Ingredients (use vegan versions): Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Directions: [1] Soak the rice and daal separately in slightly warm water for 2 – 8 hours. [2] Grind separately to a smooth paste and mix in a large vessel with salt. Mix thoroughly (use blender if possible). [3] Ferment …
Ingredients (use vegan versions): 1 cup Rice 1/3 cup Urad Daal 1/3 cup Chana Daal 1/3 cup Yellow Split Peas 1 teaspoon Salt 1 teaspoon Red Chili Powder 1 (large) Onion (opt.) 1 Carrot (opt.) 1/4 cup Coconut – grated (opt.) Directions: [1] Mix Rice, Chana Daal, Urad Daal, and Yellow Split Peas in a …
Ingredients (use vegan versions): 2 cups milk 1/2 cup granulated vegan sugar 1 teaspoon almond essence 1/3 cup ground rice 11 oz canned mandarin oranges 1/4 cup flaked toasted almonds Directions: Put the milk, vegan sugar, essence and rice in a saucepan. Bring to the boil, stirring constantly, and simmer for 5 minutes. Pour into …
Ingredients (use vegan versions): 2 1/2 cups water 1/2 teaspoon garlic powder 1 cup brown rice 1/4 teaspoon sage 1/4 teaspoon thyme 1/4 finely chopped parsley 1 minced green onion 2 table spoons olive oil salt and pepper to taste Directions: Pre-heat your oven to 350 degrees. Prepare a baking dish with the olive oil. …
Ingredients (use vegan versions): 3/4 cup uncooked rice 2 teaspoon urad dal 2 teaspoon channa dal 1 tablespoon vegetable oil 1/2 teaspoon tumeric powder 1 dried red chili salt and lemon juice to taste Directions: Put 3/4 of a cup of rice to boil. In another pot heat up about 1 tbsp of oil. When …
Ingredients (use vegan versions): 1 bunch kale, stems removed, chopped 1 cup brown rice 2 1/4 cups water 1 tbsp garlic/ginger/chili or 2 crushed garlic cloves, some dried chilies and a tsp crushed ginger 1 – 2 tbsp soy sauce 1 tsp hot oil or olive oil 6 cloves garlic, chopped Directions: This is a …
Ingredients (use vegan versions): 1 kilo english spinach (small leaves not big thick spinach) 1/2 cup long grain rice (preferably basmati rice) 5 shallots cut finely (spring onions) 1 leek finely cut 2 garlic cloves finely chopped 3 soft tomatoes roughly chopped or 2 tablespoon tomato paste 1 dry chillie 1/2 cup fresh parsley finely …
Ingredients (use vegan versions): 2 cups arborio rice 3-5 cups broth (or water with bullion cube added) 2 splashes vegan red wine or sherry (about 1 1/2-2 tablespoons) salt and pepper to taste 8 sun dried tomatoes, not packed in oil 1/2 pound asparagus 1 cup dried shiitake mushrooms (or your favorite dried variety) 1 …
This is another (SUPER-EASY, SUPER QUICK) delicious vegetarian recipe that I adopted on my trip to France many years ago (…. see also my “French Tomato Side Salad” recipe – as these two recipes go together PERFECTLY). This recipe also keeps surprisingly well if stored in the refrigerator in a sealed container (it should keep for at least 3-4 days, if not longer) and goes with just about anything.
Ingredients (use vegan versions): 1 medium size can of diced pineapple 2 cups straw mushrooms, cut in half 2 cups diced onion 2 cups diced tomato 2 cups snake or green bean, cut into 1/2 inch lengths 1 cup soy protein 1/2 cup well-pounded mature ginger 8 cups cooked rice 1 tablespoon chopped garlic 1 …
Ingredients (use vegan versions): 1/4 cup of olive oil 1 small onion, chopped finely 2 pressed garlic cloves 2 sliced tomatoes 3/4 cups of rice (basmati or any long grained) a pinch of saffron 1 red and 1 yellow bell pepper cut into pieces 2 handfuls of thawed, frozen peas (not canned) 2 handfuls of …
