(For all ingredients, please use organic versions if available)
1½ cups cooked shell pasta
1 can (450 grams) baked beans
2 green bell peppers
4 large tomatoes
½ cup tomato ketchup
1 teaspoon chili powder
2 tablespoons vegan butter or oil
Salt
100 grated vegan cheese (optional)
Colorful Salad
¼ cup red, yellow, & green bell pepper, cut into small cubes
½ cup purple cabbage, finely shredded
8 lettuce leaves, torn to medium size
½ Japanese cucumber, cut ½ inch lengthwise
Tomatoes, cut in wedges
Salt
Black pepper
Lemon
Cumin powder
Pomegranate or apple slices (optional)
Saffron Rice
1½ cup cooked rice
¼ teaspoon saffron
2 teaspoons oil
Salt
Water
- Boil a pot of water and when the water becomes hot, put in the shell pasta.
- Once it starts boiling, switch off the gas and let it cool for about 5 minutes or so.
- Add in about 2 spoons of oil to the pasta.
- Strain out the water and put the pasta aside.
- Cut the green bell peppers into rings.
- Take a pot of boiling water, put in the tomatoes, let it cook for about 2 or 3 minutes.
- Cover the pot and leave it on.
- When the tomatoes have a crack on the top, take them out of the hot water.
- Peel of the tomato skin and then nicely chop them.
- Add some oil in the pot, heat it and put in the bell peppers.
- Cover the bell peppers for about 2-3 minutes.
- Take out some bell pepper rings for decorations latter.
- Add in the chopped tomatoes into the pot.
- Add in the chili powder.
- Let it cooked for about 5 minutes. Cover the pot.
- After 5 minutes, add in the pasta, the beans and the tomato ketchup and salt to taste.
- Mix them and let them marinate for some time.
- Take a baking dish and grease it with some oil.
- Add in a little tomato water so that there will be more sauce to the pasta.
- Pour in the pasta mixture onto the baking dish.
- Put the ring bell pepper on top for decoration.
- Let it baked for about 15 minutes.
- Ready to be served.