, finely chopped
• 1 small zucchini, chopped
• 1 red pepper, chopped
• 7-8 button mushrooms, sliced
• 1 clove garlic, minced
• handful of fresh parsley and basil, roughly chopped
• olive oil
• salt, pepper

Directions:

Cook the orzo in plenty of boiling
salted water for approx. 3-4 minutes,
until just cooked. Drain, rinse and put
aside.

Put the quinoa in a small pot and add 1
1/4 cup of water, a little salt and
pepper, and a few parsley stems. Cover
and simmer for approx. 8 minutes, until
the quinoa has absorbed all the liquid.

Meanwhile, heat a few tablespoons of
olive oil in a large frying pan. Sweat
the onion until translucent, then add
the mushrooms and zucchini and cook over
medium heat until browned. Add the
garlic, red pepper and a little salt and
pepper, and cook until the pepper is
soft. Stir in the quinoa, orzo and
herbs. If the mixture looks dry, add
more olive oil. Taste and add
salt/pepper if necessary.

Serve hot or cold, as a main dish or
side dish. If served cold, it may need a
little lemon juice or red vegan wine vinegar
to perk up the flavors.

Serves: 3-4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 cup of whole wheat bulgur
• 4 green onions
• 1 Roma tomato or equivalent of sun dried tomato
• 3 garlic cloves
• 2 teaspoon curry powder
• chili powder to taste
• water

Directions:

Bring 2-3 cups of water to a boil, add
the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat
to low.

Chop green onions and garlic, add to
bulgur, stir well. Turn up heat to
medium for 5-8 minutes. You may need to add a little more
water during this time, so watch the
pot!!

Chop tomatoes, do not remove seeds,
and add to bulgur mixture.

Reduce heat again and let simmer until
water has almost cooked out.

Serve warm or cold.

Serves: 4

Preparation time: 15 minutes