Tawa Pulao

 Ingredients:

1 teaspoon coconut oil
1/2 teaspoon cumin seeds
1 small onion, chopped
1 red chili, seeded and minced
2 teaspoons ginger, minced
2 cloves garlic, minced
2 tomatoes, chopped
1 carrot, finely diced
1/2 cup peas, slightly mashed
green bell pepper, finely chopped
1 teaspoon garam masala
cilantro, chopped
juice of 1/2 lemon
salt, to taste
3 cups cooked basmati

Cook cumin seeds, onion, and chili in the oil and add the garlic and onion, followed by the tomato and carrot. Cook until tomatoes are dissolved. Add the peas and and green bell pepper and cook until bell pepper is soft. Season with salt and add the cilantro, lemon juice, and rice.

Dirty Rice

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons old bay seasoning
2 bay leaves
1-1/2 cup long grain rice, soaked
vegetable stock
cajun or breakfast style sausages, diced
salt, to taste
3 tablespoons parsley, chopped

Cook onion in the oil and add the celery, bell peppers, and garlic. When they are cooked, stir in the seasoning and stir until aromatic.

Add the rice and stock. Cover and simmer until liquid is absorbed and rice is fluffy. Add the sausage and season with salt. Fold in the parsley after removing from heat.

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.

Indian Peanut Lime Rice

Ingredients:

1/2 tablespoon black mustard seed
1 teaspoon coconut oil
1 green chili, minced
1/2 onion, thinly sliced
2 cups basmati rice, cooked
zest and juice of 1 lime
salt and black pepper, to taste
1/2 cup peanuts
2 tablespoons cilantro

Cook the mustard seeds in the oil until they start to pop. Add the chili and onion and cook until onion is tender. Add the rice, lime, and salt and pepper, adding a bit of water if needed. When rice is cooked through, add the peanuts. Remove from heat and fold in the cilantro.

Jeweled Rice

Ingredients:

2 cups rice, soaked
salt and pepper, to taste
a pinch of saffron
a pinch of sugar
zest of 1 orange
1 tablespoon vegan butter
2 potatoes, peeled and sliced
1 cup barberries
1/4 cup pistachios, slivered and toasted
1/4 cup almonds, slivered and toasted

Boil rice for 8 minutes and strain. Meanwhile, crush the saffron and sugar with a mortar and pestle. Steep in some butter.

Melt butter in a saucepan and arrange the potatoes on the bottom. Alternate layers of rice and barberries. Pour the saffron and orange zest over, cover, and cook on low heat until rice is tender.

Serve with nuts sprinkled over the top.

Yakhni Palau

Ingredients:

3 cardamom pods
1 cinnamon stick
10 peppercorns
2 bay leaves
2 star anise
1 tablespoon grapeseed oil
1 onion, finely chopped
1 inch ginger, minced
3 cloves garlic, minced
1 cup basmati rice, soaked
1-1/4 cup vegetable stock
a pinch of saffron
salt
seitan pieces
1/4 cup sultanas
3 dried apricots, chopped
1/2 cup slivered almonds, toasted
3 tablespoons cilantro, chopped

In a nonstick saucepan, toast the spices until aromatic. Add the oil and onion and cook for 2 minutes. Add the ginger and garlic and continue to cook until onion is translucent. Stir in the rice, stock, saffron, and salt. Bring to a simmer, then reduce heat, cover, and cook until rice is fluffy. Fold in the seitan and the sultanas. When seitan is heated through, remove from heat and fold in the apricots and almonds. Garnish with cilantro before serving.

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.

Bukhari Rice

Ingredients:

2 cups basmati rice
1 tablespoon olive oil
1 onion, chopped
1 large carrot, cut into matchsticks
1/2 teaspoon cinnamon
2 bay leaves
2 teaspoons cumin
1 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
a pinch of clove
3 cups vegetable stock
salt, to taste
1-1/2 cup chickpeas
pine nuts, almonds, or pistachios, toasted
sultanas, toasted

Soak the rice.

Meanwhile, cook the onion in the oil and add the carrot. When the carrot just starts to wilt, add the seasonings. When they are aromatic, add the rice and stock. Cover and cook on low heat until rice is tender. Fold in the chickpeas. Garnish with nuts and sultanas.

Serve with vegan yogurt and seitan.

Kabuli Palau

Ingredients:

1 cup basmati rice, soaked
1 cup vegetable stock
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cardamom
salt, to taste
a pinch of garam masala
1/3 cup slivered almonds
1/4 cup pistachios
1/2 teaspoon oil
2 carrots, cut into matchsticks
1 teaspoon sugar
1/3 cup raisins
seasoned seitan, cooked

Boil the rice until it is almost cooked. Strain and rinse with water and return to the pot with the stock, cumin, black pepper, half the cardamom, salt, and garam masala. Cover and cook until fluffy.

Meanwhile, dry roast the nuts and set aside.

Heat the oil and add carrots. When they are partially cooked, add the sugar. Stir occasionally until they are tender and caramelized. Add the raisins and cardamom.

