Jalapeno Rice

Ingredients (use vegan versions):

• 1 red pepper, chopped
• 1 green pepper, chopped
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 2 teaspoon chili powder
• 2 jalapeno peppers, chopped
• 2 cups rice
• 1 14-oz can stewed tomatos
• 1 14-oz can kidney beans
• 1/2 cup salsa
• 1 14-oz can garbanzo beans

In a large pot, saute chopped vegetables and garlic until golden. Add chili powder and stir. Then add the rest of the ingredients and simmer on low until all the liquid is absorbed. This should take about 50-60 minutes.

Serves: 8

Preparation time: 1.5 hours

By iveggies Add comment

Vegetarian Mock Paella

Ingredients (use vegan versions):

• 1 10 oz. package Spanish rice or 1 cup white rice plus pinch tumeric
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced (or any color pepper including green)
• 4 medium onions (any variety, although sweet preferable)
• 1 cup green frozen green peas
• 1/2 pound fresh asparagus (if available, if not leave out)
• 2 cloves garlic, smashed
• 2 tablespoon olive oil

Cook rice according to directions on package. While rice is cooking, in saute pan, heat olive oil. Add peppers and onions and garlic and saute until soft. In steamer(or microwave) cook aspargus until crisp-tender. When rice is done, add frozen green peas. Keep on low heat, stirring, for 5 minutes. Add onions/peppers mixture, and asparagus (sliced on the bias). Mix and keep on low heat as long as necessary.

Serves: 4

Preparation time: 30 minutes

By iveggies Add comment

Basil Fried Rice

Ingredients (use vegan versions):

• 2Tbsp/30ml oil
• 1 clove garlic, finely chopped
• 1-3 small fresh red or green chilis, finely chopped
• 4oz/90g/1cup fresh mushrooms, halved
• 1 small onion, chopped
• 8oz./240g/2 cups cold cooked rice
• 2oz./60g./1 small green bell pepper, diced
• 2oz./60g./1 small bundle long beans, green beans, or haricots verts, cut into short lengths
• 1/2 tsp./2.5 ml vegan sugar
• 3 Tbsp/45 ml soy sauce
• 15 bazil leaves

In a wok or skillet, heat oil until hot but not smoking. Add garlic and chilis and fry until garlic is light brown. add mushrooms and onions and stir quickly. add cooked rice; stir thoroughly. add long beans, peppers, vegan sugar, and soy and stir thoroughly. At the very end, stir in basil leaves and immediately turn into a serving bowl.

Serves: 3-4

Preparation time: 25 min.

By iveggies Add comment

Yummified Carrot Rice

Ingredients (use vegan versions):

• 2 cups Japanese rice
• 4 medium carrots
• salt
• pepper
• sesame oil

Cook rice in rice cooker for best results (2 cups rice with 1-1/3 cup of water). Rice is cooked in approximately 35 minutes. Shred the carrots with a potato peeler and saute with sesame oil. Sprinkle with salt and pepper. Continue to saute until the carrots become soft.

Transfer rice into frying pan with carrots and continue to saute. The rice will be done when it turns orange.

Garnish with a large curly carrot peel and serve.

This is so unbelievably yummy and delicious. You've GOT to try it!

Serves: four

Preparation time: 45 minutes

By iveggies Add comment

Healthy Mixed Grain Pilaf

Ingredients (use vegan versions):

• 1 medium yellow onion, diced
• 3-4 cloves garlic, crushed or pressed
• 1/2 cup rice of choice
• 1/2 cup pearled barley
• 1/2 cup red lentils
• 1/2 cup brown lentilsj
• 1/2 cup black-eyed peas soaked for 3 hours, and quinoa (optional)
• 2 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup vegan white wine (optional)
• 1 teaspoon dried tarragon
• 1 teaspoon dried rosemary
• salt and pepper to taste
• Non Fat cooking spray or 1 tablespoon olive oil

Preheat oven to 350F. Heat cooking spray or olive oil in heavy pan over medium-high heat. Gently saute onions and garlic for approx 3-4 minutes or until soft but not transparent. Add herbs, lemon zest and the rice. Saute until rice becomes opaque (you'll know). Be careful to control the heat and stir often so rice does not burn. Add other grains, vegan white wine, lemon juice and seasonings. Saute gently for another minute or so. At this point you have a choice: if your pan is oven proof, go ahead and add enough water to cover grains plus 1/2 inch, cover TIGHTLY (put a sheet of foil in between the pan and the lid if you need to) and bake in the oven for about 30-40 minutes (check at the 30 minute mark--this is not an exact science, you may need to add more water at this point). Personally, I like to transfer the sauted grains to one of those ceramic bean-baking pots and bake the pilaf that way, for the same amount of time as above, and observing the same percautions.

Voila! Enjoy with a big plate of steamed asparagus and a nice lemony-mustardy-yogurt sauce.

Serves: 4-6

Preparation time: 10 minutes prep, 40 minutes unsupervised

By iveggies Add comment

Brown Rice & Cranberry Pilaf

Ingredients (use vegan versions):

• 1 cup vegetable broth
• 1/2 cup orange juice
• 1 1/2 cups instant brown rice
• 1/2 cup whole berry cranberry sauce
• 2 tablespoon toasted almonds (optional)

Boil the broth and orange juice in medium saucepan Stir in Rice and Cranberry sauce. Return to boil. Cover and reduce heat for 5 minutes Remove from heat and stir. Cover and let stand for 5 minutes Stir in the almonds (optional).

