Bring 2-3 cups of water to a boil, add the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat to low.

Chop green onions and garlic, add to bulgur, stir well. Turn up heat to [view it...]

Prepare the noodles as the package intends. Meanwhile, mix two heaping tablespoons of sesame butter with enough tamari to make a thick, stirrable paste. Add minced garlic and a few drops of [view it...]

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, st [view it...]

Bring water and seasoning to a boil in a large saucepan. Add rice, cover and reduce heat, boil gently 25 minutes or until water is absorbed. Remove from heat. Combine vitaburger, onion a [view it...]

Prepare amaranth (a grain I haven't seen used elsewhere in this directory)seperately. This sauce will also work nicely with pasta. I just stir the sauce directly into the amaranth. This m [view it...]

Cook barley in boiling water until done (about 30-45 minutes). Meanwhile, in large skillet, sautee onion and carrot in olive oil or veg. broth on medium-high heat about 7 minutes, or until [view it...]

In a 2 quart pan, heat peas and corn with a little water and the allspice.

In a skillet, heat oil and stir fry the garlic, onions and cashews until onions are tender and the cashews are l [view it...]

This is an authentic recipe (other than the vegan "chicken" bouillon) passed down to me by my boyfriend's mother, a mexican american who grew up in Texas right on the border with Mexico. It's [view it...]

Preheat oven to 350 degrees.

In casserole dish (I prefer glass) place 2 cups brown rice, 2 cups boullion (any flavor), 1 cup water, 1 cup dried tomatoes, 1/4 c. ea. onio [view it...]

The portion recommendations are for more than 3 people!

The cooking process: Prior to cooking, keep the rice portion well soaked in a mixture of warm water, 1/4 glass of veg [view it...]