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Ingredients

(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

Directions

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.