2tsp unsalted butter
2tsp minced fresh ginger
1 clove garlic, minced (apporx. 1tsp)
1 3in cinnamon stick, or a good sized dash
1cup jasmine rice
3/4cup light coconut milk
1tsp sugar
1/2tsp salt
1/4tsp grated lime zest (or 1tsp lime juice)
1/8tsp white pepper
1/4cup toasted shredded, unsweetened coconut (optional)

Melt butter in saucepan over medium heat. Add garlic, ginger, cinnamon stick (if using ground cinnamon, wait) and saute 1 minute or until fragrant. Stir in rice and saute 2 minutes until grains are opaque. Add coconut milk, sugar, salt, lime, pepper, 3/4cup water (and ground cinnamon) and bring to a simmer. Stir once, cover, reduce heat to low and let simmer 15 minutes. Fluff rice with a fork, let rest 5 minutes. Toasted with toasted coconut, if using.

This is a delish and easy dish from Vegetarian times. They inform me this dish has less than 1 gram of sugar, 6 grams of fat (4 unsaturated) 20 grams carbohydrate, 5mg of cholesterol and 245 mg of sodium

a la Ani Phyo

In a food processor, process:
2cloves garlic (2 cloves leaves makes for a pungent pate; some may prefer 1 clove)
1Tbs dulse flakes or 1/4cup dulse (dulse is a sea vegetable)
Then add:
2cups sunflower seeds
4Tbs. lemon juice
1/2cup water, as needed
process until it makes a thick, creamy mix. Remove from processor and place in mixing bowl.
Then add:
1 grated carrot
chopped fresh parsley as desired
1 slice yellow onion finely chopped
black pepper and salt to taste
1 stalk chopped celery

Makes 4-6 servings; will keep in the refrigerator up to 3 days.
Makes delicious sandwiches and wraps, just add a little Nayonaise or veganaise!

1/2cup cooked lentils
1/2cup fresh parsley, finely chopped
1 thick slice of onion, finely chopped
1 glove garlic, minced
juice of 1 lemon
1 small beet, uncooked, grated
1 small carrot, grated
vinegar and oil
salt and pepper

Tabouli is typically characterized as having lemon, parsley and vegetables. The amounts here are all flexible, according to how much you want to make. The vegetables can be changed up depending on what is in season or avaiable.

Combine all in food processor:

2cups cooked garbanzos (chickpeas)
1/4cup lemon juice
3Tbs. tahini
4Tbs. olive oil (more as needed)
1/2tsp. cumin
1/2tsp. coriander
dash paprika
dash cayene pepper
pepper and salt to taste
1/2cup fresh chopped parsley
water (saved from garbanzos) as needed

This one is easy and superbly delicious, with all the benefits of raw kale (which is otherwise usually unpallatable).

Cut kale into thin strips, as for cole slaw, about 1/2 inch wide. Use however much you deem necessary (I tend to prefer to use Lacianato kale, which is a very dark green, tear drop shaped, flat leaf).
Dress with Toasted Sesame Vinagrette and let marinade for at least an hour.

The raw kale has a bit of spice, but a dash of cayene pepper or chilli powder is also nice.

Finely chop 1 small head of cabbage

Dressing:
1/4c. milk
3/2c. mayonaise
1/8cup sugar
1T. cider vinegar
1/2t. salt
dash of pepper

Stir in just enough dressing to moisten the cabbage.

If desired, add any of:
grated carrots
coarsely chopped onions and peppers
chopped fresh chives, parsley or any other herbs

In a large bowl, mix together:
1 med cabbage (about 1.5 lbs), finely cut
2 large carrots, grated
1/3c. dried apricots, quartered

In a jar, mix together and pour over above ingredients:
1/3c. olive oil
1 tsbs maple syrup
2-3tbs apple cider vinegar
3/4tsp salt, to taste
1/4tsp. allspice, ground

4 cups cooked quinoa, cooled
Combine with:
1 large grated carrot
2 cups tight packed minced parsley
1 large beet
2 small purple onions
2 medium cucumbers cut in small cubes
Dressing:
4 tbs fruity olive oil
4-5 tbs fresh lemon juice
1 tsp Dijon mustard
2 small cloves minced garlic
1/3 cup tight packed mint
1 tbs fine grated lemon peel
½ tsp salt
Mix together. Chill. Garnish with cherry tomatoes.