2 c rice, 2 T oil, whites of 1 scallion, cut up; 1 t turmeric, kosher salt & pepper, 1 can coconut milk, 1 pinch saffron, 1 lb greens; toppings: 1/2 c unsweetened coconut flakes toasted with 1 T sesame seeds + zest of 1 lime, kosher salt & pepper, greens of 1 scallion, cut up; lime wedges.
heat oil, scallion white, spices, add rice, milk, 1 can of water, simmer 10 minutes without stirring, covered; put greens on top, sprinkle with kosher salt, cook without stirring, covered, until rice is done, stir; add toppings and hot sauce
1 c brown rice cooked in 1 can coconut milk, salt, adding zest of 1 lime and chopped scallions at end; 3 sliced peppers soaked in lime juice, salt, pepper; sauce: 4 T lime juice, 1 c peanut butter, 1 T miso, 1 T ginger, 3/4 c hot water, 1 t salt, 1 T olive oil, 2 T molasses; 2 lbs firm tofu in 1/4-inch crosswise slices; olive oil, lime juice, greens, chiles, chopped scallions
arrange tofu on oiled foil on a baking sheet, drizzle with half of the sauce, sprinkle with salt, drizzle with oil, 450 F, 20 minutes; thin remaining sauce with additional lime juice to use as dressing, serve with greens, chiles, scallions
1 T olive oil, 1 T maple syrup, 1/4 c frozen diced onions, 1/4 c frozen pumpkin puree, 3 T sweet pickled jalapenos, cumin, smoked paprika, black pepper, 1 can goya black beans, 1 c wild rice, 1 c water
2 T olive oil, 1 t black pepper, 2 c diced onion, 2 T minced garlic, 1-2 T vegetable bouillon paste, 1.5 c arborio rice, 1/2 c white wine, 1 can quartered artichoke hearts, drained; 8 brussels sprouts, halved; 2 c chopped broccoli, 1/2 c parm, fresh parsley
heat oil, pepper, onion, garlic, bouillon, cook until browning; add rice, cook 1 minute; add wine, artichokes, cook 2 minutes; add brussels sprouts, 4 c hot water; 375 F, 20 minutes; stir in broccoli, parm, bake until almost done; broil, top with parsley