Nur's Vegan Vegetarian Kitchen

    Ingredients  ( 4 servings ) 1 cup long-grain rice     1/4 cup capellini (angel hair) noodles 3/4 cup canned chickpeas (or precooked dry chickpeas)     2 tbsp vegetable oil Salt     1 ½ cups boiling water Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Put the canned chickpeas in a bowl of water for about 15 minutes. Rinse and drain. 2.    Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.   Add the capellini (angel hair) noodles. If the noodles are uncut and long, break them roughly into 1 inch (2.5 cm) pieces before adding to the oil. 4.   Fry until golden brown. 5.   Add the rice and salt.   Cook over medium heat for about 3 minutes, stirring constantly. Do not allow the rice to stick to the pan.   6.   Meanwhile boil the water. 7.   Put the chickpeas on top of the rice. Do not stir. ...

    Ingredients  ( 4 servings ) 1 cup couscous     1 medium onion     1/3 cup julienne carrots     1/3 cup sliced almonds ½ packed cup of chopped fresh dill     2 tbsp vegetable oil     2 cups boiling water Salt, black pepper Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Chop the onion finely. 2.   Julienne the carrots into ½ inch-long pieces. 3.   If you prefer your almonds to keep their crunch, dry toast them in a pan. Set aside. 4.     Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 5.   Add the onions and sauté for about 3 minutes. Add the almonds and keep stirring until they are toasted. Do not add the almonds if you followed step 3. 6.   Add the carrots and keep cooking for about 2 more minutes. 7.   Add the couscous, salt and black pepper. Keep stirring for about ...

  Ingredients  ( 4 servings ) 2 medium eggplants     Vegetable oil for frying     1 cup large-grain bulgur     1 medium onion 2 large ripe tomatoes     3 long Italian green peppers     3 tblsp vegetable oil ½ tbls red pepper flakes (or to taste)     Salt     1 ½ cups boiling water Serving suggestion: Serve with yogurt or vegan yogurt.   Instructions 1.   Peel the eggplants leaving stripes of skin on. Quarter each eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel. 2.   Heat the vegetable oil and fry the eggplants, turning them for even frying. The oil should be hot but not smoking. Do not poke the eggplants with a fork. The eggplants should be brown when done.  Put them on a paper towel. 3.   Chop the onion, tomatoes and green peppers finely. You c...

  Ingredients  ( 4 servings ) 1 cup orzo, divided     2 tbsp vegetable oil      2 cups boiling water     Salt Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.    Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 2.   Add half of the orzo. Fry over medium heat   until browned, stirring constantly. Do not allow the orzo to stick to the pan.   3.   Meanwhile boil the water. 4.   Add the other half of the orzo and salt. Stir once or twice. 5.   Add 2 cups of boiling water to the pot.   Do not stir. There will be a burst of steam, so be careful not to burn your hands or face. Cover the pot immediately and adjust the heat to low as soon as the liquid comes to a boil again. 6.   Cook on very low heat until the liquid evaporates totally. Do not lift the cover or stir during cooking. 7.   Turn the heat off, ...

    Ingredients  ( 4 servings ) 1 cup long-grain rice     2 tbsp vegetable oil Salt     1 ½ cups boiling water Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.    Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 2.   Add the rice and salt. Cook over medium heat for about 3 minutes, stirring constantly. Do not allow the rice to stick to the pan.   3.   Meanwhile boil the water. 4.   Add 1 ½ cups of boiling water to the pot. Cover and bring to a boil on medium heat. Do not stir. 5.   Adjust the heat to low as soon as the liquid comes to a boil. 6.  Cook on very low heat for about 15-20 minutes until the liquid evaporates totally. Do not lift the cover or stir during cooking. 7.   Turn the heat off, lift the lid and place a layer of paper towels on the pot. Close the lid immediately. 8.  Leave the pot on t...

    Ingredients ( 4 servings ) 1 cup long-grain rice     2 large ripe tomatoes     2-3 tblsp vegetable oil Salt     1 ¼ cups boiling water Serving suggestion: Serve with freshly ground black pepper.   Instructions 1.   Chop the tomatoes finely. You can run the tomatoes in a food processor. Do not discard the liquid. In either case you should get about 2 cups of tomatoes without the liquid. 2.   Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.   Add the tomatoes and cook over medium-low heat until the liquid evaporates. Stir occasionally.   4.  Meanwhile boil the water. 5.   Add 1 ¼ cups of boiling water and salt to the pot. Cover and bring to a boil on medium heat. 6.   Add the rice and cover immediately. Do not stir. Adjust the heat to low as soon as the liquid comes to a boil. 7.   Cook on very low heat for about 15-20 minutes unti...

Ingredients  ( 4 servings ) 1 cup long-grain rice     1 medium onion      3 tblsp vegetable oil 1 tbsp dried mint     ½ tbsp powdered cinnamon     ½ tbsp pepper 1 ½ tbsp pine nuts     1 ½ tbsp dried black currants (ribes nigrum not the Zante currants) Salt     1 ½ cups boiling water   Instructions 1.   Chop the onion finely. 2.    Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.    Add the pine nuts and sauté for a minute or two. 4.    Add the chopped onions and sauté for about 3-4 minutes until the onions are transparent. The pine nuts should turn a golden-brown by then. 5.     Add the rice and salt and stir continuously for about 2 minutes. Do not allow the rice to stick to the pot.    6.   Meanwhile boil the water. 7.   Add the dried mint, powdered cinnamon, pepper and dried bla...

      Ingredients ( 4  servings ) 1 cup large-grain bulgur     1 medium onion or 6 scallions      2 large ripe tomatoes     3 long Italian green peppers      3 tbsp vegetable oil     ½ tbs red pepper flakes (or to taste)     Salt      1 ½ cups boiling water Serving suggestion: Serve with (garlic) yogurt or vegan yogurt.   Instructions 1.   Chop the onion (or scallions), tomatoes and green peppers finely. You can run the tomatoes in a food processor. Do not drain. 2.     Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot. 3.   Sauté the red pepper flakes for about a minute. 4.   Add the chopped onions and sauté for about 5 minutes (for scallions, 2 minutes). 5.   Add the green peppers and sauté for another minute. 6.   Add the tomatoes and cook on medium-low heat until the liquid is mos...