Mom's Energizing Ayurvedic Oatmeal

• About a tsp.  Turmeric
• A couple of grinds of black pepper
• Lots of cinnamon
• A few spoonfuls of honey in a smallish pot of milk.  

We only get quick cooking oatmeal here, so i don't know how long it cooks with regular.  I like it sort of chewy. Good luck! Bon appetit!

- M. Malak

PS: Ayurvedic oatmeal! You could also add coriander, ginger and fruit! 

American Koshari (siami)

1 can Progresso Lentil Soup
1 box Rice-A-Roni Spanish
1 package ramen noodles

• Prepare Lentil soup and rice separately per packaged instructions.
• Prepare ramen noodles, discard or save flavor package for use after Lent.
• Mix all together and serve.

Please don't mistake this for real Koshari; it is not even close!

Lentil Koftah (siami / vegan)

1 cup red lentils, rinsed
3 cups water
2 tsp. salt
1 cup cracked wheat, fine
1 med. onion, chopped fine
1/2 cup olive oil
1/2 tsp. paprika
1/2 tsp. cayenne pepper

Garnish: chopped parsley, scallions, and red or green peppers

Place lentils in 6-qt. pot, add water and bring to boil slowly. Lower flame so it continues to boil gently. In a few minutes, a thick foam will rise to surface. Remove the foam with large spoon.

Simmer 5 minutes or until lentils turn a deep yellow, stirring occasionally.

Add salt and continue to simmer approximately 20-30 minutes (on low flame). When mixture is quite thick and barely bubbling, lentils should be done.

Spoon the cooked lentils into wide bowl, add cracked wheat and half the chopped onion and mix with spoon carefully.

Set aside for 5 minutes.

Heat oil and quickly stir in remaining onion, sauteing until brown.

Add to lentil mixture.

Add paprika and cayenne pepper and knead with hands for 2 minutes until well-blended. Taste to adjust seasoning!

Moisten hands and shape mixture into finger patties.

Serve on large platter with garnish of chopped parsley, scallions and red or green
pepper.

Serves. 6 or more

Enjoy!! It should last for a while in the fridge, but not too long.
3-5 days maximum. Otherwise, it gets a little gummy.

Recipe courtesy of Maro Telfeyan. Thanks Maro!

Stuffed Green Peppers - Vegan (Filfil Mahshi Siami)

4-6 medium sized Green Peppers
1 cup rice
3 cups tomato sauce
1 grated yellow onion
1/2 grated red onion
1/2 cup olive oil
1-2 finely chopped garlic cloves
1/2 cup finely chopped dill
1/2 cup finely chopped parsley
1/2 teaspoon paprika
1/2 teaspoon cumin
sea salt & pepper

• Blanch peppers, then remove stems and seeds.
  
• Mix stuffing ingredients together.
  
• Loosely fill the peppers with the stuffing.
  
• Arrange the peppers in pot upright.
  
• Half-cover with salted water.
  
• Cook over very low heat for 30 minutes.
  

Stuffing can be augmented with soy grounds or soy chorizo.