1/4 cup Vegan chicken flavored bouillon (powdered)
Peel the potatoes and quarter end to end. Place in 9x13 glass roasting pan. Add the rest of the ingredients. Cook at 400 for approximately 45 minutes or until golden brown. Stir frequently.
Heat the oil over medium heat for about 2 minutes. Then add ALL of the ingredients at once. Stirring gently for about 3 minutes until all ingredients are mixed well and starting to simmer. Place lid and cook over medium heat for about 15 minutes, stirring every 2-3 minutes to avoid sticking on the bottom.
If it starts to stick lower heat a little or add a tablespoon of water.
Cook until the rice is cooked. Allow to cool a little and serve with a squeeze of lemon juice, crusty bread and a Greek salad. (This can be eaten at room temperature in the summer!)
Set pasta to boil (about 10 minutes). During this time, blend the oil, vinegar, garlic, and spices to make a dressing (don't use my exact measurements--use amounts that you like). Drain the pasta. Pour the dressing over the pasta while still hot (this helps the flavors set). Cover and place in fridge to cool. Slice olives and peppers. When pasta mixture is cool, add these last ingredients and stir. This makes a very tasty and pretty salad.
