Chick Pea A La King

Serves 6
Helpful Hint:The sauce can be made the day before and refrigerated in an airtight container. If you have a rice cooker, you can prepare the rice in the morning before leaving home and it will stay warm until dinner. Then when you come home all you need to do is heat up the sauce and pour it over the rice

RICE:
4 C. long-grain brown rice
1/4 - 1/2 C. wild rice (optional)
6 C. Water2 Packages of Broth Mix (NO MSG brands: Herb Ox, Imagine or Pacific Foods, )
SAUTEED VEGETABLE MIXTURE:
1 C. onions, chopped
2 cloves garlic crushed
1 Red or Green pepper, chopped
2 C. Morningstar “no chicken” chicken strips (optional)
2 cans of garbanzo beans (save liquid for sauce)
1/2 C. Mushrooms, sliced
2 T. grape seed oil
SAUCE:
3 C. of Water or garbanzo liquid
1/2 C. Cashew Pieces (I've used roasted & salted ones, but raw unsalted work also)
4 T. sesame seeds
2 - 3 T. Chicken Seasoning (I always use the Herb Ox Veggie bouillon)
1/4 t. Celtic sea salt (optional)
3/4 t. garlic powder
1 T. onion powder
1 T. cornstarch
1 C. carrots, sliced & blanched* (*lightly cooked)
3 C. frozen peas
2 C. cooked garbanzos
1/2 C. blanched slivered almonds (optional)
1 tsp. Thyme
1 tsp. Cumin
DIRECTIONS:
1. As an option, the rice can be toasted before cooking for an added distinct, nutty flavor.2. If using a rice cooker, place water, broth, rice and wild rice, if desired, in cooker. Turn it on and it will automatically cook the rice to perfection in 30 - 35 mins. If using a heavy saucepan, bring the 6 cups of water to a boil and then add the rice, wild rice if desired, and seasoning. Return to a boil, then lower temperature to the lowest setting and simmer covered for 35 - 40 mins. or until rice is thoroughly cooked.3. While rice is cooking, start the sauce. In a skillet, sauté in the oil the chopped onion, garlic, red pepper, mushrooms, and chicken strips until veggies are softened and strips are lightly browned. Set aside.
4. In blender, combine 3 c. of water or garbanzo liquid, cashews, sesame seeds, chicken seasoning, salt, garlic powder, onion powder, and cornstarch and spices. Blend several minutes until mixture is smooth.5. Pour the blender mixture into the sautéed veggie mixture and bring to a boil over medium heat. Let simmer approximately 5 mins. or until sauce thickens, stirring constantly. Add blanched carrots, frozen peas, and almonds if desired. Add garbanzos if not using chicken strips (I add garbanzo beans anyway)
6. To assemble: On large platter spread rice about 2 inches thick and pour all the sauce over the rice. Garnish with red and green peppers and serve immediately. Make sure there is plenty of sauce to flavor all the rice.
TIP: This dish is incredible without meat, but it is possible to add chicken pieces and sauté them with the vegetables.

10 Grain Muffins

Makes 12 Muffins

1 egg (or 1 T egg replacer)

1/2 c turbinado sugar or brown sugar
1/4 c non-hydrogenated "earth balance" natural buttery spread
2 T unsweetened organic applesauce (this helps cut the amount of oil needed).
1 c Unbleached organic white flour
1 tsp. salt
1 tsp. baking powder
1 tsp baking soda
1 c 10 Grain cereal ( a great brand is "Bob's Red Mill 10 Grain Cereal)

1- 1/4 c soymilk buttermilk or almond buttermilk (add 1 T fresh squeezed lemon juice to make the “buttermilk”)

DIRECTIONS:
MIX 10 grain cereal and "buttermilk"; allow to stand for 10 mins. while preheating oven and assembling other ingredients. CREAM sugar, buttery spread, applesauce and egg together. ADD dry ingredients and milk / grain mixture. STIR only until mixed. SPOON into greased muffin pan (I use a light spray of olive oil or grapeseed oil). SPRINKLE raw sugar granules on the top of each muffin. BAKE in 400F oven for 15 mins.

Serve warm with a little jam or almond butter, makes for a great snack.
**Tip: add some raisins, pecan pieces, craisins or anything that sounds good , just before baking.

Recipe adapted from http://www.bobsredmill.com/

CURRIED LENTIL, CHICKPEA & KALE STEW

Serves 6

1 ½ cups Dried Brown Lentils (rinsed & drained)
2 T Grapeseed or Olive Oil
Bouquet Garni Parsley Stems, celery leaves, sprigs of Thyme (in a tea infuser)
1 medium Onion (thinly sliced)
1 teaspoon Sea Salt
2 Quarts Chicken or Veggie Stock ( good MSG free brands are Imagine, Wolfgang Puck or Herb Ox Boullion)
16 ounces Unseasoned Crushed Tomatoes
2 teaspoons Curry Powder
2 teaspoons Cumin Powder
½ teaspoons Cayenne Pepper
1 Large Bunch of Kale (coarsely chopped)
2 cups Garbanzo Beans (drained of liquid from can)

Directions
1. Place lentils in a fine mesh sieve and rinse under cold running water. Set aside. 2. In a stock pot, combine the oil, bouquet garni,, onion and 1 tsp. sea salt. Cook covered over low heat until soft, but not browned for about 3 mins. Add stock and bring to a simmer over med heat. Add lentils, curry powder, cumin and cayenne and stir. Simmer, covered, until lentils are tender, about 20 - 35 mins. 3. Add kale & chickpeas and cook until the leaves wilt, about 5 mins. Remove bouquet garni. Taste for seasoning.

Adapted from: Vegetable Harvest by Patricia Wells