Here is a quick recipe for a multi-purpose yellow rice. It can be Vegan or Vegetarian, depending upon the soup mix used. It is not quite as strong as Spanish Yellow Rice (made with saffron and a dozen spices), but is still very good and very easy to make. It has a flavor similar to Rice-A-Roni®.

I use a parve (meat free) chicken soup mix in mine which contains dried eggs, so is not Vegan. I am sure there has to be a 100% vegan mix out there, at the very least, in a vegetable or onion or mushroom flavor. Use the mix that you prefer.

I use Jasmine Aromatic Rice in mine, that is the only rice I use. You can substitute any other white rice in it’s place, just be sure to follow the instructions on the package. In my experience, plain white rice needs the full 2 to 1 water to rice ratio; so, adjust the recipe accordingly if necessary.

Yellow Rice
   2 cups jasmine rice, rinsed
   3 cups water
   1/8 tsp curry powder
   1 tbsp soup mix (or to taste)
   2 tsp salt (or to taste)
   1 tsp olive oil
Cook per rice directions in a covered pot until cooked and tender.

Avocado & Tomato Over Yellow Rice (Vegan)

Yellow Rice
   2 cups jasmine rice, rinsed
   3 cups water
   1/4 tsp curry powder
   1/2 tsp soup mix (or to taste)
   1 1/2 tsp salt
   1 tsp olive oil
Cook per rice directions in a covered pot.

Topping
   2 medium tomatoes, diced
   1 avocado, diced
   1/4 medium onion, diced
   1/4 tsp granulated garlic powder
   1/4 tsp salt (or to taste)
   1 tbsp lemon juice
Toss all topping ingredients until well blended, but gently so as to not mash the avocado.

Serve immediately.

This #vegetarian recipe, when eaten on a bun with ketchup and mayo is indistinguishable from the real thing.
(includes eggs)

Ingredients:

3.5 cups Sprouted Lentils
1 Large onion
4 lg garlic cloves
1 large tsp salt
1/4 tsp cumin
1/4 tsp coriander
1 tsp dried parsley
1/2 tsp dried oregano
3/4 cup bread crumbs
1/4 cup flour
2 lg eggs

Process everything except the eggs, bread crumbs and flour until coarsly ground.

Then mix the bread crumbs in and next add the eggs. Mix well, add the flour, mix again and let rest for at least 5 minutes.

The resulting mixture should be the consistency of meat loaf or hamburger mix.

Form into patties and pan fry. Makes approximately 10 patties.

So, I have been craving one of those Stouffer’s Spinach souffles they sell frozen in the USA. With that in mind I threw together this simple quiche/souffle recipe. It is really good. I would have preferred to use broccoli instead of spinach but I guess it is out of season because not a single vendor at the market had any. Now on to the recipe and instructions.

You will need:
Tools
1. food processor
2. knife
3. oven
4. Rolling pin if making crust from scratch or filo dough

Ingredients
1. 2 medium zucchini
2. 1 medium onion
3. 1 large clove of garlic
4. 1 pressed cup of fresh spinach leaves
5. 1 1/2+ teaspoons of salt
6. 3 eggs
7. 1/2 cup of bread crumbs
8. 1/2 cup of white wheat flour (probably can use quinoa flour instead, but untested)
9. 2 pie crusts or enough filo dough to make 2 pie crusts.

Begin by cleaning (and pealing if necessary) the zucchini, onion, and garlic, and washing and draining the spinach leaves. Cube the zucchini, onion and garlic. If your food processor is large enough for all ingredients, place all the vegetables and salt into processor and puree. Next, give it a quick taste to ensure you have enough salt. It can be slightly too salty at this point because next you will be adding the eggs, breadcrumbs and flour and stirring with a fork until thoroughly mixed. Prepare your pie crusts while the filling rests and then fill when ready.

This should have made enough filling for 2 standard size crusts. Bake at 350-375 degrees (200 Celsius) for +/- 35 minutes or until they pass a knife test.

The end.

A recipe based on my own falafel recipe. Pictures follow.

Ingredients:
1 1/2 cup just sprouted black beans
1 1/2 cup just sprouted chickpeas
1 large onion (can’t really be too big)
2 cloves of garlic
3 whole small celery stalks OR the top halves of 2 large celery stalks including the leaves (the most important part) – (this can be switched for 1 cup of chopped parsley but celery is much easier to wash the bugs off).
1 Tbsp cumin (or to taste)
2 tsp salt (or to taste)
1/4 tsp ground coriander seeds (or to taste)
1/2 tsp course ground black pepper (or to taste)
1/3 cup quinoa flour
1/3 cup white wheat flour (for a gluten free option, simply replace this with additional quinoa flour, but beware, they might not hold their form as well.

If, unlike myself, you have a food processor that can fit all this at once you can chop everything except the flours together until you get a grainy or sandy consistency.

WARNING: DO NOT over grind until it becomes pasty/humusy.

I always then mix the flours in by hand, with the spices if i forgot to grind them with the rest. When mixing the flour, be sure to not add too much, you just want it to hold together but still be very sticky and wet, or they will fall apart when you try to cook them.

Then fry in a hot pan with oil, the amount of oil is up to you, i use a frying pan with about 1 mm of oil in the bottom, you can deep fry them as well though, so it’s up to you. Do not overcook. if your pan is not hot enough, they may be done before they are brown and overcooking will make them tough and dry.

Must serve fresh, they loose their hamburger consistency after refrigeration.
Serve on a bun or with rice or pasta or whatever you usually serve with hamburgers or chicken patties.