Vegan

Vegetarian Paella:

Combine the stock, 1 cup of the chopped onion and the saffron and bring to a boil
Reduce the heat and simmer for 10 minutes
Add the tomato sauce and continue to simmer for 10 more minutes, set aside
Heat the olive oil in a large skillet or paella pan. Add the garlic and cook until it sizzles
Add the parsley, lemon juice, soy sauce and the remaining cup of chopped onion. Cook, stirring constantly until the onion is clear
Add chopped green onion tops and pepper strips. Continue to cook until the pepper is just crisp-tender
Add the rice and mix well. Continue to cook until the rice is well coated
Add the hot stock to the rice mixture and mix well
Cover and bake in a preheated 350°F oven for 45 minutes or until the liquid is absorbed
When the rice has cooked, remove from the oven and add the thawed peas, artichoke hearts and undrained pimientos and mix well
Serve and garnish

Sauté the minced onion and garlic in a saucepan sprayed lightly with vegetable oil
Add herbs and then millet. Sauté briefly
Add water and bring to a simmer. Simmer for 25 minutes
Add tofu and spinach, then simmer for 5 more minutes

In an one quart saucepan, over medium high heat, in hot oil sauté the onions for 3 to 5 minutes
Add and stir together the tomatoes, green pepper, carrot, zucchini, peas, beans and salt
Cover and cook over low heat for about 15 minutes
Add the remaining ingredients and continue cooking for about another 5 to 10 minutes, or until everything is tender
Prepare the couscous according to the directions on the side of the box
Place the couscous on a platter, gently stir in some butter or more olive1 oil, and spoon the sauce over it
Garnish and serve

Couscous is a traditional north Africa dish made with hard wheat semolina and sometimes with barley or, in Tunisia, with green wheat
Couscous is the national dish of Morocco, Algeria and Tunisia
It is preferable to use ready made grain (couscous), which is now available in the shops (choose medium sized grain)
Put the grain in a bowl with a little salted water and work it with the hands until it has absorbed all the wate. Coat the hands with oil and roll the grain between the palms to break up the lumps. The grain is then ready for cooking
The grain is steamed in a couscous pan
Can be served with barbecued foods
Can be garnished with sprigs of fresh herbs, chopped chives, etc.

Chop the onion and sauté it in the oil, in a saucepan for 2 to 3 minutes
Add the mustard seeds and cashews and cook for a further 2 minutes
Add the coriander, cumin, termeric and chili powder and cook for another minute
Chop the carrot and broccoli quite finely. Add to the saucepan along with the raisins and stir well
Pour in the water, bring to the boil, lower heat, cover pan and cook for 3 to 4 minutes. Season to taste
Pour in the farina very slowly, stirring all the time. As soon as it is all in the pan and well thickened, serve it, with the margarine spread over the top so that it melts into the mixture
Serve and garnish

Can be garnished with fresh chopped cilantro, freshly grated coconut, etc.
Serve with Indian pickles
The consistency of the preparation should be roughly similar to that of mashed potatoes

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