1 c mung bean
1 c rice
2 ½ q water
1 onion chopped
1 carrot sliced
1 zucchini sliced
3 ribs of celery thinly sliced
½ c ghee
soy sauce to taste
2 T tumeric
1 t black pepper
½ t cayenne
1 T cumin
1 T corriander
4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

TEMPURA

Basic Batter
1 Cup Soy Flour
4 Cups whole wheat Flour
6-8 Cups cold water
5 Tsp sea salt

Vegetables
Carrots (slivers)
Cauliflower (floweret’s)
Whole Mushrooms
Broccoli
Onions (rings)
Parsnips (strips) etc. Etc…

Dip vegetables in batter and deep fry in Canola oil.
Sesame seeds can be added for flavor.

Herbed Cous Cous

1 ½ c couscous
1 ½ c water
1 bu scallions
1 green or red pepper
olive oil
salt and pepper to taste
1 T basil
3 T chopped parsely
4 T soy sauce
pinch of thyme
pine nuts

Roast cous cous in a skillet in olive oil over medium heat. Boil water and add to cous cous. Gently stir once. Set aside for 5 minutes.

Sautee scallions and bell pepper in olive oil, add salt and pepper to taste. Mix in basil, parsely, soy sauce, and thyme.

Fluff cous cous with fork and add the finely chopped scallions/ bell pepper mixture. Serve with pine nuts sprinkled over the top.

TOFU LOAF

12 Squares Tofu
¾ C Tomato paste
1 ½ tsp Honey
½ C Tamari
¼ C Dijon Mustard
1 Onion (chopped fine)
3 ½ C Bread Crumbs
½ Bunch Parsley (chopped fine)

Mash all together well. Put 4 oz Olive Oil (or ghee) into square tray. Put in Tofu mixture. Bake at 350 for 1 hour.