Serves: 5

Preparation time: 15-20 min.

Nutrition Information: Approx. 180 cals per serving and 1-3 grams of fat depending on whether you use the almonds or not. I make it without and it tastes delicious!!

By iveggies Add comment

Baked Rice

Ingredients (use vegan versions):

• 1 dl brown basmati
• 1 dl whole oat
• 1/2 dl red kidney beans (or one can)
• 1/2 kg tomatoes (or a can of stewed tomatoes)
• one green bell pepper, julienned
• 2 dried chilli peppers
• paprika, oregano, bazilikum and
• 150 g soy cheese

If you use dried beans, start by cooking them. Cook the rice and oat together. Peel the tomatoes, and stew them. Put all the ingredients in an ovenproof bowl, topping it with the soy cheese. Grill it in the oven until the cheese is starting to bubble.

For a tasteless alternative, nuke it for a couple of minutes.

Serves: 4

Preparation time: 35-90 minutes depending on wether you use fresh ingredients or canned.

By iveggies Add comment

Heathers Thailand Coconut Rice

Ingredients (use vegan versions):

• 500g brown basmati rice
• EITHER one 100g block of creamed coconut, or 160g packet of powdered coconut
• Boiling water (to dissolve coconut in)
• 60g button mushrooms, chopped into eighths
• One large onion, chopped

This recipe is very filling and can be eaten hot or cold. If you have any left over you must either put it in a fridge or freezer because it goes bad if left in warm conditions. A word of warning - this dish is great for buffets, dinner parties and so on, but it is not for the faint-hearted. My advice is practice before using it in a party situation. It is however worth the effort - honest!

1)Cook rice as according to instructions.

2)Meanwhile saute onion over medium heat in 1 tablespoonful oil for five minutes.

3)Add mushrooms and continue to saute until mushrooms have become darker in colour and you can smell their aroma. Remove from heat and cover.

4)Dissolve coconut in a large jug. If using creamed coconut a small chunks at a time and stir until dissolved. (Be sure to add enough boiling water so that the coconut dissolves into a liquid and not a paste). If using powdered coconut put one pint of boiling water into a large jug and then add coconut, stirring continuously. There should be no lumps!

5)Remove rice from heat and drain. Rinse with boiling water, then drain again.

6)Place rice in a very large pan and, without putting heat on, add the combination of sauted mushrooms and onion. Mix well together.

7)Now add the dissolved coconutty liquid and mix well.

8)Turn heat back on stove and set to a medium temperature.

9)When the Coconut Rice has been thoroughly heated through, have a taste. If it needs some salt add a minimum amount until it tastes just right. Too much salt will spoil it! If it needs more coconut then dissolve some more and add it.

10)Et voila! Bon apetit!

Any comments or suggestions for other vegan recipes will be gratefully received. E-mail me at H-Porch@ulst.ac.uk.

Serves: 8-10

Preparation time: About 1.5 hours

By iveggies Add comment

Vegetable Sautee and Couscous

Ingredients (use vegan versions):

• 1 medium red or white onion, cubed
• 1 large green pepper, cubed
• 2 msall zichinni squash, cubed
• 2-3 gloves garlic, minced
• 1/2 cup loosely packed fresh cilanto leaves, chopped
• 1 14.5 oz. can diced tomatos
• 1-2 tablespoon olive oil
• Fresh ground black pepper, to taste
• 5.8 oz. package Near East brand flavored couscous, such as "Raosted Garlic and Olive Oil" or "Parmesan"

Prepare couscous according to package instructions, set aside. Cut the onion, green papper and squash into even size pieces, about 1/2 inch. Pul olive oil into a large sautee pan and heat to medium temperature. Add vegetables in the following order, cooking a few minutes after each addition: onion, gralic, green pepper and squash. When these are crisp tender, add fresh ground black pepper, a dash of salt, the cilantro and undrained tomatos, heat until just warmed through. Stir in prepared couscous, remove to a serving dish, and add a few sprigs of cilantro for garnish.

Although I sometimes cook and flavor couscous from scratch, I find the Near East product convenient and consistent quality. Other vegetables can be substituted but the canned diced tomatos include just the right amount of added liquid. This dish reheats well in a microwave.

Serves: 3-4

Preparation time: 25 min.

By iveggies Add comment

My dads best Indian Basmati Rice

Ingredients (use vegan versions):

• 1 cup long grain BASMATI rice
• 2 cups cold water
• 1 tablespoon oil (preferably canola)
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 1 small onion, chopped (about 1/4 cup)

In a large saucepan heat the oil over medium heat until hot. Add the cumin seeds and onion and fry until the onion becomes translucent (do not let it brown). Add the rice and fry for another 2 minutes, stirring to coat and cook the rice.

Gradually add the cold water, cover and bring to a boil. Let boil for approximately 1 1/2 minutes then reduce heat to low (simmer). Let the rice cook, covered, until done (about 10 minutes.

Serves: 4

Preparation time: 30 minutes

By iveggies Add comment