Chickpea and Mushroom Pilaf

Ingredients:

1 teaspoon oil
1 red or yellow onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon red chili flakes
1 pack of crimini mushrooms, diced
1 cup basmati rice (or any other grain)
vegetable stock
1-1/2 cup chickpeas
3 cups baby spinach
juice of 1/2 lemon
salt, to taste

1/3 cup almonds
1 cup parsley
1/4 teaspoon coriander
juice of 1/2 lemon
2 tablespoons nutritional yeast
salt and black pepper
olive oil

coconut yogurt

Cook onion and garlic in the oil. Add the carrot and cook until crisp tender. Add the spices followed by the mushrooms. When mushrooms are soft, add the rice and stock. Cover and cook until rice is tender. Stir in the chickpeas. Remove from heat and fold in the spinach, and lemon juice. Season with salt as needed.

Combine pesto ingredients in a blender and pulse until desired consistency is reached, adding more oil as needed.

Serve the pilaf with the pesto and yogurt.

Jollof

Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 bonnet pepper, seeded and minced (optional)
1 tablespoon cajun seasoning
1 teaspoon curry powder
1-1/2 cup long grain rice, presoaked
1 carrot, sliced
1 cup green beans, cut into 1/2 inch pieces
1 red bell pepper, diced
vegetable stock
1/2 cup tomato puree
1 tablespoon tomato paste (optional)
1 teaspoon paprika
1/2 teaspoon thyme
1/2 cup peas
vegan chicken pieces
salt, to taste

Cook onion, garlic, and pepper in the oil. Add the cajun seasoning and curry powder and stir until aromatic. Add the rice, carrot, green beans, stock, tomato, paprika, and thyme. Cover and simmer until rice is tender and fluffy, adding the red bell pepper halfway through. Add the peas and chicken pieces and season with salt.

Carrot Rice

Ingredients:

2 cups carrots, finely chopped
1/2 onion, chopped
1-1/2 cups basmati rice
soy beef crumbles (optional)
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon allspice
salt and pepper, to taste
1 teaspoon ground dried lemon

Soak the rice to soften.

Saute the onion and carrot in some vegetable oil until softened. Stir in turmeric. Cook for 30 seconds and add the rice and water. Cover and cook on low heat. Halfway though, add crumbles, cinnamon, allspice, salt and pepper, and dried lemon. Allow rice to cook through and serve hot.