Pasta & Rice

• 6 cups pre-cooked brown rice
• 2 tablespoons olive or peanut oil
• 2 tablespoons sesame oil
• 1/3 cup soy sauce
• 1/3 cup finely minced sweet onion
• 3 cloves garlic, finely minced
• 3 cups raw spinach, chopped
• 2 cups fresh, mushrooms sliced
• 1/2 red bell pepper, minced
• 1 cup grated cabbage
• 1/2 large carrot, grated
• 1/2 cake tofu, mashed
• 2 tablespoons seasoned rice vinegar OR 1 1/2 tablespoons vinegar mixed with 1 tablespoon duck sauce or brown sugar
• 1 scallion, chopped finely

Heat olive or peanut oil in a large pan. Saute mushrooms, onion, bell pepper, cabbage and carrot until the mushrooms begin to shrink a bit in size. Add spinach, garlic and scallions. When spinach is wilted, add rice, tofu and all other wet ingredients. Cook just until rice is completely hot. Serve as a main dish or side dish.

Fast-and-Easy Black Beans & Rice

• 1 can black beans
• 1 can stewed tomatoes
• Celery (optional)
• Onion, diced (to your liking)
• Taco or chili seasoning to taste
• 1 package boil-in-bag brown rice

Boil rice for 10 minutes. Empty into saucepan and add tomatoes, beans, celery, onions, and seasoning. Simmer for about 30 minutes. Serve hot. (This can also be microwaved: Boil rice for 10 minutes in a microwave-safe bowl. Empty into pot, add remaining ingredients, and nuke for another 5-7 minutes). Note: This also makes GREAT burritos. Just fill heated flour tortilla with the mixture. Add soy cheese if you like, and top as desired.

E-mail me if you have a recipe you would like me to add.

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Email: angelaenos@netscape.net