Rice, Legumes and Vegetables

1c brown and wild rice blend

1/2 med. onion - chopped

2T good quality EVOO

1c mixed lentils and split peas

2 stalks of celery - chopped

2 medium carrots - sliced

1 14-16oz. can petite diced tomatoes

1 big spoonful of Vegetable Better Than Bouillon

~ (I used chicken...so this time it was not vegan)

2-4c fresh cold water

~ (I used a total of 2-1/2c of liquid)

Sauté the first group until the rice is sizzling and snapping.  Add a little of the water, cover and cook a few minutes before adding the rest of ingredients.  Start with a 2-3c of water, stirring occasionally and adding more if needed.  Also use the juice from the tomatoes to give this even more flavor.  Cover and simmer on low heat until the liquid absorbs.  Check the flavor and chewiness of the grains and legumes, adding more liquid and cooking longer if needed.  After adding the second group of ingredients, it only needed to cook another 20 minutes.  This is a great main dish.  You could add toasted sunflower seeds if you want, for a little more protein, flavor and texture.  You could also serve this as a side, with grilled shrimp, fish or chicken.  Mmmm!  It's really good! . .Lin

Spiralized Zucchini Stir-Fry

Spiralize:

1 sm. - med. green zucchini

1 sm. - med. yellow zucchini

2 sm. peeled kohlrabi

5 lg. garlic cloves - sliced thin

Set these aside for now.

2T toasted (dark) sesame oil

6 oz. sliced mushrooms

⅛-¼ red pepper - sliced

Heat up your wok and add the oil.  After a couple minutes, add a couple pieces of mushrooms and peppers. The oil in the wok should sizzle when you add these.  If so the temperature is right - add the rest of them.  If not, wait until the pieces in the oil begin to sizzle then add the rest.  Stir, then cover with a small domed cover to steam-sauté for a couple minutes.

Now Add:
1 lg. purple shallot - sliced

½c salt and pepper cashews

After a few minutes, cut the spiralized vegetables into smaller strands with scissors.  Toss those into the wok along with the sliced garlic.  Stir, add any Asian sauce you like, stir and cover again.  Let steam-sauté' a couple minutes, uncover, stir until everything's done the way you like it.  Makes 2 servings. . .Lin

Cooked Kale Slaw with Barley

¾c long cooking pearl barley

2c± water

Marketside Kale Slaw

Cook the barley for about 25 minutes, add half the package of Kale Slaw (from WalMart).  Cook, covered, another 20 minutes or so, keeping an eye on the water in the pot, adding a little more if needed.

When barley is done, toss, season and serve as is, as a side to chicken, beef or fish - or - add ½c roasted pumpkin seeds the last 5 minutes.  Season and serve as a vegan main dish.

The rest of the package could be served as a salad with nuts or seeds, drizzled and tossed with an Asian Sesame salad dressing.  I did that, but forgot to take a picture.  This mix of shredded cruciferous vegetables would also be great in soup. . .Lin