Arrange seitan on a shallow plate. Pour rice over the seitan and arrange carrot mixture over it. Sprinkle the nuts on top.

Indian Split Pea Lime Rice

Ingredients:

1 cup basmati rice, soaked in water
1/2 cup yellow split peas, soaked in water
1 teaspoon coconut oil
1 teaspoon black mustard seeds
3 cloves garlic, minced
2 green chilies, minced
1/4 teaspoon turmeric
1/4 cup lime juice
salt

Boil the rice and drain. Set aside. Drain the peas.

Cook mustard seeds in the oil for a few seconds and add the drained peas. Stir until they are golden in color and add garlic, chilies, and turmeric. When they are aromatic, Stir in the rice and lime juice. Season with salt.

Saffron Herb Rice

Ingredients:

1 teaspoon saffron
3 tablespoons boiling water
2 cups basmati brown rice
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons barberry
2 tablespoons pistachios, toasted
3 tablespoons dill, chopped
2 tablespoons tarragon, chopped
2 tablespoons chervil, chopped

Steep the saffron in the water and set aside.

Combine rice, water, butter, salt, and pepper. Cook on low heat until rice is almost tender. Pour saffron onto one corner of the pot and cook for an additional 10 minutes.

Remove rice from heat and stir in barberries, pistachios, and all the herbs.

Loobia Polow

Ingredients:

1 cup basmati rice
1/2 teaspoon oil
1/2 package imitation beef strips, cut into small pieces
2 cups green beans, cut into 1/2 inch pieces
1/2 onion, finely chopped
1 tomato, diced
1/2 cup tomato puree
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
juice of half a lemon
salt and black pepper

Soak the rice in water for a few hours.

Cook onion in the oil and add beans and tomato. Cook for 20 minutes and season with turmeric and cinnamon. Add the tomato puree and imitation beef and bring to simmer. Add lemon, salt, and pepper.

Meanwhile, cook the rice until mostly cooked. Stir into the bean mixture. Cover and continue cooking until rice is tender.

Iraqi Biryani

Ingredients:

1-1/2 cups basmati rice, presoaked
1 russet potato, diced
1 carrot, diced
1/2 cup peas
1/2 onion, chopped
1 cup vegetable stock
1/2 cup vermicelli
1 bay leaf
1 dried lemon
2 cardamoms
1/2 teaspoon cinnamon
11 teaspoon turmeric
a pinch of clove
1/2 teaspoon cardamom
oil
1/4 cup sultanas, toasted
1/3 cup roasted pine nuts or almonds
salt and black pepper
imitation chicken

Toss potatoes with oil, salt, and pepper. Bake until golden brown. Remove from heat and set aside.

Meanwhile, cook the onion in some oil. Add stock, carrot, peas, bay leaf, dried lemon, and cardamom. Bring to simmer.

Fry the vermicelli in some oil until golden brown. Add some water and stir until water is absorbed and noodles are al dente.

Drain the vegetable stock from the vegetables into the rice and cook until rice is tender. Add half the turmeric and cinnamon and season with salt and pepper.

Meanwhile, combine the vegetable mixture, potatoes, vermicelli, cinnamon, turmeric, clove, cardamom, sultanas, salt, and pepper. Simmer 10 minutes and remove from heat. Remove bay leaf and lemon.

Cook the imitation chicken according to package instructions.

To assemble, pour rice onto serving platter. Layer with the vermicelli mixture and top with the imitation chicken pieces.

Palak Pallow

Ingredients:

1 teaspoon coconut oil
a pinch clove
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1 teaspoon cumin
1 cup basmati brown rice
2 bunches spinach, cut into 1 inch pieces
1 onion, chopped
1 tomato, chopped
2 cloves garlic, minced
3 green chiles, chopped
1 tablespoon garam masala
4 ounces paneer, cut into cubes
salt, to taste
1/2 cup cashews

Cook rice and set aside.

Saute clove, cardamom, cinnamon, and cumin in the coconut oil until fragrant. Add onion, garlic, garam masala, and peppers and cook until onions are softened.

Add tomatoes and cook until tomatoes are softened and add spinach and paneer. Season with salt. When Spinach is wilted, add the prepared rice. Remove from heat and stir in cashews.

Mujaddara

Ingredients:

grapeseed oil
3 onions, sliced
1-1/3 cup brown lentils
1 cup basmati brown rice
2 cloves garlic, minced
2 teaspoons cumin seed
1 tablespoon coriander seed
1/2 cup vegetable stock
1/2 teaspoon turmeric
1-1/2 teaspoon allspice
1/2 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon sugar
salt and pepper, to taste
1 cup imitation ground beef (optional)
2 tablespoons flour
small cherry tomatoes
sliced persian cucumber
chopped mint
chopped parsley
toasted pine nuts
toasted golden raisins
yogurt


Soak the lentils and the rice in some water.

Caramelize the onions in the grapeseed oil. Add garlic and salt 10 minutes before onions are done. Remove from heat.

