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.VARIATION: Piroshki are small Russian hand pies, usually filled withpotato and onion, cooked kasha (buckwheat), or ground meat.Welike to use leftover mashed potatoes seasoned with plenty of blackpepper to make a simple piroshki filling:Roll out the dough and cut into six rectangles.Place a small, longmound of cooled mashed potatoes or other filling in the centerand seal completely in dough.Follow baking instructions above.168 VEGAN LUNCH BOX 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 169QUI NOA AMARANTH TI MBALESYou will need several small cups or molds to shape these timbalesinto individual servings.For the Quinoa Amaranth Timbale pic-tured in the insert, I used the small dressing container in my LaptopLunch Box to make three mini timbales and lined them up side byside in the larger lunch container; you can also use the medium-sizecontainer to make one larger timbale, or use ramekins or teacups tomake round or dome shapes.Be sure to rinse the quinoa well under running water using a finesieve; quinoa has a bitter surface coating (a kind of natural insectrepellent) that must be rinsed off before use.And the answer is yes the timbale does hold its shape, even inthe swinging lunch box of a seven-year-old!Makes 5 Zest and juice of 1 orange1 teaspoon canola oil1D 2 a small onion, finely diced1D 2 teaspoon cumin1D 4 teaspoon salt1D 4 cup amaranth1D 2 cup quinoa, well rinsed and drained1D 4 teaspoon cinnamon1 tablespoon pine nuts (optional)5 dried apricot halves, finely dicedZest the orange and set zest aside.Juice the orange into a 2-cupliquid measuring cup, then fill the cup with water to equal 11D 2cups.Set aside.Heat the oil in a small saucepan.Saut the onion until tender,about 5 minutes.Add the cumin and cook for 30 seconds, until thecumin is fragrant.Add the orange juice mixture and salt and bringMains 169 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 170to a boil.Remove from heat and slowly add the amaranth, whiskingconstantly.Add the quinoa and cinnamon and whisk to combine.Return the pan to the heat.When the water boils, turn the heatto low, cover, and let cook on low heat until all the liquid hasbeen absorbed and the grains are tender, about 25 minutes.Meanwhile, toast the pine nuts in a dry skillet over medium heat,stirring constantly until lightly toasted, about 4 minutes (watchthe pine nuts carefully, as they burn easily).When the grains are done, stir in the dried apricot, pine nuts, andorange zest.Stir briskly until well incorporated.Spray your mold(s) with nonstick spray.Pack the quinoa mixturefirmly into the mold, then immediately turn it out onto a servingdish or container, tapping on the bottom to help it release.RED RI CE AND BLACK BEANSCooking the rice in tomato or vegetable juice adds vibrant flavorand color.1D 2 tablespoon extra virgin olive oilMakes 4 servings1D 2 a small onion, diced1D 4 red bell pepper, diced1 celery stalk, diced1 garlic clove, minced1D 2 teaspoon ground cumin1D 2 teaspoon paprika1 cup uncooked long-grain rice (brown orwhite, your choice)1D 4 teaspoon dried oregano3D 4 cup R.W.Knudsen Low Sodium Very VeggieJuice or other low-sodium tomato juice170 VEGAN LUNCH BOX 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 171Kosher salt1 (15-ounce) can black beans, drainedand rinsedHeat the olive oil in a large saucepan set over medium high heat.Add the onion, red bell pepper, and celery and saut, stirring fre-quently, until the onion softens and just begins to brown, about5 minutes.Add the garlic, cumin, and paprika and cook, stirringconstantly, for another 30 seconds.Add the rice and oregano andcook, stirring, for another minute.Add the vegetable juice and 11D 4 cups water.Turn the heat tohigh, bring to a boil, then lower the heat and simmer, covered,until the rice is tender and the water is absorbed, about 25 to 30minutes for white rice, an hour for brown.Add salt to taste.Stir the beans directly into the rice, or keep the beans and riceseparated with a thin spatula as you fill the serving dish to createa colorful effect.Mains 171 1600940729 text_rev.qxd 4/21/08 8:53 AM Page 172SAVORY AUTUMN LEAF PI ESThese little pies are admittedly a bit of work to produce, but worth itif the equinox is a special holiday in your household.For a simplermeal, you can bake it as one big pie (see first variation below).Thepastries can be assembled the night before and baked in the morning
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