Vegan Chile Rellenos

Ingredients:
3 1/2 bell peppers (the color of your choice)
1/4 white onion
1/2 large tomato
2 garlic cloves
1 1/2 cups of cooked black beans (can use canned if you wish)
6 oz of lite firm tofu
1/2 zucchini
handful of green beans
3 mushrooms
2 tsp of olive oil
Sazon Goya con Culantro y Achiote
black ground pepper

How to:
Cut tops off of 3 medium - large bell peppers and put them to boil in water (to soften them)
While the bell peppers are in water, dice tofu into small cubes
In a sautéing pan, add 2 tsp of olive oil and add the diced tofu to cook
Sprinkle the tofu with black ground pepper and Sazon Goya con Culantro y Achiote (or garlic salt, Lawrey's seasoned salt and fresh cilantro)
While the tofu cooks, chop: white onion, 1/2 bell pepper, tomato, zucchini, green beans, mushroom, garlic cloves
Add the chopped veggies to the sautéing pan and cook through
At this point, the boiling bell peppers should be ready to take out, drain of water and put them with the opening up in a oven safe container;take this time to preheat the oven at 350 degrees.
Once the veggies and tofu have cooked through, add the beans to warm and mix
When that is done, you can stuff the softened peppers with the veggie/tofu mix
Place the peppers into the oven for 10-12 minutes
Take the stuffed peppers out of the oven, serve and enjoy!
This recipe can be altered with the flavors and seasoning of your liking. The great thing about tofu is that it works well with whatever seasoning you use!

Titi's Koshary

1 onion


Lentils and Rice
1 cup prewashed lentils
3 1/2 cups water
Salt
1 cup rice
1 lb of small salad macaroni

Sauce
4 minced medium garlic cloves
3 tbsp vegetable oil
1 tbsp vinegar
1 lg can of tomato sauce
3/4 of tomato sauce can of water
salt and pepper
Red chili powder to taste

Recipe
Chop 1 onion and spread on several layers of paper towel to absorb liquid. Top with paper towels until most liquid is absorbed. Scrape onion off paper towel and brown in 5 tblsp oil until medium golden brown. Strain oil and place on paper towel again to drain oil. In the same oil you browned the onions, brown 1 cup pre-washed lentils. Add 3 1/2 cups water, salt to taste, bring to boil. Simmer covered 15m. Add 1 cup rice, stir. Continue simmering until rice is tender, approx. 20m. Stir to fluff.

In another pot, boil 1lb of desired pasta, preferably small salad macaroni until tender, drain. In separate saucepan, brown 4 minced medium cloves of garlic (2 tsp) in 3 tbsp vegetable oil until medium golden brown. Add 1 tbsp white vinegar, stir constantly for 1m. Add 1 lg can tomato sauce and 3/4 of the same can of water. Salt and pepper to taste. Red chili powder to taste. Simmer covered 10m.

To serve, layer pasta, then lentil/rice combo, sauce, the onions.