Glossary of cooking procedures and ingredients
Vegetable Fried Rice
Broccoli & Rice Casserole
Broccoli & Rice Salad
Tabbouleh

Vegetable Fried Rice: (serves 4-6) 1/4 cup soy sauce or tamari 3 Tlbs. dry white wine or rice wine 2 Tlbs. peanut oil 1/2 pound soft or firm tofu or 1/2 cup liquid egg substitute 2 cloves garlic, minced 1 medium carrot, cubed 1 stalk celery, sliced 1 green bell pepper, chopped 1/2 cup frozen or fresh peas 1 cup bean sprouts 4 cups cold cooked rice

Blend the soy sauce and wine and set aside. Heat 1 Tlbs. of oil in a wok over medium-high heat. Mash the tofu with a fork and stir-fry a few minutes. Place the cooked tofu on a paper towel to soak up excess oil and set aside. Add the remaining oil to the wok and heat it over medium-high heat. When the oil is very hot, add the garlic and stir-fry for a minute, then add the carrot, celery, green pepper, sprouts and peas. Stir-fry for 1 to 2 more minutes, then add the rice and tofu and continue to stir-fry. Pour the sou sauce mixture over the rice and stir-fry until the rice is heated through, about 5 minutes, stirring frequently. Serve immediatley.

Broccoli & Rice Casserole: (serves 4) 1- 10 oz. package frozen broccoli florets, or 1 bunch fresh broccoli, cut into florets 2 cups white rice 1/2 cup (1 stick) butter 1/2 cup unbleached all-purpose flour 3 1/2 cups boiling water 2 tsp. salt 1 Tlbs. soy sauce or tamari 1 1/2 tsp. garlic powder 1 tsp. onion powder Pinch turmeric 1 cup nutritional yeast flakes Salt and pepper to taste Pinch of paprika

Steam the broccoli, about 6 minutes. Prepare the rice according to package directions. Spread the cooked rice evenly over the bottom of a 9x13-inch baking dish. Sprinkle the broccoli over the rice and set aside. Preheat the oven to 350F degrees. Melt the butter in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic and onion powders, and turmeric. Cook the sauce until thickens and bubbles, then whip in the yeast. Add salt and pepper to taste. Pour the sauce over the broccoli and rice, sprinkle the topwtih paprika, and bake for 15 minutes. If desired, place pan under broiler for a few minutes unitl the sauce is browned and crusty.

Broccoli & Rice Salad: (serves 2-3 as a main course) 1/2 cup long-grain brown rice 1 1/2 cups water 1 tsp. vegetable oil 1/4 tsp. salt 1 bunch broccoli (flowerets cut into small pieces, save stems for another recipe) 1/3 cup raisins (optional) 1 carrot, minced 1/3 cup slivered red onion 2 Tlbs. minced fresh basil, or 1 tsp. dried basil Dressing: 2 garlic cloves, minced 2 Tlbs. red wine vinegar 1 tsp. Dijon mustard 1/4 cup olive oil (or less to your liking) 1/4 tsp. salt Freshly ground black pepper to taste

In a small saucepan, combine rice, water, oil, and salt. Cover the pan, bring to a boil, and reduce the heat to a low simmer. Cook undisturbed until all the water is absorbed, about 45 minutes. Spoon the rice into a large sreving bowl and let cool to warm; refrigerate until cold. Steam the broccoli flowerets until tender yet still bright green. Immediately immerse them in cold water to stop further cooking. Drain and pat dry. Stir into the rice along wtih the raisins, carrot, onion, and basil. Combine the ingredients for the dressing in jar with a tight-fitting lid. Shake vigorously, then pour over the salad. Toss to coat. Let the salad marinate 30 minutes or so before serving. Serve at room temperature.

Tabbouleh: (serves 6 as side-dish) 1 cup bulgur 2 cups boiling water 1/2 medium cucumber, peeled, seeded and coarsely chopped (1 cup) 1/2 cup snipped fresh parsley 6 green onions, sliced 3 Tlbs. olive oil 1/4 cup fresh lemon juice 1 tsp. dried mint 1/4 tsp. garlic powder 1/8 tsp freshly ground black pepper 2 medium tomatoes, seeded and chopped 1 cup cooked garbanzo beans (optional)

Combine the bulgur and boiling water and set aside. In a large bowl, combine cucumber, parsleyand green onions and beans, if using. After bulgur has more than doubled its amount, drian well in a colander and then add to the vegetables. For the dressing: combine the oil, lemon juice, mint, garlic powder and black pepper and mix well with a whisk. Pour over the bulgur mixture and toss well to coat. Cover and chill 4 to 24 hours. Before serving, stir in tomatoes.