Ingredients (use vegan versions):

• vegan sweet and sour sauce ( from this site)
• 1 can baby corns
• 1 can water chest nuts
• 1 can bamboo shots
• 1 red pepper
• some cilantro
• baby carrots
• scallions (only the green part used)
• broccoli
• small handful of crushed pecans
• jasmine rice cooked

Directions:

Cook up the vegan sweet and sour
sauce in a saucepan. When it turns thick,
add some baby corns.

Cut half a red pepper in to tiny
cubes and toss with some cilantro in a blender.

Pour the above onto the sauce with
the corns. Add chestnuts and bamboo
(quantity -as you see fit )
Add some broccoli oh lee (again, how
ever much you think). Cut the other half of the
red pepper and toss it in.

Cover with top and let it come
together for some time. Add rice ( already cooked ).
Put in bowl and garnish with greens of scallion and
crushed pecans

Serves: I made it for one

Preparation time: give about 1 hour or so maybe more

Ingredients (use vegan versions):

• 6 cups water
• 1/2 cup wild rice, rinsed and drained
• 1 tablespoon extra virgin olive oil
• 1 cup chopped onion
• 1 med. fennel bulb, quartered lengthwise, cored and chopped
• 1 teaspoon ground fennel
• 1 garlic clove minced
• 1/4 cup dry vegan white wine
• 1 cup basmati rice, rinsed well and drained
• 1 teaspoon lemon pepper, or to taste
• 2 tablespoons chopped parsley
• 3 tablespoons toasted pine nuts

Directions:

Bring 1 quart water to a boil and add the wild rice. Lower heat to a gentle boil, cover
and cook 30 to 35 minutes. Remove from heat and set aside. Heat the oil in a large
skillet. Add onion and saute over medium heat until tender. Add the fresh fennel, ground
fennel, garlic, vegan wine and cook over medium heat for about 5 minutes, until pan is nearly
dry. Bring remaing 2 cups water to a boil. Meanwhile add the basmati rice to the
skillet and saute for 5 minutes stirring as needed. Cover the skillet and lower the heat.
Cook over low heat for about 20 minutes, until the rice is tender. Turn off the heat.
Gently mix the wild rice into the basmati-onion mixture along with the pine nuts and
parsley. Add the lemon pepper to taste. Serve immediately or hold in a warm oven until
ready to serve.

Serves: 5

Preparation time: 45 min

Ingredients (use vegan versions):

• white long grain rice 5 serving prepared
• 1 red pepper
• 1 large onion
• 1/2 pound of mushrooms (sliced)
• 1 can of slice tomatoes
• 3 teaspoon of garlic power
• 2 teaspoon of white pepper
• 1/2 tablespoon vegan sugar
• 1/4 cup of soy sauce
• 2 teaspoon of salt

Directions:

Prepare rice according to direction,
slice red pepper, stream red pepper and
onion and mushrooms until tender.

Add 1 can of tomatoes, garlic power white
pepper, sugar, and soy sauce. season
salt as needed.

Serves: 7

Preparation time: 30mins

Ingredients (use vegan versions):

• 2 teaspoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup wild rice, rinsed
• 1/2 cup pearl barley
• 3 cups reduced-sodium vegetable broth
• 1/3 cup pine nuts
• 1 cup pomegranate seeds
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

I also posted this recipe over in the
Thanksgiving section, but it is also
great any time in the Autumn!

If you want to prepare this ahead of
time, fridge the dish and don’t add the
Pomegranate seeds, lemon zest, toasted
pine nuts or parsley until after it has
been reheated. Add a bit of water and
cover it in the micro.

1. Heat oil in a large saucepan over
medium heat. Add onion and cook,
stirring often, until softened. Add
wild rice and barley; stir for a few
seconds. Add broth and bring to a
simmer. Reduce heat to low, cover and
simmer until the wild rice and barley
are tender and most of the liquid has
been absorbed, 45 to 50 minutes.

2. Meanwhile, toast pine nuts in a
small, dry skillet over medium-low
heat, stirring constantly, until light
golden and fragrant, 2 to 3 minutes.
Transfer to a small bowl to cool.

3. Add pomegranate seeds, lemon zest,
parsley and toasted pine nuts to the
pilaf; fluff with a fork. Serve hot.

Serves: 5

Preparation time: 20 min.

Ingredients (use vegan versions):

• One package of couscous (or about 2 cups dry)
• 2 cups of broth (water & any vegan powdered broth)
• 1 can of VegAll (mixed vegetables)
• 1 tablespoon non-hydrogenated vegan margarine
• Garlic salt to taste
• Vegan Parmesan to taste

Directions:

1. Bring the broth to a boil.

2. Add the couscous, turn off the
heat, and cover the pot for five
minutes.

3. Add the margarine and the VegAll to
the couscous and mix completely.

4. Add garlic salt and mix, repeating
this step until it’s as garlicky as you
like it.

5. Sprinkle vegan parmesan on top, and
eat!

This makes a great lunch to take to
work, can be eaten hot or cold, and
takes almost NO time to cook!

Serves: 4-5

Preparation time: 15 minutes