Boil lentils in water for about 15 minutes until al dente.

Meanwhile, add a little bit of oil to a saucepan and stir in cumin and coriander seeds. Add vegetable stock, water, rice, turmeric, allspice, cloves, cinnamon, sugar, salt, and pepper. Bring to a simmer, then cover and allow to cook until rice is tender. Add lentils, imitation ground beef, and half the caramelized onion.

Add oil to remaining onion and fry, adding flour as needed, until onions are crispy. Remove from heat,

To serve, scoop rice mixture into a plate or bowls and top with the fried onion. Serve with sides of tomato, cucumber, parsley, mint, pine nuts, golden raisins, and yogurt.

Quinoa Lentil Salad with Brussels Sprouts

Ingredients:

1 cup lentils, soaked in water
2/3 cup quinoa (or freekeh, farro, barley, or kamut), presoaked if needed
1 teaspoon curry powder
zest of 1 lemon
1 cup brussels sprouts, sliced
4 shallots, thinly sliced
2 tablespoon olive oil
1/2 cup bell peppers, chopped
1/2 cup green onion, sliced
juice of 1/2 a lemon
salt and pepper, to taste

Cook lentils and quinoa, covered with water, curry powder, black pepper, and lemon zest until soft and fluffy.

In a bowl, toss brussels sprouts and shallots with half the olive oil, salt, and pepper. Bake at 400 for 25 minutes until golden brown.

Transfer lentil mixture to a bowl and add brussels sprouts and shallots as well as bell peppers, green onion, lemon juice, remaining olive oil, salt, and pepper.

Garam Masala Rice

Ingredients:

1 cup basmati rice
1/2 tablespoon coconut oil
1 onion, chopped
1 teaspoon ginger
2 cloves garlic, minced
2 serrano peppers, minced
2 carrots, cubed
1/2 cup green beans, cut into 1/2 inch pieces
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 cup peas
1/4 cup grated coconut
1/4 cup cilantro, chopped
2 tablespoons mint, chopped
a pinch of cardamom
salt, to taste

Allow rice to soak. Drain.

In a saucepan, cook onion and carrots with the oil until tender. Add ginger, garlic, pepper, and green beans. Saute until tender crisp.

Add rice, turmeric, cumin, garam masala, and salt. Pour water over the mixture, bring to a simmer, reduce heat, and cover.

When rice is tender, fold in peas, coconut, and cardamom. Season with more salt as needed. Remove from heat.

Stir in cilantro and mint just before serving.

Spring Millet with Mushrooms and Carrots

Ingredients:

1 cup millet
vegetable stock
1 teaspoon oil
1 cup carrots, chopped
2 cups mushrooms, chopped
1/4 cup red onion
3 tablespoons pine nuts, toasted
1 tablespoon parsley, chopped
1 tablespoon mint leaves, chopped
lemon, cut into wedges

Allow millet to soak in water overnight. Drain and cook with vegetable stock.

Saute carrots with oil until soft. Add mushrooms and cook until mushrooms are caramelized. Add red onion. Saute a few minutes then stir in millet and pine nuts. Cook through and remove from heat. Stir in parsley and mint. Serve with a wedge of lemon.

Bulgur with Roasted Sweet Potato, Kale, and Pomegranate

Ingredients:

1 cup bulgur
1 medium onion, cut into 1/2 inch wedges
salt
1 sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/3 cup walnuts
3 cups packed kale, stems removed
1 clove garlic, minced
1/2 lemon
black pepper
olive oil
1/2 cup pomegranate seeds

Soak bulgur in boiling water until al dente.

Toss sweet potato chunks with olive oil, salt, cumin, and coriander. Bake for 15 minutes at 400. Meanwhile, toss onion wedges with olive oil and salt. Add to baking sheet with potatoes and bake another 15 minutes. Stir and turn the vegetables at least once during cooking. Add walnuts to the side of the vegetable tray and bake 5 minutes longer at 350.

Heat vegetable oil in a skillet and cook the garlic for 1 minute. Add the kale and saute until wilted. Stir in bulgur. Then fold in potato and onions. Drizzle with olive oil and up to a tablespoon of lemon juice. Salt and pepper to taste.

Garnish with walnuts, pomegranate seeds, and a wedge of lemon.

*Variation: may substitute farro for the bulgur.

Ginger Citrus Rice

Ingredients:

1 teaspoon coconut oil
1 clove garlic, minced
1/3 cup orange juice
1/2 teaspoon orange zest
2 tablespoons green onion, chopped
2 teaspoons ginger, minced
1/4 cup slivered almonds, roasted
1-1/2 cups rice
1 teaspoon teriyaki sauce (optional)
salt and pepper, to taste
soy chicken strips

Prepare rice and allow to cool.

Cook garlic in the coconut oil. Stir in orange juice, white parts of green onion, and ginger. Cook until liquid is reduced by half. Stir in almonds and rice. Season with teriyaki sauce, salt and pepper. Add imitation chicken and remaining green onion.