From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah

Radish-Squash Slaw

from MyRecipes.com Ingredients: 2 tablespoons dark sesame oil 2 tablespoons rice vinegar 1 tablespoon lower-sodium soy sauce 2 teaspoons honey 1/4 teaspoon salt 3/4 cup julienne-cut carrot 3/4 cup julienne-cut daikon radish 3/4 cup julienne-cut yellow squash 3 tablespoons cilantro or parsley leaves Directions: Combine dark sesame oil, rice vinegar, soy sauce, honey, and salt … Continue reading Radish-Squash Slaw

Couscous with Kohlrabi and Chermoula Dressing

Source: From Asparagus to Zucchini 3rd ed. Page 100 1 clove garlic, minced 3 tablespoons fresh lemon juice 2 tablespoons cilantro, minced 3 tablespoons olive oil 2 tablespoons parsley, minced 2-3 cups cooked couscous, cooled to warm temperature. 1 teaspoon paprika 2 cups peeled, diced kohlrabi ½ teaspoon ground cumin ½ cup diced radishes salt … Continue reading Couscous with Kohlrabi and Chermoula Dressing